Oven Fondant Potatoes

How to prepare oven fondant potatoes

1. Ideally choose large, elongated potatoes - they are more uniform in thickness and the rounds will look better. Peel the potatoes then cut off a bit from the thin ends. The idea is to get a potato shaped like a barrel with somewhat equal thickness throughout its length. Then cut the potatoes into thick rounds of about 3 cm (large potatoes into 4 rounds, medium ones into 3 rounds). The rounds can be left as is, but if you wish you can round the edges with a vegetable peeler (see photo 1).
2. Season the potatoes with salt, ground black pepper and thyme. Add the oil and mix well.
3. Arrange the rounds in an oven-safe dish that fits them in a single layer.
4. Put the dish in the oven at 220°C (430°F) for about 30 minutes, until the potatoes are golden. After 15 minutes check them and if they are more golden on one side than the other, flip them. At the end of the 30 minutes check again and flip them with the most golden side up.
6. Pour the broth into the dish (add enough broth to come just below halfway up the potatoes), add the bay leaf broken into pieces and put back in the oven for another 15 minutes. During this time the potatoes will brown even more on top and the broth will reduce quite a bit.
7. Remove the dish from the oven and add the butter. Gently shake the dish until the butter melts and mixes with the broth forming a sauce to drizzle over the potatoes.
8. Serve immediately.

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