Golden Fondant Potatoes


Side Dish
Golden Fondant Potatoes

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Buttery and herbaceous potato rounds seared until crispy and baked until creamy. Enjoy this elevated side dish for your next holiday meal or treat yourself on a week night.

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Servings and Ingredients

Serves 6
5 lbs. B-size Yukon gold potatoes
½ tsp. kosher salt, plus additional to taste
½ ground white pepper, plus additional to taste
4 tbsp. Hy-Vee salted butter, divided
6 large cloves garlic
2 sprigs fresh thyme, plus additional for garnish
2 sprigs fresh dill
1 c. Full Circle Market organic vegetable broth

Things To Grab

  • Sharp knife
  • 1-in.-round biscuit cutter
  • Paring knife
  • Medium bowl
  • Paper towels
  • Large cast iron skillet
  • Metal spatula or tongs
  • Spoon
  • Fork
  • Serving platter


  1. Preheat oven to 400 degrees. Cut a thin slice off each potato end. If necessary, cut potatoes crosswise into 1¼-in.-long pieces. Lay pieces flat on a cutting board. Cut into 1-in.-round pieces using a 1-in.-round biscuit cutter. If necessary, use a paring knife to cut down through the potato piece. Reserve potato scraps for another use or discard

  2. Place potato rounds in a medium bowl; cover with cold water and let stand for 20 minutes. Drain potatoes; pat very dry with a paper towel. Season potatoes with ½ tsp. kosher salt and ½ tsp. white pepper.

  3. Heat a large cast iron skillet over medium-low heat. Add 2 Tbsp. butter; tilt skillet to coat bottom as butter melts. Stand potatoes upright in a single layer in skillet. Cook for 12 to 18 minutes or until gold brown, turning halfway through.

  4. Chop remaining 2 Tbsp. butter. Place chopped butter, garlic, 2 sprigs thyme and 3 sprigs dill around the potatoes in the skillet. Carefully pour broth over potatoes and herbs.

  5. Transfer potatoes in skillet to oven. Roast, uncovered, for 8 to 10 minutes. Remove skillet from oven; spoon pan sauce over potatoes and turn potatoes over. Roast, uncovered, for 8 to 10 minutes more or until potatoes are fork-tender.

  6. To serve, transfer potatoes to a serving platter; discard garlic and herbs. Spoon sauce from skillet over potatoes. Garnish with additional fresh thyme, if desired. Season to taste with additional salt and white pepper.

Nutrition facts


150 Calories per serving
3 each

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 20mg
  • Sodium: 330mg
  • Total Carbohydrates: 18g
  • Protein: 2g

Daily Values

Iron 6%
Calcium 2%
Vitamin D 0%
Potassium 8%