Fondant Potatoes Recipe
Peel the potatoes. Trim the ends so they are flat, then cut each potato in half crosswise. You should now have 10 flat potato rounds.
Place the potatoes in a large bowl and cover with cold water and let sit for 30 minutes.
Preheat the oven to 400°F and arrange the rack in the middle of the oven.
Drain the potatoes, rinse with cold water, and pat dry with paper towels.
Place them in a dry large bowl and season with the kosher salt, black pepper, paprika, and onion powder.
Add 2 tablespoons of canola oil to a large cast-iron pan over medium-high heat. Once the oil is shimmering, add the potatoes cut-side down in a single layer. Cook until golden brown, about 6 to 7 minutes, flip and cook for 5 more minutes
To the pan next add the garlic, butter, and 4 sprigs thyme, and 4 sprigs rosemary. Stir and cook until the butter is foaming and just starts to brown, 2 minutes.
Add the broth, stir gently and transfer the pan to the oven.
Bake until the potatoes are fork-tender, about 30 to 35 minutes.
Garnish with more fresh thyme and rosemary sprigs before serving, drizzled with the pan juices, and sprinkle parley on top.
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