Another pitfall is not drying the potatoes after rinsing them. I learned the hard way that lingering moisture can prevent that crispy exterior from forming. A quick pat with a towel can do wonders for their texture.
Also, pay attention to the cooking time. If you’re not sure if the potatoes are done, check them with a fork. They should be tender all the way through. My first batch became a bit too soft because I didn’t check them soon enough, and while they were still edible, they lost some of that delightful fondant texture.
Finally, don’t forget the seasoning! Salt enhances flavors, and if you are a bit on the light side with seasoning, the potatoes may taste bland. Remember, the broth contributes flavor, but a little extra seasoning can elevate the dish significantly.
Serving Suggestions
These Herb-Butter Fondant Potatoes are an excellent side for a variety of proteins. I love serving them alongside a beautifully seared steak or grilled chicken. The richness of the potatoes complements the flavors of the meat perfectly, offering a comforting addition to any meal.
Another great serving idea is to pair them with roasted vegetables. The earthy flavors of seasonal vegetables like Brussels sprouts or carrots balance perfectly with the buttery, herby potatoes. It creates a stunning and colorful plate that’s a feast for both the eyes and the stomach!
Finally, don’t overlook the option to use these potatoes as a base for a hearty salad. I’ve taken leftover fondant potatoes, sliced them up, and tossed them with baby greens, a bright vinaigrette, and some crumbled feta or goat cheese. It’s such a satisfying way to repurpose leftovers!
Variations & Customizations
One of the joys of this recipe is how adaptable it is. If you love a bit of spice, try adding a pinch of red pepper flakes or a sprinkle of smoked paprika to the herb butter. It adds a beautiful depth of flavor that takes the dish up a notch.
For a different herb profile, you can switch out the thyme and rosemary for some dill or sage. Fresh dill works exceptionally well if you’re serving fish alongside these potatoes—such a lovely pairing that I’ve come to adore!
Finally, consider adding cheese to the mix. A sprinkle of parmesan or manchego on top during the last few minutes of baking creates a deliciously crispy, cheesy crust that elevates these fondant potatoes to a whole new level of indulgence.
How to Store, Freeze & Reheat
If you happen to have any leftovers (which is rare in my household), you can store them in an airtight container in the fridge for up to three days. Just make sure they cool down to room temperature before sealing them up!
As for freezing, I don’t usually recommend it because the texture can change once thawed. But if you must, I suggest freezing them unsauced before the baking step. When you’re ready to enjoy them, thaw and then proceed with the remaining cooking steps.
When it’s time to reheat, I prefer using the oven to maintain their crispy texture. Just pop them in at 350°F (175°C) for about 10-15 minutes. You’ll be amazed at how good they still taste, and the aroma will warm up your kitchen all over again!
Conclusion
In conclusion, Ruth’s Chris Herb-Butter Fondant Potatoes have become a cherished recipe in my kitchen. Whether for a special occasion or a cozy dinner at home, they never fail to impress. I hope you give them a try and find as much joy in making and eating them as I do. Happy cooking!