Cut Russet potatoes into 1" rounds and use a cookie cutter to cut the center of the rounds into a shape. Soak rounds in cold water to remove excess starch (15 minutes).
Heat vegetable oil in a large, ovenproof skillet to medium-high heat.
Drain cylinder potatoes and completely dry from all water.
Place potatoes into hot oil, season generously with salt and pepper, and fry on one side for 5 minutes. If the potato begins to fry too much, turn down the heat a little.
Add garlic cloves, butter, fresh rosemary, and fresh thyme. Continue to cook potatoes until bubbly and foamy. Remove skillet from heat.
Pour in chicken broth and place hot skillet in the oven for 15 minutes.
Let fondant potatoes stand five minutes before serving.
Get creative with Shapes of Fondant PotatoesTypically fondant potatoes are cut into round shapes using small round cookie cutters.However, any shape that fits in the middle of the potato slice can be used - so feel free to get creative with other shapes as we did with a flower cookie cutter!