If you have ever dreamed of potatoes so tender they almost melt in your mouth, with a golden, crispy exterior that delivers a perfect contrast, then the Fondant Potatoes (Melting Potatoes) Recipe is exactly what you need in your cooking repertoire. This recipe elevates humble potatoes to a restaurant-level side dish, braised in buttery, thyme-infused stock to create an irresistibly rich flavor and silky texture. Whether you’re looking to impress guests or simply treat yourself, these potatoes are a timeless classic that bring warmth and a touch of elegance to any meal.
Ingredients You’ll Need
The magic of this Fondant Potatoes (Melting Potatoes) Recipe comes from simple, high-quality ingredients that work in perfect harmony. Each ingredient is carefully chosen to build flavor, texture, and that beautiful golden color you’ll love.
- Large floury potatoes (4 x 400g/14 oz): Choose varieties like Russet or King Edward for the ideal fluffy interior.
- Cooking salt/kosher salt (3/4 tsp): Enhances natural potato flavor and balances richness.
- Black pepper (1/2 tsp): Adds a subtle spicy note that complements the buttery undertones.
- Extra virgin olive oil (2 tbsp): Used to sear potatoes, creating a crispy and golden crust.
- Unsalted butter (3 tbsp, cut into cubes): Melts and bastes the potatoes during cooking, infusing a silky richness.
- Fresh thyme sprigs (6): Aromatic herb that adds depth and a lovely earthy fragrance.
- Chicken stock/broth (1 cup, low sodium): Provides a flavorful braising liquid, keeping potatoes moist and tender.
How to Make Fondant Potatoes (Melting Potatoes) Recipe
Step 1: Preparing the Potatoes
Start by peeling your large floury potatoes, then carve them into cylinders about 6 cm in diameter and 7 cm tall. Cut each cylinder in half to create shorter 3.5 cm pieces. This shaping isn’t mandatory, though; if you want a shortcut, thick slabs or roughly sliced pieces work beautifully too. The idea is to get sturdy pieces that will hold up during searing and braising, ensuring a crispy outside and meltingly tender inside.
Step 2: Seasoning and Searing
Pat the potatoes dry—this step is key to getting that golden crust. Pop them in a bowl, toss with half the olive oil, salt, and pepper for seasoning. Then heat the remaining oil in a heavy, oven-safe skillet over medium-high heat. Carefully place the potatoes in the skillet and sear each side for 6 to 8 minutes until gloriously golden. This caramelization step adds fantastic texture and flavor, setting the stage for the luscious finish.
Step 3: Adding Butter, Thyme, and Stock
Once browned, add the cubes of butter and fresh thyme sprigs to the skillet. Allow the butter to melt, then tilt the pan slightly and spoon the fragrant butter over each potato piece—a technique known as basting. Pour in the chicken stock and bring it all to a gentle boil while still on the stovetop. This flavorful liquid will soak into the potatoes, enriching every bite.
Step 4: Baking to Perfection
Transfer the skillet to a preheated oven set at 200°C (390°F) and bake the potatoes for around 30 minutes. At the 15-minute mark, baste them again with the buttery juices to ensure they stay irresistibly moist and flavorful. After baking, the stock should mostly absorb, leaving behind a glossy, buttery coating. The potatoes will have that signature melt-in-your-mouth tenderness that gave these the nickname ‘melting potatoes.’
How to Serve Fondant Potatoes (Melting Potatoes) Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few more fresh thyme leaves on top adds an instant burst of color and a fresh herbal note that lightens the richness of the butter. A delicate drizzle of flavored oil—like a garlic-infused olive oil—can amp up the aroma and visual appeal too.
Side Dishes
This dish pairs beautifully with a variety of mains. Think a perfectly cooked steak with béarnaise sauce, roasted chicken, or even rich braised lamb. Buttered green peas or a crisp green salad balance the indulgence with freshness and texture, creating a well-rounded plate that’s sure to impress.
Creative Ways to Present
For a restaurant-worthy presentation, serve the potatoes stacked neatly on the plate beside your main, topped with a sprig of thyme or rosemary. You can also arrange them around a centerpiece of roasted vegetables or grilled meat, creating a rustic yet polished look. Using a white plate will really make those golden potatoes pop visually.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover fondant potatoes, simply store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days, maintaining their creamy texture and flavor without drying out.
Freezing
Freezing is not recommended for this recipe because the delicate texture of the potatoes can become grainy or waterlogged after thawing. It’s best enjoyed fresh or within a few days of cooking.
Reheating
To bring leftovers back to life, reheat them gently in a skillet with a little butter over medium heat. This will help restore the crispy exterior while warming the tender interior. Avoid microwaving to keep the texture intact.
FAQs
Can I use any type of potato for the Fondant Potatoes (Melting Potatoes) Recipe?
For best results, stick to floury potatoes like Russets or King Edward. They have the ideal starch content to become fluffy inside while crisping up outside. Waxy potatoes won’t give you that signature melt-in-your-mouth texture.
Do I have to shape the potatoes into cylinders?
Not at all! While shaping the potatoes into cylinders gives the dish a classic, elegant look, you can simply cut thick slices or slabs. The flavor and texture remain amazing regardless of shape, so don’t stress over precision.
Can I make this recipe vegetarian?
Yes, just swap the chicken stock for a good-quality vegetable stock. The dish will still be rich and flavorful thanks to butter and thyme.
Is it okay to use dried thyme instead of fresh?
Absolutely. Use about half a teaspoon of dried thyme if fresh isn’t on hand. Just add it at the same step as fresh thyme so it has time to infuse its flavor into the potatoes.
How do I know when the potatoes are done in the oven?
You want the potatoes to be easily pierced with a fork and tender inside. Baking for around 30 minutes should do the trick, but after 25 minutes, start testing by gently poking one to avoid overcooking.
Final Thoughts
Fondant Potatoes (Melting Potatoes) Recipe is a beautiful celebration of simple ingredients transformed by classic technique into something truly special. Crisp on the outside, tender on the inside and infused with fragrant butter and thyme, these potatoes are sure to become a star on your dinner table. Give this recipe a try and watch how easy it is to bring that restaurant charm home, one golden bite at a time!
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Fondant Potatoes (Melting Potatoes) Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
Description
Fondant Potatoes are a luxurious side dish featuring golden, crispy exteriors and meltingly tender interiors. These potatoes are carefully carved into cylinders, seared in olive oil and butter, then roasted in a flavorful buttery chicken stock with thyme. This cooking technique yields an elegant and restaurant-quality potato dish that’s perfect alongside steak or any hearty meal.
Ingredients
Potatoes
- 4 large floury potatoes (about 400g/14 oz each) peeled (e.g., Sebago, Russet, or King Edward)
Seasoning and Oils
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
For Cooking
- 3 tbsp (50g) unsalted butter, cut into 1cm (1/2″) cubes
- 6 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 1 cup low sodium chicken stock or vegetable broth
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C (fan-forced). This ensures the potatoes roast evenly after searing.
- Prepare Potatoes: Peel and carve each potato into cylinders approximately 6cm (2″) in diameter and 7cm (3″) in height. Then slice each cylinder in half so they are about 3.5cm (1.4″) tall, yielding 8 short cylinders in total. Alternatively, cut into thick slabs or use a peeler if pressed for time.
- Season Potatoes: Pat the potatoes dry and place them in a large bowl. Toss with half of the olive oil along with all the salt and black pepper, ensuring even coating.
- Sear Potatoes: Heat the remaining 1 tbsp olive oil in a heavy-based, ovenproof skillet over medium-high heat. Add potatoes and cook each side for 6 to 8 minutes until golden brown and caramelized.
- Add Butter and Thyme: Add the cubed butter and thyme sprigs to the skillet. As the butter melts, spoon it repeatedly over the potatoes to baste them in the flavorful fat.
- Add Stock and Roast: Pour in 1 cup of chicken or vegetable stock, bring to a boil on the stovetop, then transfer the skillet to the preheated oven. Roast for 30 minutes until the potatoes are fully tender. Halfway through at 15 minutes, baste the potatoes again to keep them moist and infused.
- Serve: Remove from the oven and baste one final time with the melted butter and reduced stock. Serve warm as a refined side dish, ideal alongside steak with béarnaise sauce and buttered peas.
Notes
- If pressed for time or desire a rustic look, simply cut potatoes into thick slabs or use a potato peeler without perfect shaping.
- Searing each side to a rich golden color is key to flavor and texture.
- Basting during roasting infuses the potatoes with buttery richness and keeps them moist.
- Use low sodium stock to control saltiness in the final dish.
- Save leftover potato peelings or trimmings for mash or other recipes; keep submerged in water to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Western
