Fondant Potatoes (Melting Potatoes)

Short description

Fondant potatoes, also called melting potatoes, are a French-inspired dish where potatoes are cut into cylinders, seared until golden, then roasted in butter, thyme, and stock until tender and flavorful. The result is potatoes that are crisp on the outside, buttery inside, and full of savory flavor.

Why You’ll Love This Recipe

• Restaurant-quality side dish made at home.
• Crispy golden exterior with a rich, creamy center.
• Basted with butter and thyme for incredible flavor.
• Pairs beautifully with steak, chicken, or fish.
• Elegant yet surprisingly simple to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large floury potatoes (about 400 g / 14 oz each; Sebago, Russet, or King Edward)
¾ teaspoon cooking salt or kosher salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
3 tablespoons (50 g) unsalted butter, cut into cubes
6 thyme sprigs (or ½ teaspoon dried thyme)
1 cup low-sodium chicken stock (or vegetable stock)

Directions

1. Preheat oven to 200°C / 390°F (180°C fan).
2. Peel the potatoes. Carve each into a cylinder about 6 cm (2″) in diameter and 7 cm tall. Cut each in half to make 8 short cylinders, about 3.5 cm (1.4″) tall. (See cutting options below.)
3. Pat potatoes dry. Place in a bowl and toss with half the oil, all the salt, and pepper.
4. Heat the remaining oil in an ovenproof skillet over medium-high heat. Add potatoes and sear each side for 6–8 minutes until golden.
5. Add butter and thyme. Once melted, spoon butter over potatoes (basting). Pour in the stock, bring to a boil, then transfer skillet to the oven.
6. Bake for 30 minutes, basting at the 15-minute mark, until potatoes are tender and most stock is absorbed.
7. Baste once more before serving. Serve hot with steak, roast chicken, or vegetables.

Cutting method options

• Pro method: Lie potato on its side and carve a cylinder with a knife.
• Intermediate: Stand potato upright and shave slivers down the sides with a knife (or peeler) to form a cylinder.
• Easy: Use a 6 cm (2″) round cutter to press out potato cylinders.
• Simplest: Just cut peeled potatoes into thick 3.5 cm (1.4″) slices—still delicious!

Servings and timing

Serves 4.
Preparation time: 20 minutes.
Cooking time: 45 minutes.
Total time: about 1 hour 5 minutes.

Variations

• Use rosemary instead of thyme for a different herb profile.
• Add garlic cloves to the skillet for extra flavor.
• Swap stock with beef broth for a richer, deeper taste.
• Sprinkle with Parmesan before serving for a cheesy twist.
• Finish with a drizzle of truffle oil for a gourmet touch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 180°C / 350°F until hot and crispy again.
Not recommended for freezing, as texture may suffer.

FAQs

1. What type of potatoes work best?

Floury potatoes like Sebago, Russet, or King Edward give the best texture—crispy outside and fluffy inside.

2. Can I make this recipe ahead of time?

You can prep and carve the potatoes ahead, keeping them in water to prevent browning. Cook just before serving for best results.

3. Do I need an ovenproof skillet?

Yes, but if you don’t have one, sear the potatoes in a pan, then transfer to a baking dish with the butter, thyme, and stock to finish in the oven.

4. Can I make these vegetarian?

Yes, simply use vegetable stock instead of chicken stock.

5. How do I keep the potatoes from sticking to the pan?

Ensure the oil is hot before adding the potatoes and don’t move them too soon—let a golden crust form first.

6. Can I add garlic?

Yes, add a few crushed garlic cloves with the butter and thyme for extra flavor.

7. Why are they called “fondant” or “melting” potatoes?

Because the inside turns incredibly soft and buttery, almost melting in your mouth.

8. Can I double the recipe?

Yes, but use a larger pan or two pans so the potatoes aren’t overcrowded.

9. How do I know when the potatoes are done?

A knife should slide through the center easily, and most of the stock will be absorbed.

10. What can I serve these with?

They pair wonderfully with steak, roast chicken, lamb, or even a vegetarian main.

Conclusion

Fondant potatoes are an impressive yet simple side dish that delivers crispy edges, buttery insides, and rich herb flavor. With just a few ingredients, you can create a restaurant-quality potato dish that elevates any meal. Perfect for dinner parties or a cozy weekend dinner.

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