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Fondant Potatoes (Melting Potatoes) Recipe

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4.1 from 4 reviews

  • Author: Molly
  • 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

  1. Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C (fan-forced). This ensures the potatoes roast evenly after searing.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://recipeglimpse.com/fondant-potatoes-melting-potatoes-recipe/