Description
Fondant potatoes, also called melting potatoes, are a French-inspired side 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.
Ingredients
4 large floury potatoes (about 400 g / 14 oz each; Sebago, Russet, or King Edward)
¾ tsp cooking salt or kosher salt
½ tsp black pepper
2 tbsp extra virgin olive oil
3 tbsp (50 g) unsalted butter, cut into cubes
6 thyme sprigs (or ½ tsp dried thyme)
1 cup low-sodium chicken stock (or vegetable stock)
Instructions
- Preheat oven to 200°C / 390°F (180°C fan).
- Peel the potatoes and 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.
- Pat potatoes dry. Toss in a bowl with half the oil, salt, and pepper.
- Heat remaining oil in an ovenproof skillet over medium-high heat. Sear potatoes 6–8 minutes on each side until golden.
- Add butter and thyme. Once melted, baste potatoes with butter. Pour in stock, bring to a boil, then transfer skillet to the oven.
- Bake 30 minutes, basting at the 15-minute mark, until potatoes are tender and most stock is absorbed.
- Baste once more before serving hot with steak, roast chicken, or vegetables.
Notes
- Use rosemary instead of thyme for a different herb profile.
- Add garlic cloves to the skillet for extra flavor.
- Swap chicken stock with beef broth for a richer taste.
- Sprinkle with Parmesan before serving for a cheesy twist.
- Finish with a drizzle of truffle oil for a gourmet touch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Searing, Roasting
- Cuisine: French
Nutrition
- Serving Size: 2 potato cylinders
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 20 mg
