Fondant Potatoes (Melting Potatoes) Recipe

Introduction

Fondant potatoes, also known as melting potatoes, are a luxurious way to enjoy this humble vegetable. With a crispy golden exterior and a soft, buttery interior, they make a perfect side dish for any special meal.

Ingredients

• 4 large floury potatoes (about 400g / 14 oz each), peeled (Aus: Sebago, US: Russet, UK: King Edward)
• 3/4 tsp cooking salt or kosher salt
• 1/2 tsp black pepper
• 2 tbsp extra virgin olive oil
• 3 tbsp (50g) unsalted butter, cut into 1cm (1/2″) cubes
• 6 sprigs thyme (or 1/2 tsp dried thyme as substitute)
• 1 cup low sodium chicken stock or broth (or vegetable stock)

Instructions

1. Step 1: Preheat your oven to 200°C (390°F) or 180°C (350°F) fan-forced.
2. Step 2: Carve each potato into a cylinder about 6cm (2″) in diameter and 7cm tall. Then cut each cylinder in half to make 8 pieces around 3.5cm (1.4″) tall. (See cutting method options below for guidance.)
3. Step 3: Pat the potato pieces dry, then place them in a large bowl. Toss with half the olive oil, salt, and pepper to season evenly.
4. Step 4: Heat the remaining 1 tbsp of oil in an ovenproof heavy-based skillet over medium-high heat. Add the potato pieces and cook, turning occasionally, for 6 to 8 minutes on each side until they develop a golden crust.
5. Step 5: Add the butter and thyme to the pan. Once the butter melts, spoon it over the potatoes to baste them. Pour in the chicken stock and bring it to a boil on the stovetop.
6. Step 6: Transfer the skillet to the preheated oven and bake for 30 minutes until the potatoes are tender. Baste once more halfway through baking for extra flavor.
7. Step 7: Remove from oven, baste again, then serve immediately. These potatoes pair wonderfully with steak, béarnaise sauce, and buttered peas.
8. Step 8: Cutting method options: Trim the ends so potatoes stand upright. Shape into cylinders by carving or peeling as preferred, then slice into 3.5cm thick pieces. Don’t worry if they aren’t perfect rounds; the taste will still shine.

Tips & Variations

• Use a heavy ovenproof skillet to ensure even heat for searing and baking.
• For a vegetarian option, substitute chicken stock with vegetable stock.
• Try adding garlic cloves or rosemary sprigs for additional aroma while cooking.
• To speed up the process, peel and shape potatoes in advance, keeping them submerged in water to prevent browning.

Storage

Store cooled fondant potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or oven to preserve their crispy texture. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use waxy potatoes instead of floury ones?

Floury potatoes are best for fondant potatoes because they become fluffy inside while searing nicely outside. Waxy potatoes tend to stay firm and may not achieve the desired texture.

What if I don’t have an ovenproof skillet?

You can sear the potatoes in a regular pan, then transfer them to a baking dish and add the butter, thyme, and stock before baking in the oven.

Fondant Potatoes (Melting Potatoes) Recipe

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Fondant Potatoes, also known as Melting Potatoes, are a classic French side dish featuring perfectly carved potatoes seared to a golden brown and then slowly cooked in butter, thyme, and chicken stock until tender and flavorful. The technique combines searing and oven baking to deliver a creamy interior with a crispy, buttery crust, ideal to accompany steaks, roasts, or vegetables.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Potatoes

• 4 large floury potatoes (approximately 400g / 14 oz each), peeled (Aus: Sebago, US: Russet, UK: King Edward)

Seasoning and Oils

• 3/4 tsp cooking salt / kosher salt
• 1/2 tsp black pepper
• 2 tbsp extra virgin olive oil

Cooking Fats and Herbs

• 3 tbsp (50g) unsalted butter, cut into 1cm / 1/2 inch cubes
• 6 thyme sprigs (or substitute 1/2 tsp dried thyme)

Liquid

• 1 cup low sodium chicken stock / broth or vegetable stock

Instructions

1. Preheat Oven: Preheat your oven to 200°C / 390°F (180°C fan-forced) to prepare for baking the potatoes after searing.
2. Prepare Potatoes: Carve each peeled potato into cylinders about 6cm (2 inches) in diameter and 7cm (3 inches) tall. Then cut each cylinder in half to create 8 shorter cylinders approximately 3.5cm (1.4 inches) tall. Various cutting methods include carving with a knife or using cutters, aiming for uniform shapes.
3. Season Potatoes: Pat the potato pieces dry, then place them in a large bowl. Toss with half of the extra virgin olive oil, the salt, and pepper to evenly coat each piece.
4. Sear Potatoes: Heat the remaining 1 tablespoon of oil in an ovenproof heavy-based skillet over medium-high heat. Add the potato pieces and cook each side for 6 to 8 minutes, or until golden brown and crispy.
5. Add Butter and Thyme: Add the cubed butter and thyme sprigs to the skillet. Once the butter melts, spoon the melted butter repeatedly over the potatoes to baste them, which adds flavor and helps cook them evenly.
6. Add Stock and Bake: Pour in the chicken stock, bringing it to a boil on the stovetop. Then transfer the skillet to the preheated oven and bake for 30 minutes, basting the potatoes once more halfway through at the 15-minute mark. The stock will be absorbed, leaving the potatoes tender and flavorful with a buttery finish.
7. Finish and Serve: After baking, baste the potatoes one final time with the buttery sauce from the pan, then serve immediately. These potatoes pair wonderfully with steak, béarnaise sauce, and buttered peas for an elegant meal.
8. Cutting Method Recommendations: For best results, trim the ends of the potatoes so they stand upright. Use techniques such as carving with a knife or peeling slivers to shape perfect cylinders. Alternatively, cutters or simply slicing into thick rounds still yield delicious results. Only cut enough to fit the pan to avoid flavor dilution.

Notes

• Use floury potatoes such as Sebago, Russet, or King Edward for the best texture.
• Pat potatoes dry before seasoning to ensure a crispy sear.
• Use an ovenproof heavy skillet for seamless stovetop to oven transfer.
• Regular basting with butter enhances flavor and helps achieve the characteristic melting texture.
• Leftover potato scraps can be saved for mashed potatoes; keep them in water to prevent browning.
• Adjust seasoning to taste and consider using vegetable stock for vegetarian variation.
• Control the pan capacity to avoid flavor dilution from excess stock or overcrowded potatoes.

Keywords: Fondant Potatoes, Melting Potatoes, Buttered Potatoes, Thyme Potatoes, Oven Baked Potatoes, French Potatoes, Side Dish