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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.

Ingredients

Scale

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

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