Name: Fondant Potatoes (Melting Potatoes) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 4 x 400g (14 oz) large floury potatoes (Aus: Sebago, US: Russet, UK: King Edward), peeled; 3/4 tsp cooking salt / kosher salt; 1/2 tsp black pepper; 2 tbsp extra virgin olive oil, divided; 3 tbsp (50g) unsalted butter, cut into 1cm (1/2″) cubes; 6 thyme sprigs (or 1/2 tsp dried thyme); 1 cup low sodium chicken stock / broth (or vegetable stock)

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Introduction

Fondant potatoes are a classic French side dish known for their crispy golden edges and soft, melting centers. This method transforms humble potatoes into a rich and flavorful treat perfect alongside steak or roasted meats.

The image shows several thick, round slices of scallops, each with a crisp, golden brown top layer that looks slightly textured and seared. The scallops are cooking in bubbling, foamy butter that fills the space around them with small droplets and bubbles. The sides of the scallops are a pale, creamy white, contrasting with the darker, browned tops. Tiny black specks of seasoning are scattered over the scallops, giving a slight speckled look. Some green herbs are barely visible in the bubbling butter near the edges. The entire scene is close up, filling the frame with warm, rich colors and shiny, moist textures. Photo taken with an iphone --ar 4:5 --v 7

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 thyme sprigs (or 1/2 tsp dried thyme)

1 cup low sodium chicken stock or broth (or vegetable stock)

Instructions

Step 1: Preheat your oven to 200°C / 390°F (180°C fan-forced).
Step 2: Cut each potato into a cylinder about 6cm (2″) in diameter and 7cm (3″) in height. Then, cut each cylinder in half to make pieces approximately 3.5cm (1.4″) tall.

Step 3: Pat the potato pieces dry, place them in a large bowl, and toss with half of the olive oil plus all the salt and black pepper.
Step 4: Heat the remaining 1 tbsp olive oil in an ovenproof heavy-based skillet over medium-high heat. Add the potatoes and sear each side for 6 to 8 minutes until golden brown.
Step 5: Add the butter and thyme to the skillet. 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.

Step 6: Transfer the skillet to the preheated oven and bake for 30 minutes until the potatoes are tender. Baste the potatoes with the butter at the 15-minute mark.
Step 7: When done, baste one last time and serve immediately. These potatoes pair beautifully with steak, béarnaise sauce, and buttered peas.

Tips & Variations

For perfectly shaped cylinders, use a small knife or vegetable peeler to carve the potatoes or use 6cm (2″) cutters. If you don’t mind imperfect shapes, simply slice into thick rounds.

Vegetarians can substitute chicken stock with vegetable stock without losing flavor.
To intensify flavor, add a garlic clove or other fresh herbs like rosemary while cooking.

Storage

Store leftover fondant potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet on medium-low heat to re-crisp the edges, adding a little butter if needed. Avoid microwaving as it may soften the edges too much.

How to Serve

The image shows several thick, round pieces of cooked root vegetable, golden brown and crispy on the outside with a smooth, soft yellow inside. Each piece stands upright in a pan, sprinkled lightly with coarse salt and small green herb leaves. In the center, a spoon held by a woman's hand drizzles a glossy, golden liquid, likely melted butter or sauce, over one of the pieces, creating a shiny, moist top layer. The background is softly dark, highlighting the warm tones of the vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for fondant potatoes?

Floury potatoes like Russet, Sebago, or King Edward are best because they become fluffy inside while holding together on the outside. Waxy potatoes may not achieve the same melting texture.

Do I have to use butter and stock for cooking?

Yes, the butter enriches the potatoes and helps with browning, while the stock adds moisture and flavor. You can substitute butter with olive oil, but the richness will be less pronounced.