Description
Fondant Potatoes, also known as melting potatoes, are a classic French side dish featuring tender, flavorful potato cylinders seared to a golden brown and then slowly baked in butter, thyme, and chicken stock until perfectly soft and richly infused with aromatic flavors. This recipe produces beautifully caramelized exteriors and melt-in-your-mouth interiors, ideal for pairing with steak or roasted meats.
Ingredients
Scale
Potatoes
- 4 x 400g (14 oz) large floury potatoes (Aus: Sebago, US: Russet, UK: King Edward), peeled
Seasoning & Oil
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil, divided
Butter & Herbs
- 3 tbsp (50g) unsalted butter, cut into 1cm (1/2″) cubes
- 6 thyme sprigs (or 1/2 tsp dried thyme)
Liquid
- 1 cup low sodium chicken stock / broth (or vegetable stock)
Instructions
- Preheat Oven: Set your oven to 200°C (390°F), or 180°C fan-forced to prepare for baking your potatoes.
- Shape Potatoes: Cut each peeled potato into cylinders approximately 6cm (2″) in diameter and 7cm in height. Then slice each cylinder in half to create 8 shorter cylinders about 3.5cm (1.4″) tall. Use one of the cutting methods described to ensure even pieces for cooking.
- Season Potatoes: Pat the potato pieces dry thoroughly. Place them in a large bowl, then toss gently with half of the olive oil along with all the salt and black pepper to evenly coat.
- Sear Potatoes: Heat the remaining 1 tbsp olive oil in a heavy ovenproof skillet over medium-high heat. Place the potato cylinders flat side down, and sear for 6 to 8 minutes on each side, or until each side develops a beautiful golden-brown crust.
- Add Butter and Thyme: Add the cubed butter and thyme sprigs to the skillet. Once the butter has melted, spoon the melted butter over the potatoes repeatedly to baste, infusing them with rich flavor.
- Add Stock and Bake: Pour the chicken stock into the skillet, bringing it to a boil on the stovetop. Then transfer the skillet to the preheated oven and bake the potatoes for 30 minutes, basting once more around the 15-minute mark. The stock will absorb into the potatoes, leaving them tender and buttery.
- Finish and Serve: When baking is complete, baste the potatoes one last time with the pan juices. Serve hot, ideally alongside steak with béarnaise sauce and buttered peas for a restaurant-quality experience.
- Cutting Method Options: Several ways to carve the potatoes are available:
– Pro method: Carve the potato lying on its side into a cylinder.
– Intermediate: Stand potato upright and shave slivers rotating it to shape.
– Easy: Use cutters to press out rounds.
– Easy potato peeler: Shape with a peeler while rotating.
– No matter method: Simply cut into 3.5cm thick slices; irregular shapes still taste delicious.
Notes
- Trim a bit off both ends of the potato to create a stable base for standing them upright before shaping.
- Use a heavy, ovenproof skillet capable of withstanding direct stovetop heat and oven baking, such as cast iron or stainless steel.
- Ensure potatoes are patted dry before searing to achieve proper browning.
- Use low sodium stock to control saltiness since butter and salt are already included.
- Save leftover potato scraps for mashed potatoes; keep in water to prevent browning.
- Basting the potatoes regularly ensures they stay moist and flavorful.
- This dish pairs beautifully with steaks and rich sauces like béarnaise.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Keywords: fondant potatoes, melting potatoes, baked potatoes, French side dish, buttery potatoes, thyme potatoes, seared potatoes
