Fondant Potatoes (Melting Potatoes) Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Fondant Potatoes (Melting Potatoes) sear russet cylinders golden then braise in buttery stock for crispy exteriors and creamy centers perfect alongside steak or roast chicken. Ready in 50 minutes, they serve 4 with restaurant polish and potato perfection.

Why This Recipe Works

High-heat sear creates crust that holds shape. Butter-thyme stock infuses rich flavor. Oven braise steams interiors tender without falling apart. Basting builds glossy finish. Stock reduction concentrates umami.

Ingredients & Prep

Potatoes:

• 4 large russet potatoes (2″ tall cylinders)
• 2 tbsp vegetable oil
• 4 tbsp unsalted butter
• 4 garlic cloves, smashed
• 3 sprigs fresh thyme

Braising Liquid:

• 1 cup chicken stock (hot)
• Salt + pepper

Step-by-Step Instructions

1. Preheat oven 425°F. Peel potatoes; trim ends, cut 2″ cylinders.
2. Heat oil in ovenproof skillet medium-high; sear potatoes 5-6 minutes per side golden.
3. Add butter, garlic, thyme; baste 2 minutes.
4. Pour in hot stock; boil 1 minute. Transfer to oven.
5. Bake 30 minutes, basting halfway. Stock absorbs leaving buttery glaze.

Flavor Variations

Storage Tips

Refrigerate 3 days; reheat 350°F with stock splash.

FAQs

Not crispy?
Hotter sear; dry thoroughly.

Falling apart?
Uniform size; don’t overcrowd.

No stock left?
Add splash; baste frequently.

Conclusion

Fondant Potatoes melt-hug steak creamy perfection.

Fondant Potatoes (Melting Potatoes) Recipe

Print Recipe

Fondant potatoes (melting potatoes) feature crispy golden exteriors with buttery, creamy interiors. Seared potato cylinders braise in garlic-thyme butter broth creating restaurant-quality side dish perfect alongside steak or roast chicken.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 8 potato rounds 1x
• Category: Side Dish
• Method: Stovetop to Oven
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 large russet potatoes (2–3 inches diameter)
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 4 garlic cloves smashed
• 4 sprigs fresh thyme
• 1 cup chicken or vegetable broth
• Salt and black pepper
• Fresh thyme leaves for garnish

Instructions

• 1. Preheat oven to 400°F (200°C). Trim potatoes into 2-inch tall cylinders (peel optional).
• 2. Heat oil in oven-safe skillet over medium-high. Season potatoes with salt. Sear 5-6 minutes per side until deep golden.
• 3. Reduce heat to medium. Add butter, garlic, and thyme sprigs. Baste potatoes 2-3 minutes.
• 4. Pour in broth, bring to simmer. Transfer skillet to oven. Bake 30 minutes, basting halfway.
• 5. Potatoes are done when knife pierces easily. Serve with pan sauce.

Notes

• Use wide skillet so potatoes don’t touch during searing.
• Russet or Yukon Gold work best for creamy texture.
• Make ahead and reheat in butter sauce.

Nutrition

• Serving Size: 1 potato round
• Calories: 220
• Sugar: 1g
• Sodium: 320mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg

Keywords: fondant potatoes, melting potatoes, french potatoes