Fondant Melting Potatoes
User Reviews
5
Fondant Melting Potatoes
Description
This method begins by peeling and cutting russet potatoes into thick rounds approximately two inches wide, then carefully cutting them into uniform circles using a 2-inch cookie cutter. The potato rounds are thoroughly dried to ensure a good sear. They are browned in a mix of butter and olive oil over medium-high heat until each side develops a crisp, golden crust.
Once seared, the potatoes are seasoned with salt, pepper, and joined by whole garlic cloves and rosemary sprigs. Vegetable broth is poured into the pan, partially submerging the potatoes, and the skillet is transferred to a hot oven. The potatoes then braise gently in the broth for 20–25 minutes until tender inside, while the broth reduces to a thick sauce coating each piece.
This technique combines frying and braising to achieve a unique texture contrast of crisp exterior and meltingly soft interior. The infused garlic and rosemary impart aromatic flavor that complements the richness from the butter. The finished potatoes are ideal served as a side dish to roasted or grilled meats or vegetables.
Ingredients
- 4 large russet potato peeled and cut into 1-inch thick rounds, about 2 inch wide
- 2 tablespoons salted butter Danish Creamery brand
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 garlic cloves
- 2 prigs rosemary fresh
- 2 cups vegetable broth low sodium
Instructions
- Preheat the oven to 400°F. Cut each potato widthwise into about 4-6 sections, each about 1-2 inches wide. Use a cookie cutter about 2-inches wide to cut each section into a potato round. Save the edges for another use. Dry the potatoes very well using a paper towel.
- In an oven-safe skillet, heat the butter and olive oil over medium-high heat. Add the potato rounds and cook them for about 5-7 minutes on each side, or until they are nicely browned and crispy.
- Turn off the heat. Season with salt and pepper, and add the garlic and fresh rosemary. Carefully pour the vegetable broth into the skillet. Spoon some of the broth over the potatoes.
- Transfer the skillet to the preheated oven and let the potatoes braise for about 20-25 minutes, or until they are fork tender and cooked through. The broth will reduce and create a thick sauce.
- Spoon the sauce over the potatoes and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 70g | 23% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 355mg | 15% |
| Potassium | 1562mg | 33% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 22mg | 24% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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