Fondant Potatoes - Buttery Melting Potatoes
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Fondant Potatoes - Buttery Melting Potatoes
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Fondant Potatoes, also known as Melting Potatoes, are golden and crisp on the outside and soft and buttery on the inside.
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Ingredients
- 4 medium floury potatoes such as Russet, Yukon Gold, or Maris Piper) (250-300 grams each)
- 1 tablespoon vegetable oil
- 50 g butter
- 2 cloves garlic
- 3 sprigs fresh thyme
- 1 cup chicken or vegetable stock
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
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Instructions
- Peel the potatoes and cut them into thick rounds, about 1½ inches (4cm) thick. Try to keep them uniform in size so they cook evenly. Make sure to remove any imperfections or eyes. I use a 6 cm (2 ½") ring cutter to make things easier and more uniform.
- Heat a large skillet or oven-safe pan over medium-high heat and add vegetable oil.
- Place the potato rounds flat in the pan and cook for about 5 minutes on each side, until golden brown. Turn the potatoes carefully, using tongs or a spatula, until all sides are evenly browned.
- Once both sides are nicely seared, add butter, crushed garlic cloves, and fresh thyme to the pan.
- Once the butter has melted, carefully pour the broth into the pan.
- Transfer the pan to a preheated oven at 382°F (200°C). Let the potatoes cook for about 30-35 minutes until they are fork-tender and the broth has been absorbed.
- Remove the potatoes from the pan and spoon a little of the remaining buttery broth over the top. Serve hot as a side dish with your favorite main course.
Equipments used:
Notes
- Avoid red potatoes as their waxy texture doesn’t absorb liquid as well, leading to a firmer result.
- For even cooking, ensure the potatoes are cut into uniform cylinders.
- Use a heavy-bottomed pan, like a cast-iron skillet, to help distribute heat evenly and create a crisp, golden crust.
- Don’t skip the browning step. Searing the potatoes in butter is crucial for developing a crispy, golden crust. Don't rush this step—take your time to achieve the perfect color.
- Use flavorful homemade chicken or vegetable broth or buy the best quality broth you can find.
- Allowing the potatoes to rest before serving helps the flavors settle and ensures the potatoes maintain their shape when plated.
Nutrition Information
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Calories
138kcal
(7%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
14mg
(5%)
Sodium
234mg
(10%)
Potassium
397mg
(11%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
177IU
(4%)
Vitamin C
18mg
(20%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 234mg | 10% |
| Potassium | 397mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 18mg | 20% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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