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Fondant Potatoes - Buttery Melting Potatoes

Fondant Potatoes, also known as Melting Potatoes, are golden and crisp on the outside and soft and buttery on the inside.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 pieces
Calories: 138 kcal
Course: Side Dish
Cuisine: French

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 prigs fresh thyme
  • 1 cup chicken or vegetable stock
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

    Cup of Yum
  1. 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.
  2. Heat a large skillet or oven-safe pan over medium-high heat and add vegetable oil.
  3. 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. 
  4. Once both sides are nicely seared, add butter, crushed garlic cloves, and fresh thyme to the pan.
  5. Once the butter has melted, carefully pour the broth into the pan.
  6. 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.
  7. 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.

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

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

% 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.