Fondant Potatoes (Melting potatoes)
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5.0
90 reviews
Excellent
Fondant Potatoes (Melting potatoes)
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Recipe video above. Golden on the outside and meltingly tender inside (hence the name!), infused with flavour from roasting in a buttery stock. Lovely, elegant way to cook potatoes, very restaurant-y! If you're in a hurry, don't worrying about shaping into cylinders. Just cut thick slabs of potato (whatever shape they happen to be!) and cook per the recipe. Or, just use a potato peeler to shape as best you can. It will still taste just as good!
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Ingredients
- 4 x 400g/14 oz large floury potatoes , peeled (Aus: Sebago (dirt brushed), US: Russet, UK: King Edward)
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp / 50g unsalted butter , cut into 1cm / 1/2" cubes
- 6 thyme sprigs (sub 1/2 tsp dried thyme)
- 1 cup chicken stock / broth , low sodium (or vegetable)
Instructions
- Preheat oven to 200°C / 390°F (180°C fan-forced).
- Carve / cut each potato into cylinders ~ 6cm/ 2" diameter, 7 cm height. Then cut in half so you have 8 short cylinders 3.5 cm / 1.4" tall. See cutting method options below.
- Season - Pat potato dry. Place in a large bowl and toss with half the oil plus all the salt and pepper.
- Sear - In an ovenproof heavy based skillet (Note 2), heat the remaining 1 tbsp oil over medium high heat. Put the potato in and cook each side for 6 - 8 minutes or until golden.
- Cook - Add butter and thyme. Once melted, spoon the butter over the potato ("basting"). Add stock, bring to a boil then transfer to the oven and bake for 30 minutes until the potatoes are tender, basting at the 15 minute mark. The stock will be absorbed by the potato, leaving just butter.
- Serve - Baste one more time then serve! For a restaurant-y option, serve alongside steak with béarnaise sauce and buttered peas.
Cutting method options (see video for demo of each):
- Prep for all methods - Trim a bit off both ends so the potato stands upright. Once carved into a tall cylinder 6cm/ 2" diameter, at least 7cm/3" height, so we can cut into 3.5 cm / 1.4" tall pieces. Save leftover potato to make mash (keep in water to prevent turning brown).
- Pro method - Lie potato on its side and use a knife to carve around to form a cylinder.
- Intermediate (I do this)- Stand potato upright and use a knife to shave thin slivers down, rotating as needed, to carve into a cylinder. You can use a potato peeler for some of this too (just be a bit careful, less control).
- Easy - Use 6cm/ 2" (or as close as possible) wide cutters to press rounds out!
- Easy potato peeler - Use a potato peeler to shape as best you can, rotating as you go.
- Doesn't matter! - Just cut potatoes into 3.5cm / 1.4" thick slices! Even if your rounds are not so round, it will still taste delicious. Only cut enough to fill the pan, as pictured, else you'll have too much potato for the stock being used (flavour dilution),
Notes
- Potato type - Floury potatoes best as they absorb the stock flavour better and become meltingly tender inside (waxy potatoes don't work as well).
- Size - They need to be large so you can cut 2 x 3.5cm / 1.4" tall cylinders from each.
- Cooking vessel - I use my Lodge cast iron skillet (26cm / 10.5"). My #2 most valued kitchen item!
- Leftovers will keep for 4 days or freeze for 3 months, though these are at their prime freshly made!
- Nutrition per potato, assuming every drop of butter is mopped up.
Nutrition Information
Show Details
Calories
149cal
(7%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
13mg
(4%)
Sodium
233mg
(10%)
Potassium
402mg
(11%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
194IU
(4%)
Vitamin C
18mg
(20%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149cal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 233mg | 10% |
| Potassium | 402mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 18mg | 20% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
90 reviews
Excellent
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