Fondant Potatoes (Melting potatoes)
User Reviews
5
Fondant Potatoes (Melting potatoes)
Description
This recipe for Fondant Potatoes uses large floury potatoes such as Russets or King Edward, cut into short cylinders. The potatoes are seasoned with salt and pepper, then seared in olive oil until golden on all sides. Next, butter and thyme are added, and the potatoes are basted before being cooked in chicken stock in the oven. Baking for about 30 minutes softens the interior while the butter and stock create a rich flavor and tender texture.
The result is a potato with a crispy, golden-brown outer layer and a silky, almost creamy inside that melts in the mouth. The thyme adds herbal aroma, while the butter bastes and enriches the potatoes throughout cooking. The stock is absorbed, leaving a buttery finish.
Fondant Potatoes pair nicely with steak and tangy sauces like béarnaise, providing an upscale side dish. This recipe includes options for cut size and recommendations for oven-safe skillets to get the best browning and even cooking.
Leftovers keep well refrigerated for up to four days or can be frozen for three months, though they are freshest served immediately after cooking.
Ingredients
- 4 x 400g/14 oz potatoes peeled (Aus: Sebago (dirt brushed), US: Russet, UK: King Edward, large floury
- 3/4 tsp kosher salt or cooking salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp / 50g butter cut into 1cm / 1/2" cubes, unsalted
- 6 thyme sub 1/2 tsp dried thyme, sprigs
- 1 cup chicken stock low sodium (or vegetable, or broth
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
- Choose large floury potatoes, such as Sebago or Russet, to ensure tender melting texture inside.
- Cut potatoes into uniform cylinders approximately 3.5 cm tall for even cooking.
- A heavy oven-safe skillet, like a 26cm cast iron pan, works best for searing and baking.
- Fondant potatoes are best served freshly made but can be refrigerated for up to 4 days or frozen for 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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