Plate of golden brown fondant potatoes with herbs and sauce.

Fondant Potatoes (Melting Potatoes)

ByCasey Monroe

Why Make This Recipe

Fondant potatoes, also known as melting potatoes, are a delicious side dish that brings comfort and flavor to any meal. Their crispy exterior and buttery, soft interior make them a favorite at dinner tables, especially alongside meats and roasted vegetables. This recipe is simple, yet it yields impressive results, perfect for both everyday dinners and special occasions.

How to Make Fondant Potatoes

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)

Directions

  1. Preheat the oven to 200°C / 390°F (180°C fan-forced).
  2. Prepare the potatoes by carving them into cylinders about 6cm/2" in diameter and 7cm tall. Cut each cylinder in half to create 8 shorter pieces, each around 3.5cm / 1.4" tall.
  3. Pat the potato pieces dry. In a large bowl, toss them with half of the olive oil, cooking salt, and black pepper.
  4. In an ovenproof heavy-based skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Once hot, add the potatoes and sear each side for 6-8 minutes, or until they turn golden brown.
  5. Add the cubes of butter and thyme to the skillet. Once the butter has melted, spoon it over the potatoes to baste them.
  6. Pour in the chicken stock and bring it to a boil. After that, transfer the skillet to the oven and bake for 30 minutes or until the potatoes are tender, basting them again at the 15-minute mark. The stock will be absorbed, leaving the potatoes rich in flavor from the butter.
  7. Before serving, baste the potatoes one last time, and enjoy! For a restaurant-like presentation, serve alongside steak with béarnaise sauce and buttered peas.

How to Serve Fondant Potatoes

Fondant potatoes are versatile and complement various dishes. They pair beautifully with roasted meats like chicken, beef, or lamb. You can also serve them with a fresh salad or steamed vegetables for a complete meal. For an elegant touch, add a drizzle of sauce over the potatoes or top with fresh herbs.

How to Store Fondant Potatoes

If you have leftovers, allow the fondant potatoes to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can place them in an oven preheated to 180°C / 350°F until heated through, which will help restore their crispy edges.

Tips to Make Fondant Potatoes

  • Choose the right potatoes: Select floury potatoes with a high starch content for the best texture.
  • Don’t skip the searing step: This helps develop a golden crust and adds flavor.
  • For extra flavor, consider adding garlic or shallots along with the butter and thyme.

Variation

If you want to switch things up, try adding different herbs like rosemary or oregano. You can also experiment with adding grated cheese on top during the baking for a cheesy version of fondant potatoes.

FAQs

1. Can I use other types of potatoes?
Yes, but floury potatoes like Russet are recommended for the best texture. Waxy potatoes may not yield the same melting effect.

2. Is it necessary to baste the potatoes?
Basting helps keep the potatoes moist and adds flavor from the butter. It is recommended for the best results.

3. How do I know when the potatoes are done?
The potatoes are done when they’re tender when pierced with a fork and have absorbed most of the stock, leaving a delicious buttery coating.