Name: Fondant Potatoes (Melting Potatoes) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 4 x 400g/14 oz large floury potatoes (Aus: Sebago, US: Russet, UK: King Edward), peeled; 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 (or 1/2 tsp dried thyme as substitute); 1 cup low sodium chicken stock / broth (or vegetable stock as alternative)

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Introduction

Fondant potatoes are a classic French side dish where potatoes are cooked to a golden sear and then slowly roasted in butter and stock until perfectly tender. The result is a melt-in-your-mouth texture with a crispy, flavorful crust. This recipe is a wonderful way to elevate simple potatoes into an elegant accompaniment for any meal.

Close-up view of seven thick, round scallops cooking in a pan, each scallop showing a golden-brown, crispy top layer with a slightly textured surface and some black pepper specks. The scallops have a pale white bottom layer beneath the browned top. They sit in bubbling, foamy light yellow butter with small pieces of green herbs visible in the butter. The edges of the scallops are smooth and slightly translucent. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large floury potatoes (about 400g / 14 oz each), peeled
3/4 tsp cooking salt or 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 (or 1/2 tsp dried thyme)
1 cup low sodium chicken stock or vegetable broth

Instructions

Step 1: Preheat your oven to 200°C (390°F) or 180°C fan-forced.
Step 2: Cut each potato into cylinders about 6cm (2″) in diameter and 7cm tall. Then halve each cylinder so you have pieces about 3.5cm (1.4″) tall. Set aside leftover potato for another use.
Step 3: Pat the potatoes dry and toss them in a large bowl with half of the olive oil, salt, and black pepper.
Step 4: Heat the remaining 1 tablespoon olive oil in a heavy ovenproof skillet over medium-high heat. Add the potatoes and sear each side for 6 to 8 minutes until golden brown.
Step 5: Add the butter and thyme to the skillet. Once the butter melts, spoon it over the potatoes to baste them. Pour in the stock, bring to a boil on the stove, then transfer the skillet to the oven.
Step 6: Bake for 30 minutes, basting the potatoes again around the 15-minute mark. The stock will reduce and be absorbed, leaving flavorful butter coating the potatoes.
Step 7: Baste once more after baking, then serve immediately. Fondant potatoes pair beautifully with steak, béarnaise sauce, and buttered peas for a restaurant-quality meal.

Tips & Variations

For easier shaping, use a round cutter or vegetable peeler to form your potato cylinders evenly.
If you prefer a vegetarian option, swap chicken stock for rich vegetable broth.
Adding a clove or two of garlic with the thyme gives a lovely aromatic boost.
Make sure potatoes fit snugly but don’t overcrowd the pan to avoid flavor dilution.

Storage

Fondant potatoes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over medium heat to restore crispness without drying out.

How to Serve

Close-up of several round scallops, each with a golden brown crust on the top and light creamy white sides. They are cooked in a pan with bubbling yellow butter sauce that has small pieces of green herbs and tiny black pepper specks. The scallops show a slightly rough texture on top with a smooth, soft look on the sides. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for fondant potatoes?

Floury or starchy potatoes like Russet or King Edward are ideal because they become fluffy inside while crisping up outside. Waxy potatoes hold their shape but won’t be as melt-in-mouth tender.

Do I have to baste the potatoes with butter during cooking?

Basting helps distribute the flavorful melted butter evenly and keeps the potatoes moist, but if you’re short on time, you can skip it. Just be aware it may affect the final richness and texture.