Description
Fondant Potatoes, also known as melting potatoes, are a classic French side dish featuring potatoes cut into thick cylinders, seared to a golden crust, then slow-cooked in butter, thyme, and chicken stock until tender and flavorful. The result is a crisp, caramelized exterior with a creamy, melt-in-your-mouth interior, perfect served alongside steak or roasted meats.
Ingredients
Scale
Main 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)
Instructions
- Preheat the Oven: Preheat your oven to 200°C / 390°F (180°C fan-forced) to prepare for the baking stage.
- Cut the Potatoes: Carve each potato into approximately 6cm / 2″ diameter cylinders, about 7cm height. Then cut each cylinder in half so you end up with 8 shorter cylinders roughly 3.5cm / 1.4″ tall. Various cutting methods can be used—see notes for cutting options.
- Season the Potatoes: Pat the potato cylinders dry with a towel. Place them in a large bowl and toss with half of the olive oil along with all the salt and black pepper to season evenly.
- Sear the Potatoes: Heat the remaining 1 tablespoon olive oil in an ovenproof heavy-based skillet over medium-high heat. Add the potato pieces and cook each side for 6 to 8 minutes until golden brown and crisp on all sides.
- Add Butter and Thyme: Add the unsalted butter cubes and thyme sprigs to the skillet. Once the butter melts, spoon it over the potatoes continuously to baste them, infusing flavor and moisture.
- Add the Stock and Bake: Pour in the chicken stock and bring the liquid to a boil on the stovetop. Then transfer the skillet to the preheated oven and bake for 30 minutes, basting the potatoes with the butter at the 15-minute mark. The stock will be absorbed by the potatoes, leaving behind a rich buttery coating.
- Final Baste and Serve: Remove from the oven, give the potatoes one last baste with the melted butter from the pan, then serve immediately. These potatoes pair beautifully with steak, béarnaise sauce, and buttered peas for a restaurant-quality meal.
Notes
- To cut potatoes into cylinders, you can use a knife to carve around a standing potato or lie it on its side and carve. Alternatively, use round cutters close to 6cm diameter for easier shapes.
- Save leftover potato pieces to make mashed potatoes; keep them submerged in water to prevent browning.
- An ovenproof heavy skillet such as cast iron is ideal for searing and baking the potatoes in one pan.
- If thyme sprigs are unavailable, 1/2 tsp dried thyme can be used instead.
- Ensure not to overcrowd the pan with potatoes to maintain proper stock absorption and flavor concentration.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Keywords: Fondant Potatoes, Melting Potatoes, Potato Side Dish, Oven Baked Potatoes, Buttered Potatoes, French Potato Recipe
