Fondant Potatoes

      Fondant potatoes, also called melting potatoes, are baked in a flavorful, herb-infused broth, allowing them to absorb rich flavors while becoming irresistibly tender inside. This cooking method creates a crispy, golden crust on the outside and a soft, melt-in-your-mouth texture within. An elegant yet simple side dish, it’s perfect for special occasions or adding a touch of sophistication to any meal.

What are Fondant Potatoes:

      Fondant potatoes aka Melting potatoes, are a perfect example of elevating the humble potato into a gourmet side dish. The recipe itself is simple, brown thick, neatly cut or even uneven potato slabs on the stove, then add stock, thyme, and butter before baking to allow the potatoes to absorb all the flavors.

The outcome? Potatoes with crispy edges and a golden exterior, while the inside remains creamy and infused with the rich, herb-filled buttery sauce, thickened by the potato’s natural starches. This might just be my all-time favorite way to prepare potatoes!

Ingredients:

• 4 x 400g/14 oz large floury potatoes, peeled (Aus: Sebago, 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 (or 1/2 tsp dried thyme)
• 1 cup chicken stock/broth, low sodium (or vegetable stock)

How to Make Fondant Potatoes

1. Preheat the oven to 200°C / 390°F (180°C fan-forced).
2. Cut the Potatoes: Slice each potato into cylinders, approximately 6 cm/2″ in diameter and 7 cm in height. Then, cut each cylinder in half to create 8 shorter pieces (3.5cm/1.4″ tall). See cutting methods below for options.
3. Season: Pat the potato pieces dry. Place them in a large bowl and toss with half the olive oil, salt, and pepper.
4. Sear: In a heavy-based ovenproof skillet, heat the remaining 1 tbsp of olive oil over medium-high heat. Add the potatoes and cook each side for 6–8 minutes, or until golden.
5. Cook: Add the butter and thyme to the skillet. Once the butter has melted, spoon it over the potatoes (basting). Add the stock, bring to a boil, then transfer the skillet to the oven. Bake for 30 minutes or until the potatoes are tender, basting once more halfway through (at the 15-minute mark). The stock will be absorbed by the potatoes, leaving just the buttery sauce.
6. Serve: Baste one more time, then serve! For an extra-fancy presentation, serve alongside steak with béarnaise sauce and buttered peas.

Cutting Method Options:

• Pro method: Lie the potato on its side and use a knife to carve around it, forming a cylinder.
• Intermediate method: Stand the potato upright and use a knife to shave thin slivers down, rotating as needed. You can also use a potato peeler for this.
• Easy method: Use a 6cm/2″ wide cutter to press out round slices.
• Easy potato peeler method: Use a potato peeler to shape the potato, rotating as you go.
• Doesn’t matter: Simply cut the potatoes into 3.5cm/1.4″ thick slices. Even if the slices aren’t perfectly round, they will still taste great! Only cut as many as needed to fit in the pan, as adding too many can dilute the flavor of the stock.

Recipe Notes:

1. Potato Type: Use floury potatoes for the best results, as they absorb the stock’s flavor more effectively and become tender inside. Waxy potatoes don’t work as well.
   Size: The potatoes need to be large enough to yield 2 cylinders that are 3.5cm/1.4″ tall from each.
2. Cooking Vessel: A heavy pan like a Lodge cast iron skillet (26cm/10.5″) is ideal for this recipe. It’s my second most valued kitchen tool!
   Leftovers: These potatoes can be kept in the fridge for up to 4 days or frozen for up to 3 months, though they’re best when freshly made.
   Nutrition: Per potato, assuming every bit of butter is absorbed.

What to Serve With Fondant Potatoes:

      I feel like it would be simpler to list what not to serve with fondant potatoes! 🙂 The subtle thyme flavor doesn’t quite mesh with Asian cuisine, but without the thyme, it could work wonderfully as a side for Char Siu Pork (Chinese BBQ Pork), Sticky Honey Soy Baked Chicken, or a luxurious Miso Marinated salmon fillet!

Outside of Asian dishes, this is an elegant and beautiful side that’s perfect for special occasions. It pairs beautifully with steak and Béarnaise Sauce (which is super easy to make!), and last week’s Garlic Peas. You could also elevate a simple Chicken in Creamy Mustard Sauce to something company-worthy, or add a luxurious side to pan-fried fish seasoned with seafood spices.

For convenience, you can cook them alongside a roast chicken or prime rib (standing rib roast). Just place the potatoes in the oven for the last 35 minutes of cooking, taking into account the resting time for the meat. Err on the side of caution so the potatoes are done sooner, you can always reheat them easily by popping the skillet back in the oven for 5 minutes (from room temperature; if they’re fridge-cold, they’ll need a bit longer).

Or, you could always follow my lead and enjoy them on their own!