If you’ve ever dreamed of a potato side dish that’s crispy on the outside, luxuriously buttery and tender on the inside, then you’re in for a treat with this Fondant Potatoes (Melting Potatoes) Recipe. This classic French technique transforms humble russet potatoes into golden cylinders of pure comfort, with rich garlic and thyme aromas that will fill your kitchen and make every bite memorable. It’s a dish that feels fancy but is surprisingly simple to make, perfect for impressing loved ones or elevating any meal.
Ingredients You’ll Need
Keeping it simple is the secret to how these Fondant Potatoes (Melting Potatoes) Recipe turn out so irresistibly delicious. Each ingredient plays a vital role in building layers of flavor, richness, and texture you’ll want to savor with every mouthful.
- Russet potatoes: Their starchy texture makes them perfect for that soft, melting interior and crisp exterior.
- Salt: Enhances the natural flavors of the potatoes.
- Ground black pepper: Adds a subtle hint of warmth and spice.
- Extra virgin olive oil: Provides a robust flavor and a great base for searing the potatoes.
- Butter: The star that gives the potatoes their luscious richness and golden crust.
- Garlic cloves: Infuse the dish with fragrant, comforting notes.
- Fresh thyme sprigs: Add an earthy freshness to balance the richness.
- Vegetable broth: Gently cooks the potatoes while imparting subtle depth without overpowering.
How to Make Fondant Potatoes (Melting Potatoes) Recipe
Step 1: Prepare the Potatoes
Start by peeling the potatoes so their surfaces are perfectly smooth. Trim off the ends to create flat surfaces, then slice each potato into thick rounds about 2 inches tall. For a sleek, restaurant-quality appearance, feel free to trim the edges into neat cylinders, but this step is completely optional. It’s all about achieving that perfect shape for even cooking.
Step 2: Season and Dry
Pat each potato round dry using paper towels—this is crucial to getting that golden, crispy edge. Then, generously season all sides with salt and ground black pepper. This simple seasoning sets the foundation for the incredible flavor you’re building.
Step 3: Sear the Potatoes
Heat the olive oil in a large oven-safe skillet over medium-high heat until it’s hot and shimmering. Carefully place the potatoes in the skillet. Let them sear undisturbed for about 3 to 4 minutes per side, developing a stunning golden crust that adds an irresistible crunch to contrast with the soft interior.
Step 4: Add Butter, Garlic, and Thyme
Once your potatoes are beautifully browned, add the butter, garlic cloves, and thyme sprigs into the skillet. Let the butter melt and bubble, then use a spoon to baste the potatoes repeatedly with the aromatic garlic butter. This process infuses every bite with deep, savory flavor and ensures that lovely glossy finish.
Step 5: Bake with Broth
Slowly pour in the vegetable broth to the skillet—it should come up about halfway around the potatoes. Transfer the skillet to your preheated 400°F oven. Bake until the potatoes become tender and most of the liquid evaporates, about 30 minutes. Don’t forget to baste once halfway through baking to keep the potatoes moist and flavorful.
Step 6: Finish and Serve
When your potatoes are tender and beautifully glazed, remove from the oven and garnish with extra fresh thyme if you like. Serve these Fondant Potatoes (Melting Potatoes) Recipe hot for the ultimate melt-in-your-mouth experience that will have everyone asking for seconds.
How to Serve Fondant Potatoes (Melting Potatoes) Recipe
Garnishes
A sprinkle of fresh thyme leaves or a tiny pinch of flaky sea salt right before serving can elevate these potatoes even further. The fresh herbs add a pop of color and brighten the dish, making each bite feel vibrant and fresh.
Side Dishes
Fondant Potatoes (Melting Potatoes) Recipe pairs wonderfully with roasted meats like beef, chicken, or lamb. They also complement hearty vegetarian mains such as grilled portobello mushrooms or a rich mushroom ragout. The creamy texture and fragrant garlic butter make them a versatile companion to countless entrees.
Creative Ways to Present
For a stunning presentation, arrange the potatoes in a neat circle on a serving platter with sprigs of thyme artfully laid on top. You can drizzle a little of the leftover garlic butter from the pan over the potatoes for an extra glossy finish. To impress your guests, serve them alongside colorful roasted vegetables or a vibrant herb salad for contrast.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep in mind that the crispy exterior will soften somewhat, but the flavors remain just as delicious.
Freezing
It’s best to enjoy Fondant Potatoes (Melting Potatoes) Recipe fresh, as freezing can alter their texture. However, if needed, freeze the cooked potatoes in a single layer on a baking sheet before transferring to a freezer bag, and thaw overnight in the fridge before reheating.
Reheating
To bring back some of that crispiness, reheat the potatoes in a hot oven or skillet rather than the microwave. This helps restore the outer golden crust and keeps the interior tender and warm.
FAQs
Can I use other types of potatoes for this recipe?
Russet potatoes are ideal because of their starchy interior which becomes fluffy when cooked. Waxy potatoes hold their shape but won’t achieve the same melting texture, so for this Fondant Potatoes (Melting Potatoes) Recipe, russets are your best bet.
Is it necessary to use fresh thyme?
Fresh thyme provides the best aromatic punch and vibrant flavor, but if you only have dried thyme, use about a teaspoon instead. Just be mindful that dried herbs are more concentrated, so adjust accordingly.
Why do we trim the potatoes into cylinders?
Trimming the potatoes into neat cylinders is optional but it creates a uniform shape that cooks evenly and looks beautiful on the plate—a perfect touch when you want to impress with presentation.
Can I substitute vegetable broth with something else?
Absolutely! Chicken broth or even water with a pinch of salt can be used if you prefer. Just keep in mind that broth adds layers of flavor that water alone won’t provide.
How do I prevent the potatoes from becoming mushy?
Drying the potatoes thoroughly before seasoning and searing is crucial, as it helps develop a crispy outer layer that protects the soft interior. Also, avoid rushing the searing step so you build that solid crust first.
Final Thoughts
There’s something truly special about this Fondant Potatoes (Melting Potatoes) Recipe that makes it a treasured addition to any meal. Easy to prepare yet elegant in flavor and texture, these potatoes deliver a satisfying crunch with a buttery, tender center every time. Give them a try and watch how they steal the show at your dinner table, becoming an instant favorite for you and your loved ones.
Print
Fondant Potatoes (Melting Potatoes) Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Fondant Potatoes, also known as Melting Potatoes, are a luxurious side dish featuring potatoes seared to a golden brown and then slow-baked in a flavorful broth with butter, garlic, and fresh thyme, resulting in tender, creamy interiors with a crisp, golden exterior.
Ingredients
Potatoes
- 4 medium russet potatoes, peeled and cut into thick rounds (about 2 inches tall)
Seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Cooking Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 cup butter
- 3–4 cloves garlic
- 3–4 sprigs fresh thyme
- 1 cup vegetable broth
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for the baking step that will tenderize the potatoes.
- Prepare Potatoes: Peel the potatoes ensuring smooth surfaces. Cut off the ends so they are flat, then slice into thick rounds about 2 inches tall. For a polished presentation, trim the sides into neat cylinders if desired.
- Season Potatoes: Use paper towels to completely dry the potato rounds. Season all sides evenly with salt and black pepper to enhance flavor.
- Sear Potatoes: Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers, approximately 1 to 2 minutes. Place the potato rounds in the skillet and sear each side until golden brown, about 3 to 4 minutes per side.
- Add Butter and Aromatics: Add butter, garlic cloves, and fresh thyme sprigs to the skillet. Allow the butter to melt and bubble, then use a spoon to baste the potatoes continuously with the garlic butter mixture for 1 to 2 minutes to infuse flavor.
- Bake Potatoes: Pour the vegetable broth slowly into the skillet, then transfer it to the preheated oven. Bake for about 30 minutes until the potatoes are tender and most of the liquid has been absorbed. Halfway through baking, baste the potatoes once more with the pan juices.
- Serve: Garnish with additional fresh thyme if desired and serve the fondant potatoes hot for a delightful side dish experience.
Notes
- Russet potatoes are preferred for their starchy texture which becomes creamy inside.
- Trimming potatoes into cylinders is optional but gives a more refined look.
- Use an oven-safe skillet like cast iron to move directly from stovetop to oven.
- Vegetable broth can be substituted with chicken broth for a non-vegetarian variation.
- Remember to baste during both stovetop searing and oven baking for maximum flavor.
