Fondant Potatoes - Buttery Melting Potatoes

5 from 1 vote

Fondant Potatoes, also known as Melting Potatoes, are golden and crisp on the outside and soft and buttery on the inside.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Cuisine: French

Diet: Gluten Free, Halal

Servings: pieces

Calories: 137kcal

4 large floury potatoes such as Russet, Yukon Gold, or Maris Piper) (10-11 oz / 250-300 grams each)
1 tablespoon vegetable oil
1 ¾ oz butter (50 grams)
2 cloves garlic
3 sprigs fresh thyme
1 cup chicken or vegetable stock
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Peel the potatoes and cut them into thick rounds, about 1½ inches (4cm) thick. Try to keep them uniform in size so they cook evenly. Make sure to remove any imperfections or eyes. I use a 6 cm (2 ½") ring cutter to make things easier and more uniform.
Heat a large skillet or oven-safe pan over medium-high heat and add vegetable oil.
Place the potato rounds flat in the pan and cook for about 5 minutes on each side, until golden brown. Turn the potatoes carefully, using tongs or a spatula, until all sides are evenly browned.
Once both sides are nicely seared, add butter, crushed garlic cloves, and fresh thyme to the pan.
Once the butter has melted, carefully pour the broth into the pan.
Transfer the pan to a preheated oven at 382°F (200°C). Let the potatoes cook for about 30-35 minutes until they are fork-tender and the broth has been absorbed.
Remove the potatoes from the pan and spoon a little of the remaining buttery broth over the top. Serve hot as a side dish with your favorite main course.

Avoid red potatoes as their waxy texture doesn’t absorb liquid as well, leading to a firmer result.
For even cooking, ensure the potatoes are cut into uniform cylinders.
Use a heavy-bottomed pan, like a cast-iron skillet, to help distribute heat evenly and create a crisp, golden crust.
Don’t skip the browning step. Searing the potatoes in butter is crucial for developing a crispy, golden crust. Don't rush this step—take your time to achieve the perfect color.
Use flavorful homemade chicken or vegetable broth or buy the best quality broth you can find.
Allowing the potatoes to rest before serving helps the flavors settle and ensures the potatoes maintain their shape when plated.