Fondant Potatoes… aka Melting Potatoes… aka your new favorite side dish! These potatoes are rich and velvety and infused with the flavors of butter, garlic and fresh thyme. The perfect holiday side dish that doubles as a delicious appetizer!
We all know there are a million different ways to do potatoes. From roasted potatoes to smashed potatoes to breakfast potatoes and more… there’s a “perfect potato” for everyone.
But these Fondant Potatoes are the MOST perfect of all. They’re rich and buttery and anything but dry… and I’d venture to say they just might be the only way you’ll ever want to eat potatoes again.
So what makes them so special? They’re deliciously crispy on the outside and tender and creamy on the inside… one of the best combinations of all time. This is achieved by searing them over high heat to create a crust, and then baking them in broth to infuse moisture and flavor into the potatoes. There’s a reason they’re also known as melting potatoes… because they literally melt in your mouth!
They’re the perfect addition to any holiday menu, and I found everything I needed for them at my local Metro Market! Metro Market and Pick ‘n Save stores always have the most amazing selection of locally grown fresh produce, including multiple varieties of potatoes and fresh herbs. I also love their Simple Truth line of products, which I used for the butter and broth in this recipe.
what you’ll need for this recipe
Potatoes – This recipe calls for 4 large potatoes, peeled and cut into 8 rounds. I used russet potatoes, but Yukon Gold or sweet potatoes would also work well.
Olive oil – Olive oil is used for searing the potatoes. I used about 3 Tablespoons olive oil. Substitute avocado oil or any type you prefer.
Salt & pepper – Salt & pepper are used to season the potatoes. I used 1 teaspoon salt and 1/2 teaspoon fresh ground pepper. Use more or less to taste (you can also use additional s&p for garnish.)
Butter – Salted butter adds additional flavor and combines with the garlic and thyme to create a delicious sauce you can spoon over the potatoes.
Garlic – Fresh garlic infuses the butter with delicious garlic flavor. I use 2 cloves, cut in half. For more intense garlic flavor, feel free to use more.
Thyme – Fresh thyme combines with the butter and garlic to add delicious flavor to the potatoes. I also used it generously as a garnish.
Chicken broth – Last but definitely not least, chicken broth is used for baking the potatoes. The broth soaks into the potatoes while baking, resulting in a moist, creamy texture.
how to make fondant potatoes (aka melting potatoes)
Step 1: Peel & shape the potatoes.
Step 2: Cut the potatoes into 8 rounds. Season them with olive oil, salt and pepper.
Step 3: Sear the potatoes on both sides until golden brown, then add butter, garlic, thyme, and chicken broth.
Step 4: Bake at 400° for 35-40 minutes, or until a knife slides effortlessly into the center of the potato.
Recipe Variations
- Use any type of long potatoes, such as yukon gold or sweet potatoes
- Add extra seasonings (e.g. garlic powder, onion powder, smoked paprika)
- Substitute fresh rosemary or sage for the thyme
- Use vegetable or beef broth in place of chicken broth
- Garnish with fresh grated Parmesan cheese
- Serve with any of your favorite dipping sauces
storing & reheating
Leftover potatoes can be stored in an airtight container in the refrigerator for up to one week. To reheat, place them in a single layer in a shallow baking pan, add a little butter and broth and cover with foil. Bake at 400°F. for 10-15 minutes, then remove the foil and bake for an additional 5-10 minutes.
Dipping Sauces for Fondant Potatoes
Fondant Potatoes are already swimming in their own butter sauce, but if you like a little extra flavor these are some of our favorite dipping sauces!
Fondant Potatoes
Equipment
Ingredients
- 4 large Russet potatoes
- 3 Tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 4 Tablespoons butter
- 2-4 cloves garlic halved
- 2 sprigs thyme
- 1 cup chicken broth
Instructions
- Preheat oven to 400°F.
- Peel the potatoes and cut off both ends. Cut in half to create a total of 8 rounds. Each round will be about 2 inches tall.
- Toss the potatoes in 1 Tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat 1 Tablespoon olive oil in a large cast iron (or oven-safe) skillet over medium-high heat. Add the potatoes and sear on each side for 6-8 minutes, until golden brown.
- Add the butter, garlic cloves and thyme and continue heating until the butter is completely melted.
- Spoon the melted butter over the potatoes.
- Slowly add the chicken broth to the skillet; bring to a boil. Once boiling, remove from heat.
- Transfer to preheated oven and bake for 35-40 minutes, until a knife easily slides into the center of the potatoes.
- Remove potatoes from the oven. Spoon melted butter over them and garnish with additional thyme, salt and pepper. Add freshly grated Parmesan cheese if desired.
Notes
Recipe Variations
- Use any type of long potatoes, such as yukon gold or sweet potatoes
- Add extra seasonings (e.g. garlic powder, onion powder, smoked paprika)
- Substitute fresh rosemary or sage for the thyme
- Use vegetable or beef broth in place of chicken broth
- Garnish with fresh grated Parmesan cheese
- Serve with any of your favorite dipping sauces
leave a reply