Recipe: Yummy Melting Potatoes (Fondant)

Melting Potatoes (Fondant). Peel the potatoes and slice off the ends. Season both sides of the potatoes generously with kosher salt and pepper. Learn how to make melting potatoes AKA fondant potatoes.

When golden, flip potatoes and add butter, garlic and rosemary. Fondant Potatoes, or Pommes Fondant, is an amazing recipe using russet Idaho® potatoes which are cut into cylinders and seared to golden perfection. They're then cooked in a rich stock with garlic, butter and herbs, to ensure a smooth creamy texture inside, with an amazing aroma. You can have Melting Potatoes (Fondant) using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Melting Potatoes (Fondant)

1. You need 4 of medium potatoes (you don’t have to use all the slices if you don’t have a big enough pan).
2. You need 1 cup of chicken stock.
3. You need sprigs of Fresh rosemary.
4. Prepare 10 tbsp of salted butter.
5. You need of Salt and pepper.
6. Prepare 3 of large garlic cloves cut in half.

Melting Potatoes have crusty, crunchy edges and rich and creamy insides surrounded by an herby, buttery, savory sauce. They are easy and always get rave reviews. Melting Potatoes fit right in at any family meal or served on a silver platter at an elegant dinner party. Melting Potatoes are an easier and pared-down version of Fondant Potatoes.

Melting Potatoes (Fondant) instructions

1. Preheat you oven to 400.
2. Skin and shape your potatoes into cylinders. Slice off the ends and slice into 1 inch discs.
3. Melt 4 tbsp butter into a cast iron skillet.
4. Generously salt and pepper the tops and place into the skillet seasoned side down, then salt and pepper the top. Sear the potatoes until tops are golden brown. Rotate them around to avoid cold spots and even browning..
5. Flip the potatoes and add in the garlic, rosemary, chicken stock and butter into the pan and place in the oven for 30 minutes.

Fondant Potatoes (pommes fondant) is a traditional French dish where potatoes are cut into cylinders, browned on the ends and then slowly cooked with butter until the inside is melty and tender. Melting Potatoes has a similar outcome, but the dish is less time-consuming. Slice the ends off the potatoes so they lay flat on either side. Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down.