Fondant potatoes – or Melting Potatoes – are potatoes baked in a buttery herb infused broth so it absorbs the flavour and becomes meltingly tender inside. A restaurant-y way to cook potatoes that’s easy yet looks impressive! Excellent dinner party side dish.
Fondant potatoes aka Melting potatoes
Today’s recipe is a sublime example of turning the humble potato into a very fine-dining worthy potato side dish. Putting the shaping part aside (which is entirely optional, we’ll get to that), it’s incredibly straight forward. Just brown neat cylinders/thick wonky slabs of potato on the stove, add stock, thyme and butter then bake so it absorbs the flavour.
The result? Crispy edges, golden surfaces, creamy and flavoured all the way through inside, with intense herb infused-buttery sauce that’s thickened from the natural starches in the potato. This might be my favourite potato recipe of all time!
Ingredients in fondant potatoes
Here’s what you need to make fondant potatoes:
Potato type – All-rounder and floury / starchy potatoes are best because they absorb flavour better than waxy potatoes, and become beautifully fluffy and soft inside. The most common potatoes at regular stores should be fine – they’re stocked because they’re great all-rounders.
Australia – Sebago (the dirt brushed potatoes sold everywhere) are perfect, Desiree are great too. US: Russet, UK: King Edward.
Butter – Unsalted, cut into cubes so they melt evenly. If you don’t, some of the butter will likely burn before it all melts. This is for basting. We use oil for searing the potatoes (butter burns and doesn’t brown the potatoes as evenly).
Stock/broth – Chicken stock adds the best flavour in my opinion, because it has more savouriness than vegetable stock and is “cleaner” than beef stock. However, vegetable stock is the next best. Though really, this recipe will work with any type of stock.
Thyme – Fresh thyme sprigs work best to infuse the butter / stock with flavour. But you can substitute with dried thyme though you will end up with little thyme bits stuck on your potato.
How to cut fondant potatoes
Choose from pro level to easy – or skip it entirely! Just peel potatoes then cut into thick slabs. It will taste just as good!
GOAL SIZE & PREP
Goal: 8 cylinders that are ~ 6cm/ 2.4″ diameter, 3.5 cm / 1.4″ height, 2 each cut from 4 potatoes (ie cut 4 long cylinders then cut to size).
Trim base – For all methods, the first step is to peel the potatoes then trim a bit off the top and bottom so it stands upright. It just makes it easier to handle.
1. PRO-LEVEL CARVING
For knife masters! This is method will achieve the smoothest edges.
Lie the potato on its side then carve, peeling curved strips to make a cylinder shape.
Keep going, carving thinner and thinner slices until you have a uniform cylinder.
2. INTERMEDIATE: UPRIGHT KNIFE SHAVING
Stand the potato upright. Then cut thin slivers down, rotating as you go, until you have a cylinder shape with edges are as smooth as you can make them. At first, mine are a bit octagon-shaped. Then I just keep trimming thin slivers off the sharp edges to smooth it out.
TIP: Use the back of a knife (ie the non-sharp side) and scrape down the sides of the potato to make the walls neat.
3. eASY: POTATO PEELER
Use a potato peeler to shave strips off the sides, rotating as you go, to shape it into a cylinder as best you can. I find this a little more difficult to make a uniform cylinder shape than using a knife because I find I have less control over how much I shave off with each peel. Also, peeling straight is a little harder.
4. EASY: ROUND CUTTER
Use a 6cm / 2.4″ (or as close as possible) cutter to pop rounds out. The easiest way to do this is to cut 3.5 cm / 1.4″ thick slices then press a round out of each. If your cutter is not tall enough, then use a knife to help trim / pull the excess away (I demo this in the video).
5. JUST DON’T!!
Just cut the potato into 3.5 cm / 1.4″ thick slices and cook per the recipe. It tastes the same, the potato pieces just won’t be perfect rounds (unless you’re lucky!). You won’t need all the potatoes because your pieces will be bigger (unless you use smaller potatoes). Just use enough to fill the pan around the same amount as pictured. Don’t be tempted to squeeze more in because there won’t be enough stock to flavour the inside of the potatoes.
How to make fondant potatoes
Cutting part done, the cooking part is EASY!
Season – Toss the potatoes in a little oil with salt and pepper.
Brown potatoes – Then brown them on the stove using an oven-proof skillet. I use my 26cm / 10.5″ Lodge cast iron pan. It will take a good 6 to 8 minutes on each side to make them golden, on medium high heat. Move them around as needed to brown them as evenly as possible.
Butter – Add the butter and thyme, then spoon the melted butter over the potatoes.
Stock – Pour the stock in and let it come to a boil.
Bake – Transfer the skillet into the oven and bake for 30 minutes or until the potatoes are tender, basting the potato with the buttery stock at the 15 minute mark (ie spooning the sauce over the potatoes). In this step, the potatoes are absorbing the stock which flavours the inside and makes it “meltingly” soft.
Ready! At the end of the bake time, there should be virtually no stock left in the pan, just butter. Because potatoes can’t absorb fat. The butter will be slightly thickened thanks to the starch in the potatoes, making a glossy sauce that clings to the potatoes when you spoon it over.
To serve, transfer the potatoes to individual plates or a serving platter for people to help themselves. And pour over every drop of the buttery sauce!
What to serve with fondant potatoes
I feel like it would be easier to say what not to serve with fondant potatoes. 🙂 With the subtle thyme flavour, I wouldn’t serve this with Asian food. But without the thyme, it would be a delicious side dish for Char Sui Pork (Chinese BBQ Pork), Sticky Honey Soy Baked Chicken or a grand Miso Marinated side of salmon !
Asian food aside, this is an elegant, beautiful potato side dish for special occasions. It’s pictured in this post alongside steak with Béarnaise Sauce (it’s so easy!) with last weeks’ Garlic Peas. It would elevate a simple Chicken in Creamy Mustard Sauce to company-worthy, or add a luxurious side to a simple pan fried fish sprinkled with seafood seasoning.
You could also cook this in the oven at the same time as a roast chicken or a grand prime rib (standing rib roast). Just put the potatoes in for the last 35 minutes cooking time, factoring in the resting time. Err on the side of caution so the potatoes are done earlier because they can be reheated simply by popping the skillet back in the oven for 5 minutes (from room temperature, it will take longer from fridge cold).
Or, just do as I do and eat them by themselves. You know I did. The only question is, how many? TAKE A GUESS! – Nagi x
Watch how to make it
OF COURSE Dozer got some!!! I just forgot to edit that in, concentrating too hard on getting the new-style video edits right. Everybody knows Dozer is the most food-spoiled dog in the world!!!😂
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Fondant Potatoes (Melting potatoes)
Ingredients
- 4 x 400g/14 oz large floury potatoes , peeled (Aus: Sebago (dirt brushed), 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 (sub 1/2 tsp dried thyme)
- 1 cup chicken stock / broth , low sodium (or vegetable)
Instructions
- Preheat oven to 200°C / 390°F (180°C fan-forced).
- Carve / cut each potato into cylinders ~ 6cm/ 2" diameter, 7 cm height. Then cut in half so you have 8 short cylinders 3.5 cm / 1.4" tall. See cutting method options below.
- Season – Pat potato dry. Place in a large bowl and toss with half the oil plus all the salt and pepper.
- Sear – In an ovenproof heavy based skillet (Note 2), heat the remaining 1 tbsp oil over medium high heat. Put the potato in and cook each side for 6 – 8 minutes or until golden.
- Cook – Add butter and thyme. Once melted, spoon the butter over the potato ("basting"). Add stock, bring to a boil then transfer to the oven and bake for 30 minutes until the potatoes are tender, basting at the 15 minute mark. The stock will be absorbed by the potato, leaving just butter.
- Serve – Baste one more time then serve! For a restaurant-y option, serve alongside steak with béarnaise sauce and buttered peas.
Cutting method options (see video for demo of each):
- Prep for all methods – Trim a bit off both ends so the potato stands upright. Once carved into a tall cylinder 6cm/ 2" diameter, at least 7cm/3" height, so we can cut into 3.5 cm / 1.4" tall pieces. Save leftover potato to make mash (keep in water to prevent turning brown).
- Pro method – Lie potato on its side and use a knife to carve around to form a cylinder.
- Intermediate (I do this)– Stand potato upright and use a knife to shave thin slivers down, rotating as needed, to carve into a cylinder. You can use a potato peeler for some of this too (just be a bit careful, less control).
- Easy – Use 6cm/ 2" (or as close as possible) wide cutters to press rounds out!
- Easy potato peeler – Use a potato peeler to shape as best you can, rotating as you go.
- Doesn't matter! – Just cut potatoes into 3.5cm / 1.4" thick slices! Even if your rounds are not so round, it will still taste delicious. Only cut enough to fill the pan, as pictured, else you'll have too much potato for the stock being used (flavour dilution),
Recipe Notes:
Nutrition Information:
More fabulous potato sides!
And some no-fuss Monday nights ones too. 🙂 (Like Easy Roast Potatoes).
Life of Dozer
Memories of ALL the food he got during the making of Dinner!
I plan to make the fondant potatoes as I just know they will taste fantastic as all your recipes do. I just wanted to comment on the new video format. In my opinion just the right amount of concentration on the recipe & glimpses of you. You have a quirky sense of humour that adds pizzaz. LOVE the new format – please do more of it & thanks for the Detail you put in each recipe 💛
Yum! Potatoes are my favourite food, in any form, this looks like easy delicious 🤤. Also love the new video format 😎
Winner, Winner Nagi’s Dinner!!
Another delicious and easy dish. Potatoes are food from heaven and this recipe is the best!!
love the new video, you are such a part of my kitchen now and it is fab to see you and Dozer in the video. Cheers!!
Great recipe Nagi for a special meal ,and actually easy if you use a cutter if you have one , witch I do , and after the are brown ,the oven does the work ,and your guess will think they are in a French restaurant .
I would make that with a lovely breast of chicken and also add the butter sauce on it, and fresh green beans and vola !
Hi Nagi, really loving the new video format. It’s like being in a cooking class getting tips and comments as you go, plus the added bonus of Dozer in the flesh!
I’m with Lisa, video was spot on. I could see everything clearly and loved the explanations and tips.
I’d like to make the fondant potatoes for 50 guests at a Christmas dinner. How could I do this efficiently?
As usual, drool-worthy! We consider potatoes a supreme gift from God and this recipe certainly glorifies them! I am cursing the fact that I am OUT OF POTATOES! Grocery visit imminent. Thank you for the wonderful recipe!
Oh, poor Dozer. Why did you do, Nagi?😔😔
Well, I love this video now even better than before which I told (was) the best. I like you and Dozer include in the video too, without make the video tutorial less clear, so yes, for me its close enough to the old style but plus you and Dozer in too .
I KNOW!!! I’m so mean, but of COURSE Dozer got some!! 🙂 I just forgot to edit it in, and now I look so mean!!! 🙁 N x
PLEASE, please, please do not go back to just your hands. Not all the recipes are difficult but you doing them (even if you think they are not perfect) are what what people need to get things just right. It’s also your voice that helps with the instructions. It’s that second layer of like my mother saying to me…here try it this way and it works because now I know why I need to baste those potatoes instead of say skipping that part. Most people don’t always ready all of the instructions on a recipe and this will tell them why they should but also get them to the perfect end product. We like you just the way you are and you don’t need perfect every time just for us because we are not perfect, just your food is and that is why we or I myself follow you. I love these videos and they have made such a difference with the way I cook now in the short time you have been doing them. By the way these potatoes are delicious and thank you for the other part about not wasting food and what can be done with the scraps. Poor Dozer I hope you gave him a little something later! He is such a good boy. Belly rubs for him 🐾🐾💛💛
HI Mary! I think we are on the same page 🙂 I like being able to add extra instructions too! PS OF COURSE Dozer got some, I forgot to edit that part in, I was concentrating so hard on the recipe part 😂 I feel like I need to add that note in because people keep telling me how MEAN I am being!!! N xx
I LOVE seeing all of you in your videos and not just your cute little baby hands.
The potatoes were verygood.
But for all the time and effort… I weigh the effort to the reward, and that’s too much work for a side dish.
I will try just about any recipe you publish because you are an excellent cook with fabulous recipes. And I love your cookbook, too.
Ah Nagi ,this looks just sooo good I am having a diner party in Dec Those fondant potato’s
will be on my table thank you for this awesome recipe
The original video style was excellent. Concise instructions and visuals. This video on Fondant Potatoes is an improvement on the newer videos. Slower voice cadence and visuals. You don’t sound as if you’re rushing through the recipes trying to avoid being hit by a train. I agree with another reviewer…please, never cruelly tease Dozer on video again!
I lovvvve the new videos! I feel they’re much more interactive and it’s easier for my brain to see the recipe through!
“Hi” from Phoenix, Arizona (USA). Love your recipes.They always work! Never a fail-not even once. I like the new video style, but was also happy with the “old” way because videos lull me into thinking that “this recipe is going to be easy,” and then when I actually start, it IS!
Poor Dozer! That was cruel Nagi. I love the new video format, more personal and adds your great/sometimes teasing personality. I’m sure Dozer would agree. G/pigs enjoyed dinner and they’ll line up for these delicious looking spuds on Sunday night. Now……what to cook as the main dish, sooo many recipes too hard to choose but I’ll be checking Dinner for a winner. Cheers!
This looks awesome. Do you think that it could be doubled by frying the potatoes in batches and baking in a 13×9 pan? My family loves potatoes, but I don’t think that 8 pieces would be enough for us. I enjoy the videos very much and love seeing Dozer. Keep up the great work.
Could you just use Ghee instead of butter?? Cant wait to try these xx
Well done, I like your expert commentary. I love the old format, and refer to your vids ALWAYS, before cooking your recipes! But this is a nice in-between! Thumbs UP!!
I’m loving the new format – and the new tagline, “All mine!” – as well as, “Mmmmm, SO good!” The videos are only a couple of minutes long and seeing you and Dozer is just a delight. What’s not to love?