Fondant potatoes, also known as melting potatoes, are a classic French delicacy that seem like something only fancy chefs can whip up, but are actually quite simple to make. Yukon gold potatoes are cut into cylinders, pan-fried until crispy, then transferred to the oven to braise in a buttery herb bath for a crispy-on-the-outside texture that’s deceptively creamy on the inside. Don’t forget to eat the roasted garlic with the potatoes–it's the best part!
for 3 servings
- 2 tablespoons canola oil
- 1 ½ lb yukon gold potato (650 g), peeled, ends trimmed, cut into 2-inch-long (5 cm) cylinders
- kosher salt, to taste
- 4 tablespoons unsalted butter
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 6 large cloves garlic, smashed
- 1 cup chicken stock (240 mL)
- freshly ground black pepper, to taste
- Calories 369
- Fat 25g
- Carbs 34g
- Fiber 3g
- Sugar 2g
- Protein 5g
Estimated values based on one serving size.
- Preheat the oven to 400°F (200°C).
- Heat the canola oil in a large cast iron skillet over medium-high heat.
- Season the potatoes with salt, then add to the hot skillet, flat-side down. Sear for about 5 minutes, until golden brown, then flip and cook on the other flat side for another 5 minutes.
- Add the clarified butter, rosemary, thyme, and garlic to the skillet. Let the butter melt, then use a large spoon to baste the potatoes with the butter until coated, about 30 seconds.. Add the chicken stock and bring to a boil.
- Transfer the skillet to the oven and roast the potatoes for 35 minutes, or until tender.
- Spoon the pan sauce over the potatoes and garnish with freshly ground black pepper.
- Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.