📝 About This Recipe
A pinnacle of French bistro cooking, Fondant Potatoes—or 'melting' potatoes—are an extraordinary transformation of the humble spud into something truly luxurious. These cylinders are pan-seared until they develop a deep, mahogany crust, then braised in a rich bath of butter and aromatic chicken stock until the centers become creamy and custard-like. It is a dish of beautiful contrasts: a satisfyingly crisp exterior giving way to a heart that dissolves on the tongue with the essence of roasted garlic and fresh thyme.
🥗 Ingredients
The Potatoes
- 4 large Russet or Yukon Gold Potatoes (scrubbed and peeled)
- 2 tablespoons Neutral Oil (Grapeseed or vegetable oil for high-heat searing)
- 1 teaspoon Flaky Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Braising Liquid
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1.5 cups Chicken Stock (low sodium, or use vegetable stock)
- 5-6 pieces Fresh Thyme Sprigs (whole sprigs)
- 1 sprig Fresh Rosemary (optional)
- 4 pieces Garlic Cloves (smashed and peeled)
- 1 teaspoon Lemon Juice (to brighten the sauce)
For Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1 pinch Additional Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and ensure a rack is positioned in the center.
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2
Trim the ends of the peeled potatoes so they stand flat. Cut them into uniform cylinders or thick rounds about 2 inches tall. If using very large potatoes, you can use a round metal cutter for perfectly uniform shapes.
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3
Place the potato cylinders in a bowl of cold water for 5-10 minutes to remove excess starch. This ensures they don't stick to the pan and helps achieve a crispier crust.
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4
Pat the potatoes extremely dry with paper towels. Any moisture on the surface will prevent that iconic golden-brown crust from forming.
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5
Heat the oil in a large, heavy-based ovenproof skillet (cast iron is ideal) over medium-high heat until the oil is shimmering but not smoking.
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6
Carefully place the potatoes in the skillet, flat-side down. Sear them without moving for 5-7 minutes until the bottom is a deep, golden brown.
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7
Flip the potatoes over using tongs to sear the other flat side for another 5 minutes. Season the tops generously with salt and pepper.
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8
Use a folded paper towel and tongs to carefully wipe out the excess oil from the pan, being careful not to touch the hot potatoes.
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9
Add the butter to the pan. Once it begins to foam and smell nutty, add the smashed garlic cloves and herb sprigs. Spoon the foaming butter over the potatoes for 1-2 minutes.
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10
Pour the chicken stock into the pan. The liquid should come about halfway up the sides of the potatoes. Bring to a rapid simmer on the stovetop.
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11
Transfer the entire skillet to the preheated oven. Bake for 25-30 minutes, or until the potatoes are completely tender when pierced with a paring knife.
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12
Remove from the oven. If the liquid hasn't reduced to a syrupy consistency, place back on the stove for 2 minutes to thicken the sauce while basting the potatoes.
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13
Squeeze the lemon juice into the sauce and give the pan a gentle swirl.
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14
Plate the potatoes, spooning the rich, herb-infused butter sauce over the tops. Garnish with fresh chives and a final sprinkle of sea salt.
💡 Chef's Tips
Always use a high-smoke point oil for the initial sear; olive oil will burn before the potatoes get dark enough. Don't crowd the pan—if the potatoes are too close together, they will steam rather than sear. If you don't have an ovenproof skillet, sear them in a regular pan and transfer to a preheated baking dish with the stock and butter. For a vegan version, substitute the butter with a high-quality vegan butter and use a rich vegetable bouillon. Ensure the potatoes are cut to the exact same height so they cook evenly and look professional on the plate.
🍽️ Serving Suggestions
Pair with a pan-seared Ribeye steak or Filet Mignon for the ultimate steakhouse experience. Serve alongside roasted chicken with a glass of buttery Chardonnay. Excellent with braised short ribs, using the potato to soak up the extra red wine jus. Serve as a sophisticated side to a simple green salad with a sharp vinaigrette to cut through the richness. Accompany with sautéed garlic spinach or roasted asparagus for a complete meal.