Imagine a potato dish so luxurious, so incredibly delectable, that it turns an ordinary meal into a gourmet experience. Fondant Potatoes, or "Melting Potatoes" as they're lovingly known, are the French culinary magic that will elevate your cooking from mundane to magnificent. These golden, crispy-on-the-outside, melt-in-your-mouth-on-the-inside potato cylinders are about to become your new favorite side dish that will have your family and guests begging for seconds.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large russet potatoes, peeled and cut into thick slices
- 4 tablespoons unsalted butter
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Peel the russet potatoes and cut them into thick, uniform cylinders approximately 2 inches tall and 2 inches in diameter. Ensure the potato cuts are clean and even for consistent cooking.
- Pat the potato cylinders completely dry with paper towels to remove excess moisture. This helps achieve a crispy, golden exterior.
- Season the potato cylinders generously with salt and freshly ground black pepper on all sides.
- Heat a heavy-bottomed cast iron skillet or non-stick pan over medium-high heat. Add 2 tablespoons of unsalted butter and allow it to melt and start foaming.
- Place the potato cylinders cut-side down in the hot butter. Cook without moving for 5-6 minutes until the bottom develops a deep golden-brown, crispy crust.
- Carefully flip the potatoes and sear the other cut side for an additional 4-5 minutes until equally golden brown.
- Reduce heat to medium-low and add remaining butter and chicken or vegetable broth to the pan. The liquid should come about halfway up the sides of the potatoes.
- Cover the pan and let the potatoes simmer and steam for 25-30 minutes. The liquid will gradually reduce, and potatoes will become incredibly tender.
- Uncover and allow any remaining liquid to evaporate, creating a glossy, buttery finish on the potatoes.
- Remove from heat and transfer potatoes to a serving platter. Optionally garnish with fresh chopped herbs like thyme or parsley.
- Serve immediately while hot, allowing guests to enjoy the crispy exterior and meltingly soft interior of these classic French-style potatoes.
Tips
- Potato Selection Matters: Always choose large, starchy russet potatoes for the best texture and golden crust.
- Dryness is Key: Thoroughly pat your potato cylinders dry before cooking. Moisture is the enemy of achieving that perfect crispy exterior.
- Use a Heavy-Bottomed Skillet: Cast iron or a good non-stick pan ensures even heat distribution and a beautiful golden sear.
- Don't Rush the Cooking Process: Low and slow is the secret to tender, melt-in-your-mouth potatoes. Patience will be rewarded with incredible flavor.
- Fresh Herbs Make a Difference: A sprinkle of fresh thyme or parsley just before serving adds a burst of color and freshness.
- Serve Immediately: These potatoes are best enjoyed hot, right out of the pan, when their crispy exterior and creamy interior are at their peak.
- Broth Selection: Use a high-quality chicken or vegetable broth for added depth of flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
