Melting Potatoes (Fondant). Peel the potatoes and slice off the ends. Season both sides of the potatoes generously with kosher salt and pepper. When golden, flip potatoes and add butter, garlic and rosemary.
Sear the potatoes until tops are golden brown. Pommes Fondantes or Melting Potatoes – the name says it all – is an incredible side dish that's easy to make and goes with just about anything. Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. You can cook Melting Potatoes (Fondant) using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Melting Potatoes (Fondant)
- You need 4 of medium potatoes (you don’t have to use all the slices if you don’t have a big enough pan).
- You need 1 cup of chicken stock.
- It’s sprigs of Fresh rosemary.
- Prepare 10 tbsp of salted butter.
- It’s of Salt and pepper.
- You need 3 of large garlic cloves cut in half.
Fondant potatoes — a classic French technique of cooking potatoes — sound sorta fancy, but they're nothing more than large rounds of russet potatoes that are browned in butter and roasted in the oven with stock and butter. The results are golden spuds that are crisp on the outside and practically melting in the middle. Put the butter, rosemary and red pepper flakes in a large microwave-safe bowl. Remove the dish from the oven and add chicken stock and garlic cloves.
Melting Potatoes (Fondant) instructions
- Preheat you oven to 400.
- Skin and shape your potatoes into cylinders. Slice off the ends and slice into 1 inch discs.
- Melt 4 tbsp butter into a cast iron skillet.
- 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..
- Flip the potatoes and add in the garlic, rosemary, chicken stock and butter into the pan and place in the oven for 30 minutes.
Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Add the butter to the pan to melt. Fondant potatoes are from the French cuisine with the word 'fondant' meaning "melting". Traditionally, fondant potatoes are peeled and cut into round, barrel-like shapes with the top and bottoms cut flat.