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!
Quick Info
⏱️ 50 min • 🍽️ 3 servings • ⭐ 86%
Nutrition
303 cal • 5g protein • 35g carbs • 17g fat
Tags
[Gluten-Free] • [Easy] • [Dinner] • [Lunch] • [Sides] • [Under 1 Hour] • [Low-Sugar] • [Kosher]
Ingredients
- 2 tablespoons canola oil
- 1½ pounds Yukon gold potatoes, peeled, ends trimmed, cut into 2-inch-long cylinders
- Kosher salt, to taste
- 4 tablespoons unsalted clarified butter (or ghee)
- 1 sprig of fresh rosemary
- 3 sprigs of fresh thyme
- 6 large garlic cloves, smashed
- 1 cup chicken stock stock
- Freshly ground black pepper, to taste
Instructions Preview
- Preheat the oven to 400°F (200°C).
- Heat the canola oil in a large cast iron s…
- Season the potatoes with salt, then add to…
…and 4 more steps
Recipe by: Kelly Paige • From: Tasty
