Recipe: Tasty Melting Potatoes (Fondant)

Melting Potatoes (Fondant). Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. 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. I adapted these from Jacques Pépin's Heart and Soul in the Kitchen.

Melting Potatoes Fondant Melting Potatoes AKA Pommes De Terre Fondantes: Thick potato slices that are crispy and brown on the outside and creamy, soft in the middle. You will want to make these delicious potatoes again and again. Season generously with salt and pepper. You can have Melting Potatoes (Fondant) using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Melting Potatoes (Fondant)

1. You need 4 of medium potatoes (you don’t have to use all the slices if you don’t have a big enough pan).
2. You need 1 cup of chicken stock.
3. It's sprigs of Fresh rosemary.
4. It's 10 tbsp of salted butter.
5. Prepare of Salt and pepper.
6. It's 3 of large garlic cloves cut in half.

In a large skillet over medium high heat, heat vegetable oil until hot. 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. Toss potatoes with butter, thyme, salt and pepper.

Melting Potatoes (Fondant) step by step

1. Preheat you oven to 400.
2. Skin and shape your potatoes into cylinders. Slice off the ends and slice into 1 inch discs.
3. Melt 4 tbsp butter into a cast iron skillet.
4. 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..
5. Flip the potatoes and add in the garlic, rosemary, chicken stock and butter into the pan and place in the oven for 30 minutes.

Bring to a boil over high heat. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does. Use a thin spatula (you all know by now how much I love a flexible fish spatula, especially here) to loosen potatoes and turn them over. 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.