Fondant Potatoes (Melting potatoes) | Daily Dine

Fondant Potatoes (Melting potatoes)

Recipe video above. Golden on the outside and meltingly tender inside (hence the name!), infused with flavour from roasting in a buttery stock. Lovely, elegant way to cook potatoes, very restaurant-y! If you're in a hurry, don't worrying about shaping into cylinders. Just cut thick slabs of potato (whatever shape they happen to be!) and cook per the recipe. Or, just use a potato peeler to shape as best you can. It will still taste just as good!

View original recipe on recipetineats.com

side-dishwestern

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes

Servings: 8

Nutritional Information

Calories:149 kcal

Carbohydrate:16 g

Cholesterol:13 mg

Fat:9 g

Dietary Fiber:2 g

Protein:2 g

Saturated Fat:4 g

Sodium:233 mg

Sugar:1 g

Trans Fat:0.2 g

Unsaturated Fat:5 g

Ingredients

4 x 400g/14 oz large floury potatoes (, peeled (Aus: Sebago (dirt brushed), US: Russet, UK: King Edward))

3/4 tsp cooking salt / kosher salt

1/2 tsp black pepper

2 tbsp extra virgin olive oil

3 tbsp / 50g unsalted butter (, cut into 1cm / 1/2" cubes)

6 thyme sprigs ((sub 1/2 tsp dried thyme))

1 cup chicken stock / broth (, low sodium (or vegetable))

Instructions

Step 01
Preheat oven to 200°C / 390°F (180°C fan-forced).
Step 02
Carve / cut each potato into cylinders ~ 6cm/ 2" diameter, 7 cm height. Then cut in half so you have 8 short cylinders 3.5 cm / 1.4" tall. See cutting method options below.
Step 03
Season - Pat potato dry. Place in a large bowl and toss with half the oil plus all the salt and pepper.
Step 04
Sear - In an ovenproof heavy based skillet (Note 2), heat the remaining 1 tbsp oil over medium high heat. Put the potato in and cook each side for 6 - 8 minutes or until golden.
Step 05
Cook - Add butter and thyme. Once melted, spoon the butter over the potato ("basting"). Add stock, bring to a boil then transfer to the oven and bake for 30 minutes until the potatoes are tender, basting at the 15 minute mark. The stock will be absorbed by the potato, leaving just butter.
Step 06
Serve - Baste one more time then serve! For a restaurant-y option, serve alongside steak with béarnaise sauce and buttered peas.
Step 07
Prep for all methods - Trim a bit off both ends so the potato stands upright. Once carved into a tall cylinder 6cm/ 2" diameter, at least 7cm/3" height, so we can cut into 3.5 cm / 1.4" tall pieces. Save leftover potato to make mash (keep in water to prevent turning brown).
Step 08
Pro method - Lie potato on its side and use a knife to carve around to form a cylinder.
Step 09
Intermediate (I do this)- Stand potato upright and use a knife to shave thin slivers down, rotating as needed, to carve into a cylinder. You can use a potato peeler for some of this too (just be a bit careful, less control).
Step 10
Easy - Use 6cm/ 2" (or as close as possible) wide cutters to press rounds out!
Step 11
Easy potato peeler - Use a potato peeler to shape as best you can, rotating as you go.
Step 12
Doesn't matter! - Just cut potatoes into 3.5cm / 1.4" thick slices! Even if your rounds are not so round, it will still taste delicious. Only cut enough to fill the pan, as pictured, else you'll have too much potato for the stock being used (flavour dilution),

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