Fondant Potatoes

Fondant Potatoes

Fondant potatoes are a delightful combination of crispy on the outside and melt-in-your-mouth on the inside. This recipe will elevate any main dish to a more refined level.


  • 6 large potatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 60g butter
  • 3 sprigs fresh rosemary
  • 2 cloves garlic
  • 250ml chicken broth
  • 80g spicy sun-dried tomato paste
  • 100g 18% cream


Step 1: Prepare the Potatoes

  1. Peel and trim the ends of the potatoes to form cylinders about 5 cm in diameter and 8 cm in height.
  2. Slice each potato in half horizontally, creating 12 cylinders about 4 cm high.
  3. Drizzle the potatoes with olive oil on both sides, then season with salt and pepper.

Tip: Larger potatoes (about 10 cm long) work best for this recipe.

Step 2: Sear the Potatoes

  1. Heat an ovenproof skillet and add the remaining olive oil. Place the potatoes in the skillet and fry over medium heat for about 7 minutes on each side until they begin to brown.

Step 3: Cook the Potatoes in Broth

  1. Add the browned butter, rosemary sprigs, and whole garlic cloves to the potatoes.
  2. Once the butter has melted, pour it over the potatoes, then pour in the chicken broth and bring to a boil.

Step 4: Bake the Potatoes

  1. Transfer the skillet with the potatoes to a preheated oven and bake for about 30 minutes.
  2. After about 15 minutes of baking, baste the potatoes with the pan juices.

Step 5: Serve the Fondant Potatoes

  1. Remove the rosemary sprigs from the skillet and serve the potatoes with a dollop of cream and spicy sun-dried tomato paste.

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