Melting Potatoes
Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.
Crispy on the outside, buttery and melt-in-your-mouth soft on the inside, these Melting Potatoes (also known as Fondant Potatoes) are anything but ordinary. While they may look like simple roasted potatoes at first glance, one bite reveals rich layers of flavour thanks to golden-browned edges, plenty of butter, fresh herbs, and a splash of savoury broth.
This classic French-inspired potato side dish transforms humble russets into something dinner-party worthy – yet they’re surprisingly easy to make. Whether you’re serving them alongside roast beef, chicken, or a perfectly cooked steak, these melting potatoes add a touch of elegance to any meal without adding extra fuss in the kitchen.
Recipe Highlights – Why This Recipe Works
- Crispy outside, tender inside: Golden, buttery edges with a soft, melt-in-your-mouth centre.
- Simple ingredients: Just potatoes, butter, broth, and fresh herbs.
- Restaurant-style side dish: Elegant enough for guests, easy enough for a weeknight.
- Hands-off cooking: The oven does most of the work with minimal fuss.
- Perfect with everything: Pairs beautifully with chicken, beef, lamb, or fish.
Frequently Asked Questions
Storage and Reheating
To Store
Allow the potatoes to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4–5 days. If you have extra pan sauce, spoon a little over the potatoes to help keep them moist.
To Reheat
For best results, warm the potatoes in a skillet over medium-low heat with a small splash of broth or water. Heat until warmed through, allowing the edges to crisp slightly before serving.
You can also reheat them in a 350°F oven for about 10–15 minutes, adding a splash of broth and covering loosely with foil to prevent drying out.
Ingredients and Substitutions
- Potatoes – Russet potatoes work best here but I also really like how they turn out with Yukon Gold potatoes. Just make sure you use large potatoes.
- Butter – Salted butter is your best bet. You could experiment with oil but you will get the best flavour using butter.
- Chicken Broth – I used regular old store bought boxed chicken broth. You could use vegetable or beef broth instead if you like.
- Herbs – I use fresh rosemary and thyme. You can play around with other herbs and/or used dried instead of fresh. Oregano would be another great choice here.
- Salt & Pepper – Makes all the other ingredients really shine and keeps it from tasting bland.
Looking for more Easy to Make Side Dishes?
If you are looking for more side dish recipe ideas, check out some of my other favourites:
These Pesto Roasted Potatoes are such a classic side dish that goes well with a variety of proteins! Tender potatoes, coated with flavourful pesto and roasted to crispy perfection.
These glazed carrots are smothered in brown sugar and butter for an easy side dish that’s perfect for a holiday meal or weekday dinner.
Oven-Roasted Vegetables are a delicious side dish staple your family can enjoy all year round as part of your dinner menu. It’s a healthy and super delicious way to get your veg in!
How to Make Melting Potatoes
Serves: 4 | Prep Time: 15 mins | Cook Time: 50 mins
Ingredients
- 4 medium russet potatoes, washed and peeled
- Salt and pepper, to taste
- 4 tablespoons butter, melted
- 4 tablespoons butter
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 cup chicken broth
Directions
- Preheat oven to 450°F.
- In a small bowl, whisk together the melted butter, salt, pepper, rosemary, and thyme.
- Slice off the ends of the potatoes. Cut into thick slices and place in a large bowl.
- Pour the butter mixture over the potatoes and toss to coat.
- Arrange the potatoes in a single layer on a rimmed baking sheet or in a large oven-safe skillet.
- Roast for 20 minutes. Flip and roast for another 15 minutes.
- Remove from oven and flip once more. Pour the chicken broth over the potatoes.
- Cut the remaining butter into small cubes and place on top of the potatoes.
- Return to the oven and roast for another 15 minutes.
Melting Potatoes
Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.
Ingredients
- 4 medium russet potatoes, washed and peeled
- salt and pepper to taste
- 4 tablespoons butter, melted
- 4 tablespoons butter
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 cup chicken broth
Instructions
Preheat oven to 450 degrees F.
In a small bowl whisk together the melted butter, salt, pepper, rosemary, and thyme.
Slice off ends of the potatoes. Cut into thick slices, and place in large bowl.
Pour butter mixture over potatoes and mix to coat.
On a rimmed baking sheet place potatoes in single layer.
Roast the potatoes in the oven for 20 minutes, then flip and roast for another 15 minutes.
Remove potatoes from oven and flip one more time, then pour broth over potatoes.
Cut remaining butter into small cubes and place on top of the potatoes.
Place back in oven and roast for another 15 minutes.
Remove from oven and top with more fresh herbs if desired.
Spoon sauce over potatoes before serving.
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While I typically prefer fresh herbs myself, I have some dried herbs de provence that I like to toss onto fried potatoes. Do you think they’d go well with this recipe and if so, what measurement of dried herbs would you recommend?
If you are replacing both of the fresh herbs then 2 teaspoons of dried herbs will work! (1/2 tsp of dried herbs for 1 sprig of fresh.)
Made these last night, DELICIOUS!
What is meant by “broth mixture”? Also, is the butter supposed to be melted?
That should have read only broth. Yes, 4 tablespoons melted. I’;ve updated the recipe to correct these errors for clarity. Thank you!
This looks so good!
I was considering serving this with your sirloin tip roast but was concerned about the timing as they cook at different temperatures. Do you think partially cooking these (the crisping) before, then roasting in the broth after might work?
Pre-roasting may also make them eligible for a holiday potluck.
Yes, you can definitely pre-roast these in the oven, and then finish them with the broth while the roast is resting!
I’m a little confused, cause the ingredients list says to peel the potatoes & the pictures & recipe don’t use peeled potatoes… Should I peel them?
I would recommend peeling the potatoes, which is why the recipe specifically calls for peeled potatoes. However, they still turn out OK with the skins on, I just don’t feel like they are quite as luxurious tasting as when they are peeled. The one in process photo does show the potatoes with the skins on, so I am sorry if that was confusing. I took that photo while testing a few different methods. You Definitely want to use peeled potatoes.