Skip to Content

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.

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

My family absolutely adore this simple but delicious potato side dish. At first glance they appear to be regular old roasted potatoes but these potatoes go so much beyond that.

They get crisped up in loads of butter then made melt in your mouth soft by roasting further in chicken broth.

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.
Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

What are Fondant Potatoes (Melting Potatoes)?

Fondant potatoes is a French side dish.

The traditional recipe involves cutting potatoes into cylinders, browning the ends on the stove top, and then roasting them to perfection in the oven with loads of butter, stock, and fresh herbs.

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

Can I Brown the Melting Potatoes on the Stove?

If you are going to use a cast iron skillet to make your potatoes then yes, absolutely you can brown the potatoes on the stove. Just be careful to brown them in a well seasoned or enamelled cast iron pan until they easily release without leaving the crispy part behind.

I had tried making them this way many times, but roasting fully in the oven is very fuss-free and I think gives more consistent results. Plus they seem to release from the pan a lot easier.

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

What to Serve with Melting Potatoes?

Melting potatoes are lovely with a roast chicken, roast beef, steak, pork tenderloin, leg of lamb, or fish.

I particularly love them paired with my best Sirloin Tip Roast recipe – it makes for a super delicious meal that is good enough to serve guests (just double the melting potato recipe as needed!)

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

How to Store & Reheat Leftover Melting Potatoes

Melting potatoes will last in the refrigerator for up to five days, and retain all their yummy flavour.

When you’re ready to eat them again, warm them up in a skillet with a bit of broth.

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

About the Ingredients for Melting Potatoes

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.

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

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!

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

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
  • 8 tbsp butter, divided
  • 1 cup chicken broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

Instructions:

Preheat oven to 450 degrees F.
In a small bowl whisk together half of the 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.

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.


On a rimmed baking sheet or in a large oven safe skillet 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 mixture 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.

Melting Potatoes
Yield: Serves 4

Melting Potatoes

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

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
  • 8 tbsp butter, divided
  • 1 cup lchicken broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions

    Preheat oven to 450 degrees F.

    In a small bowl whisk together half of the 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 mixture 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

Tag your creations with #FrugalMomEh on Instagram & subscribe for more!

Tools every kitchen needs banner. - kitchen tools you will actually use!
Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

Colleen

Thursday 13th of January 2022

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.

Elizabeth Lampman

Thursday 13th of January 2022

Yes, you can definitely pre-roast these in the oven, and then finish them with the broth while the roast is resting!

Danielle

Monday 27th of December 2021

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?

Elizabeth Lampman

Wednesday 29th of December 2021

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.

Skip to Recipe