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.
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.
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.
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!)
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.
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.
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 tbsp butter, melted
- 4 tbsp 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 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 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
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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Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Amber
Monday 30th of January 2023
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?
Elizabeth Lampman
Tuesday 31st of January 2023
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.)
Tracey
Thursday 31st of March 2022
Made these last night, DELICIOUS!
Tanya
Monday 24th of January 2022
What is meant by "broth mixture"? Also, is the butter supposed to be melted?
Elizabeth Lampman
Monday 24th of January 2022
That should have read only broth. Yes, 4 tablespoons melted. I';ve updated the recipe to correct these errors for clarity. Thank you!
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.