Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Fondant potatoes Recipe
Fondant potatoes – or Melting Potatoes – are potatoes baked in a buttery herb infused broth so it absorbs the flavour and turns into meltingly tender inside. A restaurant-y option to prepare dinner potatoes that’s simple but appears spectacular! Glorious banquet facet dish.
In the present day’s recipe is a chic instance of turning the common-or-garden potato into a really fine-dining worthy potato facet dish. Placing the shaping half apart (which is fully optionally available, we’ll get to that), it’s extremely straight ahead. Simply brown neat cylinders/thick wonky slabs of potato on the range, add inventory, thyme and butter then bake so it absorbs the flavour.
The end result? Crispy edges, golden surfaces, creamy and flavoured right through inside, with intense herb infused-buttery sauce that’s thickened from the pure starches within the potato. This is likely to be my favorite potato recipe of all time!
Right here’s what that you must make fondant potatoes:
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Potato kind – All-rounder and floury / starchy potatoes are finest as a result of they take up flavour higher than waxy potatoes, and change into superbly fluffy and delicate inside. The commonest potatoes at common shops ought to be superb – they’re stocked as a result of they’re nice all-rounders.
Australia – Sebago (the filth brushed potatoes offered all over the place) are excellent, Desiree are nice too. US: Russet, UK: King Edward.
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Butter – Unsalted, reduce into cubes so that they soften evenly. Should you don’t, a number of the butter will seemingly burn earlier than all of it melts. That is for basting. We use oil for searing the potatoes (butter burns and doesn’t brown the potatoes as evenly).
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Inventory/broth – Chicken inventory provides the most effective flavour for my part, as a result of it has extra savouriness than vegetable inventory and is “cleaner” than beef inventory. Nevertheless, vegetable inventory is the following finest. Although actually, this recipe will work with any kind of inventory.
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Thyme – Contemporary thyme sprigs work finest to infuse the butter / inventory with flavour. However you’ll be able to substitute with dried thyme although you’ll find yourself with little thyme bits caught in your potato.
Select from professional stage to simple – or skip it fully! Simply peel potatoes then reduce into thick slabs. It is going to style simply pretty much as good!
GOAL SIZE & PREP
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Aim: 8 cylinders which might be ~ 6cm/ 2.4″ diameter, 3.5 cm / 1.4″ peak, 2 every reduce from 4 potatoes (ie reduce 4 lengthy cylinders then reduce to measurement).
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Trim base – For all strategies, step one is to peel the potatoes then trim a bit off the highest and backside so it stands upright. It simply makes it simpler to deal with.
1. PRO-LEVEL CARVING
For knife masters! That is methodology will obtain the smoothest edges.
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Lie the potato on its facet then carve, peeling curved strips to make a cylinder form.
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Maintain going, carving thinner and thinner slices till you will have a uniform cylinder.
2. INTERMEDIATE: UPRIGHT KNIFE SHAVING
Stand the potato upright. Then reduce skinny slivers down, rotating as you go, till you will have a cylinder form with edges are as clean as you may make them. At first, mine are a bit octagon-shaped. Then I simply preserve trimming skinny slivers off the sharp edges to clean it out.
TIP: Use the again of a knife (ie the non-sharp facet) and scrape down the edges of the potato to make the partitions neat.
3. eASY: POTATO PEELER
Use a potato peeler to shave strips off the edges, rotating as you go, to form it right into a cylinder as finest you’ll be able to. I discover this slightly harder to make a uniform cylinder form than utilizing a knife as a result of I discover I’ve much less management over how a lot I shave off with every peel. Additionally, peeling straight is slightly tougher.
4. EASY: ROUND CUTTER
5. JUST DON’T!!
Simply reduce the potato into 3.5 cm / 1.4″ thick slices and prepare dinner per the recipe. It tastes the identical, the potato items simply gained’t be excellent rounds (until you’re fortunate!). You gained’t want all of the potatoes as a result of your items can be greater (until you employ smaller potatoes). Simply use sufficient to fill the pan across the similar quantity as pictured. Don’t be tempted to squeeze extra in as a result of there gained’t be sufficient inventory to flavour the within of the potatoes.
Chopping half achieved, the cooking half is EASY!
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Season – Toss the potatoes in slightly oil with salt and pepper.
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Brown potatoes – Then brown them on the range utilizing an oven-proof skillet. I take advantage of my 26cm / 10.5″ Lodge forged iron pan. It is going to take an excellent 6 to eight minutes on either side to make them golden, on medium excessive warmth. Transfer them round as wanted to brown them as evenly as potential.
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Butter – Add the butter and thyme, then spoon the melted butter over the potatoes.
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Inventory – Pour the inventory in and let it come to a boil.
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Bake – Switch the skillet into the oven and bake for half-hour or till the potatoes are tender, basting the potato with the buttery inventory on the 15 minute mark (ie spooning the sauce over the potatoes). On this step, the potatoes are absorbing the inventory which flavours the within and makes it “meltingly” delicate.
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Prepared! On the finish of the bake time, there ought to be nearly no inventory left within the pan, simply butter. As a result of potatoes can’t take up fats. The butter can be barely thickened due to the starch within the potatoes, making a shiny sauce that adheres to the potatoes while you spoon it over.
To serve, switch the potatoes to particular person plates or a serving platter for folks to assist themselves. And pour over each drop of the buttery sauce!
I really feel like it might be simpler to say what not to serve with fondant potatoes. 🙂 With the refined thyme flavour, I wouldn’t serve this with Asian meals. However with out the thyme, it might be a scrumptious facet dish for Char Sui Pork (Chinese language BBQ Pork), Sticky Honey Soy Baked Chicken or a grand Miso Marinated facet of salmon !
Asian meals apart, that is a chic, lovely potato facet dish for particular events. It’s pictured on this put up alongside steak with Béarnaise Sauce (it’s really easy!) with final weeks’ Garlic Peas. It will elevate a easy Chicken in Creamy Mustard Sauce to company-worthy, or add an expensive facet to a easy pan fried fish sprinkled with seafood seasoning.
You can additionally prepare dinner this within the oven concurrently a roast chicken or a grand prime rib (standing rib roast). Simply put the potatoes in for the final 35 minutes cooking time, factoring within the resting time. Err on the facet of warning so the potatoes are achieved earlier as a result of they are often reheated just by popping the skillet again within the oven for five minutes (from room temperature, it should take longer from fridge chilly).
Or, simply do as I do and eat them by themselves. You already know I did. The one query is, what number of? TAKE A GUESS! – Johnsat x
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
- Preheat oven to 200°C / 390°F (180°C fan-forced).
- 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.
- Season – Pat potato dry. Place in a large bowl and toss with half the oil plus all the salt and pepper.
- 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.
- 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.
- Serve – Baste one more time then serve! For a restaurant-y option, serve alongside steak with béarnaise sauce and buttered peas.
- 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).
- Pro method – Lie potato on its side and use a knife to carve around to form a cylinder.
- 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).
- Easy – Use 6cm/ 2" (or as close as possible) wide cutters to press rounds out!
- Easy potato peeler – Use a potato peeler to shape as best you can, rotating as you go.
- 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),
Notes
1. Potato type – Floury potatoes best as they absorb the stock flavour better and become meltingly tender inside (waxy potatoes don’t work as well).
Size – They need to be large so you can cut 2 x 3.5cm / 1.4″ tall cylinders from each.
2. Cooking vessel – I use my Lodge cast iron skillet (26cm / 10.5″). My #2 most valued kitchen item!
Leftovers will keep for 4 days or freeze for 3 months, though these are at their prime freshly made!
Nutrition per potato, assuming every drop of butter is mopped up.
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