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This Melting Potatoes recipe post is sponsored by Danish Creamery, although the content represents my own personal opinion and experience using the product.
Fondant Potatoes are the kind of dish that turns an ordinary weeknight dinner into something special. They’ve got this amazing texture—think crisp on the outside and tender on the inside— and the secret ingredient? Danish Creamery European Style Sea Salted Butter. It’s not just any butter; it elevates the fondant potatoes in a way that’s hard to put into words but easy to taste.
Table of Contents
When it comes to whipping up a memorable side dish, these Fondant Potatoes definitely deliver. Whether you’re planning a special Sunday dinner or looking to jazz up a dinner party side dish, this is an easy-to-follow recipe with a unique twist.
If you’re a long-time Feel Good Foodie reader, you know how much I love Danish Creamery. And when it comes to a recipe where butter is one of the key ingredients, I know the flavor I’m going to get is consistent and rich, without overpowering the dish. In the case of these Fondant Melting Potatoes, Danish Creamery’s European Salted Style Sea Butter plays a huge role in achieving that perfect balance between crisp and tender, all while bringing a richness that ties the whole dish together.
Recipe At a Glance
Cuisine Inspiration: French Primary
Cooking Method: Oven, Stovetop
Dietary Info: Vegetarian, Gluten-Free
Key Flavor: Buttery with a hint of rosemary and garlic
Skill Level: Easy-to-Moderate
Summary
- One-Pan Recipe: Everything cooks in a single oven-safe skillet, simplifying both preparation and cleanup.
- Fun Presentation: The fondant potatoes look like little scallops and feel really special for an elevated potato recipe.
- Under 30-Minute Cook Time: Excluding oven time, you’re only actively cooking for about 10-15 minutes.
Ingredients to make Fondant melting potatoes
- Russet Potatoes: Opt for large russet potatoes and cut them into 1-inch thick rounds. Russets have a high starch content, which gives the dish its unique texture—crispy on the outside and fluffy on the inside.
- Butter: When the heart of the dish is as buttery as this one, your choice of butter matters. Since Danish Creamery European Style Sea Salted Butter is made from high-quality cream, it enriches the potatoes, enhancing their natural flavors while adding a creamy depth.
- Olive Oil: A couple of tablespoons of olive oil help achieve that initial crispiness when pan-searing the potatoes. It also pairs well with the butter, creating a fuller flavor profile.
- Salt and Black Pepper: These basic seasonings do a lot of the heavy lifting. A balanced sprinkle brings out the natural flavors of the potatoes and the aromatic garlic and rosemary.
- Fresh Garlic: Six cloves might sound like a lot, but trust me, the garlic mellows out as it cooks and helps to infuse the butter broth with a subtle, savory kick.
- Fresh Rosemary: Fresh is best when it comes to herbs. A tablespoon or two of fresh rosemary leaves infuses the dish with a woodsy aroma that’s hard to resist.
- Vegetable Broth: Not just a cooking liquid, the vegetable broth serves as a braising liquid in the oven. It reduces down into a rich, velvety sauce that you’ll want to spoon over everything.
substitutions & additions
- Switch Out the Potatoes: While russet potatoes are ideal for this dish, Yukon Gold potatoes can also be a great alternative for a creamier texture.
- Switch Up the Herbs: Not a fan of rosemary? Thyme or sage can easily step in and still offer that wonderful aromatic quality to your dish.
- Add a Bit of Heat: For those who like a little kick, a sprinkle of red pepper flakes or a dash of cayenne pepper will spice things up just right.
- Alter the Oil: If olive oil isn’t in your pantry, avocado oil can serve as a neutral-tasting substitute. Garlic-infused oil is another option for extra flavor.
- Different Broth Varieties: Vegetable broth is a staple, but you can experiment with chicken or beef broth for a different depth of flavor.
How to make fondant potatoes
- Wash and peel the potatoes.
- Cut each potato widthwise into 2-inch thick rounds. Use a cookie cutter to punch out cylinders.
- In an oven-safe skillet, heat the butter and olive oil over medium-high heat. Add the potato rounds and cook them.
- Flip and cook until they are nicely browned and crispy.
- Turn off the heat. Season with salt and pepper, and add the garlic and fresh rosemary. Carefully pour the vegetable broth into the skillet. Spoon some of the broth over the potatoes.
- Transfer the skillet to the preheated oven and let the potatoes braise until they are fork-tender and cooked through.
Tips for making the best fondant potatoes
- Buy russet potatoes at least 2 inches wide. This allows you to peel them and use a cookie cutter to cut them into pretty round shapes. My cookie cutter was about 1.75 inches which was the perfect size!
- Use a cookie cutter. I saw this video use a cookie cutter to make even-shaped fondant potatoes, and I think it makes them look extra special and delicious! If you use a cookie cutter, you can use the scraps for making hashbrowns or throwing them into a creamy blended soup with potatoes.
- Make sure the potatoes are dry. After you peel and cut the potatoes, pat them dry with a paper towel to remove any excess moisture. This will help them sear better on the skillet.
- Don’t overcrowd the potatoes in the pan. To get a good sear on the potatoes and make sure that they don’t steam in the oven, make sure to keep space between the potatoes.
What to serve with Fondant Melting Potatoes
- Steakhouse Salad
- Whole Roasted Chicken
- Baked Lemon Pepper Salmon
- Roasted Brussels Sprouts
- Candied Walnut and Pear Salad with Kale
How to Store & Reheat
Place any leftover potatoes in an airtight container and place them in the fridge.
The best way to reheat these Fondant Potatoes and keep their wonderful texture is to warm them in the oven. Set your oven to 350°F and bake for about 10-15 minutes or until heated through.
How Long Will Fondant Potatoes Last in the Fridge?
Your Fondant Melting Potatoes should keep their flavor and texture for up to 4 days when stored in an airtight container in the fridge.
Frequently asked questions
If your potatoes aren’t getting that desired crispy exterior, it could be due to a few reasons. One common mistake is overcrowding the pan, which creates steam and prevents crisping. Make sure your potato slices have enough room. Also, make sure your skillet is hot enough before adding the potatoes.
Overcooking the potatoes during the braising process in the oven could lead to a mushy texture. Keep an eye on the clock and aim for that 20-25 minute window, checking for fork-tenderness.
You can use dried herbs, but the flavor profile will be a bit different. If using dried rosemary, use about a third of the amount you’d use for fresh, as dried herbs are generally more potent.
If you don’t have a cookie cutter, you can still make the fondant potatoes by just using a knife to roughly cut around each potato slice so it looks like a cylinder. The cookie cutter just makes them look more uniform.
There you go, everything’s in place for you to make Fondant Potatoes that’ll have everyone asking for seconds. This dish is the kind of comfort food that fits just as well on a weekday as it does for special occasions. Can’t wait for you to try it out!
More potato recipes:
- Garlic Roasted Potatoes
- Sweet Potato Rounds with Marshmallow
- Crispy Parmesan Roasted Potatoes
- Roasted Garlic Mashed Potatoes
- Smashed Sweet Potatoes
- Lebanese Spicy Potatoes
- Baked Potato
- Twice Baked Sweet Potatoes with Pecans
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Fondant Melting Potatoes
Ingredients
- 4 large russet potatoes peeled and cut into 1-inch thick rounds, about 2 inch wide
- 2 tablespoons Danish Creamery salted butter
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 garlic cloves
- 2 sprigs fresh rosemary
- 2 cups low sodium vegetable broth
Instructions
- Preheat the oven to 400°F. Cut each potato widthwise into about 4-6 sections, each about 1-2 inches wide. Use a cookie cutter about 2-inches wide to cut each section into a potato round. Save the edges for another use. Dry the potatoes very well using a paper towel.
- In an oven-safe skillet, heat the butter and olive oil over medium-high heat. Add the potato rounds and cook them for about 5-7 minutes on each side, or until they are nicely browned and crispy.
- Turn off the heat. Season with salt and pepper, and add the garlic and fresh rosemary. Carefully pour the vegetable broth into the skillet. Spoon some of the broth over the potatoes.
- Transfer the skillet to the preheated oven and let the potatoes braise for about 20-25 minutes, or until they are fork tender and cooked through. The broth will reduce and create a thick sauce.
- Spoon the sauce over the potatoes and serve immediately.
Equipment
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I need to cook these in the oven with something else, can they cook at 350? For how long? Thanks!
You can but it will take a bit longer. I would probably start with 30 minutes and then add time in 5-minute increments as needed. Stop cooking once they are fork-tender!
Excellent dish! My family loved them. Great flavor and texture. Honestly think these potatoes would go with any main course, however, we served ours with a roast beef. Although there were plenty of leftovers from most of the dinner, every bit of the potatoes were gone! Thank you, and we will be saving this recipe for sure.
So glad you enjoyed these, sounds like a wonderful meal!
Oh my they sound, look and I’m sure taste like heaven. As I’m alone, hubby past last year, I’m still am making the 24.of December my annual dinner for used to be eight, now seven, and I will surprise them with those delicious potatoes. I’ll try them before of course.