Fondant Melting Potatoes

5 from 16 votes

Fondant melting potatoes have the most irresistible buttery, crispy exterior and a delicious custardy interior that simply melts in your mouth!

Prep Time10

Cook Time40

Total Time50

Cuisine: French

Servings: servings

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

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.

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