Fondant potatoes

These Fondant Potatoes (aka melting potatoes) are absolutely out of this world delicious! They’re definitely a special occasion type of recipe, but 100% worth the effort. They're seared and then baked until perfectly golden and tender.

These fondant potatoes roasted with butter and herbs melt in your mouth with fluffy insides and wonderfully crisp tops and bottoms.

Potatoes Fondant are called "melting potatoes" because they do just that...they melt in your mouth. If you can't find duck fat, then go with bacon grease or just plain vegetable oil. You'll still have stunning potatoes.

Fondant Potatoes are buttery and melt-in-your-mouth tender, with a golden, crispy crust. They are the perfect elegant and tasty side dish.

Fondant potatoes is a popular European aristocratic dish. The classical cooking technique utilized for this old school recipe has become an essential part of culinary school teaching.

These garlic butter fondant potatoes are worth making. They're crispy on the outside, soft inside and they literally just melt in the mouth.

Fondant Potatoes with tender and creamy insides and a crispy outside are packed with flavor. These are easy enough for a weeknight side dish.

Recipe video above. Golden on the outside and meltingly tender inside (hence the name!), infused with flavour from roasting in a buttery stock. Lovely, elegant way to cook potatoes, very restaurant-y! If you're in a hurry, don't worrying about shaping into cylinders. Just cut thick slabs of potato (whatever shape they happen to be!) and cook per the recipe. Or, just use a potato peeler to shape as best you can. It will still taste just as good!

A delicious, rich potato side dish resulting in a fluffy and creamy potato texture on the inside with a crispy outside!

Chef John's fondant potatoes are oven-braised in a buttery, thyme-flavored sauce. The outsides are crisp and golden and the insides are rich and creamy.