Kirbie's Cravings

Melting Potatoes

This roasted potato dish is a unique side dish to serve. It’s an easier version of fondant potatoes. The potatoes are crispy on the outside, with a tender interior that almost melts in your mouth.
close-up photo of a stack of roasted potatoes

I’m always looking for new and fun side dishes to serve. For Thanksgiving this year, I made Crispy Parmesan Potato Stacks. And for New Year’s Eve, I plan on serving these melting potatoes.

What are Melting Potatoes

Melting Potatoes are an easier and pared-down version of Fondant Potatoes. Fondant Potatoes (pommes fondant) is a traditional French dish where potatoes are cut into cylinders, browned on the ends and then slowly cooked with butter until the inside is melty and tender. Melting Potatoes has a similar outcome, but the dish is less time-consuming.

Potatoes are sliced thinner (1-inch thick), crisped on the ends and then roasted in the oven. The end result are potatoes that are crispy on the outside with a melty, tender interior.

overhead photo of a plate of melting potatoes

How to Make Melting Potatoes

  • Start by peeling medium Russett potatoes. The ends of the potatoes are cut off and then the potatoes are sliced into 1-inch thick slices.
  • Butter and oil are then heated in a cast-iron skillet. The potatoes are added and crisped until golden brown on each side.
  • Broth and herbs are then added to the skillet. The tops of the potatoes are topped with butter. The potatoes are then placed in the oven where the potatoes will roast in the broth for about 30 minutes or until tender.

Cooking Tips

  • I highly recommend using a cast iron skillet to crisp the potatoes. It does a much better job crisping than other types of pans.
  • If you don’t have a cast iron skillet big enough to have all the potatoes in a single layer, you can crisp them in batches and then roast them in a pan big enough to have all the potatoes in a single layer.
  • I used fresh rosemary and thyme to flavor the potatoes, but you can use other herbs as well.

photo of melting potatoes garnished with rosemary

Melting Potatoes

Servings: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: American, French
An easy and unique potato side dish to serve. The potatoes are crispy on the outside and tender and melty on the inside.
5 from 1 vote

Ingredients

  • 4 medium russet potatoes washed and peeled
  • salt and pepper to taste
  • 2 tbsp vegetable oil
  • 8 tbsp butter divided
  • 1- 1 ½ cup low-sodium chicken broth
  • 4 cloves garlic thinly sliced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions

  • Preheat oven to 400°F.
  • Slice off ends of the potatoes. Cut into 1-inch slices. Season both sides of the potatoes with salt and pepper.
  • Add oil and 4 tablespoons of butter to a large cast iron skillet and bring to medium high heat. Sear the potatoes on one side until golden brown. This can take a few minutes so be patient. Flip the potatoes and sear until golden. Add enough broth so that it covers about 2/3 of the potatoes. Scatter garlic slices evenly across the broth. Add in rosemary and thyme.
  • Cut remaining butter into small cubes and place on top of the potatoes. Place the skillet into the oven and cook until tender, about 30 minutes. Spoon sauce over potatoes before serving.

Notes

  • Slightly adapted from Food Network.
  • I highly recommend using a cast iron skillet to crisp the potatoes. It does a much better job crisping than other types of pans.
  • If you don't have a cast iron skillet big enough to have all the potatoes in a single layer, you can crisp them in batches and then roast them in a roasting pan.
  • I prefer fresh herbs, but you can substitute with dry herbs. You can also mix up the herbs and use other ones like oregano, basil, sage.
  • Because not all of the butter and oil is absorbed by the potatoes, it is difficult to determine nutrition information for this recipe so no nutrition estimate is being provided.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

 

4 comments on “Melting Potatoes”

  1. I made these in my new air fryer. They were awesome!!!!

  2. Can’t wait to try this Potato Recipe. Looks delicious!

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