Create a stunning side dish today! These elegant French fondant potatoes are not as difficult as you might think.
What Are French Fondant Potatoes?
Lots of chefs call them “melting potatoes.” This is a French way of making potatoes where you basically brown them in butter and then roast them in the oven. This results in a really crispy outside and super soft core.
They practically melt in your mouth!
A Whole30 Side Dish
If you are following Whole30, then I have good news for you! This is Whole30 compliant. Be careful to use gluten-free, pure chicken stock that doesn’t use non-compliant ingredients.
Best Type of Potatoes To Use
You want a big potato, and the best kind are large russet potatoes. You can use sweet potatoes, but you will have to adjust the cooking times just slightly.
How To Cut French Fondant Potatoes
There are two basic steps to cut your own fondant potatoes. First, cut off the top and bottom parts of the potato so the remaining pieces are 2 inches thick.
Next, peel the potatoes. At this point you can either use a potato peeler or use a knife to cut off the outside of the potatoes.
That’s it! Then, you just have to fry it in a skillet and the roast it in the oven. Let me tell you, it tastes like Heaven.
What To Serve With Fondant Potatoes
You can eat these with almost any main dish. They are a versatile side dish that go with just about everything. Since you are cooking them in chicken broth, they will taste best with chicken or pork.
Try these potatoes with my garlic roasted chicken for a beautiful dinner!
- 2 Large russet potatoes
- 1 Tbsp. Olive oil
- Salt and pepper to taste
- 2 Tbsp. Butter unsalted
- 3-4 Sprigs of fresh rosemary
- ½ C. Chicken broth
- Preheat the oven to 425 degrees.
- Cut the ends off of the potatoes so that they can stand up on their own when set on end.
- Slice each potato in half crosswise.
- Using a paring knife, cut the skin off of each of the potato pieces.
- Place the olive oil in an oven-safe skillet (preferably cast iron) over medium-high heat.
- Add the potatoes with end down into the heated pan, and apply salt and pepper to taste generously to the half that is not in the oil.
- Let the potato cook in the pan for 3-5 minutes undisturbed until a nice brown sear has begun to form on the end that is in the oil.
- Flip the potatoes over so that the other end is now in the oil, and salt and pepper to the already seared half generously.
- Use tongs to place a paper towel into the skillet and carefully soak up and remove the oil.
- Add the butter to the skillet as well as the rosemary sprigs.
- Use tongs to paint the butter onto the top of the potatoes using the rosemary sprigs as a brush.
- Once the butter has begun to foam and is about to turn golden brown, add the broth to the skillet, and place it into the oven to cook for 30 minutes.
- Check the skillet halfway through and add more broth if you feel it is in danger of running out and burning the potatoes.
- Remove the potatoes from the oven and let sit for several minutes before serving.
Amount Per Serving: Calories: 229Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 211mgCarbohydrates: 32gFiber: 4gSugar: 2gProtein: 4g
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