fondant potatoes

These Garlic Rosemary Fondant Little Potatoes are velvety on the inside and crispy on the outside. This is a real game changer of a recipe!!

Garlic Rosemary Fondant Potatoes

1.5 lbs. The Little Potato Company's Baby Boomers varietal

olive oil

butter

garlic

beef

fresh snipped rosemary

salt and black pepper

Preheat oven to 425F. Put the olive oil...

Preheat oven to 425F. Put the olive oil and butter into a medium sized (10 1/2") cast iron pan or one that is oven proof. Heat on medium heat and then add the garlic either minced or whole cloves smashed. Cook until fragrant for about 1 min. Remove from heat.

Add the Little potatoes straight from the bag...

Add the Little potatoes straight from the bag into the pan and roll in the garlic sauce. Pour in the beef stock.

Season to taste with Kosher salt and freshly...

Season to taste with Kosher salt and freshly ground pepper and fresh snipped rosemary.

Place back on the heat and bring to...

Place back on the heat and bring to a boil and then into the oven for approximately 25 min. until almost all the stock is absorbed and the potatoes are tender.

Place back on the stove over medium high...

Place back on the stove over medium high heat and cook off the remainder of the beef stock and allow the bottoms of the potatoes to brown. Remove the garlic if using the crushed cloves. Season if necessary and serve immediately.

These Fondant Potatoes from Delish.com perfectly melt in your mouth. 

Fondant Potatoes

russet potatoes

vegetable oil

butter,

garlic clove, thinly sliced

rosemary

Kosher salt

black pepper

chicken broth

Chopped rosemary,

Do you cook more with butter or olive oil?

So good! I didn't follow the recipe exactly, but what I made came out fantastic. I added an extra clove of slice garlic with the butter and omitted the rosemary since I didn't have any, I was very generous with the salt and sparing with the pepper, covered the pan with some foil in the oven, and when they looked like they were about ready I added two move cloves of minced garlic on top and a little cream and let it sit for another few minutes in the oven before we ate it. Delicious!

Awesome recipe...  I was thinking this will beca baked potato but it is a nice center!  I used roasted garlic infused olive oil instead  of regular chopped garlic and it was amazing!

Burned garlic. Caveat emptor. Add it later. 350 F or 450 F?

Is it me, or do these other 4 reviews seem fake?

https://streaming.hearstdigitalstudios.com/e725cca4-1b07-412f-9567-3ee9fdab901b/video_rover_16x9_1080p_hd_1554237813_43560.mp4

These Potatoes Are Magically Buttery

These easy Fondant Potatoes are a perfect side dish that will impress your whole family!

unsalted butter

chicken stock

thyme leaves

Kosher salt (to taste)

Black pepper (to taste)

Preheat oven to 425°F.

Peel the potatoes and slice off the ends so you can stand the potato upright. Cut the potatoes equally in half once more.

In a large oven safe skillet add vegetable oil and set over medium high heat.

When the oil is hot add the potatoes flat side down. Cook the potatoes until they are golden brown on the bottom, about 6-8 minutes per side. Add butter to pan before browning second side.

Pour the chicken stock, butter, and thyme sprigs into the pan and place the pan into the oven. Bake for 25-30 minutes or until the potatoes are fork-tender.

Remove the potatoes from the oven, sprinkle with kosher salt, and black pepper.

Fondant Potatoes - Indulge yourself and your loved ones with these pillowy-soft, melt-in-your-mouth crispy potatoes roasted with butter, fresh herbs, and stock. So simple yet so divine - elegant enough to serve on a fancy date night!

potatoes

(42 ml) cooking oil

(56 g) salted butter

thyme

garlic, (optional)

salt and pepper, (to taste)

Preheat oven to 400 degrees F.

Peel the potatoes, rinse with cold water, and pat dry with paper towels. Then slice the ends off the potatoes so they lay flat on either side. Cut them into 2 inch thick slices.

Heat cooking oil in a large cast-iron or oven-safe skillet over medium-high heat.

Place the potatoes cut-side down in a single layer, and cook until golden brown, 6 to 7 minutes. Flip and brown the other side for  4-5  minutes.

Remove the skillet from the heat and drop in butter, thyme, rosemary, garlic, and chicken stock. Season with salt and pepper to taste.

Place in the preheated oven and bake, uncovered until the potatoes are fork-tender and creamy inside, about 30 minutes. If potatoes aren&#039;t tender, add 1/4 cup more stock and let it cook for 10 more minutes.

To check if the potatoes are tender, insert a skewer or toothpick in the thickest part of the potatoes it should slide in easily.

Spoon the butter mixture over the cooked potatoes, garnish with parsley, or sprigs of thyme, if desired. Serve warm.

Fondant potatoes sound awfully posh, don't they? But this fondant potato recipe from the Hairy Bikers makes a really easy, luxurious side dish.

Fondant potatoes

peeled,

75 milliliters/3fl oz chicken or vegetable stock

garlic cloves, peeled,

sea salt flakes and black pepper

Treat yourself and others to roast pork belly served with soft fondant potatoes and caramelised pickled onions. Sunday lunch just got better

Roast pork belly, fondant potatoes & pickled onions

½ tsp dried thyme

mace

star anise

tbsp sea salt flakes

pork belly

Maris Piper potatoes

jar pickled onions

Mix the thyme, mace, star anise and sea salt flakes together in a small bowl. Rub all over the pork belly. If you have time, transfer the pork to a tray and marinate in the fridge for up to 24 hrs, but this is not essential.

Heat the oven to 220C/200C fan/gas 7 and butter a large roasting tin. Cut a thin slice lengthways from both sides of each potato, then sit them flat in the prepared tin in one even layer. Scatter over the thyme and onions, then pour over the chicken stock.

Sit the pork on top of the potatoes, skin-side up and roast for 30 mins. Reduce the oven to 180C/160C fan/gas 4 for 1 hr 30 mins, until the skin is crisp. Transfer the pork to a board, then cover loosely with foil and leave to rest for 20 mins.

Return the tin with the potatoes to the oven and increase the oven temperature to 200C/180C fan/gas 6 for 25-30 mins until crisp. Carve the pork into generous squares (you can use a bread knife to do this more easily) and serve alongside the fondant potatoes and caramelised pickled onions.

Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make simpl

Rosemary Fondant Potatoes

tbsp butter

vegetable broth

salt and pepper (to taste)

Peel the potatoes, cut off the ends (use them in soup!), and cut them into about 1 ½-inch thick pieces. Pat the pieces with paper towel to remove some of the starch.

Preheat the oven to 450°F .

In a large, oven-safe skillet, heat up the oil over medium-high heat.Place the potatoes into the skillet and fry for about 5-7 minutes, until thepotatoes turn golden brown. Sprinkle them with some salt and pepper as theyfry.

Flip the potatoes over, sprinkle with salt and pepper again, and, as they cook, use a paper towel held with tongs and try to remove some of the oil from the skillet.

Add the butter, rosemary sprigs, and garlicand fry the potatoes for about 3-4 minutes; then add the vegetable broth.Transfer the skillet to the hot oven.

Bake for about 30-35 minutes, until the potatoes are cooked through. (Pierce one of the potatoes with a toothpick or a knife to check if they are cooked).

Garnish the potatoes with fresh rosemarysprigs, drizzle on some of the remaining liquid from the pan, or even make agravy.* Enjoy!

https://content.jwplatform.com/videos/bQaoP8wX.mp4

Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make simple yet elegant side dish!

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.

Yukon gold potatoes, sliced into 1” rounds

Avocado oil (or another high heat oil)

Salt and pepper

4-5 sprigs each of rosemary and thyme

vegetable stock

Slice potatoes into 1” thick rounds. Use a small cookie cutter to cut into evenly-sized cylinders. (This is to help the potatoes cook at an even rate. We use the leftover potato scraps to make a breakfast hash the next day, or mashed potatoes!)

Place the potatoes in a bowl of cold water and soak for 15 minutes, then pat completely dry.

Meanwhile, heat avocado oil in a stainless steel 10” fry pan over medium-high heat. Reduce heat to medium just before adding in the potatoes. Add in the potatoes and sear for 3-5 minutes on one side, until golden brown and crispy. Season with salt.

Flip the potatoes over, season with salt and sear for another 3-5 minutes, until golden brown and crispy. Using tongs and a paper towel, soak up as much of the frying oil as possible (turn off the heat for this step).

Return to medium heat and add in butter, garlic, herbs, salt and pepper to taste. Heat the butter until foamy and hot, but do not brown it. Baste the potatoes with butter. Pour in vegetable stock, remove from stovetop and place in preheated oven for 15-20 minutes, until completely tender on the interior. Enjoy!

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&#39;re in a hurry, don&#39;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!

Fondant Potatoes (Melting potatoes)

x 400 grams/14 oz large floury potatoes

tsp cooking salt / kosher salt

tsp black pepper

tbsp extra virgin olive oil

thyme ((sub 1/2 tsp dried thyme))

Preheat oven to 200°C / 390°F (180°C fan-forced).

Carve / cut each potato into cylinders ~ 6cm/ 2&quot; diameter, 7 cm height. Then cut in half so you have 8 short cylinders 3.5 cm / 1.4&quot; tall. See cutting method options below.

Season - Pat potato dry. Place in a large bowl and toss with half the oil plus all the salt and pepper.

Sear - In an ovenproof heavy based skillet (Note 2), heat the remaining 1 tbsp oil over medium high heat. Put the potato in and cook each side for 6 - 8 minutes or until golden.

Cook - Add butter and thyme. Once melted, spoon the butter over the potato (&quot;basting&quot;). Add stock, bring to a boil then transfer to the oven and bake for 30 minutes until the potatoes are tender, basting at the 15 minute mark. The stock will be absorbed by the potato, leaving just butter.

Serve - Baste one more time then serve! For a restaurant-y option, serve alongside steak with béarnaise sauce and buttered peas.

Prep for all methods - Trim a bit off both ends so the potato stands upright. Once carved into a tall cylinder 6cm/ 2&quot; diameter, at least 7cm/3&quot; height, so we can cut into 3.5 cm / 1.4&quot; tall pieces. Save leftover potato to make mash (keep in water to prevent turning brown).

Pro method - Lie potato on its side and use a knife to carve around to form a cylinder.

Intermediate (I do this)- Stand potato upright and use a knife to shave thin slivers down, rotating as needed, to carve into a cylinder. You can use a potato peeler for some of this too (just be a bit careful, less control).

Easy - Use 6cm/ 2&quot; (or as close as possible) wide cutters to press rounds out!

Easy potato peeler - Use a potato peeler to shape as best you can, rotating as you go.

Doesn&#39;t matter! - Just cut potatoes into 3.5cm / 1.4&quot; thick slices! Even if your rounds are not so round, it will still taste delicious. Only cut enough to fill the pan, as pictured, else you&#39;ll have too much potato for the stock being used (flavour dilution),

Cutting method options (see video for demo of each):

These were melt-in-the-mouth buttery bites of heaven!

I don't know what you used, but I made these initially with a boullion cube and they were kind of blah, but they're much better with good stock.

Why not just slice the potatoes? I don't think bougie pretty round ones taste any better. I made these completely on the stovetop and it works, but turning them over midway can be tricky (they stick, be careful not to rip crispy part from centers.) 30 minutes covered on stovetop is probably too long- don't burn them. Good alternative to roast potatoes if you don't have an oven.

I have made melting potatoes before, following a different recipe where it was entirely made in the oven, flipping the potatoes every 15 minutes for an hour. It was good, but if I wasn’t careful, the potatoes would overcook and start to disintegrate. Let me just say that this recipe was WAY better! The potatoes were SO creamy inside and much more flavorful than I was expecting. I was afraid that I nearly burnt them searing the ends, but that was exactly what they needed to hold their form after putting them in the oven. The only thing I changed from the recipe as written was I used half thyme sprigs and half rosemary sprigs. Delicious!!

I rated 5 stars so hopefully my comment does not get deleted this time.

At what temperature do you set the oven to? I cannot find this information anywhere in the recipe or the video.

Bought some potatoes to give this a go but the only floury one I could find on the day weren’t very big. Ended up making mini versions with just under four centimetre diameter. Brilliant! Was pleasantly surprised how much flavour they sucked up and they tasted great cold out of the fridge the next day as well. Very impressive result for relatively little work. Good on ya Nagi!

How perfect is this recipe for the holidays coming up!

My husband described this as 'mashed potato in a potato'. My 2 year old loved them too. A winner, thanks Nagi! I served them with your salmon patties (always with kewpie) and some green veg.

Heaven! Didn't worry too much about the shaping, cooked to perfection. Deliciously moist but crunchy. Thank you x

I agree about the video format. You guys have nailed it! The close ups of the processes to help us understand the recipe, but your voiceover to make it feel like your talking to just me- with just a touch of quirkyness to make RTE videos standout from other websites.

Love this video. I thought the end part was hilarious. Poor Dozer… as if! Having been an avid fan for 6+ years, I know how much you love Dozer and that he gets to taste test everything you make that doesn’t have ingredients that could harm him. Thank you Nagi from the bottom of my heart. Knowing my meals will always taste good and the joy your food brings to my family is priceless. 💛

Top 9 fondant potatoes recipes from across the web

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Garlic Rosemary Fondant Potatoes

Fondant Potatoes

Fondant Potatoes

Fondant Potatoes

Fondant potatoes

Roast pork belly, fondant potatoes ...

Rosemary Fondant Potatoes

Fondant Potatoes

Fondant Potatoes (Melting potatoes)

Top 9 fondant potatoes recipes from across the web

The most viewed fondant potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Rosemary Fondant Potatoes

Fondant Potatoes

Fondant Potatoes

Fondant Potatoes

Fondant potatoes

Roast pork belly, fondant potatoes ...

Rosemary Fondant Potatoes

Fondant Potatoes

Fondant Potatoes (Melting potatoes)

The most viewed fondant potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine