Recipes and Cooking Potatoes Fondant Potatoes Fondant potatoes (aka melting potatoes) begin with browning then are braised in broth to give them a super creamy, smooth interior. By Laura Marzen, RD, LD Laura Marzen, RD, LD Instagram Website Laura Marzen, RD, LD, worked in the Better Homes and Gardens® Test Kitchen for over seven years, where she honed her skills for developing and testing approachable recipes with a keen attention to detail. Laura has since developed over 1,000 recipes for a variety of national magazines and cookbooks, including Better Homes and Gardens®, Midwest Living®, Eating Well®, Delicious Living®, the Whole30® series, and an Instant Pot® cookbook. She has consulted for authors Rocco DiSpirito and Joy Bauer and appeared on both local and national news and television programs on behalf of Better Homes and Gardens® and Living the Country Life®. With her work coaching women to improve their health, Laura has extensive knowledge on the topics of digestion, metabolism, inflammation, and IBS. Learn about BHG's Editorial Process Published on November 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 10 mins Cook Time: 14 mins Roast Time: 25 mins Total Time: 45 mins Servings: 4 Yield: 16 slices Jump to Nutrition Facts Fondant potatoes, or pommes fondant, is a French side dish that uses a method of slicing potatoes, browning them, and then slowly roasting the potatoes in butter and stock. Enjoy as a elevated potato side dish for your holiday meal. Ingredients 4 medium yukon gold potatoes (about 5-inches long each) 3/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 2 tablespoons olive oil 6 tablespoons butter 3 tsp fresh thyme 3 tsp fresh rosemary 2 cloves garlic, thinly sliced 1 cup reduced sodium chicken or vegetable broth Directions Preheat oven to 425°F. Peel potatoes; cut a thin slice off each end to make flat surfaces on the ends. Cut potatoes crosswise into four 1¼-inch slices. Place potatoes in a medium bowl; cover potatoes with cold water. Let stand 5 minutes. Meanwhile, heat a large cast iron or heavy oven-safe skillet over medium 5 minutes. Drain potatoes; pat dry well with paper towels. Sprinkle potatoes with salt and pepper. Add the oil and 2 Tbsp. of the butter to preheated skillet; swirl skillet to coat bottom. Add potato slices in a single layer and cook until bottoms are golden brown, 7 to 10 minutes. Turn potatoes; cook until bottoms are golden brown, 7 to 10 minutes more. Add remaining 4 Tbsp. butter around potatoes. Add thyme and rosemary sprigs and garlic to skillet. Carefully pour ½ cup of the broth over and around potatoes. Place skillet in oven. Roast, uncovered, 15 minutes. Remove skillet from oven. Carefully tilt and spoon liquid from skillet over potatoes. Turn potatoes. Add remaining broth to skillet. Roast, uncovered, until potatoes are tender when pierced with a paring knife, about 10 minutes more. Transfer potatoes to a serving platter. Discard herb sprigs. Spoon liquid from skillet over potatoes. Sprinkle with additional kosher salt and fresh thyme and/or rosemary. Rate it Print Nutrition Facts (per serving) 421 Calories 24g Fat 47g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 421 % Daily Value * Total Fat 24.5g 31% Saturated Fat 12g 60% Cholesterol 47mg 16% Sodium 626mg 27% Total Carbohydrate 46.9g 17% Dietary Fiber 5g 18% Total Sugars 2.8g Protein 6.1g Vitamin D 0mcg 0% Vitamin C 22.3mg 112% Calcium 47.6mg 4% Iron 2.6mg 14% Potassium 1188.3mg 25% Fatty acids, total trans 0.7g Vitamin D 0IU Alanine 0.2g Arginine 0.3g Ash 4.6g Aspartic acid 1.3g Caffeine 0mg Carotene, alpha 0mcg Choline, total 37mg Copper, Cu 0.3mg Cystine 0.1g Energy 1763.9kJ Fluoride, F 0.7mcg Folate, total 62.1mcg Glutamic acid 1g Glycine 0.2g Histidine 0.1g Isoleucine 0.2g Leucine 0.3g Lysine 0.3g Methionine 0.1g Magnesium, Mg 63.6mg Manganese, Mn 0.5mg Niacin 3.2mg Phosphorus, P 162.5mg Pantothenic acid 0.9mg Phenylalanine 0.2g Phytosterols 15.3mg Proline 0.2g Retinol 142.9mcg Selenium, Se 1.5mcg Serine 0.2g Starch 37.3g Theobromine 0mg Threonine 0.2g Vitamin E (alpha-tocopherol) 1.6mg Tryptophan 0.1g Tyrosine 0.1g Valine 0.3g Vitamin A, IU 599.6IU Vitamin A, RAE 150mcg Vitamin B-12 0mcg Vitamin B-6 0.7mg Vitamin K (phylloquinone) 10.1mcg Water 227.9g Zinc, Zn 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.