Herbed Melting Potatoes

Potatoes are like bread to me. I can eat them every day and never get tired of them, especially since there are so many wonderful ways of preparing them. I discovered yet another new way to enjoy them and I now sharing that with you.

These potatoes are called melting potatoes, because they just melt in your mouth. They are also known as fondant potatoes. Fondant is a derivative of the word fondire, which means to melt in French. They are crispy on the outside and smooth and velvety on the inside. YUMMY!

The potatoes are pan-fried first in butter and olive oil, then broiled to perfection in chicken broth after they are browned on both sides. This is the secret and magical touch that makes them so creamy on the inside.

Herbed Melting Potatoes

3-4 large Yukon gold or Russet potatoes, peeled

3/4 tsp Kosher salt or coarse salt

fresh ground pepper

2 TBSP olive oil

6 TBSP butter

3 sprigs fresh thyme

3 sprigs fresh rosemary

1 TBSP garlic

1 cup chicken broth

Preheat the oven to 425* F or about 220*C.

Cut the ends off the potatoes to make them flat, then slice them into thick rounds, about 1 1/4 inches thick. Place them in cold water for about 5 minutes.

Get a cast iron skillet very hot, then add the olive oil and 2 TBSP of the butter to coat the bottom. Carefully add the potato slices in a single layer. Do not overcrowd the pan. Cook for about 7-10 minutes, or until they are are browned. Turn them over and continue to cook for another 7-10 minutes on the other side. I cooked hem for about 9 minutes, which was a bit much. So next time, I will cut the time down to 7 minutes.

Add the remaining butter, thyme, rosemary and garlic, then carefully add 1/2 of the chicken broth to cover the potatoes. Roast in the oven for about 15 minutes. Spoon the liquid over the potatoes, then turn them over and add the rest of the broth and continue to roast for an additional 10 minutes. When they are done, discard the rosemary and thyme sprigs, and serve up to enjoy. Top with more of the buttery sauce.

I served mine up with some ham with a honey Dijon mustard cream sauce and some green beans topped with red peppers, onions, mushrooms and garlic. I served a cool crisp chardonnay on the side. This was a nice warm meal for a cold, crisp night.

Have a great day Everyone. Stay warm, stay safe and stay well. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

13 thoughts on “Herbed Melting Potatoes”

  1. Dorothy, I actually roasted a pan of potatoes the other night and we ate the entire dish. Oh, did I tell you……that’s ALL I made for dinner. 😜 Would I do it again? Without a smidgen of guilt. 🀣

    Liked by 1 person

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