Potatoes Fondant–buttery, creaminess that melts in your mouth!

Buttery and creamy interior with a crispy exterior

A recipe to keep in your memory that’s easy to prepare, this delicious potato dish is sure to add a little bit more pizzazz to your meal. It takes the crispy french fries and buttery mashed potatoes and meld it into one–Potato Fondant. The word “fondant” means melting in French. Perhaps it may be the addition of the broth and butter at the end–the liquid evaporates in the oven, crisping the potatoes even more.
Cooking note: Use a cast iron pan if possible, it makes the crisping process so much better. I like to use the rosemary herb, but thyme and fresh Italian parsley work just as well. For the finishing in the broiler, keep a watchful eye not to burn the top–be on the lookout for a golden brown crisping along the edges. Serve while hot!


  • 3 medium size Russet potatoes, cut into thirds about 1 1/4 inch in thickness
  • 2 tbsp of olive oil
  • 1 crushed garlic (optional)
  • 1 tsp salt
  • 1 tsp pepper
  • 3/4 cup of chicken or vegetable broth
  • 2 sprigs of Rosemary or Thyme
  • 2 tablespoon of butter


  1. Preheat the oven to 375 degrees
  2. Salt and pepper each side of the potatoes and set aside.
  3. Heat the olive oil in a 12-inch frying pan that you can use for the oven. Add the garlic if using, when it starts to brown, add the potatoes.
  4. Brown the potatoes on each side for about 2-3 minutes until it has a golden and caramelized exterior. Add the butter and let it coat the potatoes. Remove and discard the golden brown garlic.
  5. Add the broth, once it is simmering, carefully place on the middle rack of the oven. Cook until broth has completely evaporated, flip and brown the potatoes to build a crispy crust.
  6. Garnish with rosemary or thyme herb. Serve while hot.

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