Fondant Potatoes

Total Time Prep: 20 min. Cook: 1 hr.
Yield 6 servings
Test Kitchen Approved
You've never had roasted potatoes like these. Fondant potatoes are crispy on the outside and meltingly tender on the inside.

Ingredients

  • 3 tablespoons canola oil
  • 3 tablespoons butter, melted
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 pounds Yukon Gold potatoes, peeled, sliced 1-in. thick
  • 1-1/2 cups chicken stock
  • 1 tablespoon lemon juice
  • 6 garlic cloves, smashed
  • 2 tablespoons minced fresh rosemary

Directions

  1. Preheat oven to 450°. Whisk oil, melted butter, salt and pepper together in a large bowl. Add sliced potatoes; gently toss to coat.
  2. Arrange potatoes on a greased 15x10x1-in. baking sheet, leaving space between each. Drizzle remaining oil mixture on top of potatoes. Roast 20 minutes. Use a spatula or tongs to flip potato slices; roast an additional 15 minutes.
  3. Remove baking sheet from the oven; pour chicken stock and lemon juice into the bottom of the pan. Scatter smashed garlic cloves throughout the liquid. Sprinkle rosemary over the top. Return to the oven; roast an additional 15-20 minutes or until potatoes are fork-tender and most of the cooking liquid is absorbed.
  4. Transfer potatoes to a serving dish. Drizzle cooking liquid over the top. Serve hot.

Nutrition Facts

1 serving: 259 calories, 13g fat (4g saturated fat), 15mg cholesterol, 782mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 5g protein.

Roasted potatoes are delicious, but fondant potatoes are exquisite! The trick to the meltingly soft insides is a quick simmer in chicken stock during the roasting process. —Nancy Mock, Southbridge, Massachusetts
Recipe Creator
Community Cook

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