{"id":2118211,"date":"2025-02-26T19:53:01","date_gmt":"2025-02-27T06:53:01","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2118211"},"modified":"2025-02-28T17:19:03","modified_gmt":"2025-02-28T23:19:03","slug":"fondant-potatoes","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/fondant-potatoes\/","title":{"rendered":"Fondant Potatoes"},"content":{"rendered":"<p>Just when you think you know all the best ways to prepare potatoes, something new comes along that outdoes them all. That&#8217;s how I felt when I first tasted fondant potatoes. This recipe for fondant potatoes (aka melting potatoes) takes ordinary roasted taters to a new level by turning their exteriors crispy and browned while keeping the interior texture creamy and tender. And somehow they&#8217;re still very easy to make!<\/p>\n<h2>What are fondant potatoes?<\/h2>\n<p>Fondant potatoes are French in origin (their name in French is <em>pommes de terre fondantes<\/em>). The method is a lot like that of <a href=\"https:\/\/www.tasteofhome.com\/article\/braising-meat\/\" data-name=\"www.tasteofhome.com\/article\/braising-meat\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">braised meat<\/a>. First, you slice the potatoes into thick rounds and toss them in oil and spices. Then, you roast them to a deep brown on both sides. However, the real magic happens in the next step, when you add stock to the pan for the last stretch of roasting time. The potato rounds soak up the broth as they cook, making the insides soft and tender while the browned surface stays crispy.<\/p>\n<p>Even though the melted potatoes are simple to make, their large size and gorgeous browning make them an impressive dish to set out with roast chicken, a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/standing-rib-roast\/\" data-name=\"www.tasteofhome.com\/recipes\/standing-rib-roast\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">standing rib roast<\/a> or other savory dinners.<\/p>\n<h2>Ingredients for Melting Potatoes<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2119224 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Fondant-Potatoes_TOHD25_279415_Nancy-Mock-for-Taste-of-Home_01-e1740593242671.jpg?fit=700%2C466\" alt=\"potatoes, Butter, Spices, oil, Lemon Juice, Rosemary kept on a plate\" width=\"700\" height=\"466\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Nancy Mock For Taste Of Home<\/span><\/span><\/p>\n<ul>\n<li><strong>Yukon gold potatoes:<\/strong> This <a href=\"https:\/\/www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-name=\"www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of potato<\/a> holds their shape nicely after roasting. Plus, the color is attractive under the browned surface.<\/li>\n<li><strong style=\"color: #333f48;\">Vegetable oil:<\/strong> Since the oven will be very hot for this recipe, choose a <a href=\"https:\/\/www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-name=\"www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cooking oil<\/a> with a high smoke point such as avocado or sunflower oil.<\/li>\n<li><strong>Melted butter:<\/strong> Butter brings flavor and color to the potatoes. Because it&#8217;s blended with the oil, it won&#8217;t scorch as easily under the high temperature.<\/li>\n<li><strong>Seasonings:<\/strong> The potatoes have a lot of flavor from the stock and other ingredients, so salt and pepper are the only seasonings needed.<\/li>\n<li><strong>Chicken stock:<\/strong> Stock infuses the potatoes with lots of flavor since it&#8217;s added to the pan during roasting. Store-bought or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade chicken broth<\/a> can be used to make fondant potatoes.<\/li>\n<li><strong>Lemon juice:<\/strong> A splash of lemon juice adds just a little acidity to play against the rich flavors of this melting potato recipe.<\/li>\n<li><strong>Garlic:<\/strong> The garlic cloves in this recipe are peeled and added to the broth for flavor. Serve the roasted, mellow cloves with the potatoes.<\/li>\n<li><strong>Fresh rosemary:<\/strong> You only need a few sprigs of fresh rosemary for these melting potatoes. If you regularly make <a href=\"https:\/\/www.tasteofhome.com\/collection\/fresh-rosemary-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/fresh-rosemary-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">recipes with fresh rosemary<\/a>, here&#8217;s how to easily grow herbs in a <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-herbs-for-your-kitchen-garden\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-herbs-for-your-kitchen-garden\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">kitchen garden<\/a>.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the potatoes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119234\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Fondant-Potatoes_TOHD25_279415_Nancy-Mock-for-Taste-of-Home_02.jpg?fit=700%2C1024\" alt=\"Large cut potatoes mixed in a bowl, seasoned with spices.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Nancy Mock For Taste Of Home<\/span><\/span><\/p>\n<p>Preheat your oven to 450\u00b0F. Whisk the oil, melted butter, salt and pepper together in a large bowl. If you haven&#8217;t already, peel the potatoes, trim the ends, then slice the potatoes into 1-inch-thick slices. Add the potato slices to the oil and butter mixture and gently toss the potatoes to coat them in the oil.<\/p>\n<h3>Step 2: Arrange the potatoes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119226\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Fondant-Potatoes_TOHD25_279415_Nancy-Mock-for-Taste-of-Home_03.jpg?fit=700%2C1024\" alt=\"Cut potatoes arranged on a baking sheet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Nancy Mock For Taste Of Home<\/span><\/span><\/p>\n<p>Arrange the sliced potatoes out on a greased 15x10x1-inch baking sheet, leaving space between them. Pour any leftover oil mixture on top.<\/p>\n<h3>Step 3: Roast the potatoes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119227\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Fondant-Potatoes_TOHD25_279415_Nancy-Mock-for-Taste-of-Home_04.jpg?fit=700%2C1024\" alt=\"Half roasted potatoes placed on baking tray\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Nancy Mock For Taste Of Home<\/span><\/span><\/p>\n<p>Place the baking sheet in the oven and roast the potatoes for 20 minutes. Use a spatula or tongs to turn the potatoes over, then return the pan to the oven and roast them on the other side for 15 more minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> When turning the potatoes over after the first roast, do so carefully to keep the browned crust intact. Wiggle them loose with tongs or use a spatula to get fully underneath them.<\/p>\n<h3>Step 4: Add the stock and aromatics<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119228\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Fondant-Potatoes_TOHD25_279415_Nancy-Mock-for-Taste-of-Home_05.jpg?fit=700%2C1024\" alt=\"Fully roasted potatoes placed on a baking tray\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Nancy Mock For Taste Of Home<\/span><\/span><\/p>\n<p>Pull the pan from the oven. Pour the chicken stock and lemon juice into the bottom of the pan, then scatter the smashed garlic cloves throughout the liquid. Sprinkle the rosemary over the top. Return the pan to the oven and roast the potatoes for another 15 to 20 minutes. The potatoes are done when they&#8217;re fork tender, and most of the stock is absorbed.<\/p>\n<h3>Step 5: Serve<\/h3>\n<p>Serve the potatoes while they&#8217;re hot. If desired, any drippings that remain in the pan can be spooned over the potatoes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119230\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Fondant-Potatoes_TOHD25_279415_Nancy-Mock-for-Taste-of-Home_07-e1740593651732.jpg?fit=700%2C467\" alt=\"fondant potatoes served on a plate\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Nancy Mock For Taste Of Home<\/span><\/span><\/p>\n<h2>Fondant Potatoes Variations<\/h2>\n<ul>\n<li><strong>Try them with other fresh herbs:<\/strong> Some other fresh herbs that work well in this fondant potatoes recipe include thyme, sage, dill and parsley.<\/li>\n<li><strong>Use a different stock:<\/strong> Make the melting potatoes recipe with beef or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vegetable broth<\/a> instead of chicken.<\/li>\n<li><strong>Add lemon slices:<\/strong> Give lemon a more prominent role in this dish by adding lemon slices to the pan with the stock. The slices will caramelize as they roast, adding lots of bright flavor to the potatoes.<\/li>\n<li><strong>Coat the potatoes in a more flavorful fat:<\/strong> Instead of vegetable oil, give the roasted potatoes a richer, more savory flavor with melted <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-schmaltz\/\" data-name=\"www.tasteofhome.com\/article\/what-is-schmaltz\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">schmaltz,<\/a> beef tallow or duck fat.<\/li>\n<\/ul>\n<h2>How to Store Fondant Potatoes<\/h2>\n<p>To save some fondant potatoes for another day, first, let them cool completely. Transfer the potatoes and any drippings to a tightly sealed food storage container. Store the potatoes in the fridge.<\/p>\n<h3>How long do melting potatoes last?<\/h3>\n<p>For the best flavor and quality, it&#8217;s best to eat melting potatoes within two to three days of making them. Keep the potatoes tightly sealed in the fridge so that they don&#8217;t dry out.<\/p>\n<h3>How do you reheat melting potatoes?<\/h3>\n<p>Melting potatoes can be reheated in the oven. Transfer them to a baking dish and cover it with foil. Heat the potatoes at 400\u00b0 for 10 to 15 minutes until they&#8217;re warmed through. To warm them up more quickly, place the potatoes in a loosely-covered, microwave-safe dish. Reheat them in the microwave for two to three minutes.<\/p>\n<h2>Fondant Potatoes Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119232\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Fondant-Potatoes_TOHD25_279415_Nancy-Mock-for-Taste-of-Home_09.jpg?fit=700%2C1024\" alt=\"Fondant potatoes served on a plate, with one potato being cut open on top.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Nancy Mock For Taste Of Home<\/span><\/span><\/p>\n<h3>What&#8217;s the best way to cut potatoes for fondant potatoes?<\/h3>\n<p>To make fondant potatoes, the potatoes should be cut into 1-inch-thick slices. Thicker slices will withstand the long roasting time and soak up the liquids in the pan without falling apart. After peeling the potatoes, continue to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-a-potato-peeler\/\" data-name=\"www.tasteofhome.com\/article\/how-to-use-a-potato-peeler\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">use the vegetable peele<\/a>r to smooth the surface for the neatest possible slices. You can also use a ruler to mark the potatoes before cutting so that the slices are all uniform.<\/p>\n<h3>What can you serve with melting potatoes?<\/h3>\n<p>One of the best things about <a href=\"https:\/\/www.tasteofhome.com\/collection\/potato-recipes-for-people-serious-about-their-spuds\/\" data-name=\"www.tasteofhome.com\/collection\/potato-recipes-for-people-serious-about-their-spuds\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">potato recipes<\/a> like this one is that they can be served with so many different dishes. The savory flavor of roasted melting potatoes makes them a no-brainer to serve with meaty main dishes like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mom-s-roast-beef\/\" data-name=\"www.tasteofhome.com\/recipes\/mom-s-roast-beef\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roast beef,<\/a> pot roast, <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-pork-chop-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easy-pork-chop-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pork chops<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herbed-roast-turkey-breast\/\" data-name=\"www.tasteofhome.com\/recipes\/herbed-roast-turkey-breast\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roast turkey breast<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mom-s-fried-fish\/\" data-name=\"www.tasteofhome.com\/recipes\/mom-s-fried-fish\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fried fish<\/a>. For more casual meals like burgers or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mom-s-meat-loaf\/\" data-name=\"www.tasteofhome.com\/recipes\/mom-s-meat-loaf\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">meatloaf<\/a>, skip the fries and add a side of fondant potatoes. Leftover melting potatoes are also lovely as a light lunch or dinner when served as a side to salads like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/blt-turkey-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/blt-turkey-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">BLT turkey salad<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Fondant potatoes (AKA melting potatoes) are made by adding chicken stock to the pan with the potatoes in the oven. They&#8217;re crispy and tender at the same time!<\/p>\n","protected":false},"author":7061,"featured_media":2118212,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,305271,304430,305334,304433,305339,307675,303966,304408,304368,303887,306848,304268,304455,307739,324623,303994,304313,304150,303883,307614],"categories-v2":[308500,309439,308481,309216,308830,309337,308833,309347,310649,308495,308813,308745,308478,309603,259483,308860,310706,309177,308528,308313,309434,308476,310591],"coauthors":[39567],"recommended_recipes":[{"post_title":"Comforting Cheesy Potatoes","post_link":"\/recipes\/comforting-cheesy-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Comforting-Cheesy-Potatoes_EXPS_FT24_67664_EC_022724_3.jpg"},{"post_title":"Mashed Potatoes","post_link":"\/recipes\/traditional-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2025\/01\/Traditional-Mashed-Potatoes_EXPS_TOHON23_9899_DR_05_12_2b.jpg"},{"post_title":"Cheesy Sausage Potatoes","post_link":"\/recipes\/cheesy-sausage-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps27654_FM143298B03_07_7b_WEB.jpg"},{"post_title":"Swiss Cheese Potatoes","post_link":"\/recipes\/swiss-cheese-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Swiss-Cheese-Potatoes_EXPS_CWDJ19_67583_B08_10_3b.jpg"},{"post_title":"Potato Stuffing","post_link":"\/recipes\/potato-stuffing\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4108_RM1397C49D.jpg"},{"post_title":"Fondant-Filled Candies","post_link":"\/recipes\/fondant-filled-candies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11375_CW10075C31C.jpg"},{"post_title":"Chocolate Caramel Fondue","post_link":"\/recipes\/chocolate-caramel-fondue\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Caramel-Fondue_exps18494_SD142780D08_07_5bC_RMS-1.jpg"},{"post_title":"Potato Puree","post_link":"\/recipes\/potato-puree\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_277595_SarahTramonte_5.jpg"},{"post_title":"Sausage-Stuffed Potatoes","post_link":"\/recipes\/sausage-stuffed-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Mashed Potato Cakes","post_link":"\/recipes\/mashed-potato-cakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22414_RM10453D50B.jpg"},{"post_title":"Crab Cheese Fondue","post_link":"\/recipes\/crab-cheese-fondue\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19060_TH10300D64.jpg"},{"post_title":"Parmesan Fondue","post_link":"\/recipes\/parmesan-fondue\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21645_RDSC1049409D7B-1.jpg"},{"post_title":"Chocolate Dessert Fondue","post_link":"\/recipes\/chocolate-dessert-fondue\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20954_TH10385D60.jpg"},{"post_title":"Blue Cheese Potatoes","post_link":"\/recipes\/blue-cheese-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Veggie-Stuffed Potatoes","post_link":"\/recipes\/veggie-stuffed-potatoes\/","post_image":"\/wp-content\/uploads\/"},{"post_title":"French Onion Cheese Fondue","post_link":"\/recipes\/french-onion-cheese-fondue\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42595_SD1440073D26B-1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD25_279415_NancyMock_09.jpg","long_pin_file":{"ID":2119241,"id":2119241,"title":"Fondant Potatoes Tohd25 279415 Nancy Mock For Taste Of Home 08 Long 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Potatoes","datePublished":"2025-02-26","dateModified":"2025-02-26","prepTime":"PT20M","cookTime":"PT60M","totalTime":"PT01H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/EXPS_TOHD25_279415_NancyMock_09.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"You've never had roasted potatoes like these. Fondant potatoes are crispy on the outside and meltingly tender on the inside.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the potatoes","text":"Preheat your oven to 450\u00b0F. Whisk the oil, melted butter, salt and pepper together in a large bowl. If you haven't already, peel the potatoes, trim the ends, then slice the potatoes into 1-inch-thick slices. Add the potato slices to the oil and butter mixture and gently toss the potatoes to coat them in the oil.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Fondant-Potatoes_TOHD25_279415_Nancy-Mock-for-Taste-of-Home_02.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Arrange the potatoes","text":"Arrange the sliced potatoes out on a greased 15x10x1-inch baking sheet, leaving space between them. Pour any leftover oil mixture on top.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Fondant-Potatoes_TOHD25_279415_Nancy-Mock-for-Taste-of-Home_03.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roast the potatoes","text":"Place the baking sheet in the oven and roast the potatoes for 20 minutes. Use a spatula or tongs to turn the potatoes over, then return the pan to the oven and roast them on the other side for 15 more minutes. Editor's Tip: When turning the potatoes over after the first roast, do so carefully to keep the browned crust intact. Wiggle them loose with tongs or use a spatula to get fully underneath them.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Fondant-Potatoes_TOHD25_279415_Nancy-Mock-for-Taste-of-Home_04.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the stock and aromatics","text":"Pull the pan from the oven. Pour the chicken stock and lemon juice into the bottom of the pan, then scatter the smashed garlic cloves throughout the liquid. Sprinkle the rosemary over the top. Return the pan to the oven and roast the potatoes for another 15 to 20 minutes. The potatoes are done when they're fork tender, and most of the stock is absorbed.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Fondant-Potatoes_TOHD25_279415_Nancy-Mock-for-Taste-of-Home_05.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Serve","text":"Serve the potatoes while they're hot. If desired, any drippings that remain in the pan can be spooned over the potatoes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Fondant-Potatoes_TOHD25_279415_Nancy-Mock-for-Taste-of-Home_07-e1740593651732.jpg?fit=700,467"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Nancy Mock"}],"nutrition":{"@type":"NutritionInformation","calories":" 259 calories","fatContent":"13g fat (4g saturated fat)","cholesterolContent":"15mg cholesterol","sodiumContent":"782mg sodium","carbohydrateContent":"31g carbohydrate (3g sugars","fiberContent":"3g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, French","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Donna0540"},"reviewBody":"<p>I just pulled the potatoes out of the oven and I tried one because we had never had this type of potato dish before and they are delicious! I did change one thing and that was the Rosemary. I used fresh thyme instead. I also added some thinly sliced scallions after I pulled them out of the oven for a little hint of onion. Having them with pork chops and steamed green beans. <\/p><p><\/p><p>Excellent recipe! 5 stars <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"279415","romance_copy_dek":"You've never had roasted potatoes like these. 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