By Rajlakshmi
December 30, 2025
Fondant potatoes are a classic and elegant way to serve up potatoes. Crispy on the outside, and deliciously creamy on the inside. Potatoes are peeled, cut into cylinders, browned in butter, and then oven-roasted in butter and stock. They are then baked in the oven with a generous sprinkling of parmesan cheese until crispy and golden.
4 large potatoes 1 ½ tablespoons of cooking oil 4 tablespoons of salted butter ¼ ground pepper powder 3 garlic cloves, smashed 1 cup chicken broth Grated parmesan cheese Salt, per taste
Preheat the oven to 200C °C.
Peel the potatoes and cut them into cylinders using a round cookie cutter or a knife.
In a large ovenproof skillet, melt the butter over medium heat. Add the potatoes and cook until golden brown on all sides.
Pour in the chicken broth and bring to a simmer. Add the garlic cloves, pepper powder.
Transfer the skillet to the oven and bake for 20 minutes. Remove from the oven and sprinkle the potatoes with parmesan cheese.
Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and golden.
Serve hot as a side dish. Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days.