Garlic Herb Melting Potatoes

Garlic Herb Melting Potatoes with less butter, served golden brown in a white dish on marble with parsley garnish. — Crispy, tender Garlic Herb Melting Potatoes baked with rosemary, thyme, and garlic, finished with a light buttery glaze.

Crispy on the outside, creamy on the inside, Garlic Herb Melting Potatoes (also known as fondant potatoes) are the ultimate comfort side dish. With their golden crust, buttery flavor, and tender, melt-in-your-mouth texture, these potatoes bring an elevated twist to any meal. Baked in savory broth with fresh rosemary, thyme, and garlic, each bite feels rustic yet refined—perfect for weeknight dinners or special gatherings.

What makes these potatoes so irresistible is the way they’re cooked. First, they’re seared for a crisp golden edge, then gently roasted in broth until soft and infused with rich flavors. This classic French technique, called fondant, transforms simple potatoes into an elegant side that feels indulgent yet approachable.

Fondant potatoes have been a staple in French kitchens for centuries, prized for their ability to combine crispness with tenderness. This modern garlic and herb version keeps the charm of the original while adding bold, flavorful twists you’ll love making again and again.

Recipe Yield: 4 servings

INGREDIENTS

2 lb Yukon Gold potatoes, peeled and cut into 2-inch rounds
3 tbsp unsalted butter, melted
3 tbsp olive oil
4 garlic cloves, smashed
1 cup chicken or vegetable broth
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 tsp kosher salt
½ tsp black pepper
1 tbsp chopped fresh parsley (for garnish)

INSTRUCTIONS

1. Prepare the potatoes:
Peel the Yukon Gold potatoes and slice them into 2-inch thick rounds. Pat dry with a paper towel to remove excess moisture.

2. Sear for golden crust:
Heat olive oil and 2 tbsp butter in a large oven-safe skillet over medium-high heat. Add potato rounds in a single layer and sear 5–6 minutes per side until golden brown.

3. Add flavor:
Tuck smashed garlic, rosemary, and thyme into the skillet. Season potatoes with salt and pepper, allowing the herbs to release their fragrance into the butter.

4. Deglaze and bake:
Pour broth into the skillet around the potatoes, not directly over the tops to preserve their crisp edges. Transfer the skillet to a preheated oven at 400°F (200°C).

5. Bake to tender perfection:
Bake for 30–35 minutes, basting the tops with pan juices halfway through, until the potatoes are fork-tender and creamy inside.

6. Finish and serve:
Remove from the oven, discard herb stems, and spoon some buttery broth over the potatoes. Garnish with fresh parsley before serving warm.

Helpful Tips to Perfect This Recipe

Choose the right potato: Yukon Golds are ideal for melting (fondant) potatoes because they stay creamy inside while developing a crisp golden crust.
Don’t overcrowd the pan: Space the potato rounds evenly in the skillet so they brown properly and don’t steam.
Baste for extra flavor: Brushing or spooning the buttery broth over the potatoes halfway through baking ensures they stay moist and deeply flavorful.

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