Fondant potatoes, also known as melting potatoes, are a true culinary gem that combines the crispy exterior with a melt - in - your - mouth interior. This dish starts with a simple yet crucial step of searing in a hot skillet, followed by slow braising in a fragrant blend of herbs and broth. Let's embark on a journey to discover the secrets of making these delicious potatoes.

First and foremost, the choice of potatoes is of utmost importance. Opt for waxy potatoes such as Yukon Gold or Red Bliss. These varieties hold their shape well during the searing process and have a creamy texture that is perfect for the final result. Start by washing the potatoes thoroughly and pat them dry. Leaving any moisture on the potatoes can prevent them from achieving a nice, crispy sear.

Preheat a heavy - bottomed skillet over medium - high heat. Add a generous amount of high - smoke - point oil, like canola or grapeseed oil. Once the oil is hot, carefully place the potatoes in the skillet. Make sure not to overcrowd the pan, as this will prevent the potatoes from getting evenly seared. Let the potatoes cook undisturbed for a few minutes until they develop a golden - brown crust on one side. Then, use a pair of tongs to gently turn them over and sear the other side.

The sear is not just for aesthetics; it locks in the flavors and helps create a delicious outer layer. As the potatoes are searing, prepare the herb and broth mixture. You can use a combination of fresh herbs such as thyme, rosemary, and parsley. These herbs add a wonderful aroma and depth of flavor to the dish. Chop the herbs finely and set them aside.

For the broth, you can choose between chicken broth, vegetable broth, or beef broth, depending on your preference and dietary restrictions. Pour the broth into a measuring cup and set it near the stove. Once the potatoes are nicely seared on both sides, add the chopped herbs to the skillet. Stir them around the potatoes to coat them with the herbs and release their fragrance.

Next, pour the broth into the skillet. The broth should come about halfway up the sides of the potatoes. Bring the liquid to a boil, then reduce the heat to low and cover the skillet with a lid. This slow - braising process is what gives the potatoes their melt - in - your - mouth texture. Let the potatoes simmer in the broth for about 20 - 30 minutes, or until they are tender when pierced with a fork.

During the braising process, the potatoes absorb the flavors of the herbs and broth, creating a rich and savory taste. You can check on the potatoes occasionally and baste them with the broth to ensure even cooking. If the broth starts to evaporate too quickly, you can add a little more to keep the potatoes moist.

Once the potatoes are cooked to perfection, remove the skillet from the heat and let the potatoes rest for a few minutes. This allows the flavors to meld together even more. You can serve the fondant potatoes as a side dish with a variety of main courses. They pair beautifully with grilled steaks, roasted chicken, or even a simple vegetarian pasta dish.

To add an extra touch of flavor, you can sprinkle some freshly grated Parmesan cheese over the potatoes before serving. The cheese melts slightly and adds a creamy, nutty flavor. You can also drizzle a little bit of olive oil and sprinkle some more chopped herbs on top for a pop of color and freshness.

In conclusion, making fondant potatoes is a rewarding experience that results in a delicious and elegant dish. The combination of the sear and the slow braising in herbs and broth creates a unique flavor profile that is sure to impress your family and friends. So, the next time you're looking for a new potato recipe, give fondant potatoes a try and enjoy the melt - in - your - mouth goodness.