Fondant potatoes seem to be everywhere on cheffy cooking shows. They definitely deliver on their promise. Golden on the outside and meltingly tender inside (hence the moniker!), infused with flavour from sizzling, basting and roasting in no-butter BUTTER EVOO. A delightful, fancy way to cook potatoes, uber-posh! A great option for a holiday feast, anytime you're making a meaty roast or serving solo with a bright, green salad.

4 to 6 russet potatoes, evenly sized, peeled, ends cut off
Butter EVOO
Rosemary EVOO (optional)
Garlic EVOO (optional)
Chicken or vegetable stock, high quality
Salt and pepper to taste


Preheat oven to 400°. Cut peeled potatoes into cylinders or equally-sized rounds, about 2 inches thick, as pictured above. Set aside. Heat Butter olive oil on medium-high heat in oven-proof cast iron or oven-safe frying pan. Place the potato pieces in the pan and sear each side until golden brown and crispy. If using, add Garlic and Rosemary EVOOs now. Stir around potatoes. Now start basting the oils over the potatoes ensuring they are thoroughly coated and absorbing the buttery flavours. Then add stock to come halfway up the sides of the potatoes. Deglaze the pan from all the bits that are sticking. Baste potatoes with stock before placing in oven for about 30 to 40 minutes until tender. Baste the pan every 10 minutes to keep them moist.