French-style “melting potatoes” are the greatest brunch potatoes you can make – crispy on the outside and fluffy on the inside. Made with just 4 easy ingredients.
I’ll cut to the chase: I am never making any other style of roasted potatoes again. These “melting potatoes” (translated from the French pommes de terre fondantes) are simply the greatest – the exact texture and flavor every roasted potato dreams of being.
Melting potatoes are deeply golden on the outside, and have crisp edges and the fluffiest interiors. Flavored with garlic and rosemary, they can complement nearly any meal. Let’s jump in!
What Are “Melting Potatoes”
Translated from the French pommes de terre fondantes, melting potatoes are traditionally cooked in two steps. First, they’re browned in a pan with butter, which gives them those irresistibly brown and crispy edges. Then stock is added to the pan and the potatoes go into the oven, which steams the interiors while flavoring them with the broth. The result: crispy plus soft, all in one bite. This modified version – that I first discovered on EatingWell – cooks the potatoes entirely in the oven. It’s genius!
Why Are These The Best Brunch Potatoes
If you ask me, no brunch is complete without potatoes. Whether we’re talking home fries, regular fries, or tater tots, these starchy wonders are foundational to the whole operation. These particular brunch potatoes go well with eggs, scrambled tofu, and shakshuka, and are even great at room temp.
How to Make These Brunch Potatoes
Preheat the Oven: This technique relies on a 500ºF oven. This may seem abnormally high but it’s key for crisping the potatoes while keeping their interiors soft. Be sure to give your oven at least 15 minutes to fully heat up. (I’ve tried this technique at 450ºF and it did not work as well).
Prep the Potatoes: Peel the potatoes and place in a large bowl. Add oil, salt, pepper, and chopped fresh rosemary (or thyme). Toss to coat.
Roast the Potatoes: Transfer to a rimmed baking sheet and arrange in a single layer; pour any oil left in the bowl on the potatoes. Roast for 15 to 20 minutes.
Flip: When the bottoms are sufficiently browned, flip the potatoes. If they feel stuck and are reluctant to flip, return to the oven and try again in 5 minutes; they will release when they’re ready (you may need to nudge them with a small offset spatula or butter knife). Then continue roasting to brown the other side for about 10 more minutes.
Steam the Potatoes: Carefully pour broth into the baking sheet and scatter garlic cloves around the potatoes. Continue roasting until all the liquid is absorbed.
Frequently Asked Questions
Any potatoes will work with this technique. Yukon Gold or white/butter potatoes will have the silkiest texture, while russet potatoes will turn out fluffier. If you have new/young potatoes, there’s no need to peel them.
I know 1/4 cup of oil seems like a lot, but don’t worry – most of it stays behind in the baking sheet. Don’t skimp on the oil – otherwise your potatoes may stick and not get sufficiently brown.
These brunch potatoes lose all their luster after refrigeration. But, you can make them a few hours ahead and keep them warm in a low temperature oven, or leave them at room temp.
Other brunch favorites…Print
French-style “melting potatoes” are the greatest brunch potatoes you can make – crispy on the outside and fluffy on the inside.
- 2 pounds potatoes (about 4 medium), peeled and cut into 3/4-inch slices
- 1/4 cup neutral oil, like avocado, refined coconut, or organic canola* (see note below)
- 2 small sprigs rosemary, chopped (you can sub with thyme)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
- 1 cup vegetable broth
- 8 garlic cloves, peeled and halved
- Heat the oven to 500ºF.
- In a large bowl, combine the potatoes, oil, rosemary, salt, and pepper. Toss to coat.
- Arrange on a standard rimmed baking sheet in a single layer; drizzle any oil left in the bowl on the potatoes.
- Roast until the bottoms are deeply golden, 15 to 20 minutes, then flip, and roast to brown the other side (about another 10 minutes). If the potatoes feel stuck and are reluctant to flip, return them to the oven for another 5 minutes before trying again; they will release when they’re ready.
- Carefully pour the broth on the baking sheet and scatter the garlic cloves around. Continue roasting until all the liquid has evaporated, 10 to 15 minutes.
1/4 cup seems like a lot, but don’t worry – most of it will stay behind in the baking sheet. Don’t skimp on the oil – otherwise your potatoes may stick and not get sufficiently brown.
- Serving Size: 1/4 of the recipe
- Calories: 215
- Fat: 7.2 g
- Carbohydrates: 35 g
- Fiber: 5.4 g
- Protein: 3.8 g
Keywords: melting, potatoes, brunch, french, rosemary