Recipes Side Dish Potato Roasted Potato Recipes Big Fat Fondant Potatoes Be the first to rate & review! 1 Photo These big, fat fondant potatoes are meltingly creamy on the inside, deeply caramelized on the outside, and have a rich, savory flavor from being bathed in butter and a miso-dashi broth. Your best steak has a new best friend. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on June 7, 2024 Save Rate Print Share Add Photo 1 Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings: 6 Jump to Nutrition Facts Jump to recipe Not all experimental recipe fails are failures, and these Big Fat Fondant Potatoes are a great example. I’ve always wanted to try an oversized of pomme fondant, and since I was looking for something special to pair with an upcoming steak recipe, I decided that now was the time. That also explains the miso-dashi broth addition, and while these didn’t have the classic texture of fondant potatoes, they were still absolutely delicious to eat, and gorgeous to look at. By the way, my old culinary instructors would like me to tell you that you should clarify the butter before you make these, since if you don’t, and let it fully caramelize on the bottom of the pan like I did, the milk solids may cause the edges of your potatoes to turn a little golden-black. This doesn’t bother me, or cause an off flavor, but if you concerned, maybe take the extra step. But, whether you clarify or not, these do make for an impressive potato side dish, and I hope you give them a try soon. Enjoy! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings Miso-Dashi Broth 1 1/2 cups chicken broth 1 teaspoon miso paste 1 1/2 teaspoons dashi powder Potatoes 6 large russet potatoes 2 tablespoons high-heat vegetable oil 1 teaspoon kosher salt, plus more as needed 3 tablespoons unsalted butter 2/3 cup chicken broth, or as needed Directions Preheat the oven to 425 degrees F (220 degrees C). Bring chicken broth to a simmer; whisk in miso and dashi. Turn off the heat; set aside until needed. Turn potatoes onto narrowest side; trim straight down to create a flat surface. Turn and trim the other side with a straight cut parallel to the first. Cut a little off each end to square the potato a bit more, then make 2 angled cuts on each side of the squared ends. Transfer to a bowl of cold water. Reserve trimmings for another use. Drain, and dry with paper towels. Place a large cast-iron pan or other heavy ovenproof skillet on high heat until hot. Add vegetable oil; place potatoes in skillet with largest flat side down. Season tops with half the salt. Reduce heat to medium-high and cook until well browned, about 4 minutes. Turn potatoes over and repeat, to salt and brown the other side, about 4 minutes. Reduce heat to medium, and use a paper towel to soak up excess oil between potatoes in the pan. Add butter, and as it melts, baste tops of potatoes with melted butter. Once butter has toasted to a light brown color, turn off the heat and strain in the miso dashi broth. Roast potatoes, uncovered, in the preheated oven for about 25 minutes. Remove and turn potatoes over. Add the 2/3 cup plain chicken broth, and return to the oven to continue roasting at 425 degrees F (220 degrees C) until potatoes can be pierced very easily with a knife, 25 to 30 minutes more. Check occasionally to see if broth has evaporated; add more as needed. Brush tops of potatoes with pan drippings, and serve. John Mitzewich Chef's Note: Adjust the amount of salt based on how salty the broth is. Plain chicken broth can be used throughout instead of the miso-dashi broth.For a dark, fully caramelized version, you can allow broth to evaporate near the end of the cooking process. For a lighter version, maintain a small amount of liquid in the pan. I Made It Print Nutrition Facts (per serving) 388 Calories 11g Fat 65g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 388 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 17mg 6% Sodium 624mg 27% Total Carbohydrate 65g 24% Dietary Fiber 7g 25% Total Sugars 4g Protein 9g 17% Vitamin C 25mg 28% Calcium 60mg 5% Iron 3mg 18% Potassium 1666mg 35% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.