This Gut-Healthy Melting Potatoes Recipe Is the Golden Child of All Nourishing Potato Dishes (2024)

Nourishing, delicious, soul-soothing: What more could you ask for from a humble vegetable? Also considered one of the most affordable good-for-you foods on the market, there’s so much more that can—and should—be done with a potato than turning them into mash or fries.

If you ask Yumna Jawad, the creator behind Feel Good Foodie, melting potatoes (a popularized-by-Pinterest recipe technique for what professional chefs refer to as fondant potatoes) should be at the top of your Potato Recipe To-Do List. Melting potatoes is a term that refers to potatoes that get pan-fried and then braised in delicious broth and aromatics. Translation: Browned and buttery spuds that crunch when you bite in, but then melt blissfully in your mouth. Melting potatoes are “the kind of dish that turns an ordinary weeknight dinner into something special,” says Jawad. “They’ve got this amazing texture—think crisp on the outside and tender on the inside.”

Experts In This Article

  • Yumna Jawad, recipe developer and content creator behind Feel Good Foodie

Ahead, discover the magic of melting potatoes, including how to make melting potatoes at home with nothing more than a few pantry staples (think: russet potatoes, olive oil, veggie broth, and garlic).

Why you should be making melting potatoes

Indeed, many potato recipes involve nothing more than a spud and a few simple pantry staple ingredients. (And this one is no different.) What sets melting potatoes apart from other delicious spud-based dishes is the cooking technique applied. In this case, we’re focusing on making what’s known in culinary school as fondant potatoes, a simple preparation where same-sized, cylindrically-cut potatoes are slowly braised, partially submerged in liquid infused with aromatics (like stock, butter, garlic, and rosemary). The result is a soft and chewy potato with a crispy, golden top, and a fork-tender, creamy bottom.

Same-sized, cylindrically-cut potatoes are slowly braised, partially submerged in liquid infused with aromatics (like stock, butter, garlic, and rosemary). The result is a soft and chewy potato with a crispy, golden top, and a fork-tender, creamy bottom.

Of course, we can’t go without delving into the nutritional value of potatoes. For starters, one large raw russet potato contains nearly five grams of fiber, 1,540 milligrams of potassium (more than three times as much as what you’d get from a banana!), and 21 milligrams of vitamin C. And although gut-healthy butter may sound like an oxymoron, gastroenterologists say that butyrate, a short-chain fatty acid (SCFA) found in foods like, ahem, butter (!), can actually help support your microbiome.

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Finally, although your good ol’ white, russet, and yellow potatoes varieties contain a considerable amount of benefits, if you’re looking to up the ante in terms of nutritional value, you can always swap the russets in this recipe for even more nourishing spuds, like longevity-boosting Japanese sweet potato, antioxidant-rich purple sweet potato, or ube, purple yams. (Keep in mind that cooking times and consistency will vary depending on which option you chose.)

This Gut-Healthy Melting Potatoes Recipe Is the Golden Child of All Nourishing Potato Dishes (1)

5 tips for making the best melting potatoes

To master this fondant aka melting potato recipe, Jawad says it boils down to (pun intended) these five simple tips:

1. Use high-quality ingredients

As is the case with most simple and minimal-ingredient recipes, you’ll want to focus on using high-quality ingredients that’ll help ensure your final recipe is as nutritious and delicious as possible. For this recipe, Jawad says you’ll want to opt for Danish Creamery’s European-Style Sea Salted Butter. “I know the flavor I’m going to get is consistent and rich, without overpowering the dish. The butter plays a huge role in achieving that perfect balance between crisp and tender, all while bringing a richness that ties the whole dish together.” (Fine, twist my arm.)

2. Try and find similar-sized potatoes

When making fondant potatoes, be sure to cut potatoes into same-sized cylindrical shapes in order to ensure even and consistent cooking times. In order to do so, Jawad says it’s best to start off with russet potatoes that are at least two inches wide in diameter, which will make cutting the spuds into the same size easier. “This allows you to peel them and use a cookie cutter to cut them into pretty round shapes,” she says.

3. Use a cookie cutter to shape the potatoes

As Jawad previously mentioned, a cookie cutter will not only make your life easier (we’re talking just 10 minutes of prep work), it’ll make the final dish even prettier, too. “Use a cookie cutter. I saw [recipe developer] Carolina Gelen’s video using a cookie cutter to make even-shaped fondant potatoes, and I think it makes them look extra special and delicious,” she says. “My cookie cutter was about 1.75 inches which was the perfect size.” And, if you use a cookie cutter, Jawad recommends saving the scraps for making hashbrowns or throwing them into a Creamy Vegetable Soup. We love a zero-waste food moment.

Additional clever ways to use your leftover veggie scraps, according to Jawad: air fry or compost ‘em. “Mix potato peels with a few tablespoons of oil and bake in the oven at 425ºF, and add salt and spices like smoked paprika or celery salt for a crispy treat. You can even try them in the air fryer,” she says.

Meanwhile, you can also go the composting route. Jawad recommends saving your veggie scraps (and eggshells!) and mixing them in a bin or pit outside with brown material—defined as yard scraps like dry leaves or brown paper—which decomposes and makes a nutritious spread for plants in your yard.

“Mix potato peels with a few tablespoons of oil and bake in the oven at 425ºF, and add salt and spices like smoked paprika or celery salt for a crispy treat. You can even try them in the air fryer.”
—Yumna Jawad, creator, Feel Good Foodie

4. Be sure to dry your potatoes thoroughly first

Step number one is cleaning your spuds, which according to the Centers for Disease Control and Prevention (CDC) entails washing or scrubbing the veggie under running water (even if you don’t plan on eating the peel). After this crucial step, you’ll want to thoroughly dry the potatoes, especially once they’re peeled and sliced. “Make sure the potatoes are dry. After you peel and cut the potatoes, pat them dry with a paper towel to remove any excess moisture. This will help them sear better on the skillet,” Jawad says.

5. Don’t overcrowd the pan

To achieve that beautiful golden crust, Jawad sears the potatoes on both sides before adding the braising liquid. However, in order to get that chef-worthy crust and color, the recipe developer says it’s imperative that you don’t overcrowd the pan, and rather work in small batches at a time. “To get a good sear on the potatoes and make sure that they don’t steam in the oven, make sure to keep space between the potatoes,” Jawad says.

This Gut-Healthy Melting Potatoes Recipe Is the Golden Child of All Nourishing Potato Dishes (2)

Fondant melting potatoes recipe

Yields 4 servings

4 large russet potatoes peeled and cut into 1-inch thick rounds (about 2-inch wide)
2 Tbsp Danish Creamery European Style Sea Salted Butter
2 Tbsp olive oil
1/2 Tsp salt
1/2 Tsp black pepper
6 garlic cloves
2 sprigs fresh rosemary
2 cups vegetable broth

1. Preheat the oven to 400°F. Cut each potato widthwise into about 4-6 sections, each about 1-2 inches wide. Use a cookie cutter about 2-inches wide to cut each section into a potato round. Save the edges for another use. Dry the potatoes very well using a paper towel.

2. In an oven-safe skillet, heat the butter and olive oil over medium-high heat. Add the potato rounds and cook them for about 5-7 minutes on each side, or until they are nicely browned and crispy.

3. Turn off the heat. Season with salt and pepper, and add the garlic and fresh rosemary. Carefully pour the vegetable broth into the skillet. Spoon some of the broth over the potatoes.

4. Transfer the skillet to the preheated oven and let the potatoes braise for about 20-25 minutes, or until they are fork-tender and cooked through. The broth will reduce and create a thick sauce.

5. Spoon the sauce over the potatoes and serve immediately.

Discover the benefits of potatoes, according to a registered dietitian:

This Gut-Healthy Melting Potatoes Recipe Is the Golden Child of All Nourishing Potato Dishes (2024)


Which variety of potato is best for sautéing? ›

Waxy potatoes (like these delicious fingerlings) are an excellent choice for roasting, sautéing and boiling. Their low starch content helps them maintain their shape after they're cooked. They're not good candidates for frying because their high moisture content makes them limp and soggy.

Is there a healthy way to cook potatoes? ›

The key to including potatoes in a well-rounded diet is in how they are prepared and balanced into meals. Some of the smartest cooking methods for potatoes include baking, roasting, air-frying and boiling. These methods require little to no added fats.

Why are potatoes awesome? ›

Potatoes contain antioxidants and supply beneficial vitamins and minerals, including vitamin C, B6, and potassium. They may also benefit your digestive health. Potatoes are a versatile root vegetable and a staple food in many households.

How do you reheat melted potatoes? ›

Reheat Melting Potatoes? Yes, they reheat well. You can do so in a 300°F (149ºC) oven or in the microwave (the method I generally employ). They are also really good at room temperature.

What are the healthiest potatoes to eat? ›

All potatoes can fit into a healthy diet, but purple potatoes, red potatoes, and sweet potatoes—which are often grouped with potatoes—stand out due to their high amounts of protective plant compounds and essential nutrients.

What kind of potato is most often used for pureed potatoes? ›

For fluffy mashed potatoes, we recommend using high-starch, low-moisture potatoes like russets. Mashed taters are made by crushing cooked potatoes into fine particles, and then coating those particles in fat and water (usually in the form of butter and milk or cream).

What is the unhealthiest way to cook potatoes? ›

Avoid fried potatoes—french fries and potato chips are not good for you and the high heat tends to damage or destroy the nutrients.

What is the healthiest way to cook potatoes for weight loss? ›

To keep potatoes low in calories and fat, experts recommend baking, boiling or steaming them. It's a strategy that worked well for Mackenzie Scaccetti! She lost 110 pounds on Jenny Craig, eating lots of loaded baked potatoes with vegetables.

What is the 3 day potato diet? ›

On the potato diet, you eat only plain potatoes for 3–5 days. It's claimed to aid weight loss, restore gut health, and boost immunity. Though it may help you lose weight, it hasn't been studied, is extremely restrictive, lacks certain nutrients, and may lead to unhealthy eating behaviors.

Can you live off of potatoes? ›

Technically, the traditional white potato contains all the essential amino acids you need to build proteins, repair cells, and fight diseases. And eating just five of them a day would get you there. However, if you sustained on white potatoes alone, you would eventually run into vitamin and mineral deficiencies.

Are potatoes healthier than rice? ›

Of rice, pasta, potatoes, and bread, potatoes are the healthiest of these starchy and complex carbohydrate foods. This is because potatoes are dense in nutrients, containing essential minerals, vitamins, and other micronutrients. Potatoes are also high in fiber, helping to satiate hunger and regulate blood sugar.

Can I eat potatoes every day? ›

There can be benefits of eating a potato everyday. According to health experts, it could lower your blood pressure, as long as you aren't deep frying it or topping or pairing it with foods high in saturated fat. The fiber and potassium in potatoes are good for heart health.

Why do potatoes not reheat well? ›

These are some of the foods that shouldn't be reheated and consumed later. Even though a popular food item, it isn't too safe to reheat potatoes. A bacteria called Clostridium botulinum that releases a toxic chemical would be grown if cooked potatoes are kept at room temperature for longer.

Are Yukon Gold and butter potatoes the same? ›

Yukon Gold Potatoes can be called gold potatoes, yellow potatoes, or butter potatoes. Try and select potatoes of similar width, but the length doesn't matter because you will be slicing them.

Can you reheat potatoes twice? ›

Where possible, always consume your potatoes and potato dishes fresh. If you do reheat, only do so once and ensure it is piping hot all the way through.

What type of potato is appropriate for pan frying and why? ›

Yukon Gold potatoes have yellowish-white skin with light yellow, almost golden flesh. They are slightly sweet, with a smooth, almost waxy texture and moist flesh. They're great for boiling, baking and making French fries. They'll also stand up well to grilling, pan frying and roasting.

Are yellow or russet potatoes better for frying? ›

Russet Potatoes

These potatoes are high in starch and low in moisture making them a great choice for frying. They also don't absorb too much oil leaving them soggy.

What potatoes do chefs use? ›

Round White AKA Chef Potatoes

B is the most common in foodservice.

Are russet or red potatoes better for frying? ›

Russet potatoes are high in starch and low in moisture, which makes them perfect for frying as they crisp up nicely and absorb less oil. They also work well in baked potatoes, mashed potatoes, and gratins. The best potato I found for frying are Butter Red potatoes. Deep frying is a little different.

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