Inspired by a classic French technique, this version adds a subtle Cajun kick!

Seared potatoes simmered in wine & then baked with broth, loads of butter, garlic, and herbs, onion, and spicy pepperoncini. Velvety smooth.

Smooth & velvety fondant potatoes dressed in spicy pepperoncini and served up with fresh green pesto. So delish!

Here’s how to make restaurant style fondant potatoes! These French potatoes are cooked in plenty of garlic, herbs & butter.

Fondant potatoes with garlic and thyme.

Olive Oil Whipped Potatoes on Russet Coins are a tiny take on the twice-cooked potato. An elegant starter for dinner or cocktail parties.

Fondant potatoes are like boss level spuds, seared barrels of potato are seared then gently cooked, almost confit style in butter & stock.

Fluffy, crispy, buttery Melting Butter Potatoes. A simple and delicious side dish perfect served with fish, chicken, beef or pork.

Soft, fluffy fondant potatoes with a crisp top and a crunchy, slightly chewy base, packed with flavour from the stock, butter and garlic.

Potatoes fried in garlic, butter and herbs then cooked in stock so they are meltingly tender.

These Classic Creamy Fondant Potatoes may look like a lot of work, but the French method of cooking potatoes is surprisingly easy to master!

Tender steak with Bordelaise Sauce and Fondant Potatoes. This recipe comes from the Bordeaux region of France.

French Fondant Potatoes- these potato rounds are crispy on the outside and creamy on the inside- recipe learned in Paris!

Oven-Roasted Melting Potatoes have crusty, crunchy edges and rich and creamy insides surrounded by a buttery, savory sauce.