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5 from 2 votes

Pommes Fondantes (adapted from Jacques Pépin's Heart and Soul in the Kitchen)

Pommes Fondantes or Melting Potatoes - the name says it all - is an incredible side dish that's easy to make and goes with just about anything. I adapted these from Jacques Pépin's Heart and Soul in the Kitchen.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American, French
Servings: 4 servings
Calories: 235kcal
Author: Chula King


  • 1 ¼ pounds small potatoes such as Yukon Gold or Red creamers
  • 1 ½ cups low sodium chicken broth
  • 2 Tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons minced fresh chives or parsley for garnish


  • Remove and discard any eyes from the potatoes. Wash the potatoes and arrange them in one layer in a large nonstick skillet. 
  • Add the stock, olive oil, and salt, and bring to a boil over medium high heat. Reduce heat to medium low; cover and cook gently for about 15 minutes, or until the potatoes are tender. There should be a little liquid left.
  • Using a metal measuring cup, press gently on each potato to crack it open, being careful to not mash the potatoes. 
  • Add the butter and cook the potatoes, uncovered, over medium high heat, turning once, for about 3 minutes on each side, until all of the liquid is gone and the potatoes are golden brown on both sides. 
  • Sprinkle with minced chives or parsley and serve. Yield: 4 servings.


Calories: 235kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 181mg | Potassium: 672mg | Fiber: 3g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 27.9mg | Calcium: 21mg | Iron: 1.3mg