It’s hard to say in words just how delicious these potatoes are. The word fondant means "to melt" in French. The original fondant potatoes are cooked in copious amounts of butter until they are melt-in-your-mouth tender, but I’ve found a much healthier and equally delicious way to do the same. My fondant potatoes are simmered in stock to absorb all the flavours, and then cooked with a little butter to get them golden and crispy on the outside, while remaining meltingly soft and tender on the inside. YUM! Serves 2-3 as a side dish.