- The two-step cooking method, roasting followed by a quick braise, makes these potatoes extra tender and allows them to easily soak up the delicious spicy-sweet sauce.
- The dish is about 80% hands-free. You will need to stir together the chile crisp sauce and slice the potatoes, but otherwise, the oven does the heavy lifting.
- Candied pecans sprinkled on just before serving give the silky potatoes a crunchy finish.
This effortless side dish puts a sweet spin on classic French fondant (“melting”) potatoes. Skipping the stovetop, it cooks entirely in the oven, where the sweet potatoes caramelize on a sheet pan, then braise quickly in a maple-flavored broth until tender inside.
The sweet potato medallions develop caramelized edges as they roast, but the real magic happens as they soak up a spicy maple sauce as they finish cooking. The potatoes transform — becoming velvety soft and creamy and infused with earthy sweetness. For even browning, don’t overcrowd the pan — give every potato slice room to roast (crowding will generate steam and inhibit the surfaces from caramelizing). The melted potatoes are sprinkled with candied pecans for a nutty, crunchy finish.
Can I make this recipe with white potatoes?
The technique used to make melting potatoes, also called fondant potatoes, is known for being done with white potatoes. The process — roasting and and then allowing the potatoes to simmer in a buttery broth — creates a melt-in-your-mouth experience. However, the flavor profile of this dish is designed to work with sweet potatoes. To use white potatoes (Russets work well), consider reducing or eliminating the maple syrup. You might also prefer to peel off the skin. The timing could vary, so watch the potatoes as they brown and later roast with the stock and butter.
What if I don’t have candied pecans available?
You can easily candy your own pecans by tossing them with honey, sugar, and salt (and ground cayenne pepper for heat, if you like) and roasting them in the oven for a few minutes. For a fun flavor swap, try these Chile-Sumac Nuts, which bring in tangy, sweet, and spicy notes. You can also substitute a simple roasted nut instead.
Notes from the Food & Wine Test Kitchen
- For even browning, don’t overcrowd the pan — give every potato slice room to roast. (Crowding will instead make the potatoes steam and inhibit them from caramelizing around the edges.)
- Use cold butter to ensure it melts slowly and the fat has a chance to disperse into the stock. If the sauce looks thick, add a splash of stock to loosen it.
- While almost any chile crisp condiment can work with this dish, Lao Gan Ma brand offers a perfect level of spicy heat without overpowering the other flavors in the dish. Find it in most grocery stores in the global food aisle or online at worldmarket.com.
This recipe was developed by Liz Mervosh; the text was written by Cheryl Slocum.