Dignified Deliciousness, the Fondant Potato.
Ok, let’s face it: every time I find a new way to make my favorite vegetable–the potato!–I say it’s my favorite way to make a potato. So why stop now? Fondant Potatoes are, in a word, sublime. Golden brown and crispy on the outside, creamy and infused with intense flavors from butter and chicken stock on the inside, these potatoes earn their rightful place at the top of my Favorite Potato list.
What makes these potatoes different from the rest? It’s all in the name. Fondant Potatoes come from France and fondant means “melting” in French, and that is the perfect way to describe the interior texture in this dish. In fact, they are often called “Melting Potatoes” and they will literally melt in your mouth.
Browned, basted, and then roasted in the oven, Fondant Potatoes are the epitome of the best combination a potato can achieve. The searing produces a crispy crust and yet they are able to absorb the flavors from the butter and stock and thyme as they bake in the oven. Not only do they taste incredible but they look so impressive that they are a perfect match with the mains you make for holidays and other celebratory occasions. We’re a meat-and-potatoes family and one of my birthday dinner go-to’s is Sirloin Steak; serving this with Fondant Potatoes took the label “special dinner” to an entirely new level! But after the first time my family had these potatoes, they kept asking for them all the time so now I serve them with less fancy dishes like Salisbury Steak (these potatoes are pretty darn good in this recipe’s mushroom gravy) or simple Baked Lemon Chicken.
The Best Type of Potatoes to Use
One of the signature characteristics of Fondant Potatoes is their cylindrical shape, so you want to choose a potato that you can easily cut into cylinders. We suggest the Russet, which also has the perfect amount of starchiness to produce that fluffy interior. And while very waxy potatoes tend not absorb flavor as well as starchy ones, Yukon Golds will also work well in this recipe because they are semi-waxy and semi-starchy.
Ingredients
- 4 large Russet potatoes about 14 oz each, peeled
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp unsalted butter cut into cubes
- 6 fresh thyme sprigs or 1/2 tsp dried thyme
- 1 cup low-sodium chicken or vegetable broth
How to Make Fondant Potatoes
Step 1: Begin by preheating your oven to 390°F (if you have a convection setting, set it to 350°F).
Step 2: Cut the peeled potatoes into thick, even slices, about 1.5 inches thick, to create short cylinders.
Step 3: Dry the potato slices with a paper towel to remove excess moisture (this helps them sear better). Toss them in a bowl with 1 tbsp of olive oil, salt, and pepper. Ensure each slice is well-coated.
Step 4: Heat the remaining 1 tbsp of olive oil in a skillet over medium-high heat. Add the potato slices and sear each side for about 6-8 minutes until they develop a beautiful golden-brown crust. This step is crucial for that signature fondant texture.
Step 5: Drop the butter cubes and thyme into the skillet. Once the butter melts, baste the potatoes with it. Pour in the broth and let it come to a boil. That’s what creates a steamy environment in the oven, ensuring the potatoes cook to a soft texture.
Step 6: Transfer the skillet to the oven and bake for about 30 minutes. Halfway through, baste the potatoes again with the liquid in the pan. By the end, the broth will have been absorbed, leaving the potatoes in a buttery glaze.
Step 7: Give the potatoes one final baste before serving.
FAQs & Tips
Leftover Fondant Potatoes can be stored in an airtight container in the refrigerator for up to 4 days, and in the freezer for up to 3 months. Thaw the frozen potatoes in the fridge overnight and then reheat in a low oven (200-300 degrees) until warmed through.
Don’t forget to baste the potatoes while they’re on the stovetop, halfway through their baking process, and once again right before you serve them; basting ensures that the flavors from the butter-stock-thyme mixture get deep inside the potatoes and in every bite.
Be sure to cut your potatoes evenly, all the same shape and size, to ensure they all cook at the same time. Once you’ve cut the potatoes into slices about 1.5 inches thick, you can always trim them with a vegetable peeler to achieve the perfect shape.
Don’t rush the searing process. You want that crispy golden crust to form on each cylinder, on both sides.
Serving Suggestions
Well, as you’ve probably already guessed, I’m perfectly happy to serve (and eat!) Fondant Potatoes all by themselves, but they do deserve to be accompanied by other delicious dishes. One of my favorite dinner party menus is Sizzle Steaks served with Fondant Potatoes, Boursin-Stuffed Mushrooms and chopped Romaine tossed in Green Goddess Dressing. I also like to keep the butter theme going by serving these delicious potatoes with Garlic Butter Baked Chicken or Lemon Butter Salmon. And if you want something truly spectacular to serve with Fondant Potatoes, try these Seared Scallops Beurre Blanc with Pesto Pea Puree–trust me, even though the Fondant Potatoes are in their own glossy sauce, they are amazing dipped in that pesto pea puree!
Fondant Potatoes Recipe
Ingredients
- 4 large Russet potatoes about 14 oz each, peeled
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp unsalted butter cut into cubes
- 6 fresh thyme sprigs or 1/2 tsp dried thyme
- 1 cup low-sodium chicken or vegetable broth
Instructions
- Begin by preheating your oven to 390°F (if you have a convection setting, set it to 350°F).
- Cut the peeled potatoes into thick, even slices, about 1.5 inches thick, to create short cylinders.
- Dry the potato slices with a paper towel to remove excess moisture (this helps them sear better). Toss them in a bowl with 1 tbsp of olive oil, salt, and pepper. Ensure each slice is well-coated.
- Heat the remaining 1 tbsp of olive oil in a skillet over medium-high heat. Add the potato slices and sear each side for about 6-8 minutes until they develop a beautiful golden-brown crust. This step is crucial for that signature fondant texture.
- Drop the butter cubes and thyme into the skillet. Once the butter melts, baste the potatoes with it. Pour in the broth and let it come to a boil. That’s what creates a steamy environment in the oven, ensuring the potatoes cook to a soft texture.
- Transfer the skillet to the oven and bake for about 30 minutes. Halfway through, baste the potatoes again with the liquid in the pan. By the end, the broth will have been absorbed, leaving the potatoes in a buttery glaze.
- Give the potatoes one final baste before serving.
Nutrition
