Name: Fondant Potatoes Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: French
Ingredients: 4 large Yukon Gold potatoes, peeled and cut into 2-inch thick cylinders; 2 tablespoons vegetable oil; 3 tablespoons unsalted butter; 3 garlic cloves, smashed; 2–3 sprigs fresh thyme; 1 cup chicken broth; Salt and freshly ground black pepper to taste

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There’s something magical about Fondant Potatoes: crisp on top and bottom, meltingly creamy in the center, and packed with savory, buttery flavor. This French classic turns humble potatoes into a showstopping side dish that never fails to impress—whether you’re hosting a special dinner or just giving your weeknight meal a hint of elegance. It’s a recipe that balances wow-factor with simplicity, and Fondant Potatoes deserve a spot in everyone’s repertoire.

Ingredients You’ll Need

Fondant Potatoes rely on just a handful of basic ingredients, but each one plays a starring role in developing their texture and rich taste. Don’t overlook the importance of using the right potato or fragrant herbs—every detail adds something special to the final dish.

Yukon Gold Potatoes: Their creamy flesh and ability to hold shape make them perfect for Fondant Potatoes.
Vegetable Oil: Ensures an even, golden sear as the first step to crisp exteriors.
Unsalted Butter: Adds a luxurious richness and helps to infuse flavor as you baste.
Garlic Cloves: Smashed and gently cooked for subtle aromatic depth without overpowering.
Fresh Thyme: A few sprigs infuse the potatoes with earthy, herby notes during roasting.
Chicken Broth: Braises the potatoes, making the interiors silky—vegetable broth works too for a vegetarian twist.
Salt and Pepper: Classic seasoning to bring out every flavor in this dish.

How to Make Fondant Potatoes

Step 1: Prep and Season the Potatoes

Start by peeling your Yukon Gold potatoes and slicing them into thick, uniform cylinders—about two inches in height is ideal. Give each piece a good pat with paper towels; this helps the outside sear beautifully. Now, season generously with salt and freshly ground black pepper on both sides to lay the foundation for their irresistible taste.

Step 2: Sear for a Golden Crust

Heat your vegetable oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, arrange the potato cylinders flat side down. Let them sizzle for about 5–6 minutes until the base turns deeply golden. Flip and repeat for another 5 minutes on the other side—don’t rush this step! That gorgeous crust is key to classic Fondant Potatoes.

Step 3: Baste with Butter, Garlic, and Thyme

Reduce the heat slightly and add the butter, smashed garlic cloves, and fresh thyme sprigs to the pan. As the butter melts, it’ll start to foam and mingle with those herby aromatics. Spoon this sizzling mixture over each potato, bathing them in flavor and helping the sides brown slightly as well.

Step 4: Add Broth and Roast

Pour the chicken broth into the skillet, taking care to avoid splatters. The liquid should come about halfway up the sides of the potatoes—just enough to braise them gently in the oven. Move the skillet into your preheated oven and roast for 30–35 minutes. When done, the tops should be crisp and the interiors fork-tender and creamy.

Step 5: Serve and Savor

Once the Fondant Potatoes are roasted to perfection, spoon a little of that buttery broth over each piece as you serve. You’ll have potatoes that are crisp, golden, and steamy inside—truly irresistible! Plate up quickly, as they’re best enjoyed hot and fresh from the oven.

How to Serve Fondant Potatoes

Garnishes

To finish your Fondant Potatoes, consider a sprinkle of flaky sea salt, a touch of extra fresh thyme, or a pop of color from minced chives. A little garnish doesn’t just look lovely; it accentuates the aromatic, buttery flavors already present in the dish.

Side Dishes

Fondant Potatoes pair beautifully with roasted meats like steak, chicken, or lamb, but they also shine alongside a simple green salad for a lighter meal. Their rich, buttery notes balance well with crisp vegetables, sharp vinaigrettes, or a lemony drizzle.

Creative Ways to Present

Try staggering the potatoes in a neat row or spiral on a serving platter, letting their golden tops shine. Add a rustic touch with whole roasted garlic alongside, or go upscale by serving each potato on its own pool of pan sauce for an elegant dinner party plate.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftovers, let your Fondant Potatoes cool to room temperature before storing in an airtight container in the fridge. They’ll keep well for up to 3 days and can be repurposed for another meal or a next-day lunch.

Freezing

While Fondant Potatoes are at their best fresh, you can freeze them in a pinch. Arrange cooled potatoes on a baking sheet, freeze until solid, then transfer to a freezer bag. To enjoy later, just thaw them in the refrigerator overnight before reheating.

Reheating

To recapture that delicious crust, reheat Fondant Potatoes in a 400°F oven for 10–15 minutes, or until hot throughout and the edges are crisp again. Avoid microwaving if you can—it tends to make them soggy rather than silky and crisp.

FAQs

Can I use a different type Side Dish

Yukon Golds are especially creamy and hold their shape, so they’re ideal for Fondant Potatoes. Russets will work, but they can be a bit starchier and may fall apart more easily when simmered in broth.

Is there a vegetarian alternative to chicken broth?

Absolutely! Swap the chicken broth for vegetable broth to keep your Fondant Potatoes vegetarian without sacrificing that lovely savory flavor. Just be sure to use a rich, flavorful veggie broth for best results.

Can this recipe be doubled for a crowd?

Yes! Just use a larger skillet or work in batches to sear the potatoes. Once they’re all beautifully golden, arrange them in a large roasting pan, add the butter, garlic, herbs, and broth, and proceed with roasting as normal.

What if I don’t have fresh thyme?

Dried thyme is a fine substitute, but use it sparingly—about half a teaspoon will do. The flavor will be slightly different, but your Fondant Potatoes will still end up fragrant and delicious.

Why are my potatoes not crispy on top?

The key to a crispy finish is a solid sear and not crowding the pan. Also, make sure to roast uncovered so the tops have a chance to brown. Basting with hot butter before going into the oven helps encourage that golden crust!

Final Thoughts

I hope you feel inspired to treat yourself and your loved ones to a batch of Fondant Potatoes. This dish delivers both elegance and comfort in every bite—and once you taste those buttery, melt-in-your-mouth centers, you just might find yourself making them again and again!

Fondant Potatoes Recipe

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4.9 from 27 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make delicious Fondant Potatoes with this simple recipe. These buttery, crispy potatoes with a creamy interior are the perfect side dish for any meal.

Ingredients

Scale

Potatoes:

4 large Yukon Gold potatoes, peeled and cut into 2-inch thick cylinders

Others:

2 tablespoons vegetable oil
3 tablespoons unsalted butter
3 garlic cloves, smashed
2–3 sprigs fresh thyme
1 cup chicken broth
Salt and freshly ground black pepper to taste

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Instructions

Preheat the oven: Preheat the oven to 425°F.
Prepare the potatoes: Pat the potato cylinders dry and season with salt and pepper.
Sear the potatoes: Sear the potatoes in a skillet until golden brown on both sides.
Add flavorings: Add butter, garlic, and thyme to the skillet and baste the potatoes.
Roast: Pour in chicken broth, then transfer the skillet to the oven and roast until tender and golden.