Fondant Potatoes Recipe
If you have ever wondered how to elevate humble potatoes into a show-stopping side dish, this Fondant Potatoes Recipe is your answer. These golden, buttery rounds offer a perfect balance of a crisp, caramelized crust and a luxuriously creamy interior that melts in your mouth. The secret lies in the roasting technique paired with aromatic herbs and garlic, delivering an elegantly simple yet unforgettable flavor. Whether you are planning a special dinner or craving comfort food with a twist, fondant potatoes will quickly become a beloved classic in your kitchen.
Ingredients You’ll Need
The beauty of this Fondant Potatoes Recipe is how it relies on simple, high-quality ingredients that each bring their own magic. Every element contributes to the dish’s unique texture, richness, and flavor, making the final result truly outstanding.
- 4 large Yukon Gold or russet potatoes: Ideal for their creamy texture and ability to hold shape when cooked into thick 2-inch rounds.
- 2 tablespoons vegetable oil: Provides a neutral base to sear the potatoes to a golden brown without overpowering flavors.
- 3 tablespoons unsalted butter: Adds richness and helps create that luscious foamy basting liquid that coats each potato.
- 3 cloves garlic (smashed): Infuses the dish with subtle aromatic depth and complements the fresh herbs perfectly.
- 2 sprigs fresh thyme or rosemary: Offers an earthy, herbal nuance that lifts the savory warmth of the potatoes.
- 1 cup chicken or vegetable broth: Provides the moisture for gentle roasting while imparting gentle savory flavor.
- Salt and pepper to taste: Essential seasoning to bring out the potatoes’ natural sweetness and balance the buttery richness.
How to Make Fondant Potatoes Recipe
Step 1: Prepare and Season the Potatoes
Start by peeling your potatoes and cutting them into thick 2-inch rounds; this thickness is key for achieving that tender interior while maintaining structural integrity. Pat them dry carefully with paper towels—removing surface moisture ensures a perfect golden crust. Season both sides generously with salt and pepper to build a flavorful foundation right from step one.
Step 2: Sear the Potatoes
Heat your vegetable oil in a heavy, oven-safe skillet over medium-high heat. Once hot, place the potatoes flat side down in the pan. Searing for about 5 to 6 minutes until a deep golden-brown crust develops creates that satisfyingly crisp exterior we all crave. Flip them over and sear the other side for an additional 4 to 5 minutes. This step locks in moisture and sets the stage for melting, creamy interiors.
Step 3: Add Butter, Garlic, and Herbs
Reduce the heat slightly and add the butter, smashed garlic cloves, and fresh herb sprigs to your skillet. As the butter melts and begins to foam, use a spoon to baste the potatoes continuously. This technique enhances the rich, buttery flavor while infusing a fragrant complexity from the garlic and herbs. It is the kind of detail that transforms this fondant potatoes recipe from good to absolutely irresistible.
Step 4: Roast in the Oven
Carefully pour in the chicken or vegetable broth around the potatoes. You will hear a satisfying sizzle as the liquid hits the hot pan, which is a good sign that the roasting process is underway. Transfer the skillet to a preheated oven at 425°F (220°C) and roast uncovered for 30 to 35 minutes. The broth gently cooks the potatoes through while the top remains crisp, giving you the delightful contrast of textures this recipe is known for.
Step 5: Baste and Finish
Before serving, baste the potatoes once more with the pan juices to saturate each piece with that buttery, herb-infused liquid. The final result is tender on the inside with a caramelized, crispy exterior that’s perfectly seasoned and absolutely mouthwatering.
How to Serve Fondant Potatoes Recipe
Garnishes
To elevate your presentation, sprinkle a little freshly chopped parsley or chives on top. These green accents add a fresh pop of color and a slight herbaceous note that complements the earthy aroma of thyme or rosemary used during cooking. A light dusting of flaky sea salt just before serving can also bring out an extra layer of crunch and flavor.
Side Dishes
Fondant potatoes pair wonderfully with a wide range of mains: think roast chicken, succulent steak, or even grilled salmon. Their buttery richness and crisp texture provide perfect contrast to juicy proteins and fresh vegetables. For a vegetarian meal, serve alongside roasted asparagus or a vibrant green salad to balance the richness.
Creative Ways to Present
For a special occasion, stack two or three fondant potato rounds and secure with a toothpick, topping the stack with a small dollop of herb butter or a drizzle of balsamic glaze. Alternatively, serve them in small individual ramekins, spooning the buttery pan juices over each portion for an elegant, restaurant-worthy touch that is sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover fondant potatoes, cool them completely before transferring to an airtight container. They will keep well in the refrigerator for up to three days, retaining much of their flavor and texture.
Freezing
While fondant potatoes are best enjoyed fresh to maintain their crispness, you can freeze cooked potatoes by laying them out on a baking sheet to flash freeze first, then storing in freezer bags for up to one month. Keep in mind the texture may soften slightly after thawing.
Reheating
To bring back that irresistible crust, reheat leftovers in a skillet over medium heat rather than the microwave. Add a little butter or oil and gently crisp both sides, basting with any leftover pan juices to recapture the original richness and flavor.
FAQs
Can I use other types of potatoes for this recipe?
Yes, while Yukon Gold and russet potatoes are preferred for their texture, other waxy or all-purpose potatoes can work. Just be aware that your results may vary slightly in creaminess or crispness.
Is this Fondant Potatoes Recipe suitable for a vegetarian diet?
Absolutely. Use vegetable broth instead of chicken broth to keep it completely vegetarian, and this dish remains rich, flavorful, and satisfying.
What can I do to make the potatoes extra crispy?
Patting the potatoes thoroughly dry before searing and using a hot skillet with enough oil will maximize crispness. Also, basting with butter in the pan adds a delicious golden coat.
Can I add cream instead of broth?
For a richer, more indulgent flavor, you can replace half of the broth with cream. This will create a silkier texture but may reduce some of the roasting’s crispy edges.
How long can I store cooked fondant potatoes?
Stored properly in an airtight container in the fridge, cooked fondant potatoes can last up to three days while staying tasty and suitable for reheating.
Final Thoughts
Nothing beats the comfort and elegance of a well-made batch of fondant potatoes. This Fondant Potatoes Recipe brings together simple ingredients and straightforward steps to deliver a dish that’s both impressive and deeply satisfying. Once you try it, you’ll understand why it’s a treasured classic—perfect for elevating any meal with that irresistible golden crunch and buttery tenderness. So go ahead, treat yourself and your loved ones to this delightful culinary experience!
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Fondant Potatoes Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Fondant Potatoes are a classic French side dish featuring thick potato rounds that are seared to a golden crisp and then roasted in butter and broth with garlic and fresh herbs. This technique yields potatoes that are delightfully crispy on the outside, tender and fluffy on the inside, infused with aromatic thyme or rosemary and rich buttery flavor.
Ingredients
Potatoes
- 4 large Yukon Gold or russet potatoes, peeled and cut into thick 2-inch rounds
Cooking Fats and Seasonings
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- Salt and pepper, to taste
Flavorings
- 3 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
- 1 cup chicken or vegetable broth
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Pat the potato rounds dry using paper towels to remove excess moisture, then season both sides generously with salt and pepper.
- Sear Potatoes: Heat the vegetable oil in an oven-safe skillet over medium-high heat. Place the potato rounds flat-side down and sear for 5 to 6 minutes until they achieve a deep golden brown color. Flip and sear the other side for another 4 to 5 minutes.
- Add Butter, Garlic, and Herbs: Add the butter, smashed garlic cloves, and fresh thyme or rosemary sprigs to the skillet. Allow the butter to melt and begin to foam, then carefully spoon the flavorful butter over the potatoes to enhance their taste.
- Add Broth and Roast: Carefully pour in the broth – expect it to sizzle as it hits the hot skillet. Transfer the entire skillet to the preheated oven and roast uncovered for 30 to 35 minutes. The potatoes should become tender inside and crispy on the outside.
- Baste and Serve: Remove the skillet from the oven and baste the potatoes with the pan juices to keep them moist and flavorful before serving immediately for the best crispness.
Notes
- Use a sharp knife to trim the edges of the potato rounds for a cleaner, more elegant presentation.
- For a richer, creamier flavor, substitute half of the broth with cream.
- Best served immediately to enjoy maximum crispness on the exterior.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: French
