What are fondant potatoes and how do you make them?

Fondant potatoes are a classic French dish where potatoes are cut into thick cylinders, browned in butter, and then roasted slowly in the oven with stock and herbs. To make them, peel and cut large potatoes into even rounds or cylinders, sear them in butter over medium heat until golden brown on each side, then add chicken or vegetable stock along with garlic and thyme. Cover and roast in the oven at about 375°F (190°C) for 30-40 minutes until tender inside, creating a crisp, flavorful exterior with a creamy interior.

What type of potatoes work best for fondant potatoes?

Starchy or all-purpose potatoes like Yukon Gold or Maris Piper are best for fondant potatoes. These varieties hold their shape during cooking while developing a creamy texture inside. Avoid waxy potatoes, which may become too soft or fall apart. Yukon Gold is especially favored because it browns well and has a naturally buttery flavor that complements the cooking method.

Can I make fondant potatoes ahead of time and reheat them?

Yes, you can prepare fondant potatoes ahead of time by cooking them fully, then letting them cool, and storing them in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat gently in the oven at 350°F (175°C) until warmed through and the exterior crispness returns. Avoid microwaving to preserve the texture.

How do I keep fondant potatoes crispy on the outside?

To keep the exterior crispy, make sure to brown the potatoes thoroughly in butter or oil over medium-high heat before roasting. Use enough fat to coat the pan, and avoid overcrowding to maintain heat. During roasting, do not cover the potatoes fully with liquid—add just enough stock to cook them through without submerging. Finishing with a quick broil for 1-2 minutes can also add extra crispness.

Are fondant potatoes a healthy side dish option?

Fondant potatoes are moderately healthy when prepared with minimal added fat and controlled portion sizes. Potatoes provide fiber, vitamin C, and potassium, but cooking them in butter and stock increases calories and fat. To make a lighter version, use less butter, substitute chicken stock with vegetable stock, or try olive oil instead. Pairing fondant potatoes with lean proteins and vegetables makes for a balanced meal.

Fondant Potatoes Recipe For Crispy Edges And Soft Center

Name: Fondant Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h
Cuisine: French
Ingredients: – 4 large floury potatoes (about 400g/14oz each), peeled (e.g., Russet type); – 3/4 teaspoon cooking salt or kosher salt; – 1/2 teaspoon black pepper; – 2 tablespoons extra virgin olive oil; – 3 tablespoons unsalted butter, cut into cubes; – 6 fresh thyme sprigs (can substitute 1/2 teaspoon dried thyme); – 1 cup low sodium chicken stock or broth (vegetable stock can be used as an alternative)

Ingredients

– 4 large floury potatoes (about 400g/14oz each), peeled (e.g., Russet type)

– 3/4 teaspoon cooking salt or kosher salt

– 1/2 teaspoon black pepper

– 2 tablespoons extra virgin olive oil

– 3 tablespoons unsalted butter, cut into cubes

– 6 fresh thyme sprigs (can substitute 1/2 teaspoon dried thyme)

– 1 cup low sodium chicken stock or broth (vegetable stock can be used as an alternative)

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Instructions

1-First, preheat your oven to 200°C (390°F, or 180°C if fan-forced) to ensure even cooking. Peel the potatoes and trim the tops and bottoms so they stand upright, then carve them into cylinders about 6 cm in diameter. Cut each cylinder in half to make pieces around 3.5 cm tall, giving you about 8 pieces in total.

2-Next, pat the potatoes dry and toss them with half the olive oil, salt, and pepper for even seasoning. Heat the remaining oil in an oven-proof heavy skillet over medium-high heat, then sear the potatoes for 6 to 8 minutes per side until they’re golden brown. This step is crucial for that crispy texture everyone loves.

3-Once seared, add the butter cubes and thyme sprigs to the skillet. Spoon the melting butter over the potatoes to baste them, helping infuse flavor. Pour in the stock and bring it to a boil, then transfer the skillet to the oven. Bake for 30 minutes or until tender, basting again at the 15-minute mark with the pan juices.

4-After baking, the stock will mostly absorb, leaving a thick, delicious sauce. Spoon this sauce over the potatoes before serving for the final touch. For variations, you can use a make-ahead mashed potato casserole idea to prep parts ahead, saving time on busy days.

Notes

🥔 Use floury/starchy potatoes for best results; waxy potatoes are less ideal.
🧈 Use unsalted butter to prevent burning; oil is used for searing due to higher heat tolerance.
🌿 Fresh thyme infuses superior flavor compared to dried.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Searing and Baking
Cuisine: French

Nutrition

Serving Size: 1 piece
Calories: 149
Sugar: 1 g
Sodium: 233 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0.2 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 13 mg