Easy Fondant Potatoes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Description
If you’re looking for a way to turn simple potatoes into an elegant, restaurant-worthy side dish, these Easy Fondant Potatoes are the answer. With a crisp, golden crust and a soft, buttery center infused with herbs and garlic, this classic French-inspired recipe is the ultimate comfort food with a touch of sophistication.
Fondant potatoes (also known as pommes fondantes or “melting potatoes”) are lightly seared until golden, then finished in the oven with butter, thyme, and flavorful stock for an irresistibly tender texture. They’re perfect for serving alongside roasted chicken, steak, or seafood.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, peeled and lightly crushed
- 3 tablespoons chopped fresh thyme (plus extra for garnish)
- 1 cup beef or vegetable stock
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the potatoes:
Peel the potatoes and trim the ends to create uniform cylinders. Cut each in half crosswise to make 8 evenly sized pieces. Soak them in cold water for 10 minutes to remove excess starch, which helps them crisp up later. Drain and pat dry with paper towels. - Sear the potatoes:
Heat the olive oil in a heavy, ovenproof skillet (such as cast iron) over high heat. Place the potatoes flat side down and reduce the heat to medium. Sear until golden brown, about 5–6 minutes. Season lightly with salt and pepper. - Flip and continue cooking:
Turn the potatoes over and cook the other flat side for 2–3 minutes until a crust forms. - Add flavor:
Add butter to the pan along with crushed garlic and thyme. As the butter melts and foams, spoon it over the potatoes several times to coat them in flavor. - Add the stock:
Carefully pour in the beef or vegetable stock (it should come about halfway up the sides of the potatoes). - Bake:
Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the potatoes are fork-tender and the liquid has mostly absorbed. - Serve:
Remove the potatoes from the skillet and arrange on a platter. Spoon over some of the buttery pan juices and garnish with fresh thyme. Serve immediately.
Tips for Perfect Fondant Potatoes
- Choose the right potato: Russet or Yukon Gold potatoes work best for a fluffy interior and crisp edges.
- Don’t skip soaking: This step ensures a crisp exterior by removing surface starch.
- For a vegetarian version: Use vegetable stock instead of beef stock.
- Make ahead: Peel and shape the potatoes in advance and store them in water in the fridge for up to 24 hours before cooking.
Storage and Reheating
- Refrigerate: Store cooled potatoes in an airtight container for up to 4 days.
- Reheat: To maintain crispiness, reheat in the oven at 375°F (190°C) for 10–15 minutes. For extra moisture, spoon a little butter or broth over them before reheating. Avoid microwaving, as it softens the exterior.
Serving Ideas
These golden fondant potatoes pair beautifully with elegant mains such as:
- Roasted or grilled chicken
- Pan-seared salmon
- Beef or lamb medallions
- Garlic butter shrimp
- Herb-roasted vegetables
Nutritional Information (per serving):
Calories: 297 | Carbohydrates: 41g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Sodium: 471mg | Fiber: 4g | Vitamin C: 21mg | Iron: 3mg