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

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If you’ve never experienced the magic of Fondant Potatoes, you’re in for a seriously delicious treat. Imagine crispy golden edges giving way to a center that’s unbelievably creamy and tender, all infused with the gentle savoriness of garlic, thyme, and rich broth. This sophisticated side is French in origin, yet couldn’t be simpler to master at home. Whether you’re looking to impress guests or elevate your weeknight dinner, Fondant Potatoes will quickly become your secret weapon in the kitchen.

Ingredients You’ll Need

The charm of Fondant Potatoes is how they transform humble staples into a showstopper. Each ingredient brings something special, from silky texture to aromatic flavor, making every bite unforgettable.

4 large russet or Yukon Gold potatoes: Choose these for their ideal blend of fluffiness and shape-holding, perfect for getting that dreamy soft middle and crisp exterior.
2 tablespoons vegetable oil: The oil kickstarts the searing process, guaranteeing a beautifully golden crust on both sides of your potatoes.
3 tablespoons unsalted butter: This adds deep, nutty richness and helps carry those aromatic flavors of garlic and thyme right into the potatoes.
2 garlic cloves, smashed: Smashed garlic releases more flavor and perfumes the whole dish without overpowering it.
3–4 sprigs fresh thyme: Thyme’s earthy, herby notes pair perfectly with potato and enrich the broth with fragrance as the potatoes roast.
1 cup chicken or vegetable broth: Broth keeps the centers moist and infuses extra savory goodness for that signature fondant finish.
Salt and black pepper to taste: Don’t skimp on seasoning—it helps balance and bring out all those nuanced flavors.

How to Make Fondant Potatoes

Step 1: Prep the Potatoes

Start by peeling the potatoes and slicing them into thick rounds—about two inches is just right for that showstopping look and delightful texture. Pat them dry with paper towels, then season generously with salt and pepper on both sides. This little bit of prep makes sure your Fondant Potatoes sear beautifully and taste like restaurant magic.

Step 2: Sear to Golden Perfection

Heat the vegetable oil in an oven-safe skillet (cast iron or stainless steel is ideal) over medium-high. When the oil is hot, arrange your potato rounds flat-side down in the pan. Let them cook undisturbed for 5 to 6 minutes until golden brown and deliciously crisp on the bottom. Flip each potato over and repeat so both sides develop that irresistible crunchy layer.

Step 3: Add Flavors to the Skillet

Reduce the heat slightly, then add the unsalted butter to the pan. Once it’s melted and bubbling, tuck in the smashed garlic and thyme sprigs. Spoon a little of the sizzling, aromatic butter over the potato tops for an extra burst of flavor. This step, though simple, takes the Fondant Potatoes straight into gourmet territory.

Step 4: Bathe in Broth and Bake

Now comes the “fondant” magic! Carefully pour in the broth—it will sizzle and steam, so pour slowly. The liquid should come about halfway up the sides of the potatoes but not cover them completely. Transfer your skillet to a preheated 400°F oven and roast for 30 to 35 minutes. As the potatoes bake, the liquid reduces, the centers go wonderfully creamy, and all that savory flavor gets absorbed deep inside.

Step 5: Baste and Serve

When your Fondant Potatoes are fork-tender and the broth has mostly reduced, use a spoon to baste the tops with the pan juices. This last touch brings even more flavor and a shiny finish. Serve right from the skillet while hot—you’ll be amazed by both the aroma and the taste!

How to Serve Fondant Potatoes

Garnishes

A sprinkle of fresh thyme leaves or finely chopped parsley instantly dresses up Fondant Potatoes and adds a pop of fragrant herbiness. For a little extra crunch and color, try a dusting of flaky sea salt or even a grating of Parmesan. These simple touches make the dish feel extra special.

Side Dishes

Fondant Potatoes are incredibly versatile, pairing seamlessly with everything from a juicy steak to a simple roast chicken. For holiday meals, they add an elegant flair to turkey or ham, and they’re a dreamy side for hearty vegetarian mains as well. A crisp green salad or simple sautéed greens rounds out the plate beautifully.

Creative Ways to Present

If you want to lure everyone to the table, try serving the Fondant Potatoes in individual ramekins, or stack the rounds for a dramatic effect on each plate. For buffets or parties, arrange them on a rustic wooden board with sprigs of thyme. However you present them, you’ll get plenty of “oohs” and “aahs.”

Make Ahead and Storage

Storing Leftovers

If you somehow end up with extra Fondant Potatoes (it’s rare in my house!) let them cool, then refrigerate in an airtight container. They’ll stay fresh and delicious for up to three days, making them perfect for meal prep or an encore side dish.

Freezing

While Fondant Potatoes are best enjoyed fresh from the oven, you can freeze them if needed. Let them cool completely, then wrap each round tightly in plastic wrap and place in a sealable freezer bag. When stored this way, they’ll keep for up to a month. Thaw overnight in the refrigerator before reheating.

Reheating

To bring back that just-cooked flavor and texture, reheat your Fondant Potatoes in a hot oven (around 375°F) for 10–15 minutes, or until warmed through. For the crispiest result, avoid the microwave—your oven is the key to reviving their golden exterior and creamy center.

FAQs

Can I use a different type Side Dish

Absolutely! While russet and Yukon Gold work best because of their balance of starch and moisture, experimenting with other firm, starchy varieties can yield tasty results. Just avoid waxy potatoes, which may not turn as tender inside.

What if I don’t have fresh thyme?

If you’re out of fresh thyme, dried thyme can be used sparingly (about ½ teaspoon), or swap in rosemary for a different herbal note. Either way, the potatoes will soak up that beautiful aroma as they cook.

Can I make these vegan?

Yes! Simply substitute vegan butter for the unsalted butter and use vegetable broth instead of chicken broth. The Fondant Potatoes will still be rich, satisfying, and full of flavor.

Do I need a cast iron skillet?

A heavy stainless steel or oven-proof nonstick skillet works almost as well, giving you a golden crust and lovely texture. Cast iron is the gold standard, though, for maintaining steady heat and caramelizing the potatoes just right.

How do I know when the potatoes are done?

The potatoes should be fork-tender and the liquid will have reduced to a glossy glaze. Insert a sharp knife or skewer—the center should feel silky smooth, not at all firm or waxy.

Final Thoughts

If you want to turn a simple dinner into something unforgettable, give Fondant Potatoes a try. There’s just nothing quite like their combination of crispness, tenderness, and delicate, aromatic flavor. Trust me, once you make them, you’ll find all sorts of excuses to whip up another batch!

Fondant Potatoes Recipe

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4.8 from 17 reviews

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

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Description

Indulge in the luxurious texture and flavor of Fondant Potatoes, a classic French dish that combines crispy edges with a creamy center. These elegant potato rounds are seared to golden perfection, then roasted to tender perfection in a savory broth. Perfect for pairing with your favorite main courses or as a standout side dish at any meal.

Ingredients

Scale

Potatoes:

4 large russet or Yukon Gold potatoes (peeled and cut into thick 2-inch rounds)

Seasoning:

2 tablespoons vegetable oil
3 tablespoons unsalted butter
2 garlic cloves (smashed)
3–4 sprigs fresh thyme
1 cup chicken or vegetable broth
Salt and black pepper to taste

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Instructions

Preheat and Season: Preheat the oven to 400°F. Pat the potato rounds dry, season with salt and pepper.
Sear Potatoes: Heat oil in a skillet, sear potatoes until golden brown on both sides.
Add Flavors: Add butter, garlic, thyme to skillet. Pour in broth.
Roast: Transfer skillet to oven, roast for 30–35 minutes.
Finish: Baste potatoes with pan juices before serving.