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Fondant Potatoes are deliciously crispy on top, chewy on bottom and pillowy soft inside. They’re that super fancy (but easy!) potato you want to add to any special dinner party, Christmas dinner or just because you love your family! Serve alongside Prime Rib or Oven Baked Ribs for a delicious meal.
But First, What are Fondant Potatoes?
Fondant potatoes are from the French cuisine with the word ‘fondant’ meaning “melting”. Traditionally, fondant potatoes are peeled and cut into round, barrel-like, cylindrical shapes with the top and bottoms cut flat. They are then browned in oil on either side in a pan, then roasted with butter and stock. This results in a potato that’s almost creamy in the middle, being browned and crisp on the outside.
Can I use any type of Potato?
When choosing the potatoes you want to use, look for ones that are skinny and more so cylindrical in shape. Russet Potatoes are most commonly used. Because Russets are so starchy, it’s best to soak in ice water to remove some of that starch. Want to skip a step? You can use Yukon Gold potatoes! They are less starchy and have a thinner skin, so no soaking or peeling the skin is required.
How to Make Fondant Potatoes
For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here is step by step what to expect making this recipe:
Preheat Oven
Preheat oven. For this recipe you’ll be using an oven safe pan, preferably a cast iron pan. Set aside for now.
Peel + Prep Potatoes
Slice the ends off the potatoes to create 2 flat ends. Place each potato on its end and peel from top to bottom while also creating uniform cylinders with no tapering.
Place Peeled Potatoes in Bowl of Ice Water
Cut potatoes in half and place potatoes in a bowl of ice water for 5 minutes (to remove some of the starch). Remove from water and thoroughly pat dry with paper towels.
Heat Pan, Add Olive Oil + Butter, Add Potatoes
Add olive oil and butter to an oven safe pan (preferably cast iron) and heat over high heat.
Add potato halves to pan and brown well on one flat side, lower heat to medium-high and cook for about 6 minutes. Salt the tops of the potatoes liberally.
Flip potatoes and brown opposite flat side, salt the already browned side liberally.
Add Herbs to the Pan, Baste the Potatoes, Add Chicken Stock
Add garlic, thyme and rosemary to pan and let them infuse the oil for a few minutes. Using a spoon (even a sprig of rosemary), baste the potatoes.
Add chicken stock to pan and place in oven.
Roast Potatoes Until Tender
Roast for about 30-40 minutes or until potatoes are tender all the way through when pierced with a knife.
Note:
If your potatoes are still not cooked all the way through and your stock has diminished, just add a little more and continue cooking in oven until potatoes are tender all the way through.
Serve!
Remove from oven and serve with any remaining liquid (shouldn’t be a lot left) spooned over potatoes.
Add freshly ground pepper to taste (optional).
Storing Leftovers
Store leftover potatoes (if you have any leftovers!) in an airtight container in the fridge for 3-4 days.
To Reheat: reheat in a skillet on med-low heat until heated through, flipping sides to heat evenly. Add a little chicken stock to thin sauce as needed.
Can I freeze Fondant Potatoes?
No, while these are wildly delicious fresh off the pan, they don’t do well after being frozen. The texture changes quite a bit leaving you with mushy, grainy potatoes.
What to Serve with Fondant Potatoes
Serve with any main dish, whether it be fish, chicken or beef. Here are few main dish and side options I would serve these with.
- Grilled Flank Steak
- Sous Vide Chicken Breasts
- Rosemary Maple Mustard Pork Roast
- Prime Rib
- Roasted Brussels Sprouts
- Roasted Green Beans
More Potato Recipes to Try!
The printable recipe card is below. I hope you make this recipe over the holidays! Let me know in the comments what you think! You’re gonna love these. Have a great day, friends! 🙂
Fondant Potatoes
Ingredients
- 4 large Russet Potatoes look for ones that are long and narrow rather than fat
- 3 tbsp olive oil or avocado oil
- 3 tbsp butter
- 1 tsp salt or to taste
- 3 cloves garlic peeled and smashed
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- ½ cup chicken stock or broth, add more as needed
- black pepper to taste
Instructions
- Preheat oven to 425° F
- Slice ends off to create 2 flat ends
- Place each potato on its end and peel from top to bottom while also creating uniform cylinders with no tapering
- Cut potatoes in half
- Place potatoes in a bowl of ice water for 5 minutes (to remove some of the starch)
- Remove from water and thoroughly pat dry with paper towels
- Add olive oil and butter to an oven safe pan (preferably cast iron) and heat over high heat
- Add potato halves to pan and brown well on one flat side, lower heat to medium-high and cook for about 6 minutes
- salt the tops of the potatoes liberally
- Flip potatoes and brown opposite flat side, salt the already browned side liberally
- Add garlic, thyme and rosemary to pan and let them infuse the oil for a few minutes
- Using a spoon (even a sprig of rosemary), baste the potatoes
- Add chicken stock to pan and place in oven
- Roast for about 30-40 minutes or until potatoes are tender all the way through when pierced with a knife
- Remove from oven and serve with any remaining liquid (shouldn't be a lot left) spooned over potatoes
- Add freshly ground pepper to taste (optional)
