Fondant Potatoes

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Fondant Potatoes are crispy, restaurant-style potatoes that turn out golden on the outside with a soft, buttery center that melts in your mouth. They’re also surprisingly easy to make at home, giving you a simple way to serve something that feels a little fancy without the effort. Perfect for spring dinners, weekend meals, or anytime you want a comforting side, they pair beautifully with Prime Rib or Oven Baked Ribs.

 

Table of Contents

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.

Ingredient Notes

• Russet Potatoes – I like using russets here because they crisp up beautifully on the outside while staying soft and fluffy inside.
• Olive Oil – This helps get that first golden sear going and adds a subtle richness without overpowering the potatoes.
• Butter – Butter adds a rich flavor and helps keep the potatoes tender as they cook.
• Salt – A little salt brings out the flavor of the potatoes.
• Garlic – I add whole garlic cloves for a mild garlic flavor that isn’t too strong.
• Thyme – Fresh thyme adds a light, earthy note that pairs really well with the buttery potatoes.
• Rosemary – Just a little rosemary goes a long way, giving the potatoes that cozy, herby aroma.
• Chicken Stock – The stock soaks into the potatoes and adds extra flavor as they cook.
• Black Pepper – Black pepper adds a light touch of heat and balances everything out.

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:

Step 1: Preheat Oven

Preheat oven. Grab an oven-safe pan, I usually use a cast iron pan since it heats evenly and helps get that nice golden crust, then set it aside for now.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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. 

Step 7: 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).

Tools You’ll Need

You don’t need anything fancy to make this recipe, but having the right tools makes it easier and more consistent. Here’s what I recommend:

• Cast iron pan – I like using this one because it holds heat really well and gives the potatoes that deep golden crust
• Kitchen knife – a sharp one makes it much easier to trim the potatoes evenly so they cook at the same rate
• Cutting board – you’ll need a sturdy surface for prepping and keeping everything stable while you slice

Tips for Success

• Cut your potatoes evenly – keeping them the same size helps them cook through at the same time and gives you that consistent texture inside.
• Don’t skip the soak – a quick soak in cold water removes excess starch, which helps the potatoes crisp up better on the outside.
• Dry them really well – any moisture left on the potatoes will stop them from browning properly, so pat them dry before they hit the pan.
• Make sure they’re fully tender – they should be soft when pierced with a knife; if not, just add a little more stock and keep cooking until done.

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 – A filling, classic pairing that works great with the buttery potatoes
• Sous Vide Chicken Breasts – Simple and light, perfect when you want an easy dinner
• Rosemary Maple Mustard Pork Roast – A cozy option that matches well with the rich, savory flavor
• Prime Rib – A special-occasion favorite that makes the meal feel extra hearty
• Roasted Brussels Sprouts – Adds a bit of crunch and balances out the richness
• Roasted Green Beans – A quick, easy side that keeps things fresh and simple

Storage and Reheating

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.

FAQ

Variations

• Parmesan Fondant Potatoes – Sprinkle grated parmesan over the potatoes during the last few minutes of cooking for a salty, crispy finish.
• Chicken Broth Swap – Use vegetable broth instead of chicken stock if you want a vegetarian-friendly version without losing that rich flavor.
• Spicy Kick Version – Add a pinch of chili flakes or smoked paprika to the butter for a subtle heat and smoky depth.
• Lemon Herb Twist – Finish with a squeeze of fresh lemon juice and zest right before serving to brighten up the richness.
• Creamy Finish Style – Stir a splash of heavy cream into the pan juices at the end for an extra rich, velvety coating.

More Potato Recipes to Try!

• Air Fryer Baked Potatoes
• Twice Baked Potatoes
• Pan Fried Potatoes
• Garlic Mashed Potatoes

The printable recipe card is just below, so you can save it for later and make it anytime you’re craving something cozy and delicious. I’d love to hear what you think once you try it—drop a comment and let me know how it turned out. Hope you enjoy every bite, friends! 😊

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.