Fondant Potatoes


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Fondant potatoes are simple to make yet look elegant. With their creamy interior and crunchy exterior, you’ll love how this recipe transforms ordinary spuds into the star of your table.

Overview of fondant potatoes prepared in a frying pan. Garnished with salt and thyme.

While this is one side dish deserving of a classy entrée and a special occasion, it is actually quite easy to make. Consider making savory fondant potatoes when you are planning to serve a whole chicken, a glazed ham roast or a filet mignon.

What Are Fondant Potatoes?

Fondant potatoes originated in French cuisine. In this cooking method, potatoes are prepared by first peeling and cutting off both ends so they’ll stand up flat. The flat sides are then seared and browned in oil until crisp.

The browned potatoes are stood on end and oven baked in a pool of chicken broth and butter until tender on the outside and still crunchy on the tops. A little seasoning is all it takes to produce a richly flavored side dish that your family (and guests) will love.

Potatoes being cut on a cutting board.

The Best Potatoes To Use

The hands down favorite potato for the fondant treatment is good ol’ russets. They have the right shape and crisp up nicely on the outside while retaining a soft and fluffy interior.  Sweet potatoes can also be prepared this way but will turn out a little softer.

Truly you can use any potatoes, the texture will just be a little bit different.

Left image - fondant potatoes in a frying pan with chicken stock being poured in. Right image - close up of fondant potaotes with chicken stock in a frying pan.

How to Prep the Potatoes

It’s so easy to make fondant potatoes. While they may look like a fancy and fussy dish, yet they are anything but.

  1. Prep the potatoes by peeling and cutting off each end. Cut each potato in half (or thirds if they are extra large).
  2. Brown the flat ends in oil in an oven-proof pan.
  3. Bake uncovered in broth and butter until tender.

Simple as that. These yummy ‘taters can be seasoned however you like. A sprinkle of savory thyme, rosemary, cracked pepper, or even parmesan cheese will enhance them even more. You can use beef, chicken or lamb broth to bake them in, according to your preference or what you have on hand.

Prepping is every easier if you use a fondant potato cutter, and you’ll get more even sizes. Another option is to use an apple corer and make mini fondant potatoes.

What to Do with the Leftovers

Don’t throw away those leftovers! Fondant potatoes will keep in the fridge for up to four days and will retain their terrific flavor. They will however, lose their fluffiness but they’ll be perfect for breakfast hash browns, or just fried with some diced onion and garlic powder, and sprinkled with a little fajita seasoning.

You could also cut them into cubes and use them in chicken pot pie or beef stew.

More Delicious Potato Recipes

Fondant Potatoes

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Author Holly Nilsson
Course Side Dish
Cuisine American
These easy Fondant Potatoes are a perfect side dish that will impress your whole family!

Ingredients

  • 4 large russet potatoes
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 cup chicken stock
  • 1 teaspoon fresh thyme leaves
  • Kosher salt to taste
  • Black pepper to taste

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Instructions

  • Preheat oven to 425°F.
  • Peel the potatoes and slice off the ends so you can stand the potato upright. Cut the potatoes equally in half once more.
  • In a large oven safe skillet add vegetable oil and set over medium high heat.
  • When the oil is hot add the potatoes flat side down. Cook the potatoes until they are golden brown on the bottom, about 6-8 minutes per side. Add butter to pan before browning second side.
  • Pour the chicken stock, butter, and thyme sprigs into the pan and place the pan into the oven. Bake for 25-30 minutes or until the potatoes are fork-tender.
  • Remove the potatoes from the oven, sprinkle with kosher salt, and black pepper.

Nutrition Information

Calories: 301, Carbohydrates: 41g, Protein: 6g, Fat: 14g, Saturated Fat: 10g, Cholesterol: 17mg, Sodium: 97mg, Potassium: 951mg, Fiber: 3g, Sugar: 2g, Vitamin A: 199IU, Vitamin C: 13mg, Calcium: 28mg, Iron: 2mg
Keyword Fondant Potatoes
Fondant Potatoes served on a baking dish and garnished with a sprig of thyme.
Fondant Potatoes served on a baking dish and garnished with a sprig of thyme.
Top photo - Fondant Potatoes served on a baking dish and garnished with a sprig of thyme. Bottom photo - potatoes being cut into halves.

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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