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.
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.
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.
How to Prep the Potatoes
It’s so easy to make fondant potatoes. While they may look like a fancy and fussy dish, they are anything but.
- Prep the potatoes by peeling and cutting off each end. Cut each potato in half (or thirds if they are extra large).
- Brown the flat ends in oil in an oven-proof pan.
- 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
- The BEST Mashed Potatoes – buttery, creamy & delicious
- Roasted Potatoes and Carrots – 5 simple ingredients
- Perfect Baked Potatoes – great to top with your favs
- Easy Cheesy Potatoes – loaded with creamy goodness
- Roasted Smashed Potatoes – easy tasty side dish
- Scalloped Potatoes Recipe – classic recipe
Fondant Potatoes
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
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 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Question…..you say add butter in both step 4 and step 5. Do I use 1 tbsp in each step?
Sorry for the confusion Kim! All of the butter can be added in step 4.
Hi Holly. This looks delicious. I have some duck fat that I was wondering if I could use instead of butter. I was thinking it would add a different flavour.
I think it would be delicious in this recipe!
Delicious, creamy, on my repeat list, even looked impressive
We are so happy you enjoy this dish, Betty!
Making these for the 1st time, I think I have made one error, I cut the ends and then made sure each section was the exact same size but I see I did not have to do that. When you cut them in half and then again,, the different sizes means they will all cook different. Excited to see the results. Love all your recipes thank you
Potatoes are pretty forgiving so I think they’ll be great! Let us know how it goes!
Can these be prepped in advance? If yes, what would be the steps?
Hi Marie, to make ahead I would complete up to step 4. Right before serving I would add the stock and finish the cooking in the oven. If you try it I would love to hear how it turns out!
I can I save recipes on this (Holly’s site?
Hi Barb, to save this recipe you would need to print it off.
Better yet, save a tree and just bookmark it.
Can you use a cast iron skillet or will it turn the potatoes black? Love your recipes!
Thank you Linda! A cast iron skillet would work perfectly for this recipe!