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.

Fondant potatoes in a pan with 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.

Raw potatoes on a wooden board being cut for fondant potatoes

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.

Fondant potatoes in a pan with broth being poured in

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.

  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 garnished with salt and Thyme
5 from 18 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Fondant Potatoes

These easy Fondant Potatoes are a perfect side dish that will impress your whole family!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
buy hollys book


  • 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


  • 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.
5 from 18 votes

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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Fondant Potatoes in a pan with a title
Fondant Potatoes in a pan with text
Fondant Potatoes and raw potatoes on a cutting board with writing


, ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 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 you5 stars

    1. 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!