What starts as an ordinary root vegetable ends up as a restaurant-style side dish. Despite their sophisticated appearance, these potatoes are surprisingly straightforward to prepare, and you certainly don't need professional chef credentials to get them right. You can serve them alongside roast chicken, grilled steak, lamb chops, pork, or even a generous portion of roasted vegetables.
What Are Fondant Potatoes?
Fondant potatoes, also known as pommes fondant, are a classic French potato preparation rather than an originally English dish. The French name translates roughly to "melting potatoes", which is a rather fitting description of their soft, delicate centers.
Fondant potatoes are prepared by cutting peeled potatoes into thick cylinders, browning their flat ends in a pan and then gently cooking them with stock, butter and aromatics. Although they are associated with fine dining, fondant potatoes are achievable in an ordinary home kitchen.
Pro Tips for the Best Fondant Potatoes
- Go for large, firm potatoes because they cook nicely and develop a lovely golden exterior. Avoid potatoes that are sprouting, soft, or damaged.
- After peeling and cutting, pat the potatoes dry with kitchen paper. Removing excess surface moisture helps them brown properly when they hit the hot oil.
- Give every potato piece enough room to make contact with the pan. If the skillet is overcrowded, the temperature drops and the potatoes won't develop an even golden crust.
Frequently Asked Questions
Why Are They Called Fondant Potatoes?
The name comes from the French word fondant, which means melting. It refers to the exceptionally soft and tender texture of the potato centres once they have finished cooking. Unlike ordinary roasted potatoes, fondant potatoes are first browned and then cooked in stock and butter. This combination gives them their distinctive texture and rich flavour.
Do I Have to Peel the Potatoes?
For classic fondant potatoes, peeling is recommended. Removing the skins creates smooth surfaces that brown evenly and gives the finished dish its traditional restaurant-style appearance.
Can I Make Fondant Potatoes Without Chicken Broth?
Vegetable broth is an excellent substitute if you want a meat-free version. It provides moisture and flavor while allowing the potatoes to cook properly. You can also use beef stock, and this will give the finished dish a deeper, more pronounced flavor.
Why Are My Fondant Potatoes Not Crispy?
The common reason is insufficient browning during the initial frying stage. The potatoes need enough contact with hot oil to develop a golden crust before the broth is added. Also, overcrowding the skillet encourages steaming rather than searing.
How to Store Fondant Potatoes
Fondant potatoes can be stored and reheated, although their texture is generally best immediately after cooking. Store in the refrigerator for up to 3 days or freeze them for a month.
Ingredients
How to Make Fondant Potatoes
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Peel the potatoes and cut them into thick slices. Mix with oil, salt, and pepper.
Peel the potatoes and cut them into thick slices. Mix with oil, salt, and pepper.
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Heat olive oil in a large ovenproof skillet and place it over medium heat. Then, arrange the potatoes in a single layer, and cook both sides until they develop a beautiful golden-brown color.
Heat olive oil in a large ovenproof skillet and place it over medium heat. Then, arrange the potatoes in a single layer, and cook both sides until they develop a beautiful golden-brown color.
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Add butter to the skillet with the potatoes, and add the fresh thyme sprigs. Tilt the skillet slightly and use a spoon to scoop up the melted butter. Pour it repeatedly over the potatoes, making sure their surfaces are coated. This process is called basting, and it adds plenty of flavour before the final cooking stage.
Add butter to the skillet with the potatoes, and add the fresh thyme sprigs. Tilt the skillet slightly and use a spoon to scoop up the melted butter. Pour it repeatedly over the potatoes, making sure their surfaces are coated. This process is called basting, and it adds plenty of flavour before the final cooking stage.
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Pour the chicken broth into the skillet around the potatoes. Bring the broth to a boil, and once it starts bubbling, remove the skillet from the heat.
Pour the chicken broth into the skillet around the potatoes. Bring the broth to a boil, and once it starts bubbling, remove the skillet from the heat.
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Bake at 180°C (360°F) for 20 minutes.
Bake at 180°C (360°F) for 20 minutes.
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Spoon some of the remaining buttery cooking juices over the top, add a little fresh thyme for extra aroma if desired, and serve. Enjoy!
Spoon some of the remaining buttery cooking juices over the top, add a little fresh thyme for extra aroma if desired, and serve. Enjoy!
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