Fondant potatoes are a fast dish that turns ordinary potatoes into caramelized rounds glazed with garlic, butter, and fragrant herbs. This dish can be ready in under 30 minutes of hands-on time. You can serve these beside roast chicken, a pan-seared steak, or with a simple green salad, and these fondant potatoes suit weeknight dinners and special occasions alike.
What are Fondant Potatoes?
Fondant potatoes are thick potato rounds that are first seared in oil to create a golden crust, then finished in butter, aromatics, and stock so the interior becomes tender and flavorful. Originating from classic French cookery, fondant potatoes are often served in bistros and fine-dining restaurants as a refined accompaniment to meats or roasted vegetables. Although they look fancy, the method is refreshingly simple, all it asks for is good timing and generous butter.
Pro Tips for the Best Fondant Potatoes
- Cut uniform rounds so all potatoes cook evenly. If sizes vary, larger pieces will be underdone or smaller ones will overbrown.
- Pat the cut potatoes dry before seasoning, as dry surfaces brown much better.
- Use a heavy ovenproof skillet, so the sauté and oven finish are even.
- If you like an extra-crisp edge, sear them a tad longer on the stove at medium-high before adding the butter and stock.
- If you prefer vegetarian, swap chicken broth for vegetable stock, the method and flavor still shine.
Frequently Asked Questions
What cut of potato is best for fondant potatoes?
Starchy or all-purpose potatoes, such as Yukon Gold, Russet, Maris, and Piper, are best. These potatoes yield a soft interior and brown well on the outside.
Do I need to peel the potatoes?
Yes, for the classic fondant appearance and even browning, peel the potatoes before cutting them into rounds.
How do I get the center really tender without over-browning?
After a good sear on both sides, add butter and stock and transfer to the oven so the gentle, moist heat finishes the centers without burning the crust.
Can I use herbs other than rosemary and thyme?
Absolutely, sage or a bay leaf can work well. Fresh herbs give the brightest flavor, dried herbs will also work, but add them earlier so they can rehydrate.
How to Store Fondant Potatoes
Refrigerate in an airtight container for up to 3 days. You can freeze fondant potatoes once they have been fully cooked and cooled for up to 3 months. To reheat, thaw in the refrigerator overnight, then crisp in a hot oven or skillet and refresh with a knob of butter and a splash of stock.
Ingredients
How to Make Fondant Potatoes
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Cut each peeled potato into slices about 3-4 cm, and if you have a round cutter or mold, use it to trim perfect circles. Pat the potato rounds dry with a paper towel and season with salt and pepper.
Cut each peeled potato into slices about 3-4 cm, and if you have a round cutter or mold, use it to trim perfect circles. Pat the potato rounds dry with a paper towel and season with salt and pepper.
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Heat the pan over medium-high heat and add the vegetable oil. Arrange the potato rounds in a single layer and season the top side with more salt and pepper. Let the potatoes fry until the bottom is deep golden brown, flip, and fry.
Heat the pan over medium-high heat and add the vegetable oil. Arrange the potato rounds in a single layer and season the top side with more salt and pepper. Let the potatoes fry until the bottom is deep golden brown, flip, and fry.
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Add the 60g butter to the pan, garlic, rosemary, thyme, and chicken broth, and fry.
Add the 60g butter to the pan, garlic, rosemary, thyme, and chicken broth, and fry.
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Spoon some of the pan juices over the potatoes and transfer to a serving plate. Garnish with a little extra fresh thyme or chopped parsley if desired, and serve.
Transfer the pan to the oven and bake at 180°C / 360°F for 15 minutes.
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Spoon some of the pan juices over the potatoes and transfer to a serving plate. Garnish with a little extra fresh thyme or chopped parsley if desired, and serve.
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