Fondant potatoes are a classic French side dish that combines crispy edges with tender, buttery interiors. This recipe transforms simple potatoes into an elegant and flavorful accompaniment to any meal. With their golden-brown exteriors and rich herbed butter sauce, these potatoes are sure to impress!
Ingredients
(Serves 4)
- 4 large floury potatoes (about 400g/14 oz each) , peeled
(Australian: Sebago (dirt brushed), US: Russet, UK: King Edward) - ¾ teaspoon cooking salt/kosher salt
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons (50g) unsalted butter , cut into 1cm/½-inch cubes
- 6 sprigs of fresh thyme (or ½ teaspoon dried thyme)
- 1 cup low-sodium chicken stock/broth (or vegetable broth for a vegetarian option)
Instructions
1. Prepare the Potatoes
- Peel the potatoes and trim them into even cylinders, about 5–6 cm (2 inches) tall and 4–5 cm (1.5–2 inches) wide. Reserve the trimmings for another use (e.g., soups or mashed potatoes).
- Use a sharp knife or melon baller to round off the edges slightly, creating a smooth oval shape. This helps the potatoes cook evenly and develop crisp edges.
2. Sear the Potatoes
- Heat the olive oil in a large oven-safe skillet or frying pan over medium-high heat.
- Season the potatoes generously with salt and pepper on all sides.
- Place the potatoes cut-side down in the hot oil and sear for 3–4 minutes , or until golden brown. Turn them gently to sear the other sides for another 2–3 minutes . The goal is to create a crispy exterior while locking in moisture.
3. Add Flavorings
- Reduce the heat to medium-low. Add the butter cubes , thyme sprigs , and chicken stock to the skillet. The stock should come about halfway up the sides of the potatoes.
- Spoon the melted butter and stock over the potatoes continuously for 1–2 minutes to baste them, ensuring they absorb the flavors.
4. Finish in the Oven
- Transfer the skillet to a preheated oven at 375°F (190°C) . Bake for 30–35 minutes , basting the potatoes every 10 minutes with the buttery broth mixture. The potatoes are done when they are fork-tender and the liquid has reduced to a glossy glaze.
5. Serve and Enjoy
- Remove the skillet from the oven and let the potatoes rest for 2–3 minutes.
- Arrange the fondant potatoes on a serving platter, spooning the remaining buttery glaze over the top. Garnish with additional fresh thyme if desired.
Tips for Success
- Choose the Right Potato: Floury potatoes like Russets or King Edwards work best because they hold their shape while becoming tender and creamy inside.
- Basting is Key: Regularly basting the potatoes ensures they stay moist and absorb maximum flavor from the butter, thyme, and stock.
- Make Ahead: You can prep the potatoes (trimming and shaping) up to a day in advance. Store them in cold water in the refrigerator to prevent browning.
- Storage: Fondant potatoes are best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven with a drizzle of broth to retain moisture.
Why You’ll Love This Recipe
Fondant potatoes strike the perfect balance between crispy and creamy textures. The seared exterior caramelizes beautifully, while the interior remains soft and buttery. Infused with fragrant thyme and a rich buttery glaze, these potatoes elevate any meal from ordinary to extraordinary. Whether served alongside roasted meats, grilled fish, or as a standalone indulgence, this dish is a showstopper.
Enjoy these luxurious, restaurant-quality potatoes—they’re worth every bite!
