Fondant Potatoes Delight

Looking to elevate your potato dishes? This exquisite fondant potatoes recipe is just what you need. In this highly praised Chef John creation, you'll achieve perfectly crispy yet creamy potatoes that offer a gourmet look and flavor, all in just over an hour.

This recipe is sure to become your go-to potato side dish from now on!

What Exactly Are Fondant Potatoes?

Fondant potatoes, also known as pommes de terre fondantes, are a classic French side dish. In this recipe, potatoes are sliced into thick cylinders, seared on both sides, then slow-cooked in the oven with a rich stock and butter sauce. The outcome is a beautifully crispy and golden exterior, with a soft, creamy interior.

How to Prepare Fondant Potatoes

While these potatoes take a bit of time to prepare, they are far from complicated. Below, you'll find a detailed recipe, but here’s an overview of what you can expect when making these exquisite potatoes:

Slice the Potatoes

Peel the potatoes and cut them into thick cylinders. Submerge the potato pieces in cold water to rinse off the excess starch before cooking.

Sear the Potatoes

In a hot pan, cook the potato cylinders in vegetable oil, turning them until they are evenly browned on both sides. Season with salt and pepper to taste.

Incorporate the Sauce

Add butter and thyme to the pan, cooking until the butter starts to bubble and foam. Then pour in the stock to create a flavorful sauce.

Roast in the Oven

Place the skillet in a preheated oven and bake until the potatoes are perfectly tender. Once done, remove from the oven and drizzle the buttery thyme sauce over the potatoes.

Ideal Pairings for Fondant Potatoes

Fondant potatoes are a versatile side that pairs wonderfully with both meat and seafood dishes. If you're looking for main course ideas, consider these delectable suggestions:

Our Top 15 Roast Chicken Recipes
Chef John's Best Steak Dishes
Chef John's Favorite Seafood Recipes

Additionally, explore our complete collection of dinner recipes for more inspiration.

Can Fondant Potatoes Be Prepared in Advance?

Yes, to some extent. You can prepare the potatoes by pan-frying them and basting with butter and thyme. However, stop once the butter begins to foam. Let the pan cool completely, then cover it and store it in the fridge for up to 24 hours.

When you're ready to serve, simply add the stock and roast the potatoes in the oven according to the original instructions.

Storing Fondant Potatoes

While fondant potatoes are best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven with a bit more stock, though the texture may not be as crispy or creamy as when freshly made.

Is Freezing Fondant Potatoes a Good Idea?

We don’t recommend freezing fondant potatoes as they don’t freeze or reheat well. They’re best enjoyed on the same day they’re made.

Dinogo Community Feedback and Praise

"I’ve made these twice now, and I can honestly say that fondant potatoes are my absolute favorite way to prepare potatoes! There are so many ways to tweak them to complement whatever you’re serving. They’re perfect for impressing guests with a special side dish that looks fancy but tastes amazing — it's like someone figured out how to make mashed potatoes that hold their shape!" says dejavoodoo.

"I’m in love! I made these potatoes two days ago, and now I’m baking them again. My husband said he’ll only eat fondant potatoes from now on. The recipe is spot on, just be careful not to over-salt them," says julia92.

"Give this a try! It’s totally worth the small amount of extra effort, and you'll end up with a 5-star presentation and a deliciously flavorful side dish. I didn’t have fresh thyme, so I used fresh rosemary instead, and it turned out fantastic. We’ll definitely be making this again. A bonus: the trimmings from the potatoes can be repurposed for hash browns the next morning. What a great recipe!" says Peri.

Editorial input by Bailey Fink

Ingredients List

• 3 large whole russet potatoes

• 2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil

• salt and ground black pepper to taste

• 3 tablespoons butter

• 4 sprigs thyme, plus more for garnish

• ½ cup chicken broth, or more as needed

Cooking Instructions

Trim the ends of the russet potatoes. Stand them upright and use a sharp knife to peel from top to bottom, shaping each potato into a neat, uniform cylinder. Slice each cylinder in half to create 6 potato pieces, each about 2 inches in length.

Submerge the potatoes in a bowl of cold water for about 5 minutes to wash away the excess starch on their surface.

Pat the potatoes dry with paper towels. Carefully place the potato cylinders, with the most attractive ends facing down, into the hot oil. Lower the heat to medium-high and pan-fry the potatoes until golden brown, about 5 to 6 minutes. Season with salt and pepper to taste.

Using tongs, grab a thyme sprig and gently brush the butter over the top of the potatoes. Continue cooking until the butter foams, and the foam changes from white to a light tan color. Season with additional salt and pepper. Pour chicken stock into the skillet to add flavor.

Transfer the skillet to the preheated oven and bake the potatoes until they’re tender and creamy on the inside, about 30 minutes. If the potatoes aren’t fully tender, add 1/4 cup more stock and cook for an additional 10 minutes.

Transfer the potatoes to a serving dish. Drizzle the remaining thyme-infused butter from the skillet over the potatoes. Garnish with fresh thyme sprigs and let the dish cool for about 5 minutes before serving.

Nutritional Information (per serving)