If you are looking for a showstopper potato dish, fondant potatoes are for you. Fondant potatoes are a traditionally French potato dish where you pan sear potatoes, then braise in butter, garlic, herbs and stock to create a crispy, fluffy, and savory potato.
Fondant potatoes, also known as pommes fondant or “melting potatoes,” originated in French cuisine. They were traditionally served as a luxurious accompaniment to rich meat dishes. Today, fondant potatoes have gained popularity worldwide for their unique texture and irresistible flavor.
Steps to Making Fondant Potatoes:
- Choose the right potatoes – Opt for starchy varieties like Russet or Yukon Gold, which have a creamy texture when cooked.
- Cut and shape – Peel the potatoes and cut them into cylinders or thick discs.
- Soak in water for 20 minutes. This draws out some of the starch and will allow them to brown when seared.
- Dry thoroughly with towels and season with salt and pepper.
- Sear the potatoes – Heat oil in a skillet over medium-high heat. Carefully place the potatoes in the skillet and cook until golden brown on the first side. Flip them over and then decrease heat.
- Baste with flavor – Add garlic, herbs (such as thyme or rosemary), and a knob of butter to the skillet. Continuously baste the potatoes with the melted butter for added flavor.
- Slow cook to perfection – Reduce the heat, add stock, cover the skillet, and let the potatoes cook slowly until tender and infused with the flavors of the herbs and butter in the oven.
Do you need ring molds to make fondant potatoes? No! If you don’t want to buy ring molds, cut them into squares instead!
What to serve them with:
- Roast chicken / Pan seared chicken
- Steak
- Pork chop
- Fresh vegetables like broccoli, broccolini, carrots
-
SERVINGS: 4
- PREP TIME: 15 Mins
- ACTIVE TIME: 25 Mins
- TOTAL TIME: 40 Min
Ingredients:
- 4 russet potatoes, peeled and cut into 1 inch rounds
- 10 garlic cloves, smashed
- salt and pepper
- avocado oil
- 4 tbsp butter
- 2 sprigs rosemary
- 4 sprigs thyme
- 1/2 cup chicken stock
Preparation:
STEP 1.
Preheat the oven to 400*F.
Peel potatoes, trim ends, and cut in half crosswise. You should now have 8 flat potato rounds. Place in a large bowl and cover with cold water. Soak for 20 minutes.
STEP 2.
Arrange oven rack in the middle of the oven at 400*F.
STEP 3.
Drain the potatoes, rinse with cold water and pat dry on paper towels. Season with salt and pepper.
STEP 4.
Heat oil in a pan over medium high heat. Add potatoes, cut side down and brown for 7 minutes. Flip and add garlic, butter, thyme, and rosemary. Cook until butter is foaming and starts to brown, 2-3 minutes. Add chicken stock so potatoes are half submerged. Bring to a simmer.
STEP 5.
Transfer to the oven and bake until the potatoes are fork tender and lightly browned on all sides, 15-20 minutes.
STEP 6.
Garnish with more thyme and drizzle with the juices to serve.
What temperature do we cook these mouth watering fondant potatoes in the oven at ? You gave a time but not a temp
So sorry, 400*F
Showed up in my FB feed. It is understated how good these potatoes turn out. So much flavor.
Amazing! So glad you liked them!
Do these re heat well? Any tips?
Reheat in a 400*F oven for 10-15 minutes
Just curious whether and how you save/use scraps from cutting rounds for other dishes? Will be making these asap!
Absolutely! I save and make them into a hash or mash potato! No waste here
Hi! I am hoping to make these several hours ahead of serving. I am a warming cupboard, so you suggest making them & letting them sit on low heat (150?) for the hours leading up to the dinner party, or best to make, let be out (or in fridge?) but not cooking, and then warm 30-1 hour before? Thanks for the help!
It is best to refrigerate and then warm again in the oven for 15-20 minutes!