Fondant Potatoes Recipe

Crispy golden edges and a luxuriously soft center make fondant potatoes (melting potatoes) an irresistible side dish that’s elegant enough for guests, but simple enough for weeknights.

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Roasted slowly in a buttery thyme-infused broth, these thick potato rounds soak up flavor while developing their signature melt-in-your-mouth texture that’s loved in upscale restaurants.

Star Players Behind Perfect Fondant Potatoes

• Floury potatoes (Russet or King Edward) – Their starchy makeup is key for absorbing flavorful broth and turning incredibly tender inside.
• Butter – Adds richness and gives the potatoes their glossy finish as it bastes during baking.
• Chicken stock – Infuses depth and umami while slowly braising the potatoes to creamy perfection.
• Fresh thyme – Provides subtle herbal aromatics that lift the dish beyond basic roasted spuds.
• Olive oil – Used for the initial sear, it kickstarts the golden crust that defines fondant potatoes.
• Salt and black pepper – Essential for drawing out the natural flavors of the potato and enhancing the broth.

Melting Moments: How to Make Fondant Potatoes

Start by shaping the potatoes into thick, uniform rounds—cylinders are traditional, but don’t worry if they’re rustic.

Sear both sides in a hot skillet until beautifully golden, then add butter and thyme for aromatic flavor.

Baste with the melting butter, pour in the stock, and let the oven work its magic as the potatoes soak and soften.

Halfway through roasting, baste again for extra flavor and richness. When done, they should be fork-tender and glossy with buttery goodness.

A final spoon of sauce over the top just before serving ensures every bite is packed with flavor.

Restaurant-Style Tips & Tasty Twists

Uniform shape helps with even cooking, but precision isn’t mandatory—thick slices work just as well. Don’t overcrowd the pan or the broth won’t reduce properly, which dilutes flavor and prevents caramelization.

For a vegetarian option, use a rich vegetable stock and add a pinch of garlic powder for a savory edge. Love extra crisp? Extend the initial sear time slightly, but don’t burn the edges.

Pair with steak, roast chicken, or even a holiday centerpiece—they’re versatile, indulgent, and always impressive.

Leftover Love: How to Store & Reheat Fondant Potatoes

Store any cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 180°C/350°F until hot and re-crisped—about 15 minutes.

To freeze, arrange the cooked potatoes in a single layer on a tray until solid, then transfer to a container. They’ll keep well for up to 3 months. Reheat from frozen in the oven, adding a touch of broth or butter to keep them moist.

Fondant Potatoes Recipe

Crisp and golden on the outside, luxuriously tender within—these fondant potatoes absorb the richness of a buttery stock while roasting, delivering an elegantly refined side dish reminiscent of upscale dining. Whether precisely carved or simply sliced, their sumptuous flavor remains uncompromised.

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Course: Side Dish

Cuisine: Western

Keyword: Fondant Potatoes Recipe

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Ingredients

• 3/4 tsp kosher or cooking salt
• 1/2 tsp ground black pepper
• 1 cup low-sodium chicken stock or vegetable broth
• 6 fresh thyme sprigs or substitute 1/2 tsp dried thyme
• 2 tbsp extra virgin olive oil
• 3 tbsp 50g unsalted butter, diced into 1 cm / 1/2″ cubes
• 4 large floury potatoes approx. 400g / 14 oz each, such as Sebago, Russet, or King Edward, peeled

Instructions

• Preheat the oven to 200°C (390°F) or 180°C if using a fan-forced setting. Slice each potato into cylinders approximately 6 cm (2″) in diameter and 7 cm in height, then halve to produce eight shorter cylinders, each about 3.5 cm (1.4″) tall. Thoroughly pat the potatoes dry, then place in a large mixing bowl and coat evenly with half the olive oil, salt, and black pepper.
• In an oven-safe, heavy-based skillet, heat the remaining tablespoon of olive oil over medium-high heat. Arrange the potatoes cut-side down and sear each face for 6 to 8 minutes, or until a golden crust forms.
• Add the diced butter and thyme to the skillet. As the butter melts, continuously spoon it over the potatoes to baste. Pour in the stock and bring the mixture to a gentle boil. Transfer the skillet to the oven and bake for 30 minutes, basting the potatoes again halfway through. The stock should be mostly absorbed, leaving behind the enriched butter.
• Once removed from the oven, baste the potatoes a final time and serve immediately. For a sophisticated presentation, accompany with steak, béarnaise sauce, and buttered peas.

Notes

Potato Selection: Opt for floury varieties which absorb stock effectively and yield a tender interior; avoid waxy types.
Size Matters: Ensure potatoes are large enough to yield two 3.5 cm tall cylinders.
Equipment Tip: A cast iron skillet (approximately 26 cm / 10.5″) is ideal for even heat distribution.
Leftovers: Store in the refrigerator for up to 4 days or freeze for 3 months. Best enjoyed fresh.
Shaping Alternatives: From professional carving to using cookie cutters or even rough slicing, multiple approaches are acceptable. Taste will remain excellent regardless of shape, provided thickness is maintaine