Fondant Potatoes – Indulge yourself and your loved ones with these pillowy-soft, melt-in-your-mouth crispy potatoes roasted with butter, fresh herbs, and stock. So simple yet so divine – elegant enough to serve on a fancy date night!
Anything with potatoes is always delicious for me. I can’t think of any dish with potatoes that I don’t like. How about you? Fried, boiled, mashed, or roasted, and they always turn out amazing. One of the easiest ingredients to work with.
It always blends well and complements the taste paired with it. It makes the dish more tasteful. The way it absorbs all the flavors and then releases them as you eat is just so lovely. It’s like all your taste buds are having a party!😍
Because I love potatoes so much, I looked up some unique potato recipes that I can try. Viola! I’m so glad I found about this Fondant Potatoes recipe. It is a dish merely with potatoes and nothing more; just some usual herbs and spices.
I can’t wait for you to try it. Impress your loved one with this dish and you’ll have a truly amazing dinner.
What is Fondant Potatoes?
It is actually a dish originated from France called Pommes Fondant or melting potato. I call it fancy-potatoes, (because anything French is just fancy! 😉) It has crispy golden brown tops, slightly chewy and very soft, velvety, and fluffy on the inside.
All the flavors are being concentrated and absorbed by these lovely potatoes as you cook them in butter and spices. The results were simply amaaaazing!
Recipe Ingredients
Obviously, you need potatoes. There are different types of potatoes to choose from. It can be Russet, Yukon, Fingerlings, Maris Pipers, or whatever is available in your pantry.
The other ingredients are basic. They are always readily available at home or can be bought from your local grocery store such as:
- Salted Butter – It gives your potatoes a buttery flavor while frying.
- Fresh Thyme – Gives a subtle minty and earthy flavor with a hint of sweetness and floral notes that blends well with other herbs
- Fresh Rosemary – has a strong aroma with a piney flavor so don’t use too much.
- Garlic (optional) – sauteing it with butter gives you a very inviting aroma and wonderful flavors.
- Chicken Broth – is the secret for making the best-tasting potatoes.
- Salt – a basic ingredient that intensifies all the other flavors.
- Pepper – adds a hint of spiciness and a flavor boost to any dish.
Substitutions
- Dried thyme and dried rosemary – They tend to have an earthy and woody taste but works fine as well. It can still generate the same taste.
- If you’re not a fan of thyme and rosemary, you can replace them with basil, oregano, and mixed herbs. The taste will be slightly different (from being French to Italian) but equally savory and luscious.
- Vegetable stock and cube stock will also do the trick. Like chicken broth, they are also packed with awesome flavors.
- If you’re a cheese lover, adding your favorite cheese like cheddar, parmesan, or mozzarella will make the dish even fancier.
- Add in a pinch of cayenne and pepper flakes if you want it a little spicy.
The Best Potatoes to Use
Potatoes have different qualities and textures according to type, starchy and waxy. The potatoes we are looking for are starchy enough to have a crispy golden brown top with a buttery and creamy center. And a little waxy that can hold its shape while being pan-fried and baked.
With that said, I’d recommend Russet Potatoes. (Ladies and gentlemen, we have a winner!)
They are big, round, and somewhere in between starchy and waxy. Perfect to give you the crispy exterior with a soft pillowy and fluffy center.
Can I Cut Potatoes Ahead of Time?
Yes! To prevent the browning of the surface, you need to put them in a clean bowl submerged in water, covered. You can store these inside the fridge for up to 2 days.
Tips in Making the Best Pommes Fondant
- As much as possible, buy the same type and size to ensure that they will be cooked evenly. Also, to be more appealing and enticing when you serve them.
- Wash your potatoes with cold water to remove excess starch. Too much starch from your potatoes will prevent getting those nice crisp exterior. If you have ample time to prepare, it is best to soak your potatoes in cold water for at least 20 minutes or overnight.
- Feel free to use any herbs and spices you like.
What to Serve Them With?
This fancy potato dish must be paired with an equally classy entrée like:
More Delicious Potato Recipes
Since I know you also love potatoes like me, you can try these recipes next:
How to Make Fondant Potatoes
Prep and Cook the Potatoes
- Preheat oven to 400 degrees F.
- Prep and slice the potatoes: Peel the potatoes, rinse with cold water, and pat dry with paper towels. Then slice the ends of the potatoes so they lay flat on either side. Cut them into 2 inch thick slices. (Photo 1)
- Start cooking the potatoes: Heat cooking oil in a large cast-iron or oven-safe skillet over medium-high heat. Place the potatoes cut-side down in a single layer, and cook until golden brown, 6 to 7 minutes. (Photo 2)
Flip, Season, and Garnish
- Flip and brown the other side for 4-5 minutes.
- Add seasonings: Remove the skillet from the heat and drop in butter, thyme, rosemary, garlic, and chicken stock. Season with salt and pepper to taste.
- Oven-bake the potatoes: Place in the preheated oven and bake uncovered until the potatoes are fork-tender and creamy inside about 30 minutes. If potatoes aren’t tender, add 1/4 cup more stock and let cook 10 more minutes. To check if the potatoes are tender, insert a skewer or toothpick in the thickest part of the potatoes it should slide in easily.
- Add butter mixture: Spoon the butter mixture over the cooked potatoes, garnish with parsley, or sprigs of thyme, if desired. Serve warm.
Watch How To Make It
Fondant Potatoes
Ingredients
- 4-5 large potatoes
- 3 tablespoons (42 ml) cooking oil
- 4 tablespoons (56 g) salted butter
- 2-3 sprigs fresh thyme
- 2-3 sprigs rosemary
- 2-4 cloves garlic, optional
- 1 cup (250 ml) chicken broth
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Peel the potatoes, rinse with cold water, and pat dry with paper towels. Then slice the ends off the potatoes so they lay flat on either side. Cut them into 2 inch thick slices.
- Heat cooking oil in a large cast-iron or oven-safe skillet over medium-high heat.
- Place the potatoes cut-side down in a single layer, and cook until golden brown, 6 to 7 minutes. Flip and brown the other side for 4-5 minutes.
- Remove the skillet from the heat and drop in butter, thyme, rosemary, garlic, and chicken stock. Season with salt and pepper to taste.
- Place in the preheated oven and bake, uncovered until the potatoes are fork-tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let it cook for 10 more minutes.
- To check if the potatoes are tender, insert a skewer or toothpick in the thickest part of the potatoes it should slide in easily.
- Spoon the butter mixture over the cooked potatoes, garnish with parsley, or sprigs of thyme, if desired. Serve warm.
Tips & Notes:
- As much as possible, buy the same type and size to ensure that they will be cooked evenly.
- Wash your potatoes with cold water to remove excess starch. Too much starch from your potatoes will prevent getting those nice crisp exterior. It is best to soak your potatoes in cold water for at least 20minutes or overnight.
- Feel free to use any herbs and spices you like.
- Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.
Nutrition Information:
Marion says
For some reason, I thought these would be hard to make! BOY was I wrong & my boys, husband & sons RAVED about the SMELLS before eating. I followed the recipe EXACTLY ( I ALWAYS do at first) & I am VERY happy to say that I WILL NOT ADD A THING! Though I DID add extra garlic cloves as we love them. I have made MANY of your recipes without adding or changing (maybe less spice in SOME things), but I LOVE how YOU taste for ALL of us! HOW are you NOT heavy? THANK YOU for your GREAT recipes!
Imma says
Thank you much for such valuable feedback. Go ahead and try more recipes to become an expert chef 🙂
Keyana says
Omg!! These were a hit tonight. My daughter absolutely loved them and the fresh thyme and rosemary added a major fancy touch. Will add to my rotation of my favorites from you. Paired with salmon and salad. Trying your lamb chops next
Imma says
Yayy, Glad it goes well with your family. Sure go ahead and try the Lamb Chops one this would also be a great hot for the family 🙂
Will Jordan says
Could you have possibly made it harder to find the actual recipe, hiding it among all your repetitive cutesy comments?
Jim Duncan says
Great recipe!! The end result is a very delicious side dish. Thank you.