If you’ve never tasted Fondant Potatoes, get ready for a dish that’s as impressive as it is comforting! These creamy-centered, golden-crusted potatoes are the show-stopping French side that will have everyone swooning. Each bite is meltingly soft on the inside, crisp and buttery on the edges, and bathed in a fragrant butter and thyme broth. Whether you’re hosting a dinner party or looking for something extra special for Sunday supper, this is a recipe that always steals the spotlight.
Ingredients You’ll Need
Ingredients You’ll Need
One of the true beauties of Fondant Potatoes is how such humble ingredients can transform into something elegant and sophisticated. Every single item here plays an essential role in building flavor, creating dreamy texture, or adding color and aroma. Gather these classics and let’s make magic!
- Russet potatoes: Their high starch content guarantees a fluffy, tender interior while holding their shape during roasting.
- Vegetable oil: Helps form that golden, crisp crust and stands up to high heat in the initial sear.
- Unsalted butter: Adds luxurious flavor and richness; swirling it in the pan creates a glossy, golden finish.
- Garlic cloves: Smashed garlic infuses the butter and potatoes with a subtle aromatic warmth.
- Fresh thyme sprigs: The classic French herb brings freshness and a lovely, earthy perfume.
- Low-sodium chicken broth: Provides savory depth as the potatoes finish cooking, with just the right amount of salt.
- Salt and freshly ground black pepper: Essential for highlighting every nuanced flavor and balancing richness.
How to Make Fondant Potatoes
Step 1: Prep and Shape the Potatoes
Start by preheating your oven to 400°F (200°C). Peel your russet potatoes, then trim the ends so each one stands tall as a perfect cylinder. Cut each into thick rounds, about two inches high. Pat them dry with paper towels — this simple step ensures a satisfying sear. The prepping might feel fancy, but it’s so worth it for that signature Fondant Potatoes presentation!
Step 2: Sear for a Golden Crust
Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Generously season your potato rounds with salt and black pepper. Place them flat side down in the shimmering hot oil. Let them sizzle, undisturbed, for four to five minutes. You’re looking for deep, golden-brown bottoms, so resist poking or moving them early! Flip them over once you see lovely browning.
Step 3: Add Butter, Garlic, and Thyme
Now, add the unsalted butter to the skillet, letting it melt around the potatoes. Toss in the smashed garlic cloves and fresh thyme sprigs. As the butter foams, tip the skillet a little and, using a spoon, baste the potatoes for a full minute. Those aromatic bubbles work their magic, infusing everything with irresistible flavor and fragrance.
Step 4: Pour in Broth and Roast
Carefully pour the chicken broth into the skillet so it comes about halfway up the sides of the potatoes—don’t submerge them completely, or you’ll lose the crust! Transfer the skillet to your preheated oven. Roast for 30–35 minutes. The potatoes will slowly soak up the broth, becoming fork-tender and intensely flavorful, while the tops stay beautifully golden.
Step 5: Serve and Savor
When the potatoes are cooked through and most of the liquid is absorbed or reduced, remove the skillet from the oven. Spoon some of the buttery, garlicky broth over each potato before serving. The result? Fondant Potatoes that absolutely melt in your mouth and are sure to be remembered!
How to Serve Fondant Potatoes
Garnishes
To give Fondant Potatoes the special treatment they deserve, garnish each serving with a little fresh thyme or a sprinkle of chopped parsley. If you want to dial up the flavor, finish with a few flakes of sea salt or an extra drizzle of browned butter from the pan. These tiny touches make the potatoes look as fancy as they taste!
Side Dishes
Fondant Potatoes shine as a side next to all kinds of mains. Try them with a perfectly roasted chicken, a pan-seared steak, or even alongside an elegant vegetarian entrée, such as mushroom bourguignon. Their richness pairs best with crisp green salads or lemony blanched asparagus for balance and color.
Creative Ways to Present
If you want to wow your guests, serve each potato in its own small ramekin with a spoonful of broth. For a rustic look, arrange Fondant Potatoes on a wooden platter scattered with fresh herbs and roasted garlic cloves. You can also top each with a dollop of garlic-herb crème fraîche for a gourmet twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Fondant Potatoes (lucky you!), let them cool to room temperature and store them in an airtight container in the refrigerator for up to three days. They’ll keep their texture beautifully and reheat surprisingly well.
Freezing
Though Fondant Potatoes are at their best the day they’re made, you can freeze them in a pinch. Place cooled potatoes in a single layer in a freezer-safe container and cover with any reserved broth or butter. Freeze for up to one month; just note the texture may soften slightly upon thawing.
Reheating
To reheat, arrange potatoes in a baking dish, pour a little broth or water over the top, and cover with foil. Warm them in a 350°F (175°C) oven until heated through, about 15 to 20 minutes. For a crisper top, uncover for the last five minutes. Avoid microwaving, as it tends to make them a bit soggy.
FAQs
Can I use a different type Side Dish
Absolutely! While russets work beautifully for that traditional fluffy center, Yukon Gold potatoes can be used if you prefer a creamier, richer texture. Just be sure to cut them into similar cylinder shapes for that signature look and even cooking.
What can I substitute for chicken broth in this recipe?
Vegetable broth is a great alternative for a vegetarian version. You can also try beef broth for a deeper flavor, or add a splash of dry white wine to the broth for a more gourmet twist.
Do I need to peel the potatoes?
Yes, peeling is highly recommended. The peeled cylinders soak up the butter and broth, giving Fondant Potatoes their signature velvety texture on the outside and dreamy interior.
How do I know when the potatoes are done?
Check for doneness by inserting a paring knife or skewer into the thickest part—it should slide in easily with little resistance. The liquid in the skillet should be mostly absorbed or deliciously reduced to a rich sauce.
Can I make Fondant Potatoes ahead for a dinner party?
Absolutely! You can sear and partially roast them up to a day in advance, then finish roasting and baste with the broth right before serving. This way, you can bring those show-stopper potatoes to the table piping hot and perfectly finished.
Final Thoughts
Fondant Potatoes are the kind of dish that transforms the everyday into something worth celebrating. Their buttery crust and creamy center will earn you rave reviews from anyone lucky enough to snag a taste. Give them a try the next time you want to add a little extra magic to your menu — you’ll be amazed just how easy it is to wow!
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Fondant Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: French
- Diet: Non-Vegetarian
Description
Learn how to make Fondant Potatoes, a classic French side dish that features tender, creamy potatoes cooked in butter, garlic, and thyme. These elegant oven-roasted potatoes are perfect for special occasions or to elevate your everyday meals.
Ingredients
Potatoes:
- 4 large russet potatoes, peeled and ends trimmed to make flat cylinders
Other Ingredients:
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 3 sprigs fresh thyme
- 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare Potatoes: Cut each peeled potato into 2-inch thick cylinders. Pat dry with paper towels.
- Sear Potatoes: Heat oil in an oven-safe skillet. Season potatoes and sear flat side down until golden.
- Add Flavors: Flip potatoes, add butter, garlic, and thyme. Baste with butter.
- Add Broth: Pour chicken broth halfway up the potatoes.
- Roast: Transfer skillet to oven and roast for 30–35 minutes until tender.
- Serve: Spoon butter and broth over the potatoes before serving.
Notes
- For extra flavor, use beef broth or add white wine.
- Yukon Gold potatoes can be used for a creamier texture.
Nutrition
- Serving Size: 1 potato
- Calories: 280
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
