Fondant Potatoes Recipe

If you have yet to discover the magic of the Fondant Potatoes Recipe, prepare yourself for a culinary delight that transforms simple potatoes into golden, crispy, buttery jewels. This classic technique creates tender potatoes with a melt-in-your-mouth center and irresistibly caramelized edges, making it a show-stopping side dish for any meal. Whether you’re impressing guests or elevating a family dinner, this Fondant Potatoes Recipe promises to bring warmth and sophistication right to your plate.

Ingredients You’ll Need

Believe it or not, the ingredients for this Fondant Potatoes Recipe are wonderfully straightforward, yet each plays a crucial role in crafting those perfect slices of heavenly potatoes. From the choice of potato to the fresh thyme, every element combines to create layers of rich flavor and satisfying texture.

• 4 large floury potatoes (400g/14 oz each), peeled: Using floury potatoes like Russets ensures a fluffy center that contrast beautifully with the crispy exterior.
• 3/4 tsp cooking salt or kosher salt: Essential for seasoning and drawing out moisture for that perfect texture.
• 1/2 tsp black pepper: Adds a subtle warmth that complements the buttery notes.
• 2 tbsp extra virgin olive oil: Provides a fruity base for searing the potatoes to golden perfection.
• 3 tbsp (50g) unsalted butter, cut into 1cm / 1/2″ cubes: Key to achieving those luscious, rich flavors and aiding in the basting process.
• 6 thyme sprigs (or 1/2 tsp dried thyme): Infuses an aromatic herbal lift that brightens every bite.
• 1 cup low sodium chicken stock or vegetable broth: Used to gently cook the potatoes and build depth with savory notes.

How to Make Fondant Potatoes Recipe

Step 1: Preheat Your Oven

Start by setting your oven to 200°C / 390°F (or 180°C fan-forced). This step prepares the perfect environment for finishing the potatoes after their initial sear, helping them cook gently and evenly.

Step 2: Shape the Potatoes

Peel your potatoes and carve each into cylinders roughly 6cm wide and 7cm tall. Then slice those cylinders in half to make 3.5 cm tall pieces, yielding about eight perfectly uniform potato pieces. This shaping ensures even cooking and gives you those signature rounds fondant potatoes are known for. If you want, you can use round cutters or a sharp peeler to get the shape just right.

Step 3: Season the Potatoes

Pat each potato piece completely dry before tossing them in a large bowl with half of the olive oil, salt, and pepper. Thorough drying is key to getting that crispy, golden crust when they hit the pan.

Step 4: Sear to Golden Perfection

Heat the remaining tablespoon of olive oil in a heavy, ovenproof skillet over medium-high heat. Add the potato cylinders and sear each side for 6 to 8 minutes. You want to develop a deep golden crust that delivers that satisfying crunch contrasted with a tender middle.

Step 5: Add Butter and Thyme

Once your potatoes are beautifully browned, toss in the cubes of butter and the thyme sprigs. As the butter melts, use a spoon to continuously baste the potatoes with the buttery herb-infused juices. This constant basting is the secret to layering flavor and keeping them irresistibly moist.

Step 6: Pour in Stock and Bake

Pour the chicken stock into the skillet and bring it to a gentle boil on the stovetop. Then transfer the entire skillet into your preheated oven. Let the potatoes bake for 30 minutes until they’re tender. Remember to baste them once more with that golden butter halfway through the baking time – it keeps them luscious and deeply flavorful.

Step 7: Finish and Serve

After baking, give your potatoes a final basting to coat them in delicious buttery pan juices, then serve immediately. These fondant potatoes are a perfect companion to robust dishes like steak with béarnaise sauce or simply buttered peas for a classic, elegant meal.

How to Serve Fondant Potatoes Recipe

Garnishes

A sprinkle of freshly chopped parsley or a light dusting of flaky sea salt adds that extra sparkle to your Fondant Potatoes Recipe presentation. The bright green herbs not only enhance the visual appeal but also cut through the rich butteriness, bringing a fresh, vibrant touch.

Side Dishes

Fondant potatoes shine alongside hearty mains such as roast chicken, grilled steak, or even a vegetable medley. Their rich texture makes them a fantastic partner to lighter side dishes like sautéed greens or a crisp green salad, balancing the meal perfectly.

Creative Ways to Present

Want to wow your guests? Serve your fondant potatoes stacked slightly off-center with a drizzle of herb-infused oil or a light gravy cascading artfully around the plate. Pair with edible flowers or microgreens for a gourmet touch that elevates this homey dish into restaurant-worthy fare.

Make Ahead and Storage

Storing Leftovers

If you have any leftover fondant potatoes, pop them in an airtight container and refrigerate for up to 3 days. They’ll keep their flavor but may lose some crispiness, which can be restored with a quick reheat.

Freezing

While fondant potatoes taste best fresh, you can freeze cooked leftovers by cooling them completely, then wrapping tightly in foil and placing them in a freezer-safe bag. Use within one month for best results. Keep in mind the texture may soften slightly upon thawing.

Reheating

To revive fondant potatoes, reheat them gently in a skillet over medium heat with a splash of butter or oil to restore their crisp edges. Avoid microwaving if you want to maintain that signature golden crust.

FAQs

What type of potatoes work best for this Fondant Potatoes Recipe?

Floury potatoes such as Russets, Sebagos, or King Edward potatoes are ideal thanks to their starchy interior that becomes fluffy when cooked.

Can I use dried thyme instead of fresh?

Absolutely! Use about half a teaspoon of dried thyme in place of fresh sprigs—it will still infuse plenty of wonderful aroma and flavor.

Is it necessary to use chicken stock, or can I use vegetable broth?

Both work beautifully. Vegetable broth is a great vegetarian-friendly option that will still add depth and moisture to the potatoes.

Why do the potatoes need to be dried before searing?

Drying the potatoes removes excess moisture, ensuring they brown properly and develop that irresistible crispy exterior.

Can I make this dish vegan?

Yes! Use olive oil instead of butter and vegetable broth instead of chicken stock for a delicious vegan version of this Fondant Potatoes Recipe.

Final Thoughts

If you’re looking to bring a touch of elegance and comfort to your dinner table, this Fondant Potatoes Recipe is a must-try. It’s truly one of those dishes that turns humble potatoes into a memorable experience, with crispy outsides and tender hearts kissed by buttery herbs. Once you try this recipe, it will quickly become a cherished favorite you’ll want to make again and again.

Fondant Potatoes Recipe

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• Author: admin
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Fondant potatoes are a classic French side dish featuring tender, golden cylinders of potato seared to perfection and then slowly baked in butter, thyme, and stock. This recipe guides you through shaping, searing, and baking the potatoes to achieve a crispy exterior and a luxuriously soft interior, perfect alongside steak or other roasted mains.

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Ingredients

Scale 1x2x3x

Potatoes

• 4 large floury potatoes (400g/14 oz each), peeled (Aus: Sebago, US: Russet, UK: King Edward)

Seasoning & Cooking

• 3/4 tsp cooking salt or kosher salt
• 1/2 tsp black pepper
• 2 tbsp extra virgin olive oil, divided
• 3 tbsp (50g) unsalted butter, cut into 1cm / 1/2″ cubes
• 6 thyme sprigs (or 1/2 tsp dried thyme)
• 1 cup low sodium chicken stock or vegetable broth

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Instructions

1. Preheat the Oven: Set your oven to 200°C / 390°F (180°C fan-forced) to prepare for baking the potatoes after searing.
2. Prepare Potatoes: Carve each peeled potato into cylinders about 6cm (2″) in diameter and 7 cm (3″) tall. Then cut each cylinder in half to create 3.5 cm (1.4″) tall pieces, yielding 8 short cylinders total. Alternatively, use cutters or a peeler to shape potatoes approximately to this form.
3. Season Potatoes: Pat the potato pieces dry thoroughly, then place them in a large bowl. Toss with half of the olive oil (1 tbsp), all the salt, and pepper to evenly coat.
4. Sear Potatoes: Heat the remaining 1 tbsp olive oil in an ovenproof heavy-based skillet over medium-high heat. Add the potato cylinders and cook each side for 6 to 8 minutes until golden brown and crispy.
5. Add Butter and Herbs: Add the cubed butter and thyme sprigs to the skillet. Once the butter melts, spoon it over the potatoes continuously to baste and infuse them with flavor.
6. Add Stock and Bake: Pour in the chicken stock and bring it to a boil on the stovetop. Then transfer the skillet to the preheated oven and bake the potatoes for 30 minutes until tender. Halfway through baking (at 15 minutes), baste the potatoes again with the butter.
7. Finish and Serve: Remove the skillet from the oven, baste the potatoes once more with the buttery pan juices, and serve immediately. For an elegant meal, pair with steak, béarnaise sauce, and buttered peas.

Notes

• Use floury potatoes like Russet or King Edward for best texture.
• Pat potatoes dry thoroughly to achieve a crispy sear.
• Use an ovenproof skillet to transition directly from stovetop to oven without transferring the potatoes.
• Basting with butter during cooking enhances flavor and texture.
• Vegetarian option: Use vegetable broth instead of chicken stock.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: French