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.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Set your oven to 200°C / 390°F (180°C fan-forced) to prepare for baking the potatoes after searing.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
