Fondant Potatoes

I fell in love with fondant potatoes the moment I tasted their creamy, buttery centers and crisp, golden edges. These potatoes are seared, braised in stock with herbs, and baked until perfectly tender and flavorful.

Why You’ll Love This Recipe

I adore how elegant yet effortless fondant potatoes feel. They’re restaurant-quality side dishes that I can make in my own kitchen with simple ingredients—potatoes, butter, stock, and thyme. The result? A meltingly tender inside and irresistibly crisp exterior, thanks to searing and slow baking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large starchy potatoes (like russet or King Edward), peeled and shaped into cylinders (~6 cm diameter, then halved to 3.5 cm height)

• 2 Tbsp extra‑virgin olive oil

• 3 Tbsp unsalted butter, cut into cubes

• 1 cup chicken or vegetable stock, low‑sodium

• 6 sprigs fresh thyme

• Salt & freshly ground black pepper

directions

1. Preheat oven to 200 °C (390 °F).

2. Trim and shape each potato into a cylinder, then halve them (~3.5 cm tall).

3. Pat dry the potato pieces, then toss with oil, salt, and pepper.

4. In an oven‑safe skillet, sear potatoes over medium‑high heat for 6–8 minutes per side until golden.

5. Add butter and thyme; baste the potatoes with melted butter.

6. Carefully pour in stock, bring to a simmer.

7. Transfer the skillet to the oven and bake for 30 minutes, basting halfway through, until potatoes are tender and have absorbed most of the stock.

8. Spoon the glossy buttery sauce over the potatoes before serving.

Servings and timing

• Yields: 8 fondant potato pieces (serves 4)

• Prep: ~15 min

• Cook: ~50 min (6–8 min searing + 30 min baking)

• Total: ~1 hr 5 min

Variations

• Unshaped method: Simply peel and quarter potatoes instead of shaping—they’ll still be delicious though not perfectly cylindrical.

• Herb swaps: Try fresh rosemary or sage instead of thyme.

• Stock alternatives: Use beef stock for richer flavor or mushroom stock for vegetarian.

• Vegan option: Replace butter with dairy-free spread and use vegetable stock.

storage/reheating

• Refrigerate cooled potatoes in an airtight container for up to 4 days.

• Reheat in a 180 °C oven for 10 min, spooning pan juices over them to revive the buttery coating.

• Freeze: Not recommended—the texture softens and becomes mealy.

FAQs

What’s the point of shaping the potatoes into cylinders?

I shape them for aesthetics—perfect rounds on the plate—but if I’m short on time, I still get delicious results from cut slabs.

Can I skip searing and go straight to the oven?

Searing creates the crisp golden crust, so I always recommend it. If skipped, they’ll be creamy but lack that satisfying exterior.

Why sear with oil instead of butter?

Oil browns potatoes more evenly and at higher heat. I use butter later for flavor without burning.

How do I know they’re done?

They’re ready when a knife slides in smoothly and the stock is mostly absorbed, leaving a glossy butter sauce.

Can I make these ahead?

I’ve prepped and partially baked them, then refrigerated. I just reheat them in a hot oven with fresh stock or butter before serving.

Conclusion

Fondant potatoes have become my go-to for elevating any meal. With minimal prep, a one-pan method, and simple ingredients, they deliver stunning results—golden, buttery, and impossibly tender. I love pairing them with steaks, roasted chicken, or veggie mains. I hope you enjoy making these as much as I do!

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