Fondant potatoes look like something from a fine-dining menu, but they’re surprisingly simple to make at home. You get tall, golden cylinders of potato with crisp edges and a creamy, almost custardy center. They’re rich, savory, and make any roast dinner feel special.
Pair them with steak, chicken, or a simple salad, and you’ll feel like you’re eating at a bistro—without the price tag. If you love potatoes in any form, this is your next obsession.
Why This Recipe Works
Fondant potatoes rely on a smart combination of methods: searing, roasting, and braising. The hot pan creates a deep golden crust, which locks in moisture and adds a nutty, savory flavor.
Then, a gentle braise in stock and butter allows the inside to soften into a silky, tender center. The aromatics—garlic and herbs—infuse the potatoes without overpowering them. The result is a contrast of textures and flavors that feels luxurious but uses basic ingredients.
Shopping List
- Russet or Yukon Gold potatoes (large, evenly sized)
- Unsalted butter
- Neutral oil (canola, grapeseed, or vegetable oil)
- Chicken or vegetable stock (low sodium)
- Garlic (whole cloves, lightly smashed)
- Fresh thyme or rosemary
- Kosher salt
- Freshly ground black pepper
- Optional: A splash of white wine or dry vermouth
- Optional finish: Flaky salt, chopped parsley, or lemon zest
Instructions
- Prep the potatoes: Choose large, evenly sized potatoes.
Peel them and trim the ends to create flat surfaces. Cut into 2-inch thick cylinders, about 2 to 2.5 inches in diameter. Rinse the pieces under cold water to remove surface starch, then pat very dry.
- Preheat and heat the pan: Set your oven to 400°F (200°C).
Heat a heavy oven-safe skillet (cast iron is perfect) over medium-high heat. Add 1 to 2 tablespoons of neutral oil.
- Sear for color: Season the flat sides of the potatoes generously with salt and pepper. Place them cut-side down in the hot oil and sear without moving until deep golden brown, about 5 to 7 minutes.
Flip and sear the second side until equally golden.
- Add butter and aromatics: Reduce heat to medium. Add 3 to 4 tablespoons of butter, a few smashed garlic cloves, and several sprigs of thyme or a small sprig of rosemary. Tilt the pan and spoon the foaming butter over the potatoes for 30 to 60 seconds.
- Deglaze (optional): If using, add a splash of white wine to the pan and let it bubble for 30 seconds to lift the browned bits.
- Braise with stock: Pour in enough stock to come halfway up the sides of the potatoes.
Bring to a gentle simmer. Taste the liquid; season lightly if needed, but remember it will reduce and intensify.
- Roast until tender: Transfer the skillet to the oven. Roast 20 to 30 minutes, or until a knife slides through the center with little resistance.
The tops should be burnished and the edges crisp, while the inside stays soft.
- Finish and rest: Spoon some pan juices over the potatoes. Let them rest for 3 to 5 minutes to settle. Sprinkle with flaky salt, chopped parsley, or a whisper of lemon zest for brightness.
- Serve: Plate with a spoonful of buttery jus from the pan.
Pair with steak, seared salmon, roast chicken, or a simple green salad to balance the richness.
Keeping It Fresh
Fondant potatoes are best right after cooking, when the contrast between crisp edges and creamy centers is at its peak. If you need to make them ahead, cook them until just tender, then cool on a rack so the bottoms don’t steam and get soggy. Store covered in the fridge for up to 2 days.
To reheat, set the potatoes in a skillet with a little butter and a splash of stock. Warm over medium heat, then finish in a 400°F (200°C) oven for 8 to 10 minutes to re-crisp the edges. Avoid microwaving if texture matters—it softens the crust.
Health Benefits
Potatoes offer potassium, vitamin C, and fiber (more if you keep the skin on for other recipes).
Using a modest amount of butter and a flavorful stock stretches richness without relying on heavy cream. You can also use low-sodium stock to manage salt levels. For a lighter approach, reduce the butter and use olive oil for searing.
Serve with greens—like sautéed spinach or a salad with a lemony vinaigrette—to balance the meal. Portion size matters here: one cylinder per person can be plenty alongside protein and vegetables.
What Not to Do
- Don’t skip drying the potatoes. Surface moisture prevents a proper sear and leads to pale, soggy crusts.
- Don’t overcrowd the pan. Crowding drops the pan temperature and stops browning.
- Don’t use high-sodium stock. The liquid reduces and can turn the dish too salty.
- Don’t rush the sear. Color equals flavor; give each side enough time to brown deeply.
- Don’t boil instead of braise. A gentle simmer keeps the texture creamy and the edges intact.
Alternatives
- Herb swaps: Thyme is classic, but rosemary, sage, or a bay leaf work beautifully.
- Stock variations: Beef stock adds depth for steak nights; vegetable stock keeps it vegetarian. Mushroom stock brings an earthy note.
- Dairy-free: Use olive oil or a dairy-free butter alternative.
Finish with extra-virgin olive oil and flaky salt.
- Flavor twists: Add a splash of balsamic in the pan juices, or finish with grated Parmesan and black pepper.
- Shape options: If cylinders feel fussy, cut thick “hockey puck” rounds from large potatoes. The method stays the same.
- Air-fryer assist: Sear on the stove, then transfer to an air fryer with a bit of stock in a small oven-safe dish to finish. It’s unconventional but works in a pinch.
FAQ
Which potatoes are best for fondant potatoes?
Russet and Yukon Gold are the top choices.
Russets crisp well and turn fluffy inside, while Yukon Golds are slightly creamier and hold their shape. Avoid waxy varieties like red potatoes—they won’t give you that custardy center.
Can I make them without an oven-safe skillet?
Yes. Sear the potatoes in any sturdy pan, then transfer them to a small baking dish or roasting pan along with the butter, aromatics, and stock.
Keep the stock level halfway up the sides.
How do I know when they’re done?
Insert a paring knife or skewer into the center. It should slide in with little resistance, and the edges should be nicely browned. If they’re browning too quickly, tent loosely with foil while they finish.
Can I use ghee or clarified butter?
Absolutely.
Ghee has a higher smoke point, which helps searing, and it brings a clean, buttery flavor. You may still want a splash of stock to ensure a tender interior.
What proteins pair well with fondant potatoes?
They shine with steak, roast chicken, pork tenderloin, seared scallops, or baked salmon. For a vegetarian main, serve with roasted mushrooms and a simple herby yogurt or chimichurri.
How do I keep the bottoms from sticking?
Use enough oil to coat the pan and wait until the potatoes naturally release after a good sear.
A well-seasoned cast-iron skillet or quality stainless steel pan helps. Don’t move them too soon.
Can I add onions or shallots?
Yes. Add halved shallots to the pan during the butter step.
They’ll caramelize and sweeten the braising liquid, becoming a lovely garnish.
Is there a way to make them less rich?
Use less butter and more stock, and finish with a bright garnish like lemon zest, chives, or a spoonful of salsa verde. Serve smaller portions alongside crisp greens.
Final Thoughts
Fondant potatoes take simple ingredients and turn them into something elegant. With a good sear, gentle braise, and a few fresh aromatics, you get a side dish that steals the show.
They’re flexible enough for a weeknight and special enough for holidays. Once you master the method, you’ll come back to it every time you want “wow” with minimal fuss.
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