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Fondant Potatoes Recipe

Fondant Potatoes Recipe
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★★★★★

5.1 from 25 reviews

Fondant potatoes are a classic French side dish featuring tender, creamy potatoes with a crispy, golden exterior. Potatoes are carved into cylinders, seared in olive oil until golden, then baked with butter, thyme, and stock until perfectly soft inside. This technique produces a luxurious texture and rich flavor, making it an elegant accompaniment to steak or roasted meats.

Ingredients

Scale

Potatoes

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

Seasoning

  • 3/4 tsp cooking salt or kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp extra virgin olive oil

Butter and Herbs

  • 3 tbsp (50g) unsalted butter, cut into 1cm / 1/2″ cubes
  • 6 thyme sprigs (or 1/2 tsp dried thyme)

Liquid

  • 1 cup low sodium chicken stock or vegetable broth

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. 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 approximate this shape.
  3. Season Potatoes: Pat the potato pieces dry thoroughly to remove excess moisture. Place them in a large bowl and toss with half of the olive oil, all the salt, and pepper to ensure even coating.
  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 sear each side for 6 to 8 minutes until golden brown and crispy, creating a beautiful crust.
  5. Add Butter and Herbs: Add the cubed butter and thyme sprigs to the skillet. Once the butter begins to melt, continuously spoon the buttery mixture over the potatoes to baste them, infusing rich flavor.
  6. Add Stock and Bake: Pour in the chicken stock and bring it to a boil on the stovetop. Transfer the skillet carefully to the preheated oven and bake the potatoes for 30 minutes until tender inside. At the halfway point (15 minutes), baste the potatoes again with the melting butter for extra flavor and moisture.
  7. Finish and Serve: Remove the skillet from the oven. Give the potatoes one final baste with the buttery pan juices to add shine and flavor. Serve immediately as an elegant side, pairing exceptionally well with steak, béarnaise sauce, and buttered peas.

Notes

  • Use floury potatoes like Russet, King Edward, or Sebago for the best texture.
  • Drying the potatoes before seasoning helps achieve a crisp sear.
  • Using an ovenproof skillet allows for easy transfer from stovetop to oven.
  • Vegetarian variation can be made using vegetable broth instead of chicken stock.
  • Basting with butter multiple times enhances the rich flavor and ensures tenderness.
  • Serve immediately as fondant potatoes are best enjoyed fresh and warm.

Nutrition

Keywords: fondant potatoes, French potatoes, roasted potatoes, buttery potatoes, side dish, potato recipe, elegant potatoes

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