Fondant Potatoes

My Fondant Potatoes are buttery and melt-in-your-mouth tender on the inside, with a golden, crispy crust. Elegant enough for a dinner party and easy enough for a weeknight dinner, this is one of my favorite side dishes to make when I want to impress someone!

Trust me, this is a simple recipe made with basic ingredients, but the result is a dish that is so succulent and flavorful that it will win you over. Having company over? Pair it with my go-to easy dinner of Balsamic Pork Loin and score five stars in taste and presentation!

Fondant Potatoes sound like something you get served at a high-end restaurant, but it’s actually such a homey dish. But you can make them at home now with my easy recipe. I use a simple blend of fresh herbs, garlicky butter, and my cooking technique will turn everyday potatoes into a delectable dish that will wow everyone.

What makes this classic French dish so special is the technique that makes the potatoes crisp on the outside and meltingly tender on the inside. Just follow along with the few easy steps and you’ll have these special spuds ready to serve in under an hour.

The shape allows it to develop a lovely crust that hides fluffy and soft insides. Also, the butter and stock create a rich, herby pan sauce. It’s a one-pan recipe, so there’s very little clean-up. Once you get the basic steps down, most of the work happens in the oven!

I love a good, budget friendly recipe, and this one is no exception, it can be made for about five bucks. And it tastes much better than what you can get at a restaurant, especially with my two secret ingredients. They turn this enticing potato plate into a heavenly treat.

Why you will love this recipe

• Fancy food for pennies: These potatoes are made by chefs in elegant restaurants in France, where they are referred to as melting potatoes because they melt in your mouth. But with my recipe, anyone at home can make them for a few dollars. It is easy, and they taste incredible!
• I reveal my secret ingredients: Even the chefs do not use my secret ingredients that make these fondant potatoes taste so ambrosial. Once you try these, this recipe is going to be a regular part of the monthly meal plan.
• They go with anything: No need for a filet mignon or a juicy New York strip steak to go with these spuds. They can be served with meatloaf or cheeseburgers too.

What are Fondant Potatoes?

It’s a traditional French preparation technique. Chefs fondly refer to these as “melting medallions” because they end up so tender. They are cut into cylinders, seared until golden, and then roasted with herbs, stock, and butter.

Lastly, the pan sauce is spooned over the roasted chunks for a seriously stunning side dish. The recipe steps may sound complicated, but don’t get intimidated. Just cut, sear, and bake. That’s basically it! And once you taste this, I guarantee you’ll be making it over and over.

What you’ll need to make fondant potatoes

Special items

• Cast iron pan – I use a large cast iron pan.
• Bowls
• Cooking utensils

Ingredients

• Russet potatoes – It is essential to use russets because they are floury and starchy, so they absorb the flavors better than waxy ones.
• Chicken broth – Chicken broth gives the potatoes a lot of extra flavor as they roast but be sure to get low-sodium so it is not too salty. I also recommend organic since it has no additives or preservatives. Vegetable broth would also work but I do not recommend beef for this recipe because it is not as “clean” tasting.
• Garlic – I prefer freshly minced garlic, so the potatoes are full of a robust garlicky taste that is sweet and not bitter.
• Unsalted butter – Cut into small cubes so they will melt evenly. Otherwise, some of the butter will burn before it all melts. The oil sears the potatoes, and the butter bastes it with flavor, so it needs to be unsalted and full of buttery taste. Not margarine.
• Onion powder – To add a zesty and pungent flavor that is a blend of raw and cooked onions. Both sweet and savory with an umami profile.
• Fresh thyme – Has a peppery, almost spicy flavor with hints of citrus and mint.
• Fresh rosemary – Adds a distinctive earthy taste that is like sage and lavender mixed with a lemony, minty background. This is one of my secret ingredients. Most others use thyme.
• Paprika—A mild and sweet paprika would be perfect for this recipe. For a smokier taste, use Spanish or smoked paprika. Another secret ingredient is paprika. This is optional, but I strongly recommend it. 
• Canola oil
• Salt
• Pepper

How to make fondant potatoes?

1. Prep the potatoes: To prepare, I scrub, rinse, and peel the potatoes. Then, cut the ends of the potatoes to make them flat.
2. Cut: After, I cut them, so I have 10 potato towers about two inches tall before smoothing out the sides. They go into a large bowl of cold water for about 30 minutes to soak.
3. Preheat the oven: While I wait, I preheat the oven to 400 degrees F and place the rack in the middle slot.
4. Dry and season the potatoes: After draining the potatoes and rinsing them with cool water, I pat them dry with paper towels, place them in a bowl, and season them with onion powder, paprika, salt, and pepper.
5. Sear the potatoes: Next, I pour two tablespoons of oil into a large cast iron pan over medium-high heat. When it is shimmering, I place the potatoes in a single layer, cut side down, and cook them until they are golden brown. This usually takes about five or six minutes, depending on how hot the pan is.
6. Flip: Then, flip the potatoes over and cook for another five minutes until that side is golden brown.
7. Saute the aromatics: Now, I add the butter, garlic, four sprigs of thyme, and four sprigs of rosemary and cook, stirring occasionally, until the butter is bubbly and starts to brown, about two minutes.
8. Bake and serve: The broth goes in next, before I place the pan in the oven. Bake until fork-tender, about 30 to 35 minutes. Finally, I serve them with more fresh rosemary, thyme sprigs, and a drizzle of pan juice.

Expert tip

The best way to cut fondant potatoes

The main goal is to get 10 potato rounds as close to the same shape as possible. If I can get them that way, I want mine to be about two inches tall and rounded. The first thing to do is to choose the right kind of potato. Make sure they are russets because they are soft and fluffy on the inside, so they absorb flavor better. Then, scrub and rinse five potatoes that are about the same size.

Peel each potato and cut the end off the bottoms so they are flat and will stand up on either side. Then, it is time to try to smooth out the sides. For experienced knife masters, lay the potato on its side and carve it, peeling it into curved strips to make a smooth cylinder. Or stand it on its side and slice it downwards into an octagon shape before trimming off slivers to smooth it out. Use the back of the knife to scrape it smooth if needed.

Another way is to use a potato peeler, but this can be tricky because it is harder to control. Peeling it straight is not as easy. Using a round cookie/biscuit cutter will also work. If it is not tall enough, use a sharp knife to help trim and pull the potato out. Finally, not cutting them into a round cylinder is not going to affect the taste, so if you just do not want to, don’t!

Recipe variations and add-ins:

• Add veggies: To make a hearty vegetarian meal, mix them with a variety of roasted vegetables, such as carrots, peas, cauliflower, and broccoli.
• Turn it into crack: Nobody can resist bacon, cheddar cheese, and ranch seasoning flavors. Even though these potatoes are irresistible the way they are, I like adding these three ingredients will make them incredible.
• Hot potatoes: Spice them with chopped jalapenos and red pepper flakes.
• Confit potatoes: I also tried turning these fondant potatoes into confit potatoes by using duck fat instead of canola oil. The difference in the taste is unreal. Duck fat is meaty, sweet, and rich, while canola oil has hardly any taste.
• Sweet potatoes: Change it up by using sweet potatoes. They turn out delicious as well.

Serving suggestions:

Fondant potatoes are a sophisticated side dish, but they can also be served in other ways. Try some of my ideas.

• They make an impressive appetizer for a dinner party. Served with fresh herbs and butter sauce, there is no need for anything else but toothpicks or tiny appetizer forks.
• As I said, they do make an excellent side dish and pair perfectly with this sweet and savory peach pork loin or a roasted herbed chicken.
• Serve with your favorite steak to make a fancier version of steak and potatoes. My pan-seared steak would be so good with these taters.
• Looking for a nice bottle of wine to go with these succulent spuds? Try Cabernet Sauvignon or Pinot Blanc.
• For dessert, serve this light and sweet peach cheesecake salad. It balances out the richness of the potatoes.
• For a lighter meal, I like having it with this pear salad, grilled salmon, or some grilled chicken.

Frequently asked questions

 

How to store:

• Refrigerate: Though they taste best freshly made, leftovers can be refrigerated for up to four days in an airtight container.   
• Freezing: After cooling, wrap it in plastic and place it in freezer bags. They will stay fresh for three months.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: To reheat, put them into the oven on a baking sheet with parchment paper at 400 degrees F and bake for 10 minutes F. Or air fry for two minutes on each side at 390 degrees F.   

More delicious potato recipes:

• Creamy Gratin
• Crack Mashed Potatoes
• Potato Pancakes
• Garlic Roasted Potatoes
• Creamy Scalloped Potatoes

Recipe tips:

• Get russet potatoes for this recipe. They absorb the most flavor and get fluffy on the inside.
• Be sure to soak potatoes for at least 30 minutes after peeling and cutting to remove starches.
• Use potato trimmings to make potato skins for a yummy snack.
• Do not overcrowd the pan, or the potatoes will not get crispy.
• Never store potatoes in a cold area; the starch will turn into sugar.
• Potatoes stored in cold areas do not brown nicely or get crispy.
• Try to cut the potato towers the same size so they cook evenly, or some will not get done in the middle.