Easy Fondant Potatoes

If you’re looking for a delicious new way to cook potatoes, this recipe for Fondant Potatoes is perfect for you! The interior of these perfectly cooked potatoes are fluffy and soft, while the exterior is delightfully crunchy after being cooked in herbs and butter. This is an unforgettable side dish that you need to make ASAP!

Fondant Potatoes

When it comes to side dishes, I don’t think anything is as versatile as potatoes! There are so many scrumptious ways to whip them up and serve them next to an endless list of main entrees. However, fondant potatoes has got to be one of my all time favorite ways to cook and serve potatoes. They’re both delicious and picturesque, making them so impressive to present!

Fondant potatoes, or pommes fondantes, are made by cutting the potatoes into cylinders and searing the ends. The potatoes are then roasted in a buttery bath until melt-in-your-mouth tender.

While the step by step instructions may seem extensive, they’re actually quite simple and the final product is definitely worth the effort. Next time you seriously want to impress your dinner guests, serve your Filet Mignon alongside these fondant potatoes instead of the usual mashed potatoes. This recipe is a great way to elevate your side dish game.

White these potatoes are lovely to present just based off of appearances alone, they’re also SO very delicious! They’re crunchy, chewy, and soft all at the same time. Not to mention, they’re basted with garlicky butter, beef stock, and fresh herbs. Each bite of these homemade fondant potatoes has perfect texture and is rich with a bounty of savory flavors. There’s so much to love about these fondant potatoes!

How to Make Fondant Potatoes

For such a truly well plated side dish, Fondant potatoes, also called “melting Potatoes”, are wonderfully easy to make!

1. Prepare. Preheat your oven to 425°F.
2. Cut and soak. Peel the potatoes, then cut off the ends to create a uniform cylinder shape. Cut each potato in half crosswise to make 8 potato cylinders. Then, soak the potatoes in a bowl of cold water for 10 minutes to remove some of the starch from the outside. This steps will help your potatoes crisp up! Drain and pat dry.
3. Sear. Heat the oil in a heavy skillet over high heat and add the potatoes to the pan flat side down. Turn the heat to medium and fry the potatoes until crispy and golden brown, which should take approximately 5 to 6 minutes. Season with just a sprinkle of salt and pepper. Flip the potatoes over onto the opposite end and cook for an additional 2-3 minutes to form a crust.
4. Baste. Add the butter to the pan and sprinkle with the thyme. Continue cooking until the butter foams and begins to turn a golden color. Baste the potatoes with some of the butter and add the stock to the pan.
5. Bake. Transfer the skillet to the oven and cook until the potatoes are fork tender, approximately 25-30 minutes.
6. Serve! Remove the potatoes from the skillet and arrange on a platter. Pour some of the butter over the potatoes and garnish with thyme. Serve and enjoy!

What to Serve With Fondant Potatoes

I love serving these potatoes on the same plate as more sophisticated entrees! Here are just a few main courses that are even better when served with these deliciously basted and baked potatoes:

• Horseradish Crusted Prime Rib Roast
• The Very Best Filet Mignon
• Roasted Chicken Provencal
• The Very Best Grilled Lobster Tail

How To Store Leftovers

Keep these fondant potatoes in a secure airtight container in the fridge, where they’ll stay deliciously fresh for up to 4 days.

When you’re ready to reheat them, I recommend popping them back in the oven for a few minutes instead of using the microwave. In the microwave, they’re bound to dry out and lose that amazing crunchy exterior that truly makes them remarkable.

To avoid your leftovers drying out at all in the oven, pour a little bit of butter or broth (or both) back onto them before reheating.

More Easy Potato Recipes

• Mashed Potato Croquettes
• Easy Loaded Mashed Potatoes
• Crispy Breakfast Potatoes
• Potatoes Romanoff
• Easy Twice Baked Potatoes with Cheddar and Chives
• French Lyonnaise Potatoes

For more easy recipes, follow us on Instagram and Facebook.

Fondant Potatoes

No ratings yet

By Kellie

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 4

SaveSaved Pin Print

Buttery, crisp and melt in your mouth addictive Fondant Potatoes are easy to make. The perfect addition to just about any dinner and made with just a handful of ingredients like butter, garlic and thyme.

Equipment

• skillet

Ingredients 

1x2x3x

• ▢ 4 large russet potatoes
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons butter
• ▢ 3 garlic cloves, peeled and crushed
• ▢ 3 tablespoons chopped fresh thyme
• ▢ 1 cup beef stock
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/2 teaspoon fresh ground pepper

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 425˚F.
• Peel potatoes and cut off the ends to create a uniform cylinder shape. Cut each potato in half crosswise to make 8 potato cylinders.
• Soak the potatoes in a bowl of cold water for 10 minutes to remove some of the starch for the outside. This helps your potatoes crisp up. Drain and pat dry.
• Heat the oil in a heavy skillet over high heat and add the potatoes to the pan flat side down.
• Turn the heat to medium and fry the potatoes until crispy and golden brown, approximately 5 to 6 minutes. Season with a sprinkle of salt and pepper.
• Flip the potatoes over onto the opposite end and cook for an additional 2-3 minutes to form a crust.
• Add the butter, garlic and thyme to the pan. Continue cooking until the butter foams and begins to turn a golden color.
• Baste the potatoes with some of the butter and add the stock to the pan.
• Transfer the skillet to the oven and cook until the potatoes are fork tender, approximately 25-30 minutes.
• Remove the potatoes from the skillet and arrange on a platter. Pour some of the butter over the potatoes and garnish with thyme.
• Serve.

Notes

Potatoes can be prepped in advance. Store in an airtight container in the refrigerator until ready to cook.

Nutrition

Calories: 297kcal, Carbohydrates: 41g, Protein: 6g, Fat: 13g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 471mg, Potassium: 1045mg, Fiber: 4g, Sugar: 2g, Vitamin A: 428IU, Vitamin C: 21mg, Calcium: 61mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment below!