If you adore potatoes and want to elevate them into something truly special, you must try this Fondant Potatoes Recipe. It transforms humble spuds into crisp-edged, buttery, golden rounds with a rich, creamy center, making every bite a delightful experience. The combination of searing, slow roasting in broth, and aromatic herbs brings out the best in these potatoes, creating a side dish that feels elegant yet approachable. Whether you’re aiming to impress at a dinner party or just treat yourself on a cozy night, this recipe will quickly become a favorite in your cooking repertoire.
Ingredients You’ll Need
With just a handful of simple ingredients, this Fondant Potatoes Recipe proves that delicious food doesn’t have to be complicated. Each item plays a crucial role in building flavor, texture, and aroma that make these potatoes unforgettable.
- Yukon Gold or Russet potatoes: Choosing large potatoes ensures lovely thick rounds that cook evenly with a creamy interior.
- Vegetable oil: High heat oil is perfect for giving the potatoes that irresistible golden crust.
- Unsalted butter: Adds richness and helps baste the potatoes as they roast, infusing them with flavor.
- Garlic cloves: Smashed to release their aroma and subtly infuse the dish.
- Fresh thyme (or rosemary): The herbs lend a fragrant note that beautifully complements the buttery potatoes.
- Chicken or vegetable broth: Used for braising the potatoes, it keeps them tender and adds depth without overpowering.
- Salt and black pepper: Essential seasonings to enhance every layer of taste.
How to Make Fondant Potatoes Recipe
Step 1: Prepare and Season the Potatoes
Start by peeling your potatoes and slicing them into thick rounds about two inches thick. Patting them dry is key, as it ensures they crisp up beautifully in the pan. Season both sides generously with salt and black pepper to create a flavorful base for the cooking process.
Step 2: Sear the Potatoes
Heat vegetable oil in a heavy, oven-safe skillet over medium-high heat until shimmering. Add the potato rounds carefully and sear them for 4 to 5 minutes on each side. You’re aiming for a deep golden brown crust that locks in moisture and adds that irresistible crispy contrast.
Step 3: Add Butter, Garlic, and Herbs
Once the potatoes have a lovely sear, reduce the heat slightly and introduce the butter, smashed garlic cloves, and fresh thyme sprigs. Let the butter melt completely, then regularly spoon it over the potatoes. This basting elevates the flavors and start layering in that gorgeous buttery richness that defines a classic fondant potato.
Step 4: Braise and Roast
Next, carefully pour in the chicken or vegetable broth around the potatoes; the sizzling sound signals that the liquid is hot and ready. Transfer the skillet straight to your preheated 400°F (200°C) oven. Roast for 25 to 30 minutes until the potatoes are incredibly tender inside and most of the liquid has steamed away, leaving a concentrated buttery sauce.
Step 5: Rest and Serve
Remove the skillet from the oven and allow the potatoes to rest briefly to soak up any final juices. Serve them hot with the buttery pan sauce drizzled over each round, perfectly finishing off this enchanting Fondant Potatoes Recipe.
How to Serve Fondant Potatoes Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or chives adds a bright, fresh contrast to the rich potatoes. You can also serve with a dollop of crème fraîche or a drizzle of truffle oil to elevate the luxury.
Side Dishes
Fondant potatoes pair wonderfully with roasted meats like chicken, beef, or lamb, making them an ideal accompaniment to any hearty main. They also complement roasted or sautéed vegetables beautifully, rounding out a comforting but elegant meal.
Creative Ways to Present
For an impressive presentation, stack the golden rounds on a plate like a tower and drizzle the pan jus artistically around them. Alternatively, serve the potatoes on a rustic wooden board garnished with fresh herbs for a cozy, inviting feel that encourages sharing.
Make Ahead and Storage
Storing Leftovers
If you have any leftover fondant potatoes, store them in an airtight container in the refrigerator for up to 3 days. Their texture may soften, but they still make a delicious snack or addition to meals.
Freezing
While freezing fondant potatoes is possible, it’s not ideal as they can lose their creamy texture once thawed. If you must freeze, place the cooled potatoes in a single layer on a tray first, freeze until solid, then transfer to a freezer-safe bag.
Reheating
To reheat, gently warm the potatoes in a skillet with a little butter or oil over medium heat to revive their crisp edges. Avoid microwaving if you want to maintain their signature texture.
FAQs
Can I use red potatoes for this Fondant Potatoes Recipe?
Red potatoes are waxier and hold their shape well, but they won’t develop quite the same creamy interior as Yukon Gold or Russet varieties. They still work but expect a slightly different texture.
Is this recipe vegetarian?
Absolutely! If you use vegetable broth instead of chicken broth, this recipe is completely vegetarian and just as delicious.
How do I know when the potatoes are done roasting?
The potatoes are done when they feel tender all the way through when pierced with a fork, and the broth in the pan has mostly evaporated to a buttery glaze.
Can I add other herbs besides thyme?
Yes, rosemary is a great substitute or addition. You could also try sage or tarragon for a unique flavor twist, but thyme offers a classic, balanced herbal note.
What’s the best pan to use for this recipe?
A heavy, oven-safe skillet like cast iron is ideal because it retains heat evenly for searing and is safe to finish the cooking in the oven, ensuring perfectly cooked fondant potatoes.
Final Thoughts
This Fondant Potatoes Recipe is a total game changer for how you think about potatoes. Easy to make yet incredibly elegant, these potatoes bring a wow factor to any meal. I encourage you to give them a try and experience that beautiful contrast of textures and rich, buttery flavors—it really is comfort food at its finest!
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Fondant Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Fondant Potatoes are an elegant French-inspired side dish featuring thick rounds of potatoes that are first seared to a golden brown and then roasted in butter, garlic, and herbs until tender and creamy inside. This recipe showcases a perfect balance of crispy exterior and melt-in-your-mouth texture, making it a sophisticated yet approachable accompaniment to any meal.
Ingredients
Potatoes
- 4 large Yukon Gold or Russet potatoes, peeled and cut into thick rounds (about 2 inches thick)
Cooking Fats and Seasonings
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- Salt and black pepper to taste
Aromatics and Herbs
- 3 cloves garlic, smashed
- 2 sprigs fresh thyme (or rosemary)
Liquid
- 1 cup chicken or vegetable broth
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes after searing.
- Prepare Potatoes: Pat the potato rounds dry thoroughly with paper towels to ensure a good sear. Season both sides generously with salt and black pepper.
- Sear Potatoes: Heat vegetable oil in a heavy oven-safe skillet, such as cast iron, over medium-high heat. Add the potato rounds and sear for about 4–5 minutes on each side until they develop a deep golden brown crust.
- Add Butter and Aromatics: Add the butter, smashed garlic cloves, and thyme sprigs to the skillet. Allow the butter to melt completely and baste the potatoes by spooning the melted butter over them to infuse flavor.
- Add Broth and Transfer to Oven: Carefully pour the broth into the skillet; it will sizzle as it hits the hot pan. Immediately place the skillet in the preheated oven to continue cooking.
- Roast Potatoes: Roast the potatoes in the oven for 25–30 minutes, or until they are tender inside and most of the liquid has evaporated, creating a creamy interior.
- Rest and Serve: Remove the skillet from the oven and allow the potatoes to rest for a few minutes. Serve hot, spooning the flavorful buttery sauce from the pan over the potatoes for extra richness.
Notes
- Yukon Gold potatoes are preferred for their rich, creamy texture, but Russets also work well.
- For additional depth of flavor, add a splash of white wine before roasting or sprinkle in a pinch of garlic powder.
