Fondant Potatoes

Prep: 15 mins

Cook: 49 mins

Cool: 10 mins

Total: 74 mins

Servings: 4 Servings

In the history of food, one thing is clear: the French just really get potatoes. From gratin Dauphinois to pommes Anna, you’ll find the perfect balance of textures and richness. Specifically, we love pommes de terre fondantes (fondant potatoes) because they bring the drama with their restaurant-quality presentation, but they take less than an hour to make with basic ingredients.

What Are Fondant Potatoes?

The word "fondant" means "melting" in French and these spuds do just that. After searing the potatoes we braise them in a bath of butter, stock, garlic, and fresh herbs, creating a spoonful of creamy flavors. While the potatoes take a bath, the sauce reduces into syrupy liquid gold that gets poured over top before serving.

Many recipes use russet potatoes for their mash-worthy interiors, but Yukon Golds are the clear choice here. Russets boast a high starch content which makes for a fluffy texture, whereas Yukon golds turn into a creamy spoonful because it’s the just-right ratio of starchiness to waxiness. If using russets, you will need to soak your prepped potatoes for at least 20 minutes to remove excess starch which allows them to get that nice golden brown crisp we love.

How To Get the Perfect Shape

Fondant potatoes come in adorable cylinders that you just want to cup in your hands and tell them how much you love them. We achieve this by shaving down the sides of the halved potatoes slightly with a paring knife so that they are a uniform shape. Alternatively, you can use a small round cutter to cut out the potato.

Unlike their fussier counterparts, fondant potatoes really don’t take much work and they’re budget-friendly. It’s the side dish that really can do it all. Whip them up for a treat-yo-self weeknight dinner or pull them out for a special holiday feast. Serve with roast chicken, lamb, or fish and a bright salad for the dreamy dinner you’ve been craving!

No Waste!

Potatoes truly just keep on giving. You can use your scraps for all types of recipes. Here are some quick ideas for your next meal:

Toss peels in oil, then roast into crunchy toppers for salad, pasta, mashed potatoes, and soup.
Throw your nubs and scraps into soup, hash, casserole, or use as a filling in dumplings or empanadas.

Tips for Making Fondant Potatoes

Make sure your potatoes are the same size—Choose potatoes that are consistently sized for even cooking.
Cook potatoes without sticking—To sear the potatoes without sticking, cook them broad side-down without moving until you see them starting to brown around the edges. Swirl the skillet to distribute the fat and get an even sear on all the potatoes. Flip them when they're a deep golden brown.
If they’re not done yet—If your potatoes are not ready at the end of the 40 minutes roasting, add 1/4 cup more stock and continue to roast for about 10 more minutes.

Make Ahead

The potatoes can be peeled, cut, and stored in water in the fridge for up to 2 days ahead of time.
This is best enjoyed immediately, but the potatoes hold up well if you need to set them aside while you finish dinner. Gently reheat over the stove to emulsify the sauce back together.

“A classic French side that brings roasted potatoes to a delectable height. They are suited for serving with a beef main dish, so make your favorite steak recipe to really enjoy these beautiful taters.” —Noah Velush-Rogers

A Note From Our Recipe Tester

Ingredients

5 large Yukon Gold potatoes, about 3 pounds
1/2 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil, lard, or schmaltz, more as needed
4 tablespoons (1/4 cup) unsalted butter, cubed
2 large cloves garlic, peeled and smashed
2 sprigs fresh thyme, more for garnish, optional
2 sprigs fresh rosemary, more for garnish, optional
1 1/2 cups chicken stock
Zest and juice of 1 medium lemon
Flaky salt, for garnish

Steps to Make It

Gather the ingredients. Position a rack in the center of the oven and heat to 425 F.
Peel 5 large Yukon Gold potatoes, about 3 pounds. Trim the ends, then halve crosswise. Trim the sides as needed so they are equal-sized cylinders; pat dry. Season all over with 1/2 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper.
In a large oven-proof skillet, heat 1 tablespoon vegetable oil, lard, or schmaltz on medium-high until it shimmers. Carefully add the potatoes (oil may splatter due to the moisture from the potatoes), flat side-down, in a single layer and cook until golden brown, about 6 minutes. Rotate and swirl the skillet occasionally to promote even browning. If the skillet seems dry, add 1 teaspoon more oil at a time as needed.
Use a fish spatula or tongs to gently release the potatoes and flip.
Add 4 tablespoons (1/4 cup) unsalted butter, cubed and cook, gently swirling the skillet, until the butter melts and starts to foam, about 1 minute. Add 2 large cloves garlic, peeled and smashed, 2 sprigs fresh thyme, and 2 sprigs fresh rosemary and continue to cook, swirling the skillet occasionally so the flavors combine and the butter starts to brown, about 2 minutes.
Slowly, add 1 1/2 cups chicken stock (the mixture may spit as you introduce the stock) and bring to a boil.
Transfer the skillet to the oven and roast until the potatoes are tender and browned, about 40 minutes. You should be able to insert a fork or knife into the potatoes without resistance.
Let the potatoes cool for 10 minutes. Taste the pan sauce and season to taste, if desired. You can fry more herbs for garnish, if desired. Zest and juice 1 medium lemon over the potatoes, sprinkle with flaky salt, for garnish.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, whisk the sauce with 1/4 cup stock in an ovenproof skillet, then add the potatoes and bake at 350 F until heated through. Or, cook over medium heat on the stove until the sauce and potatoes are warmed throughout.

Feeling Adventurous? Try This:

Use different kinds of potatoes—You can use other potatoes like russets, new potatoes, or even sweet potatoes. Just make sure to soak the prepped potatoes for at least 20 minutes to remove some of the excess starch to help get them crispy when it comes time to sear. Even better, do it overnight to save yourself some time the day of. You don’t need to do this for Yukons.
Use a flavorful cooking fat—Neutral oil works for these, but try searing them in rendered fat like bacon, schmaltz, or duck fat for even more punch.
Use another kind of stock—You can use any stock you prefer like beef or vegetable.
Try other herbs—Use your favorite herbs this, but go for heartier herbs that can withstand the heat like oregano, sage, or bay leaves.

Nutrition Facts
Servings: 4
Amount per serving
Calories	588
% Daily Value*
Total Fat 17g	22%
Saturated Fat 8g	40%
Cholesterol 33mg	11%
Sodium 582mg	25%
Total Carbohydrate 105g	38%
Dietary Fiber 14g	50%
Total Sugars 14g
Protein 14g
Vitamin C 144mg	722%
Calcium 119mg	9%
Iron 6mg	31%
Potassium 2435mg	52%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.