I still remember the first time I saw these golden, glossy rounds of potato perfection—Fondant Potatoes—on a fine dining plate. My grandmother used to roast potatoes in olive oil and thyme, but this method? This felt like something truly special. The first time I made them, I couldn’t believe how such a simple ingredient could turn so luxurious with just a few extra steps. This is the kind of side dish that makes guests pause and ask, “How did you make these?”
Let me show you how to make them at home—it’s surprisingly easy and incredibly rewarding.
Why You’ll Love These Fondant Potatoes
- Crispy Meets Creamy: Golden edges give way to a fluffy, melt-in-your-mouth interior.
- Restaurant Quality at Home: An elegant side dish that’s perfect for dinner parties or special occasions.
- Flavor-Soaked: Chicken stock, butter, and thyme create a rich, savory infusion.
- Customizable Cuts: Whether you want perfect rounds or rustic slabs, the flavor stays divine.
- Winter Favorite: Hearty, warm, and perfect next to roast meats or mushroom stews.
Ingredients You’ll Need
Serves: 4
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
For the Potatoes:
- 4 large floury potatoes (Russet, Sebago, or King Edward)
- 2 tbsp vegetable oil (for searing)
- Salt and pepper to taste
- 2 tbsp unsalted butter, cut into cubes
- 1 cup chicken stock (or vegetable stock)
- 4–5 fresh thyme sprigs (or ½ tsp dried thyme)
How to Cut Fondant Potatoes
You’ve got a few options:
- Pro-Level Cylinder Cuts: Carve neat cylinders ~2.4″ wide and 1.4″ tall.
- Knife Peeling: Trim with a knife while standing the potato upright—smooth the edges.
- Peeler Method: Use a potato peeler to shape.
- Round Cutter: Use a 6cm round cutter on thick slices.
- Rustic Style: Skip the shape—just cut thick 1.4″ slabs.
Tip: Always trim the base of the potato first so it stands upright—it’s easier to handle.
Step-by-Step Instructions
Step 1: Prep & Season
Peel and shape the potatoes as desired. Toss them in vegetable oil with a generous pinch of salt and pepper.
Step 2: Brown the Potatoes
In an oven-safe skillet (cast iron works best), heat the oil over medium-high. Sear the potato slabs for 6–8 minutes per side until golden brown.
Step 3: Add Butter & Thyme
Reduce the heat slightly. Add the butter and thyme. Spoon the melted butter over the tops of the potatoes for extra flavor.
Step 4: Add Stock
Pour in the chicken stock. Let it bubble gently for a minute to start infusing.
Step 5: Bake
Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 30 minutes, basting the potatoes with the buttery stock at the 15-minute mark.
Step 6: Serve
Once the stock has mostly reduced and you’re left with a thick, golden butter sauce, remove from oven. Spoon the sauce over the potatoes and serve hot.
Serving Suggestions
- Perfect Pairings: Serve alongside roast beef, lamb chops, or baked portobello mushrooms.
- Finish with Flair: Sprinkle with sea salt flakes and chopped parsley for presentation.
- Dinner Party Hero: Stack neatly on plates with a drizzle of the buttery pan sauce.
Variations & Tips
- Vegan Version: Use vegetable stock and plant-based butter.
- Add Garlic: Toss in a couple of crushed garlic cloves when adding stock.
- Get Fancy: Add a splash of white wine or truffle oil before baking.
- Storage: Best fresh, but can be reheated in the oven to re-crisp.
Final Thoughts
Fondant potatoes are the kind of side dish that transforms the everyday into something spectacular. They’re a conversation starter, a showstopper, and most importantly—absolutely delicious. Whether you shape them like a pro or just slice and go rustic, the result is unforgettable.