Fondant Potatoes, or “Pommes Fondant,” are a sophisticated yet simple dish that transforms the humble potato into a gourmet delight. The potatoes are browned in butter until golden, then slowly roasted in the oven with stock and herbs, creating a creamy interior and a crisp exterior. Perfect for a special occasion or an impressive dinner side, these potatoes are rich, flavorful, and utterly satisfying.
Equipment:
- Large skillet (oven-safe)
- Knife
- Vegetable peeler
- Tongs
- Baking dish or cast-iron skillet
Ingredients:
- 4 large Yukon Gold or russet potatoes
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup chicken or vegetable stock
- 2 garlic cloves, smashed
- 4-5 sprigs fresh thyme (or rosemary, if preferred)
Instructions:
- Prepare the Potatoes
Peel the potatoes and cut them into even-sized rounds, about 2 inches thick. Rinse them under cold water and pat dry with a paper towel. - Sear the Potatoes
In a large, oven-safe skillet, heat the butter and olive oil over medium-high heat until the butter is melted and sizzling. Season the potatoes with salt and pepper on both sides, then place them in the skillet. Sear the potatoes for about 5-6 minutes per side, or until they develop a golden-brown crust. - Add Garlic, Herbs, and Stock
Carefully add the garlic cloves and thyme (or rosemary) to the skillet. Pour in the stock, making sure it reaches about halfway up the sides of the potatoes. - Bake the Potatoes
Preheat your oven to 400°F (200°C). Transfer the skillet to the oven and bake for 30-35 minutes, or until the potatoes are tender and the stock has reduced, creating a rich sauce. Baste the potatoes with the pan juices halfway through cooking for extra flavor. - Serve
Remove the skillet from the oven. Discard the garlic and herb sprigs, then carefully transfer the potatoes to a serving dish. Spoon some of the reduced pan sauce over the top.
Presentation Ideas:
- Garnish with a sprig of fresh thyme or rosemary for a pop of color.
- Serve the potatoes in a cast-iron skillet for a rustic, elegant presentation.
- Plate alongside roasted meats, like steak or chicken, for a refined, restaurant-quality meal.
Tips:
- Yukon Gold potatoes are ideal for their creamy texture, but russet potatoes can also be used for a fluffier interior.
- Make sure to pat the potatoes dry to get a perfect golden crust during searing.
- If you prefer a richer flavor, use beef stock or add a splash of white wine to the pan before baking.
Fondant Potatoes are a beautifully simple, restaurant-worthy dish that will elevate any meal. With a crisp exterior and a tender, buttery center, these potatoes are comforting, flavorful, and sure to impress. Pair them with a savory main course, and enjoy the rich, melt-in-your-mouth texture that makes this classic French side dish unforgettable.
Fondant Potatoes Recipe
Fondant Potatoes are a classic French side dish with a crispy golden crust and a creamy, melt-in-your-mouth center. Perfect for an elegant dinner, they’re easy to make and guaranteed to impress!
Equipment
- Large skillet (oven-safe)
- Knife
- Vegetable peeler
- Tongs
- Baking dish or cast-iron skillet
Ingredients
- 4 large Yukon Gold or russet potatoes
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup chicken or vegetable stock
- 2 garlic cloves smashed
- 4-5 sprigs fresh thyme or rosemary, if preferred
Instructions
- Prepare the Potatoes
- Peel the potatoes and cut them into even-sized rounds, about 2 inches thick. Rinse them under cold water and pat dry with a paper towel.
- Sear the Potatoes
- In a large, oven-safe skillet, heat the butter and olive oil over medium-high heat until the butter is melted and sizzling. Season the potatoes with salt and pepper on both sides, then place them in the skillet. Sear the potatoes for about 5-6 minutes per side, or until they develop a golden-brown crust.
- Add Garlic, Herbs, and Stock
- Carefully add the garlic cloves and thyme (or rosemary) to the skillet. Pour in the stock, making sure it reaches about halfway up the sides of the potatoes.
- Bake the Potatoes
- Preheat your oven to 400°F (200°C). Transfer the skillet to the oven and bake for 30-35 minutes, or until the potatoes are tender and the stock has reduced, creating a rich sauce. Baste the potatoes with the pan juices halfway through cooking for extra flavor.
- Serve
- Remove the skillet from the oven. Discard the garlic and herb sprigs, then carefully transfer the potatoes to a serving dish. Spoon some of the reduced pan sauce over the top.
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