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    Recipes » Side Dish » French Sides

    Fondant Potatoes

    Published: Oct 31, 2022 · Modified: Nov 28, 2022 by Marissa Stevens · 22 Comments

    Gluten Free

    This post may contain affiliate links.

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    Crispy on the outside and meltingly creamy within, Fondant Potatoes (pommes de terre fondantes) are a classic French side dish that's restaurant worthy but easy to make at home.

    Fondant Potatoes in a cast iron skillet

    Potatoes are delicious just about any way you cook them - it’s hard to get them wrong. But extraordinary potatoes? Ones that make your eyes roll up with pleasure and invite you to take another bite, those are harder to achieve. Fondant potatoes are just that. The starchy root vegetable elevated to perfection. Chefs often call these ‘melting potatoes,' and once you taste them, you'll understand why.

    Jump to:
    • Ingredients You Need to Make Fondant Potatoes
    • Russet Potatoes vs. Yukon Gold Potatoes
    • How to Skip Clarifying the Butter
    • Recipe Options
    • FAQ
    • What goes well with Fondant Potatoes?
    • How to Make Fondant Potatoes
    • Recipe Video
    • Fondant Potatoes
    • 💬 Comments

    Ingredients You Need to Make Fondant Potatoes

    Fondant Potatoes Ingredients on a white marble board
    • Yukon Gold Potatoes: Look for 4, long cylindrical potatoes of similar size.
    • Avocado Oil: Or other high heat vegetable oil.
    • Butter: Salted or unsalted.
    • Fresh Rosemary Sprigs
    • Fresh Thyme Sprigs: Plus more fresh thyme leaves for optional garnish.
    • Garlic Cloves: 4 large cloves or more.
    • Chicken Broth: Or vegetable broth for a vegetarian version of this dish.
    • Kosher Salt
    • Black Pepper: ideally freshly ground

    Making perfect fondant potatoes is as straightforward as starting them in a heavy skillet and finishing them in the oven, but the method matters here. And so does the type of potato.

    Russet Potatoes vs. Yukon Gold Potatoes

    Russet potatoes are commonly used for these, but there's a better way. Russets are so starchy that you need to soak them beforehand. Using Yukon Gold potatoes solves this problem. They strike the perfect balance between starchy and waxy, so you can cook them without soaking. (For a traditional look, I chose to peel mine, but that's optional. The skins are so thin that you'll barely notice them, so leave them intact if you prefer.) 

    Fondant Potatoes in a cast iron skillet photographed from above

    How to Skip Clarifying the Butter

    Butter is an essential flavor in classic pommes de terre fondantes. But the problem with butter is that it burns easily, if you don't clarify it first. That's why some recipes include that step. In this recipe, you'll brown the potatoes in high heat avocado oil before adding the butter. It works beautifully and skips the added step of making clarified butter.

    Recipe Options

    • I've called for sprigs of both fresh rosemary and fresh thyme, but you can use one or the other if you prefer. 
    • If you're a garlic lover, add more lightly smashed cloves. They get buttery soft and deeply flavorful. Serve them with the potatoes or enjoy them yourself as a cook's treat!

    FAQ

    Can you reheat fondant potatoes?

    Yes. Reheat potatoes and leftover sauce in a skillet over medium-low heat until hot, flipping occasionally to heat evenly. Add more stock to thin leftover sauce as needed. Or slice or chop leftover potatoes; pan fry in a little oil until crisp. Whichever method you choose, check for seasoning and add more salt and pepper as needed; serve hot.

    What are the best potatoes for fondant potatoes?

    Yukon Gold potatoes are ideal because of their creamy texture, buttery flavor and that they don't require soaking.

    Melting Potatoes vs Fondant Potatoes

    These names are used interchangeably for the French side dish, Pommes de Terre Fondantes.

    What goes well with Fondant Potatoes?

    Fondant potatoes are dinner party and date night perfect (as are another French favorite, Lyonnaise Potatoes). Pair them with almost any fish, seafood, or meaty main like:

    • Bacon Wrapped Pork Chops, Roasted Boneless Leg of Lamb, Pan-Fried Lamb Chops, Shrimp Piccata, Salmon Piccata, or Duck Leg Confit.
    • A simple green salad with Champagne Vinaigrette, Celery Root Remoulade, or a Creamy Cucumber Salad completes the meal.

    With just a few simple ingredients and the right technique, you’ll end with lovely golden and creamy potatoes. But be careful, it's a side dish that's so good it might steal the spotlight at the table.

    How to Make Fondant Potatoes

    Cut rounded ends off of potatoes and peel then cut crosswise into ~2-inch cylinders.

    cutting ends off of potatoes
    peeling potatoes
    cutting potato in half crosswise
    potato cut in half

    Heat avocado oil in a cast iron skillet (or other heavy bottom, oven-safe skillet), arrange potatoes cut side down in a single layer, season with salt and pepper, and cook until golden brown on one side. Flip potatoes with tongs; season with salt and pepper and cook until golden brown on the other side, 10-12 minutes total. 

    browning both sides of potato halves

    Add butter to pan and swirl until melted. Add chicken broth and place fresh herb sprigs and garlic cloves around potatoes; spoon sauce over potatoes. Transfer to an oven preheated to 400˚F and cook until tender, 30 to 35 minutes. Serve in skillet or arranged on platter, basted with sauce and garnished with fresh thyme leaves.

    adding butter garlic herbs and broth
    basting potatoes in skillet
    Fondant Potatoes in the oven
    basting potatoes with butter mixture
    Fondant Potatoes ready to serve

    Recipe Video

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    Fondant Potatoes in a cast iron skillet

    Fondant Potatoes

    Marissa Stevens
    Chefs call these buttery, herbaceous potatoes "melting potatoes" for very good reason: they absolutely melt in your mouth!
    4.80 from 5 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Side Dish
    Cuisine French
    Servings 4 people
    Calories 300 kcal

    Ingredients
      

    • 4 medium Yukon Gold Potatoes about 1 ½ pounds
    • 2 tablespoons avocado oil or other high heat oil
    • kosher salt to taste
    • freshly ground black pepper to taste
    • 4 tablespoons butter cut into small pieces
    • 3 sprigs fresh rosemary
    • 3 sprigs fresh thyme plus fresh thyme leaves for garnish (optional)
    • 4 large garlic cloves lightly smashed and peeled
    • ⅔ cup chicken broth or vegetable broth

    Instructions
     

    • Preheat oven to 400˚F.
    • Slice ends off of potatoes and peel. Cut each potato crosswise into ~2-inch cylinders.
    • Heat avocado oil in a large cast iron skillet (or other oven safe skillet) over medium heat until hot and shimmering. Add potatoes in a single layer, leaving a little room between each one and season with salt and pepper. Let cook until golden brown on one side, 5-6 minutes (check at 4 minutes and reduce heat if potatoes are browning too quickly). With tongs, flip each potato, season with salt and pepper and cook until golden brown on the other side, 5-6 minutes more. Scatter butter pieces around potatoes and gently swirl pan to distribute as it melts and foams. Add chicken broth and sprigs of rosemary and thyme along with smashed garlic cloves to pan; bring to boil. Spoon broth mixture over potatoes.
    • Transfer skillet to preheated oven and bake until tender, 30 to 35 minutes. Serve hot in skillet or transfer to serving platter. Spoon pan sauce over potatoes and garnish with fresh thyme leaves if desired.

    Notes

    1. Serve the tender, roasted garlic cloves along with the potatoes or eat them yourself - cook's treat!

    Nutrition

    Calories: 300kcalCarbohydrates: 31gProtein: 4gFat: 19gSaturated Fat: 8gTrans Fat: 1gCholesterol: 30mgSodium: 254mgPotassium: 767mgFiber: 4gSugar: 1gVitamin A: 392IUVitamin C: 38mgCalcium: 35mgIron: 2mg
    Keyword creamy, date night, dinner party, gluten free
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More French Sides

    • Lyonnaise Potatoes
    • Gratin Dauphinois (Potato Gratin)
    • Brioche Dinner Rolls

    Reader Interactions

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      Recipe Rating




    1. Jana says

      December 22, 2022 at 5:44 pm

      Marissa thank you for the beautifully detailed recipe. Two questions: if I don’t have an oven safe skillet could I transfer them at some point to a baking dish? Also, these should not be covered, correct?

      Reply
      • Marissa Stevens says

        December 23, 2022 at 9:52 am

        My pleasure, Jana! Yes, the potatoes are uncovered. I have not transferred them from the skillet to a baking dish, but it should work. It may take a bit longer for the potatoes to finish cooking.

        Reply
    2. Carmen says

      December 20, 2022 at 10:14 am

      They were great, used Yukon Golds, just 4 evenly spaced peeled strips. Followed directions to get them in the oven with the Bacon Wrapped Pork Tenderloin (1.5ibs) and they came out at the same time. Thanks for 2 great recipes.

      Reply
      • Marissa Stevens says

        December 21, 2022 at 11:11 am

        So glad you enjoyed both recipes, Carmen! Great idea to cook them in the oven together!

        Reply
    3. Tfoerstner says

      April 17, 2022 at 11:39 am

      5 stars
      Amazing and super easy. I used vegetable oil for the potatoes as I can't stand anything avocado. They turned out fabulous. I steam baked them and they came out beautifully crisp on the outside and wonderfully soft on the inside.
      Excellent side dish to rosemary lamb lollilops and roasted root vegtables.

      Reply
      • Marissa Stevens says

        April 19, 2022 at 1:28 pm

        So glad you enjoyed these! Thank you for coming back to let me know.

        Reply
    4. Jill says

      March 31, 2022 at 6:54 am

      I'm going to try to make these soon- first time. Can I use sesame oil that I happen to have or should it be avocado oil? I know it needs to be a high heat oil as you mentioned.

      Reply
      • Marissa Stevens says

        March 31, 2022 at 9:48 am

        Hi Jill! Any high heat oil will work here, but note that flavorful oils (like sesame) will affect the flavor of the dish in a way that neutral oils like avocado won't.

        Reply
    5. Russ says

      September 11, 2021 at 6:53 pm

      4 stars
      Good recipe. I used to serve tournee'd potatoes that were stood on end in the pan and covered halfway up with stock. The result was, obviously, potatoes that are half poached and half roasted. They are a show stopper for sure.

      But I rarely make those anymore since these are just as impressive, just as delicious (more delicious in some ways) and so much less laborious and time-consuming, which is always a good thing, right?

      But my absolute favorite thing to serve these with is something you didn't mention - pan-seared sea scallops! On the plate, the potatoes and the scallops are very similar in appearance. I often place the potatoes on top of just a little dollop of reduced veal demi-glace, and the scallops on top of just a little dot of highly reduced pecan-infused balsamic. In the center of the plate a halved lemon, grilled, which elevates both the potatoes and the scallops when squeezed over the top. Never fails to impress!

      Excellently detailed directions, which a lot of blog recipes are lacking in, so great job!

      Reply
      • Marissa Stevens says

        September 12, 2021 at 4:34 pm

        So glad you enjoyed these, Russ. Thank you for your cooking notes!

        Reply
    6. Valentina says

      April 06, 2021 at 11:16 am

      Marissa, these look absolutely amazing! The "crust" is perfection, and Yukon Golds are my favorite potato.
      P.S. Loving the changes to your site -- looks fantastic! 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        April 09, 2021 at 8:57 am

        Thanks so much, Valentina! I'm excited for you to taste these!

        Reply
    7. David @ Spiced says

      March 30, 2021 at 4:17 am

      5 stars
      Interesting! I haven't come across fondant potatoes before, and now I'm super intrigued. I love how versatile potatoes are. You make an excellent point that this is a side dish that might very well steal the spotlight at the dinner table! Love it!

      Reply
      • Marissa Stevens says

        April 06, 2021 at 9:00 am

        Thanks, David! I think you and your family will love these.

        Reply
    8. Ben | Havocinthekitchen says

      March 29, 2021 at 3:17 pm

      While I do love potatoes, I'm not sure of I've ever had authentic Fondant Potatoes (Although I use a similar techniques sometimes.) They look absolutely stunning, so rich, decadent, and roasted to perfection.

      Reply
      • Marissa Stevens says

        April 06, 2021 at 9:00 am

        Thank you, Ben! They're so good.

        Reply
    9. Katherine | Love In My Oven says

      March 29, 2021 at 12:50 pm

      5 stars
      Marissa these look sooo tender on the inside and crispy on the outside. I'm drooling! Potatoes and butter just go hand in hand!

      Reply
      • Marissa Stevens says

        April 06, 2021 at 9:00 am

        So true! Thank you, Katherine.

        Reply
    10. Mary Ann | The Beach House Kitchen says

      March 29, 2021 at 10:13 am

      5 stars
      These look simply mouthwatering Marissa! Love the crispy outside creamy inside. I know we'd enjoy them alongside our juicy steaks!

      Reply
      • Marissa Stevens says

        April 06, 2021 at 9:00 am

        Perfect combo! Thank you, Mary Ann.

        Reply
    11. angiesrecipes says

      March 29, 2021 at 10:09 am

      Butter makes everything taste better 🙂 These fondant potatoes look amazing! Just looking at the golden crusty surface has me drool like an idiot.

      Reply
      • Marissa Stevens says

        April 06, 2021 at 9:01 am

        haha...love it! Thank you, Angie.

        Reply

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