If you’ve never tried fondant potatoes, you’re in for a treat! These crispy-on-the-outside, melt-in-your-mouth-on-the-inside potatoes are the ultimate side dish for a fancy dinner or a cozy night in. They’re rich, buttery, and infused with a deep, savory flavor that makes every bite unforgettable. Trust me, once you make them, you’ll never look at potatoes the same way again!
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Why You’ll Love This Recipe
- Restaurant-Worthy: These potatoes look and taste like something from a five-star restaurant, but they’re easy to make at home.
- Crispy & Buttery: A golden-brown crust gives way to a soft, creamy interior—pure perfection.
- Rich & Flavorful: Cooked in butter and broth, these potatoes absorb deep, savory flavors.
- Perfect for Any Occasion: Whether it’s a holiday feast or a weeknight dinner, these elevate any meal.
- Simple Ingredients, Big Impact: With just a few pantry staples, you can create something truly special.
Ingredients
Russet Potatoes: The best choice for that crispy outside and creamy inside.
Butter: Adds richness and helps achieve that gorgeous golden crust.
Olive Oil: Helps prevent the butter from burning.
Garlic Cloves: Infuses the potatoes with aromatic depth.
Fresh Thyme: Brings a subtle earthiness that pairs beautifully with the butter.
Chicken or Vegetable Broth: Deepens the flavor and makes the potatoes ultra-tender.
Salt & Pepper: Essential for enhancing every bite.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Potatoes: Peel the potatoes and cut them into thick, even cylinders for uniform cooking.
Sear for Crispiness: Heat a mix of butter and olive oil in a pan. Sear the potatoes on one side until deep golden brown, then flip and repeat on the other side.
Infuse with Flavor: Add garlic and thyme to the pan, letting them sizzle and release their aroma.
Simmer in Broth: Pour in the broth, reduce the heat, and let the potatoes absorb the liquid as they cook to fork-tender perfection.
Serve & Enjoy: Once the broth has mostly evaporated and the potatoes are tender, plate them up and serve warm.
How to Serve Fondant Potatoes
- With Steak or Roasts: The perfect side for a juicy steak or roasted meats.
- Alongside Fish: Complements delicate, flaky fish beautifully.
- With a Green Salad: A fresh contrast to the rich, buttery potatoes.
- As a Fancy Side for Any Meal: These potatoes elevate even the simplest dinner.
Additional Tips
- Use Russet or Yukon Gold: They hold their shape well and develop that perfect creamy interior.
- Don’t Skip the Broth: It gives the potatoes their signature melt-in-your-mouth texture.
- Sear Until Deeply Golden: The crust adds both texture and flavor.
- Use Fresh Thyme if Possible: The flavor is noticeably better than dried.
FAQ Section
Q1: Can I make these ahead of time?
A1: Yes! Reheat them in a pan with a little butter for the best texture.
Q2: Can I use a different type of potato?
A2: Yukon Golds work well, but avoid waxy potatoes like red potatoes, as they don’t get as creamy inside.
Q3: How do I get the crispiest crust?
A3: Make sure your pan is hot before adding the potatoes and don’t move them too soon!
Q4: Can I make this vegetarian?
A4: Absolutely! Just use vegetable broth instead of chicken broth.
Q5: How do I store leftovers?
A5: Keep them in an airtight container in the fridge for up to 3 days.
Q6: What’s the best way to reheat them?
A6: Reheat in a hot pan with butter to maintain crispiness. Avoid the microwave if possible.
Q7: Can I use dried thyme instead of fresh?
A7: Yes, but fresh thyme gives the best flavor. If using dried, use about half the amount.
Q8: Can I make this dish dairy-free?
A8: Yes! Substitute butter with a dairy-free alternative like vegan butter or olive oil.
Q9: What pan should I use?
A9: A heavy-bottomed pan, like a cast-iron skillet, works best for even browning.
Q10: Can I cook these in the oven instead of the stovetop?
A10: Yes! After searing, transfer them to a 375°F oven and bake until tender.
Final Thoughts
Fondant potatoes are the kind of dish that makes you feel like a pro chef in your own kitchen. They’re crispy, buttery, and bursting with rich flavor—seriously irresistible! Whether you’re making them for a special occasion or just because, you won’t regret adding these to your recipe collection. Give them a try and let me know what you think!
Print
Fondant Potatoes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 3–4 servings 1x
- Category: Side Dish
- Method: Pan-frying
- Cuisine: FRENCH
Description
These Fondant Potatoes are crispy on the outside, tender and creamy on the inside, infused with buttery, thyme-scented flavor. This classic French side dish is perfect for elevating any meal. Serve alongside steak, roasted chicken, or a gourmet holiday spread.
Ingredients
- 3 large russet potatoes
- 2 tbsp high-heat vegetable oil (such as grapeseed oil)
- Salt and ground black pepper (to taste)
- 3 tbsp butter
- 4 sprigs fresh thyme (plus more for garnish)
- 1/2 cup chicken broth (more as needed)
Instructions
-
Preheat the Oven:
- Set oven to 425°F (220°C).
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Prepare the Potatoes:
- Cut off the ends of the potatoes.
- Stand each potato on one end and peel from top to bottom with a sharp knife to shape them into uniform cylinders.
- Cut each cylinder in half crosswise to make six 2-inch pieces.
-
Soak the Potatoes:
- Place potatoes into a bowl of cold water for 5 minutes to remove excess starch.
- Pat dry with paper towels.
-
Sear the Potatoes:
- Heat vegetable oil in a heavy, oven-proof skillet over high heat until it shimmers.
- Place the best-looking ends of the potatoes into the hot oil.
- Reduce heat to medium-high and pan-fry for 5-6 minutes, or until golden brown.
- Season with salt and black pepper.
-
Flip and Add Butter & Thyme:
- Flip potatoes and brown the other side for another 5-6 minutes.
- Use tongs and a paper towel to carefully blot out excess oil from the skillet.
- Add butter and thyme sprigs to the skillet.
- Pick up a thyme sprig with tongs and brush the butter over the tops of the potatoes.
- Season with more salt and pepper.
-
Add Broth and Bake:
- Pour chicken broth into the skillet.
- Transfer the skillet to the preheated oven and bake for 30 minutes, or until potatoes are tender inside.
- If potatoes are not fully tender, add ¼ cup more broth and bake for an additional 10 minutes.
-
Serve:
- Transfer potatoes to a serving platter.
- Spoon the buttery thyme sauce from the skillet over the potatoes.
- Garnish with fresh thyme sprigs.
- Let cool for 5 minutes before serving.
Notes
- Use grapeseed or avocado oil for the best high-heat searing results.
- Test for doneness by piercing a potato with a knife—it should glide through effortlessly.
- Serve alongside steak, roasted chicken, or lamb for a restaurant-quality meal.
Nutrition
- Serving Size: 1 portion
- Calories: 290 kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg