Fondant Potatoes Golden Buttery

Fondant potatoes are a classic French side that turns the humble spud into something extraordinary. By letting potatoes soak in broth and butter, you get crisp caramelized crusts and soft centers that taste almost impossibly rich. This is the kind of showstopper I make when I want guests to ooh and ahh at the table or when I just crave something a little extra to pair with a roast.

I fell for fondant potatoes after making them for a family Sunday roast. There were no leftovers, just lots of happy, buttery faces at the table. Ever since then, these have become my go-to when I want to flex my home cooking muscles without intimidating ingredients.

Ingredients

• Yukon Gold or Russet potatoes: Give a creamy, fluffy interior and hold their shape for perfect cylinders. Pick firm, blemish-free potatoes for best results.
• Vegetable oil: Helps develop the crust. Choose a neutral oil with a high smoke point.
• Unsalted butter: Brings luscious richness as it bastes and cooks the potatoes. Select a good-quality butter for maximum flavor.
• Low-sodium chicken or vegetable broth: Infuses the potatoes as they bake, creating that signature melt-in-your-mouth center. Always go for low-sodium to control the seasoning.
• Garlic cloves: Add a subtle background warmth and aroma.
• Fresh thyme or dried thyme: Gives an herbal lift. Fresh thyme is worth seeking out for the fragrance.
• Kosher salt: Ensures even seasoning as it dissolves easily. Large flakes help avoid over-salting.
• Freshly ground black pepper: Brings a gentle kick that balances the richness.

Instructions

Prep the Oven:

Heat your oven to 400 degrees Fahrenheit so it is ready for roasting. A properly preheated oven ensures even cooking.

Shape the Potatoes:

Peel four large potatoes and slice each into two thick cylinders, about two inches tall. Trim the ends flat so every side will brown evenly.

Dry Thoroughly:

Pat each potato piece dry with paper towels. Removing all moisture helps the potatoes develop a golden crust instead of steaming.

Brown the Potatoes:

Pour the vegetable oil into a large ovenproof skillet and warm over medium-high heat. Place potatoes flat side down and let them sizzle undisturbed for five to six minutes until the bottoms are deeply golden. This is your first layer of flavor.

Butter and Baste:

Carefully flip the potatoes so the other flat side is down. Dot the pan with butter and let it melt. Spoon some of that melted butter over the potato tops for extra richness.

Add Aromatics and Broth:

Nestle smashed garlic cloves and thyme sprigs into the skillet. Sprinkle with salt and pepper. Pour in broth around the potatoes not over the tops to avoid washing away that golden crust.

Roast in the Oven:

Transfer the hot skillet to your preheated oven. Roast for thirty to thirty-five minutes, basting the potatoes with pan juices a few times. They are ready when the centers yield gently to a knife and most of the liquid has reduced.

Finish and Serve:

Remove the skillet from the oven. Discard the garlic and thyme. Lift the potatoes onto a platter and spoon any buttery pan juices on top. Serve them hot for the ultimate indulgence.

Save

Fondant potatoes always remind me of Sunday dinners with my grandmother, who believed every meal should feel a little special. The thyme is my favorite touch—it makes the whole kitchen smell amazing as the potatoes roast.

Storage Tips

Store any leftover fondant potatoes in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over low heat with a splash of broth or water and cover until warmed through. Avoid microwaving, as this can make the crust soggy.

Ingredient Substitutions

If Yukon Golds are not available, try Russet potatoes for a fluffier center. You can swap fresh rosemary for thyme for more piney flavor, or use plant-based butter and vegetable broth for a completely vegan dish. A splash of white wine in the broth adds even more depth if you want to experiment.

Serving Suggestions

Fondant potatoes are exceptionally good with roast chicken, beef, or lamb. For a vegetarian plate, serve alongside sautéed greens, a hearty mushroom main, or a bright tomato salad. They also shine as part of holiday spreads when you want something a bit more elegant than mashed or roasted potatoes.

Cultural and Historical Context

Fondant potatoes hail from classic French country kitchens, where chefs would make use of simple ingredients and careful technique to turn vegetables into something luxurious. Their signature look—perfect golden cylinders—is as important as their rich, savory flavor.

Save

Fondant potatoes will always hold a special place at my table. They mark celebrations and add a little luxury to even the simplest family dinners.

Recipe FAQs

→ Which potatoes work best for this dish?

Yukon Gold and Russet potatoes hold their shape and yield tender textures with crisp exteriors.

→ Can the dish be made dairy-free?

Yes, substitute the butter with additional oil or a plant-based butter alternative for a dairy-free version.

→ How do I achieve an even golden crust?

Dry the potatoes thoroughly before searing, use medium-high heat, and avoid overcrowding the skillet.

→ Is there a vegetarian option for the broth?

Vegetable broth works well and can easily be substituted for chicken broth to suit vegetarian diets.

→ What flavors can be added for variation?

Try white wine for depth, or substitute rosemary for thyme to vary the herbal aroma and taste.

→ What main courses pair well with these potatoes?

Serve as a sophisticated side alongside roasted meats or a medley of green vegetables for balance.