Fondant Potatoes, also known as Melting Potatoes, are golden and crisp on the outside and soft and buttery on the inside. This restaurant-quality French side dish may sound fancy, but it’s surprisingly easy to make at home with just a handful of ingredients.
Jump to:
- What Are Fondant Potatoes
- Choosing the Right Potatoes for Fondant Potatoes
- Ingredients You'll Need
- How to Make Fondant Potatoes - Buttery Melting Potatoes
- Recipe Tips From the Chef
- What to Serve with Fondant Potatoes
- Storage and Reheating Instructions
- Recipe FAQs
- Related Recipes
- Fondant Potatoes - Buttery Melting Potatoes
Slowly cooked in butter and chicken broth, they take on a rich, creamy texture while developing a beautifully caramelized crust. Pair them with Air Fryer Rib Eye Steak or Dutch Oven Whole Roast Chicken for a meal that feels extra special with minimum effort!
What Are Fondant Potatoes
Fondant potatoes are thick, round slices of potato that are pan-seared until crispy, and then slowly braised in a combination of butter and stock until tender. The result is a rich, golden crust on the outside with a soft and creamy interior.
The term "fondant" refers to the smooth, melt-in-your-mouth texture of the potatoes. It may sound fancy, but it’s actually easy to make and doesn’t require any special skills. The result is a buttery, melt-in-your-mouth side dish that pairs perfectly with any favorite meal.
Choosing the Right Potatoes for Fondant Potatoes
The key to making perfect fondant potatoes starts with selecting the right type of potato. Not all potatoes are created equal, and choosing the right variety will give you the best texture and flavor for your dish. The ideal potatoes for buttery melting potatoes are those that hold their shape during cooking and have a starchy texture that becomes soft and creamy when cooked.
Best Potatoes for Fondant Potatoes:
- Yukon Gold: Known for their creamy texture and slightly sweet flavor, Yukon Gold potatoes are a top choice for fondant potatoes. They hold their shape well and have a naturally buttery taste that complements the buttery melting potatoes perfectly.
- Maris Piper: A popular variety in the UK, Maris Piper potatoes are versatile and have a fluffy interior that works wonderfully in fondant potatoes.
- Russet Potatoes: If you're looking for a more rustic option, Russet potatoes can be used, though they tend to have a slightly drier texture compared to Yukon Golds or Maris Pipers. They still make excellent fondant potatoes when cooked properly.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Medium-sized potatoes - Floury varieties such as Desire, King Edwards, Maris Pipers, Russet, and Yukon Gold hold their shape well and absorb liquid beautifully.
- Chicken stock - Homemade Easy Chicken Stock (Bone Broth) is a great choice for the best flavor. But if you're short on time, a good-quality, low-sodium store-bought broth works just as well. You can use vegetable stock for a vegetarian option.
- Butter - Use good quality unsalted butter to add richness and help create a crisp, golden crust.
- Vegetable oil – For searing the potatoes. Any other high-smoke oil with a neutral flavor would work well too.
- Garlic – Fresh garlic cloves are necessary to enhance the taste with a mild, savory note.
How to Make Fondant Potatoes - Buttery Melting Potatoes
Making Fondant Potatoes - Buttery Melting Potatoes is very easy, and straightforward. However, to achieve the best results you need to follow a few simple steps:
Peel the potatoes and cut them into thick rounds, about 1½ inches (4cm) thick. Try to keep them uniform in size so they cook evenly.
Make sure to remove any imperfections or eyes. I use a 6 cm (2 ½") ring cutter to make things easier and more uniform.
Heat a large skillet or oven-safe pan over medium-high heat and add vegetable oil. Place the potato rounds flat in the pan and cook for about 5 minutes on each side, until golden brown. Turn the potatoes carefully, using tongs or a spatula, until all sides are evenly browned.
Once both sides are nicely seared, add butter, crushed garlic cloves, and fresh thyme to the pan.
Once the butter has melted, carefully pour the broth into the pan.
Transfer the pan to a preheated oven at 382°F (200°C). Let the potatoes cook for about 30-35 minutes until they are fork-tender and the broth has been absorbed.
Remove the potatoes from the pan and spoon a little of the remaining buttery broth over the top. Serve hot as a side dish with your favorite main course.
Recipe Tips From the Chef
- Avoid red potatoes as their waxy texture doesn’t absorb liquid as well, leading to a firmer result.
- For even cooking, ensure the potatoes are cut into uniform cylinders.
- Use a heavy-bottomed pan, like a cast-iron skillet, to help distribute heat evenly and create a crisp, golden crust.
- Don’t skip the browning step. Searing the potatoes in butter is important for developing a crispy, golden crust. Don't rush this step—take your time to achieve the perfect color.
- Use flavorful homemade chicken or vegetable broth or buy the best quality broth you can find.
- Allowing the potatoes to rest before serving helps the flavors settle and ensures the potatoes maintain their shape when plated.
What to Serve with Fondant Potatoes
Fondant potatoes pair well with a variety of dishes, from hearty meats to lighter vegetarian options.
Vegetable sides – Green beans, Honey Roasted Carrots and Parsnips, or sautéed mushrooms add color and freshness to the plate.
Steak or roast beef – The buttery potatoes complement the rich flavors of grilled or roasted meats such as Beef Sirloin Tip Roast or Boneless Leg of Lamb Recipe (Roasted).
Chicken dishes – Serve alongside Dutch Oven Whole Roast Chicken or Juicy Air Fryer Chicken Breast Recipe for a balanced meal.
Baked Seabass in Foil - Firinda Levrek – The soft texture works well with the delicate flakiness of fish.
Storage and Reheating Instructions
If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze them for up to 3 months.
To bring back the crispness, reheat the potatoes in a preheated oven at 350°F (175°C) for about 10 minutes. For a quick option, heat a pan over medium heat with a small amount of butter and warm the potatoes until heated through.
Recipe FAQs
Yes! You can air-fry them at 375°F (190°C) for about 25 minutes, flipping halfway through. However, you’ll need to add the broth in the last 10 minutes to allow the potatoes to absorb it properly.
If your potatoes are still firm after cooking, they may need more time in the broth.
Cook them as instructed, let them cool completely, and store them in an airtight container in the refrigerator. To reheat, place them in a hot oven (375°F/190°C) for 10–15 minutes to bring back the crispness.
Related Recipes
For more delicious potato side dish recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these delicious French-inspired side dish Fondant Potatoes - Buttery Melting Potatoes as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
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Fondant Potatoes - Buttery Melting Potatoes
Equipment
- 1 peeler
Ingredients
- 4 medium floury potatoes such as Russet, Yukon Gold, or Maris Piper) (250-300 grams each)
- 1 tablespoon vegetable oil
- 50 g butter
- 2 cloves garlic
- 3 sprigs fresh thyme
- 1 cup chicken or vegetable stock
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Peel the potatoes and cut them into thick rounds, about 1½ inches (4cm) thick. Try to keep them uniform in size so they cook evenly. Make sure to remove any imperfections or eyes. I use a 6 cm (2 ½") ring cutter to make things easier and more uniform.
- Heat a large skillet or oven-safe pan over medium-high heat and add vegetable oil.
- Place the potato rounds flat in the pan and cook for about 5 minutes on each side, until golden brown. Turn the potatoes carefully, using tongs or a spatula, until all sides are evenly browned.
- Once both sides are nicely seared, add butter, crushed garlic cloves, and fresh thyme to the pan.
- Once the butter has melted, carefully pour the broth into the pan.
- Transfer the pan to a preheated oven at 382°F (200°C). Let the potatoes cook for about 30-35 minutes until they are fork-tender and the broth has been absorbed.
- Remove the potatoes from the pan and spoon a little of the remaining buttery broth over the top. Serve hot as a side dish with your favorite main course.
Notes
- Avoid red potatoes as their waxy texture doesn’t absorb liquid as well, leading to a firmer result.
- For even cooking, ensure the potatoes are cut into uniform cylinders.
- Use a heavy-bottomed pan, like a cast-iron skillet, to help distribute heat evenly and create a crisp, golden crust.
- Don’t skip the browning step. Searing the potatoes in butter is crucial for developing a crispy, golden crust. Don't rush this step—take your time to achieve the perfect color.
- Use flavorful homemade chicken or vegetable broth or buy the best quality broth you can find.
- Allowing the potatoes to rest before serving helps the flavors settle and ensures the potatoes maintain their shape when plated.
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