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If you’ve ever wanted to impress your guests or simply elevate your weeknight dinners, this Fondant Potatoes Recipe is an absolute game-changer. Imagine tender, buttery potatoes with irresistibly crisp edges, infused with fragrant garlic and fresh herbs—each bite melts in your mouth and makes every meal feel special. This classic French-inspired dish may look fancy, but it’s surprisingly easy to master, making it a favorite comfort food that you’ll want to make again and again.
Ingredients You’ll Need
The magic behind this Fondant Potatoes Recipe lies in a handful of simple ingredients that come together to create deep layers of flavor and a perfect texture balance. From the creamy richness of Yukon Gold potatoes to the aromatic lift of fresh thyme, each component plays its role beautifully.
- 6 medium Yukon Gold potatoes: Their waxy texture holds shape well and offers a naturally buttery flavor, perfect for fondant potatoes.
- 2 tablespoons vegetable oil: Provides a neutral base for searing without overpowering the delicate potato flavors.
- 3 tablespoons unsalted butter: Adds richness and helps create that golden, crispy exterior.
- 1 cup chicken or vegetable broth: Infuses the potatoes with moisture and subtle savory notes during baking.
- 3 garlic cloves, smashed: Releases mellow garlic flavor without risk of harshness.
- 4-5 sprigs of fresh thyme: Brings fragrant herbaceousness; rosemary can be a lovely alternative.
- Salt and freshly ground black pepper: Essential seasonings to bring out the natural potato flavors.
- Grated Parmesan cheese (optional): Adds a touch of umami and a savory finish when sprinkled on top.
How to Make Fondant Potatoes Recipe
Step 1: Prepare and Shape the Potatoes
Start by peeling your Yukon Gold potatoes and cutting off the ends to create flat, even rounds roughly 2 inches thick. This uniform size ensures they cook evenly and helps you achieve that perfect contrast between the crispy edges and soft center. Dry them with a paper towel to avoid excess moisture before searing.
Step 2: Sear the Potatoes
Heat vegetable oil in a large oven-safe skillet over medium-high heat until it’s shimmering. Carefully place each potato piece flat side down and let them sear for about 4 to 5 minutes per side. You’re looking for a beautiful, deep golden crust, which locks in flavor and adds an irresistible texture element.
Step 3: Add Butter, Garlic, and Herbs
After the potatoes have their nice golden color, turn off the heat and pour away any excess oil to prevent greasiness. Toss in your butter, smashed garlic cloves, and thyme sprigs. As the butter melts, spoon it over the potatoes to coat them thoroughly. Don’t forget to season generously with salt and freshly ground black pepper at this stage—the seasoning deepens as the potatoes bake.
Step 4: Add Broth and Bake
Pour in the chicken or vegetable broth until it comes about halfway up the sides of the potatoes—this gentle poaching will keep them moist and infuse subtle savory notes. Carefully transfer the skillet to your preheated 400°F (200°C) oven. Bake for 30 to 35 minutes, basting occasionally with the broth to enrich the flavor and keep the potatoes tender but intact.
Step 5: Finish and Garnish
When your potatoes are tender and most of the liquid has evaporated, remove the skillet from the oven. Discard the garlic and thyme sprigs. If you want a little extra indulgence, sprinkle grated Parmesan cheese over the hot potatoes and garnish with fresh thyme. Serve immediately for the best experience!
How to Serve Fondant Potatoes Recipe
Garnishes
Adding a sprinkle of freshly grated Parmesan or a few fresh herb leaves like thyme or parsley really elevates the look and taste of these fondant potatoes. A light dusting of flaky sea salt right before serving can amplify their crunchy texture, making every bite even more satisfying.
Side Dishes
Fondant potatoes pair beautifully with classic roasted meats like beef, lamb, or chicken thanks to their slightly crisp exterior and tender middle. They also make a wonderful accompaniment to roasted vegetables or a fresh green salad for a lighter option. Their comforting richness balances hearty proteins perfectly.
Creative Ways to Present
For an impressive presentation, arrange the potatoes in neat rows on a serving platter and garnish with a few sprigs of fresh thyme and a drizzle of browned butter. You can also serve them stacked or alongside a swirl of rich gravy to create an elegant plate worthy of any dinner party.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from this Fondant Potatoes Recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, allowing you to enjoy the delicious flavors again without hassle.
Freezing
While freezing fondant potatoes isn’t ideal because it can affect their texture, you can freeze cooked potatoes if necessary. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Use within 1 month for best quality and thaw thoroughly before reheating.
Reheating
To maintain that crisp outer crust when reheating, place the potatoes in a lightly oiled skillet over medium heat rather than microwaving. This method revives their golden texture and warms the center evenly, keeping the magic of the Fondant Potatoes Recipe intact.
FAQs
Can I use a different type of potato for fondant potatoes?
Yes, you can swap Yukon Gold for other waxy varieties like red potatoes or fingerlings, but avoid starchy potatoes like Russets since they may fall apart during cooking.
Is it necessary to use fresh herbs in this recipe?
Fresh herbs lend the best flavor and aroma, but dried thyme or rosemary can work in a pinch—just reduce the amount since dried herbs are more concentrated.
Can I make this recipe vegan?
Absolutely! Use vegetable broth and swap butter for a plant-based alternative like vegan butter or olive oil to keep it delicious and plant-friendly.
How do I know when the potatoes are done baking?
They should be tender all the way through when pierced with a fork but still hold their shape nicely, and most of the broth should be absorbed to avoid sogginess.
Can I cook fondant potatoes without an oven-safe skillet?
Yes, you can sear the potatoes in a regular frying pan, then transfer them to a baking dish with the butter, broth, herbs, and garlic before popping them into the oven.
Final Thoughts
If you’ve never made fondant potatoes before, this recipe is the perfect place to start. It’s easy enough for a weeknight but impressive enough for entertaining, delivering that dreamy contrast between crispy crust and buttery, tender centers every time. Give this Fondant Potatoes Recipe a try—you might just discover your new favorite way to enjoy the humble spud.
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Fondant Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Fondant potatoes are a classic French side dish where potatoes are browned and then slowly baked in butter and broth until tender and flavorful. This recipe uses Yukon Gold potatoes, aromatic garlic, fresh thyme, and a rich broth to create a crispy outside and creamy inside perfect to accompany any main course.
Ingredients
Potatoes
- 6 medium Yukon Gold potatoes (or any waxy variety)
Cooking Fats & Broth
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 1 cup chicken or vegetable broth
Flavorings
- 3 garlic cloves, smashed
- 4–5 sprigs of fresh thyme (or rosemary for variation)
- Salt and freshly ground black pepper, to taste
Optional Garnish
- Grated Parmesan cheese
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Prepare potatoes: Peel the potatoes and cut off the ends to create flat, round shapes about 2 inches thick. Pat them dry thoroughly with a paper towel to ensure proper browning.
- Sear potatoes: Heat the vegetable oil in a large oven-safe skillet over medium-high heat. When hot, place potatoes in the pan flat side down and sear for 4-5 minutes per side until golden brown for a crispy crust.
- Add aromatics and butter: Turn off heat, carefully drain any excess oil, then add butter, smashed garlic cloves, and thyme sprigs. Season the potatoes generously with salt and pepper, letting the butter melt and coat the potatoes for about 1 minute to infuse flavor.
- Add broth: Pour chicken or vegetable broth into the skillet until it reaches halfway up the potatoes. Be cautious as the liquid may bubble when poured.
- Bake: Transfer the skillet to the preheated oven and bake for 30-35 minutes. The potatoes should be tender and most of the liquid absorbed. Occasionally baste the potatoes with the broth during baking for enhanced flavor.
- Finish and serve: Remove the skillet from the oven, discard garlic and thyme sprigs. Optionally sprinkle grated Parmesan cheese and garnish with fresh thyme. Serve the fondant potatoes hot for best taste and texture.
Notes
- Use waxy potatoes like Yukon Gold for best texture as they hold shape well during cooking.
- Searing the potatoes before baking is crucial for creating a crispy crust.
- You can substitute thyme with rosemary for a flavor variation.
- Basting the potatoes during baking helps keep them moist and flavorful.
- If you prefer vegetarian, use vegetable broth instead of chicken broth.
- Make sure to use an oven-safe skillet to transfer from stovetop to oven easily.
