Fondant potatoes are thick cylinders of potato seared until deep golden, then braised in broth, butter, and thyme until the centers turn soft and creamy.
The cooking is simple, with one ovenproof skillet carrying the potatoes from the stovetop to the oven, which frees you up to prepare the rest of your meal.
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Why This Fondant Potatoes Recipe Works
Floury potatoes, such as Russet, are the right choice because their fluffy texture absorbs the broth and turns creamy inside. Waxy types stay firmer and do not give the same melting center.
Searing the flat sides first creates the signature deep golden crust. Butter and thyme go in afterward, and spooning the melted butter over the potatoes adds flavor and a glossy finish.
Baking the potatoes in broth lets the liquid reduce into a light glaze while the centers cook through. Their unique shape and rich taste make them a standout at dinner parties and family gatherings.
Ingredients for Fondant Potatoes
- 4 large floury potatoes, about 14 oz each, peeled, such as Russet
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil, divided
- 3 tbsp unsalted butter, cut into 1/2 inch cubes
- 6 sprigs fresh thyme, or 1/2 tsp dried thyme
- 1 cup low sodium chicken broth, or vegetable broth
Floury potatoes. Large, even potatoes cut into tidy cylinders give you the classic shape and plenty of soft interior.
Olive oil and butter. Oil handles the high heat of the sear, and butter adds richness and flavor when you baste.
Thyme. Fresh sprigs infuse the butter with an earthy, herbal fragrance as it melts in the pan.
Broth. Low sodium broth gives the potatoes savory depth and cooks them gently in the oven.
Salt and pepper. Seasoning before the sear helps the surfaces brown and flavors the potatoes throughout.
How to Make Fondant Potatoes
1. Heat the oven. Preheat the oven to 400 degrees F.
2. Cut the cylinders. Cut each peeled potato into a cylinder about 2 inches wide and 2 3/4 inches tall, then halve each cylinder so you have 8 shorter pieces about 1 1/2 inches tall.
3. Season the pieces. Pat the potatoes dry, then toss them in a large bowl with half the olive oil, the salt, and the pepper.
4. Sear the potatoes. Heat the remaining tablespoon of oil in a heavy ovenproof skillet over medium high heat, then sear each flat side for 6 to 8 minutes until deep golden.
5. Baste with butter. Add the butter and thyme, and once the butter melts, spoon it over the potatoes.
6. Braise in the oven. Pour in the broth, bring it to a boil, and move the skillet to the oven. Bake for 30 minutes, until tender, basting once at the 15 minute mark.
7. Finish. Baste one last time before serving.
How to Serve Fondant Potatoes
These potatoes are ideal when served hot and pair beautifully with roasted meats, so place them beside Dutch oven pot roast or a seared steak. Add air fryer asparagus or buttered peas for color, and a crisp Italian house salad cuts the richness. Blueberry mojitos make a cheerful drink for a dinner gathering.
How to Store and Reheat Fondant Potatoes
Cool the potatoes within 2 hours and store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until hot and at 165 degrees F, basting with any remaining pan juices. Freezing is not recommended because the texture turns grainy.
Tips and Variations for Fondant Potatoes
Choose floury potatoes. Floury types such as Russet absorb the broth and turn fluffy and creamy inside.
Cut flat ends. Cut the cylinders with flat tops and bottoms so they sear evenly.
Dry the potatoes. Pat them dry before seasoning so the surfaces brown.
Use thyme. If you only have dried thyme, use 1/2 teaspoon.
Do not rush the sear. Let each side sear without moving it until it is deep golden.
Baste well. Basting with the melted butter builds flavor and a glossy finish.
Pair with a sauce. For a fancier touch, serve alongside steak, bearnaise sauce, and buttered peas.
Food safety. Refrigerate leftovers within 2 hours; the University of Minnesota Extension leftovers guide has general storage advice.
Frequently Asked Questions About Fondant Potatoes
What are fondant potatoes and how do they taste?
They are thick potato cylinders seared until golden and braised in broth and butter, so the outside is crisp and the center is soft and creamy.
Can I make fondant potatoes without an ovenproof skillet?
Sear the potatoes in any pan, then move them and the broth to a baking dish before roasting.
Which potatoes work well for fondant potatoes?
Floury potatoes such as Russet are ideal because they absorb the broth.
Can I use vegetable broth?
Yes, vegetable broth works well in place of chicken broth.
How do I get the potatoes to brown evenly?
Pat them dry, use a heavy pan, and let each flat side sear for the full time.
Fondant Potatoes with Thyme Butter
Equipment
- Heavy ovenproof skillet
- Large bowl
- Sharp knife
Ingredients
Main Ingredients
- 4 large floury potatoes about 14 oz each, peeled
- ¾ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil divided
- 3 tbsp unsalted butter cut into 1/2 inch cubes
- 6 sprigs fresh thyme or 1/2 tsp dried thyme
- 1 cup low sodium chicken broth or vegetable broth
Instructions
Cooking
- Shape. Heat the oven to 400 degrees F and cut each potato into a cylinder, then halve it.
- Season. Toss the dry potato pieces with half the oil, the salt, and the pepper.
- Sear. Sear each flat side in the remaining oil over medium high heat for 6 to 8 minutes.
- Baste. Add the butter and thyme and spoon the melted butter over the potatoes.
- Bake. Add the broth, boil, then bake for 30 minutes, basting once at 15 minutes.
- Serve. Baste once more and serve hot.
