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How to Make Fondant Potatoes - A Step-by-Step Guide

Fondant potatoes are a classic French dish that elevates the humble potato into a luxurious and indulgent side dish. These elegant and flavorful potatoes are a favorite in fine dining establishments and are sure to impress your dinner guests. The dish features slices of potatoes that are carefully cooked to achieve a crispy, golden-brown exterior and a creamy, tender interior. Fondant potatoes make a stunning addition to any meal and can be paired with a variety of main dishes.

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Ingredients

  • 3 large whole russet potatoes
  • 2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
  • salt and ground black pepper to taste
  • 3 tablespoons butter
  • 4 sprigs thyme, plus more for garnish
  • ½ cup chicken broth, or more as needed

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 5 mins
  • Servings: 6

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut off ends of russet potatoes. Stand potatoes on end, and peel them from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
  • Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides.
  • Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.
  • Pat dry potatoes with paper towels. Place potato cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
  • Flip potatoes and repeat on the other ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet.
  • Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
  • Transfer the skillet to the preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and cook for 10 more minutes.
  • Place potatoes on a serving platter. Spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

    • Nutrition

    239 cal.

    • Total Fat: 11g
    • Saturated Fat: 4g
    • Cholesterol: 16mg
    • Sodium: 173mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 4g
    • Vitamin C: 11mg
    • Calcium: 27mg
    • Iron: 2mg
    • Potassium: 773mg

    Categories

    Baking recipes
    Roasting recipes
    French recipes
    Side recipes
    Potato recipes