I’m so happy to share my Fondant Potatoes recipe with you! These are potatoes cooked in a buttery, herb-infused broth until tender and meltingly soft inside. The outside gets golden and crisp while the inside soaks up all the rich flavours. It’s an elegant side dish that looks fancy but is easy enough for a weeknight.
Level: Moderate
Total Time: about 1 hour
Prep Time: about 15 minutes
Cook Time: about 45 minutes
Yield: 8 servings
Course: Side Dish
Cuisine: Western
I still remember the first time I made fondant potatoes at home. The golden edges and soft, buttery inside completely won me over. They feel like a restaurant-quality side dish but are surprisingly simple to make.
These potatoes are cooked in a small amount of stock and butter, with thyme adding gentle herby notes. As they bake, they absorb the flavour, turning creamy and tender while the outside crisps beautifully.
This recipe is perfect for dinner parties or a special weeknight meal. It pairs well with steak, roasted chicken, or a pan-fried fish, and the buttery, herby sauce makes every bite indulgent and satisfying.
How to Make Fondant Potatoes
These potatoes are all about buttery, herby flavour and a soft, melting texture. Here’s how they come together:
• Peel and shape the potatoes into thick cylinders or slices
• Season and lightly coat with oil
• Sear the potatoes until golden brown on all sides
• Add butter and thyme, basting the potatoes in the melted butter
• Pour in stock and bring to a boil
• Bake in the oven until tender and soft inside, basting halfway through
• Serve with the buttery sauce spooned over each potato
It is a simple yet impressive side dish that brings big flavour with minimal effort.
Ingredients
• 4 large floury potatoes (about 400g / 14 oz each), peeled
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp extra virgin olive oil
• 3 tbsp unsalted butter, cut into 1 cm / 1/2 inch cubes
• 6 sprigs fresh thyme (or 1/2 tsp dried thyme)
• 1 cup low-sodium chicken stock (or vegetable stock)
Directions
- Preheat Oven:
- Set your oven to 200°C / 390°F (180°C fan-forced).
- Cut the Potatoes:
- Trim both ends of each potato so it can stand upright.
- Cut into cylinders about 6 cm / 2 inches in diameter and 7 cm / 3 inches tall.
- Slice in half for 3.5 cm / 1.4 inch tall pieces, giving 8 short cylinders.
- Season the Potatoes:
- Pat dry with a paper towel.
- Toss with half the olive oil, salt, and pepper.
- Sear the Potatoes:
- Heat remaining 1 tbsp olive oil in an ovenproof skillet over medium-high heat.
- Cook each side for 6 to 8 minutes until golden and evenly browned.
- Add Butter and Thyme:
- Place butter and thyme in the pan.
- Spoon the melted butter over the potatoes to baste them.
- Add Stock and Bake:
- Pour in the stock and bring to a boil.
- Transfer the skillet to the oven and bake for about 30 minutes until the potatoes are tender.
- Baste halfway through baking to coat with the buttery sauce.
- Serve:
- Spoon the buttery sauce over the potatoes and serve alongside your main dish.
Process Details
• Browning the Potatoes: Searing helps create a golden, slightly crispy surface while keeping the inside soft.
• Herb Infusion: Thyme adds gentle aromatic flavour that complements the buttery stock.
• Basting: Spoon the butter over the potatoes to keep them moist and enhance flavour.
• Stock Absorption: Baking in stock lets the potatoes soak up flavour, giving them a soft, melting interior.
• Golden Finish: The final bake thickens the sauce slightly, coating the potatoes with a glossy, rich glaze.
Tips for Success
• Use large floury potatoes like Russet, Sebago, or King Edward for the best texture.
• Make sure to pat the potatoes dry before searing to get a nice golden crust.
• Use an ovenproof skillet so you can transfer directly to the oven.
• Baste halfway through baking to ensure maximum flavour absorption.
• Don’t overcrowd the pan; potatoes need enough space for even browning.
• Optional: Shape the potatoes with a peeler or knife for a neater presentation, but thick slices work fine too.
Serving Ideas
• Elegant Side: Serve with steak and Béarnaise sauce for a restaurant-style meal.
• Classic Pairing: Pair with roasted chicken or pan-fried fish and a simple vegetable side.
• Casual Dinner: Enjoy on their own with a sprinkle of extra thyme or parsley.
• Special Occasion: Add to a festive platter with garlic buttered peas or glazed carrots.
Storage & Freezing
• Refrigerator: Cool to room temperature and store in an airtight container for 3–4 days. Reheat gently on the stove or in the oven.
• Freezer: Freeze cooked potatoes in a single layer, then transfer to a freezer bag. Keep for up to 3 months.
• Reheating: Reheat in a skillet or oven, adding a splash of stock or butter to keep them moist.
• Texture Tip: Sauce may thicken when cooled; reheat gently to restore creaminess.
Nutrition Info (Approximate per Serving)
• Calories: ~150
• Protein: ~2g
• Carbohydrates: ~16g
• Fat: ~9g
• Fiber: ~2g
• Sodium: ~230mg
• Sugar: ~1g
Fondant Potatoes are a simple way to turn ordinary potatoes into an elegant, buttery side dish with golden edges and a soft, melting inside. The herby, buttery sauce makes each bite rich and satisfying, perfect for special meals or a comforting dinner.
I hope you enjoy making (and tasting) these potatoes as much as I do. Once you try them, they will quickly become a go-to side dish for any occasion.