Fondant potatoes are a luxurious and refined side dish that can elevate any dining experience, adding a touch of sophistication to both casual and formal meals. The method involves transforming humble potatoes into crispy, golden cylinders that are tender on the inside and infused with rich, buttery flavors. This classic French preparation results in a dish that is both visually stunning and delightfully flavorful, making it an ideal accompaniment to various main courses. With a handful of simple ingredients and a straightforward cooking technique, this recipe allows you to create a restaurant-quality dish right at home, leaving a lasting impression on anyone lucky enough to taste it.

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Ingredients Overview: What You’ll Need for Perfection

The simplicity of the ingredients is what makes this dish so remarkable. Start with high-quality, large floury potatoes like Sebago, Russet, or King Edward varieties. These potatoes provide the ideal texture for this preparation, as they absorb flavors well while maintaining their structure. Fresh thyme sprigs infuse the potatoes with an aromatic, earthy note, though dried thyme can also be used if fresh is unavailable. Butter plays a crucial role in achieving that melt-in-your-mouth experience, so opting for unsalted butter allows you to control the seasoning better. For a vegetarian twist, substitute the chicken stock with vegetable broth, ensuring the dish remains just as flavorful. Quality olive oil, cooking salt, and freshly ground black pepper round out the list, adding depth and balance.

Preparation Steps: How to Get the Perfect Shape

Choosing the right potato variety is the first step to mastering fondant potatoes. Floury types like Sebago, Russet, or King Edward have a starchy quality that allows them to crisp up beautifully on the outside while becoming soft and fluffy on the inside. This is essential for achieving the desired contrast in texture.

Next comes the cutting technique. For a professional look, lay the potato on its side and carefully carve around it with a knife to create even cylinders. Alternatively, stand the potato upright and shave thin slivers off, rotating it as needed. Using a potato peeler for this method offers some control but requires careful handling. For an easier approach, you can use round cutters to press out cylinders, ensuring consistency in shape and size. If precision isn’t your priority, simply slicing the potatoes into thick rounds will still yield delicious results. Regardless of the method, uniformity is key to cooking the potatoes evenly.

Cooking Instructions: Achieving the Perfect Fondant Potatoes

Searing the potato cylinders is an essential step to create a crispy, golden crust that contrasts with the soft interior. Heating the olive oil in a heavy-based, oven-safe skillet over medium-high heat, you sear each side for about 6-8 minutes until a golden-brown crust forms. This initial searing not only adds flavor but also locks in moisture, setting the stage for the next steps.

Once seared, it’s time to infuse the potatoes with flavor. Adding butter and fresh thyme to the skillet creates a fragrant and rich environment for the potatoes to absorb these aromatic elements. As the butter melts, baste the potatoes continuously to coat them in the herb-infused butter. This ensures every side is equally enriched with flavor. Pour in the chicken or vegetable broth, and allow it to come to a boil before transferring the skillet to the oven. Baking at the recommended temperature for 30 minutes, and basting halfway through, guarantees that the potatoes become tender as they soak up the stock, leaving a buttery, melt-in-the-mouth experience.

Recipe Tips & Frequently Asked Questions

Tips for choosing the right skillet for even cooking and best searing results:
Use a heavy-based skillet, such as cast iron or stainless steel, as these retain heat well and ensure even cooking. Avoid non-stick pans as they may not develop the same golden crust.

How to prevent potatoes from turning brown before cooking (storing in water):
To keep the potatoes fresh and prevent browning, store any cut pieces in a bowl of cold water until you are ready to cook. This simple step preserves the potatoes’ color and texture.

Suggestions for adding extra flavor variations, such as using garlic cloves or swapping in herbs like rosemary:
For added depth, throw in a few garlic cloves or switch the thyme for rosemary. Both variations offer a different yet complementary flavor profile, enhancing the dish’s versatility.

Why is my potato not golden?
Discuss common reasons like insufficient heat or overcrowding in the skillet:
If your potatoes aren’t achieving that perfect golden crust, check the heat level—medium-high is crucial for searing. Also, avoid overcrowding the skillet, as this can reduce the temperature and lead to steaming rather than searing.

Can I make this vegetarian?
Explain how using vegetable broth creates a delicious vegetarian version:
Absolutely, substituting vegetable broth for chicken stock maintains the depth of flavor while making the dish suitable for vegetarians. Ensure the broth is low-sodium for balanced seasoning.

How do I store leftovers?
Offer storage tips and reheating methods to maintain texture and flavor:
Store leftover fondant potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 180°C / 350°F for about 10 minutes to restore their crispy exterior.

What to Serve With This Recipe: Pairing Suggestions for a Complete Meal

Fondant potatoes pair beautifully with a range of main dishes, making them an incredibly versatile side option. For a classic combination, serve them alongside a succulent steak with béarnaise sauce. The crispy, buttery potatoes complement the richness of the steak, creating a balance of textures and flavors that’s hard to resist. Alternatively, a roasted chicken with herbs also makes a great match, bringing out the savory notes in both the chicken and the potatoes.

For a lighter accompaniment, serve fondant potatoes with buttered peas or steamed asparagus. These vegetables add freshness and a pop of color, balancing the richness of the potatoes. This combination provides a sophisticated yet simple meal that’s perfect for entertaining or an elegant family dinner.

The presentation of fondant potatoes can truly elevate the dining experience. After removing the skillet from the oven, give the potatoes one final baste with the buttery mixture to achieve a glossy, appetizing finish. For a sophisticated touch, garnish with fresh thyme sprigs, which not only add visual appeal but also enhance the aroma.

When plating, place the potatoes neatly on a rustic wooden board or a clean white plate to create a striking contrast. If serving as part of a larger meal, position the potatoes alongside the main dish for a restaurant-quality presentation. Whether you’re aiming for a casual yet polished look or an elegant setup, these simple techniques will make fondant potatoes the highlight of any meal.

Ingredients

2 tbsp extra virgin olive oil
3 tbsp (50g) unsalted butter, diced into 1cm cubes
4 large floury potatoes (400g/14 oz each),
3/4 tsp kosher salt or cooking salt
1/2 tsp freshly ground black pepper
6 fresh thyme sprigs (or substitute with 1/2 tsp dried thyme)
1 cup low-sodium chicken stock (or vegetable broth)

Instructions

Preheat your oven to 200°C / 390°F (or 180°C if using a fan-forced setting).

Prepare the Potatoes: Slice each potato into cylinders approximately 6 cm (2 inches) in diameter and 7 cm in height. Cut these in half horizontally to form eight smaller cylinders, each around 3.5 cm (1.4 inches) tall. Follow one of the cutting methods described below.

Season the Potatoes: Pat the potatoes dry thoroughly. In a large bowl, toss them with half of the olive oil, salt, and pepper, ensuring they are well-coated.

Sear the Potatoes: In a heavy-based, oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Place the potato cylinders flat side down in the skillet. Sear each side for about 6-8 minutes, or until they develop a golden crust.

Add Flavor and Cook: Add the butter and thyme to the skillet. As the butter melts, use a spoon to baste the potatoes continuously with the buttery mixture. Pour in the stock and bring it to a boil. Carefully transfer the skillet to the oven and bake for 30 minutes. Halfway through, around the 15-minute mark, baste the potatoes again. The stock will gradually be absorbed, leaving a rich, buttery coating.

Final Baste and Serve: Once the potatoes are tender, remove them from the oven and give them one last baste. Serve immediately for a gourmet touch—pair with a juicy steak, béarnaise sauce, and a side of buttered peas for an elevated meal experience.

Cutting Method Options

Prep for All Methods: Trim both ends of the potato so it stands upright. Form tall cylinders measuring around 6 cm (2 inches) in diameter and at least 7 cm (3 inches) in height before cutting each into 3.5 cm (1.4 inches) pieces. Keep any leftover potato pieces in water to prevent browning, perfect for mashed potatoes later.

Pro Method: Lay the potato on its side and carve around it with a knife to shape it into a cylinder.

Intermediate Method: Stand the potato upright and carefully shave off thin slices using a knife, rotating as needed to achieve a cylindrical shape. Alternatively, a potato peeler can be used for some parts, but handle with care as it offers less control.

Easy Method: Use round cutters approximately 6 cm (2 inches) wide to press out rounds from the potato.

Simplest Method: Use a potato peeler to shape the potato as best as possible, rotating frequently.

No Precision Needed: Slice the potatoes into 3.5 cm (1.4 inches) thick pieces. The shape doesn’t need to be perfect—just ensure they fit comfortably in the pan without overcrowding. Overfilling may dilute the flavor of the stock.