There are potatoes… and then there are fondant potatoes. If you’ve never tried these golden, crispy-edged, buttery-on-the-inside beauties, prepare to be wowed. This fondant potatoes recipe is my go-to when I want something that feels fancy but is secretly so easy to pull off. They’re pan-seared, slow-simmered in veggie broth with rosemary, garlic, and thyme, and finished with a dreamy butter bath. In short? They’re basically the VIPs of the potato world.
And, if you’re in the mood for more crispy and delicious potato recipes, you have to check out my cheesy korean potato pancakes, crispy oven roasted potatoes, and my crispy potato balls.
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Table of contents
Why You’ll Love This Recipe
Let’s be real—potatoes are already pretty perfect. But this method? Chef’s kiss. Here’s why this buttery fondant potato recipe deserves a spot in your regular rotation:
- Vegetarian-friendly: No meat, no problem—this dish brings plenty of richness.
- Incredible texture: Crispy outside, pillowy inside—like mashed potatoes got a golden crust.
- Big flavor, minimal effort: Fresh herbs, garlic, butter, and broth do all the heavy lifting.
- Impressive but easy: They look like something you’d get at a fancy bistro, but you can make them in a single pan.
What Are Fondant Potatoes? (Plus Tips for Perfect Results)
Fondant potatoes, or Pommes Fondant if you’re feeling fancy, are a French side dish where thick rounds of potatoes are pan-seared, then slowly braised in stock and butter. The result is a luxurious, melt-in-your-mouth texture with a rich, savory crust. Here are my top tips to get this fondant potatoes recipe right:
- Low and slow wins: Don’t rush the stovetop simmer. This is where the magic happens.
- Use the right potato: Russet potatoes are key for that soft, fluffy center. Yukon Golds can work too, but they’ll be a bit creamier and less structured.
- Even slices = even cooking: Try to slice your potatoes into equal-thickness rounds (about 1.5 inches tall).
Ingredients to Make my Fondant Potatoes Recipe
If you want to make the best Fondant Potatoes, make sure you have the following ingredients:
- Salt & pepper: Simple but essential—season as you go for best flavor.
- Russet potatoes: Their starchy texture makes them ideal for that soft, fluffy interior.
- Olive oil + butter: Olive oil helps with the initial sear, while butter adds richness and depth as the potatoes braise.
- Fresh rosemary & thyme: These aromatic herbs infuse the broth with earthy, savory flavor.
- Garlic cloves (whole): They gently perfume the dish without overpowering it.
- Vegetable broth: The secret weapon for that melt-in-your-mouth center. It steams the potatoes and adds extra umami.
How to Make Fondant Potatoes
- Peel and slice your potatoes into thick rounds.
- Sear both sides in olive oil until golden and crispy for about 5 minutes per side.
- Add garlic, herbs, and butter, letting it sizzle and melt. Baste the potatoes in the mixture.
- Pour in the veggie broth and cover.
- Let it simmer on low heat for 15 minutes until fork-tender and buttery soft.
FAQ
They likely needed a bit more simmer time. Make sure your pan is covered and heat is low enough for gentle steaming. Remember: go low and slow!
Yes! You can make my fondant potato recipe in the oven as well. But, I find the stove-top method to be easier and offer more control. For the oven, place your potatoes in an oven safe dish with the broth, butter, and herb mixture and cook at 400 degrees for 20-25 minutes.
Fondant Potatoes Recipe
Ingredients
- 2 large russet potatoes
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 sprig of rosemary
- 2 sprigs of thyme
- 4 cloves of garlic
- 4 tbsp butter
- 1/3 cup Veggie broth
Instructions
- Prep the potatoes: Peel the russet potatoes and slice them into thick rounds, about 1.5 inches tall. Rinse under cold water and pat dry.
- Sear the potatoes: In a large skillet, heat olive oil over medium-high heat. Add the potato rounds and sear for 5–6 minutes per side until deeply golden and crispy.
- Add aromatics: Once both sides are browned, add the garlic cloves, rosemary, thyme, and butter to the pan. Let everything sizzle for about a minute, infusing the oil and butter with flavor. Baste the potatoes with the butter mixture using a spoon.
- Deglaze with broth: Carefully pour the veggie broth into the pan. It should come up about halfway up the sides of the potatoes.
- Simmer and cover: Reduce the heat to low, cover the skillet with a lid, and let the potatoes cook for about 15 minutes. They should be fork-tender and soaking up all that buttery broth.
- Serve and savor: Remove the herbs and garlic. Spoon the buttery sauce over the potatoes and serve immediately while hot and crisp.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
