If you need a side dish that’s 1. simple, 2. show-stopping, and 3. mouthwateringly delicious, these fondant potatoes are it. Also known as melting potatoes, they look like they belong at a fancy restaurant but use just potatoes, oil, butter, broth, and a few seasonings. Why are they called melting potatoes? Because the texture literally melts in your mouth!
Potatoes are amazing any way you eat them: mashed, Hasselback, au gratin, or made into a salad, but melting potatoes hold a special place at the dinner table. The technique is surprisingly simple, and the results are truly mouth-watering.
What are Fondant Potatoes?
Fondant potatoes are made using the same technique that makes meat juice and tender. First, you sear the outsides so they have a beautiful brown crisp layer, then you braise them with butter, thyme, and garlic, then bake and baste them until the potatoes are infused with buttery herbs and the insides are melt-in-your-mouth tender. They’re quick enough for a weeknight dinner but so decadent and beautiful that they’ll be your go-to for holidays and parties too.
How to Make Fondant Potatoes
Ingredients
Process
- Preheat oven to 400˚F. Stand each potato cut-side up. Using a 2 inch circle cutter, cut a cylinder from each piece of potato and discard or reserve the scraps.
- Transfer potato cylinders to a bowl and toss with 1 tablespoon olive oil and salt and pepper.
- Place a large, oven-proof pan over medium-high heat, add remaining oil and brown potatoes, about 4 to 5 minutes, on each flat-cut side. (If potatoes brown too quickly lower the heat to medium).
- Add butter, thyme, and garlic to the pan and continue to cook for 2 to 3 minutes, basting potatoes with melted butter.
- Pour warm broth into the pan, transfer the potatoes to the oven, and bake for 15 minutes.
- Remove potatoes from oven and baste well with butter-stock mixture. Return pan to oven and continue to bake potatoes for an additional 20 minutes. (If all the liquid evaporates, add a little more broth to the pan, as needed). Check the doneness by inserting a knife through the center of one of the potatoes. Potatoes should be completely fork-tender. Remove from the oven.
- Top with fresh thyme sprigs and sea salt flakes.
Tips for Making the BEST Fondant Potatoes
- If you don’t have a circular cutter, you can shape your potatoes into a round shape with a potato peeler and knife, then slice them into rounds.
- We highly recommend using russet potatoes for these melting potatoes since the amount of starch in them helps create a crispy outside and buttery soft inside as they cook.
- Cast iron pans work well for this recipe, but you can use any oven-safe heavy-bottomed pan.
- Without opening the oven door too often, make sure to check to see that there is still liquid in the pan after the potatoes have been cooking. If it seems dry, add additional broth.
- To keep the potatoes cooking, make sure the broth is warm when you add it to the pan. Cold broth will bring the temperature of everything back down, affecting the temperature and texture.
Variations
Since the butter flavor infuses so well into the potatoes, you can easily change the flavor of these potatoes by creating your own butter flavors. Try any of these options:
- Garlic herb compound butter: You can buy compound butter or make your own by mixing softened butter with minced garlic and freshly chopped herbs like rosemary, thyme, and parsley.
- Calabrian chili butter: Stir a spoonful of Calabrian chili paste into your butter for a spicy kick.
- Lemon basil butter: Add fresh lemon zest and minced fresh basil to melted butter for citrus-infused potatoes.
- Truffle butter or oil: For a rich, earthy flavor, use truffle-infused butter or drizzle truffle oil into the pan.
Other ways you can customize this recipe:
- Change the flavor of the broth by swapping some of the chicken broth for white wine or miso broth. You could also use beef broth for a heartier flavor or vegetable broth for a vegetarian option.
- Add a sprinkle of parmesan or cheddar to the top of the potatoes in the last few minutes of baking for a cheesy flavor.
- Add some heat to the potatoes by seasoning them with smoked paprika, cajun seasoning, or chili powder.
- Instead of garnishing with thyme and sea salt, try garnishing the fondant potatoes with lemon zest, parsley, bacon bits, or red chili flakes.
Are Fondant Potatoes Vegan?
With all the butter and chicken broth in this recipe, the fondant potatoes are not vegan if made as written. However, you can easily make this recipe vegan by using vegetable broth in place of chicken broth and plant-based butter. Our favorite vegan butter to use in cooking is Miyokos Plant Milk Butter.
What to Serve with Fondant Potatoes
Fondant potatoes are the perfect side to serve along with a meaty main dish. Try any of these favorites:
- Air Fryer Salmon
- Spatchcock Chicken
- Oven Baked Chicken Thighs
- Creamy Tuscan Chicken
- Crispy Chicken Thighs in Mushroom Sauce
- Shrimp and Steak Surf n Turf
- Seared Ribeye
- Baby Back Ribs
- Pork Chops with Mustard Cream Sauce
- Pistachio Crusted Pork Chops
More Delicious Potato Recipes You Will Love!
Fondant Potatoes
INGREDIENTS
- 4 large and long russet potatoes cleaned, peeled, ends trimmed, and halved crosswise
- 3 tablespoons olive oil divided
- 3 tablespoons unsalted butter
- 5 thyme sprigs
- 2 smashed garlic cloves
- 1 cup unsalted chicken broth
- salt and pepper to taste
garnishes
- fresh thyme sprigs
- sea salt flakes
INSTRUCTIONS
- Preheat oven to 400˚F. Stand each potato cut-side up. Using a 2 inch circle cutter, cut a cylinder from each piece of potato and discard or reserve the scraps.
- Transfer potato cylinders to a bowl and toss with 1 tablespoon olive oil, and salt and pepper.
- Place a large, oven-proof pan over medium-high heat, add remaining oil and brown potatoes, about 4 to 5 minutes, on each flat-cut side. (If potatoes brown too quickly lower the heat to medium)
- Add butter, thyme and garlic to the pan and continue to cook for 2 to 3 minutes, basting potatoes with melted butter.
- Pour warm broth into pan and transfer potatoes to oven and bake for 15 minutes.
- Remove potatoes from oven and baste well with butter-stock mixture. Return pan to oven and continue to bake potatoes for an additional 20 minutes. (If all the liquid evaporates, add a little more broth to the pan, as needed).
- Check the doneness by inserting a knife through the center of one of the potatoes. Potatoes should be completely fork tender. Remove from the oven.
- Top with fresh thyme sprigs and sea salt flakes.
NOTES
- If you don’t have a circular cutter, you can shape your potatoes into a round shape with a potato peeler and knife, then slice them into rounds.
- We highly recommend using russet potatoes for these melting potatoes since the amount of starch in them helps create a crispy outside and buttery soft inside as they cook.
- Cast iron pans work well for this recipe, but you can use any oven-safe heavy-bottomed pan.
- Without opening the oven door too often, make sure to check to see that there is still liquid in the pan after the potatoes have been cooking. If it seems dry, add additional broth.
- To keep the potatoes cooking, make sure the broth is warm when you add it to the pan. Cold broth will bring the temperature of everything back down, affecting the temperature and texture.
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I’d like to try these for a dinner party. Wondering if you have had the opportunity to test any pre-steps that might work. Especially useful would be able to finish them early in day and just reheat maybe even in the oven.