Fondant Potatoes are potatoes that are peeled, cut into cylinders, browned in butter, and then oven-roasted in butter and chicken stock. Try my Hasselback Potatoes for another delicious way to enjoy russet potatoes.
What are Fondant Potatoes?
Fondant potatoes, also known as pommes fondant, or melting potatoes, is a method of cooking potatoes that originated in France. Potatoes are peeled, the ends are cut off, and then they are cut into stout cylinders. They end up being crispy on the outside and soft and tender on the inside like they are melting in your mouth (hence, the name). And, to make them even more flavorful, they are smothered in a stock and butter sauce.
Fondant Potato Ingredients
Potatoes: I used large russet potatoes for this recipe. You could use a different potato of your choice, but the texture and flavor may vary.
Butter: You need a stick of unsalted butter for this recipe. The butter and stock end up making a nice and rich sauce to spoon over the potatoes. If you do use salted butter, you may want to adjust the amount of salt. However, I did end up adding extra salt to my potatoes after they were cooked.
Chicken Stock: If you don’t have any on hand, make your own chicken stock to use in this recipe.
Rosemary: Rosemary is an herb that brings a lot of bright flavor to dishes. You will add a couple of sprigs to the skillet before baking the potatoes; you can also add more for garnish.
Soaking the Potatoes
Soaking the potatoes is an important step in this recipe. Soak the cut potatoes in a bowl of cold water to remove some of the starch. Don’t use warm water; that will actually activate the starch, which is counterproductive!
What to Serve with Fondant Potatoes
Helpful Tips for Fondant Potatoes
Most of the ingredients in this recipe you probably have on hand, so give this recipe a try! Here are some tips for the perfect potatoes:
- Look for potatoes that are similar in size. And, of course, try to cut them into equal-sized pieces. This helps the potatoes cook evenly so each one will be melting in your mouth as the name implies.
- Don’t skip on soaking the potatoes in cold water, so make sure you plan for that extra 15-20 minutes. You could soak them overnight in the refrigerator if you prefer (but not recommended); just cover the bowl of potatoes with plastic wrap.
- Remember to add fresh herbs for more flavor. In addition to or in place of rosemary, you could use thyme, basil, oregano, or even a mixture of herbs.
- 4 russet potatoes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup (1 stick / 113 g) unsalted butter, divided
- 2 teaspoons garlic, minced
- 1 cup (240 g) chicken stock
- 2 sprigs fresh rosemary, plus more for garnish, if desired
- salt and pepper, to taste
- Wash and peel potatoes; then, trim off ends. Cut the potatoes into even 2-inch slices, about 12 slices total depending on the size of the potato. Place the slices in a bowl of cold water to soak for about 15 minutes.
- Drain water and pat the potatoes with a paper towel to dry slightly.
- Season potatoes on all sides with with salt and pepper.
- Preheat oven to 400°F.
- In a large oven-safe skillet, heat oil and 2 tablespoons of butter over medium-high heat. When hot, add potatoes to the pan and cook, undisturbed, for 4-5 minutes or until seared and browned. Flip and repeat.
- Add the garlic to the pan and cook for 1 minute.
- Add rosemary sprigs, chicken stock, and the remaining 6 tablespoons of butter (cut into smaller pats). Continue cooking until the butter is melted.
- Transfer the skillet to the oven and cook for 30 minutes, or until potatoes are fork-tender.
- Spoon the sauce over the cooked potatoes and serve warm. Salt and pepper to taste.
Did you make this recipe?
You can tag me at @iamhomesteader.
This recipe was inspired by @you_can_whip_it on TikTok and Spend with Pennies Fondant Potatoes.