Fondant Potatoes Yum
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Even though they are easy to create, fondant potatoes are gorgeous. You’ll adore how this dish turns common potatoes into the highlight of your dinner table with their creamy interior and crunchy skin.

Even though this side dish belongs with a sophisticated entree and a special occasion, making it is pretty simple.

When you’re preparing to offer a whole chicken, a glazed ham roast, or a filet mignon, think about making savory fondant potatoes.

What Are Potato Fondants?

French cuisine invented fondant potatoes. To have potatoes stand up flat during cooking, they must first be peeled and have both ends chopped off. The flat sides are then crisped in oil and seared.

The browned potatoes are placed in an upright position and cooked in the oven with butter and chicken stock until they are soft on the outside and have retained some of their crunches.

To create a richly flavorful side dish that your family (and guests) will adore, just a little seasoning is required.

Using the Best Potatoes

Fondant Potatoes
Food: Fondant Potatoes (Source: Rock Recipes)

Russets are by far the most popular potato to be fondant-treated. They maintain a soft, fluffy interior while having the proper shape and crisping up well on the outside. This method can also be used to cook sweet potatoes, however, the results will be a little softer.

Any potato will work; the texture will only be somewhat different.

Prepping the Fondant Potatoes

To create fondant potatoes, it’s pretty simple. They may appear to be a fancy, complicated dish, but they are anything but.

  1. Peel the potatoes and trim the ends to prepare them. every potato in half (or thirds if they are extra large).
  2. An oven-safe pan with oil is used to brown the flat ends.
  3. Bake until soft, uncovered, in butter and broth.

Just like that. You can season these delicious potatoes however you like. Thyme, rosemary, cracked pepper, or even parmesan cheese can be added to make them even better.

Depending on your inclination or what you have on hand, you can bake them in a broth that is made from beef, chicken, or lamb.

Using a fondant potato cutter will make preparation easier and ensure more uniform size. Utilizing an apple corer to create little fondant potatoes is an additional choice.

How to Handle the Remainders

Don’t toss those leftovers away! The flavor of fondant potatoes will remain excellent for up to four days in the refrigerator.

Although they will lose some of their fluffiness, they will still be excellent as morning hash browns or simply cooked with some minced onion, garlic powder, and fajita seasoning.

They could also be used in beef stew or chicken pot pie after being sliced into cubes.

Potato fondants

The entire family will be impressed with these simple fondant potatoes, which make the ideal side dish!

20 minutes preparation

40 minutes for cooking

overall 1 hour

portions: 4 portions


  • 4 large russet potatoes
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 cup chicken stock
  • 1 teaspoon fresh thyme leaves
  • Kosher salt to taste
  • Black pepper to taste

Instructions for Fondant Potatoes

Fondant Potatoes Easy
Food: Fondant Potatoes (Source: Rock Recipes)
  1. Set the oven to 425 °F.
  2. To enable you to stand the potatoes upright, peel them and trim the ends. Once more, cut the potatoes in half on the diagonal.
  3. Add vegetable oil to a sizable oven-safe pan, then place it over medium-high heat.
  4. Add the potatoes flat side down once the oil is heated. The potatoes should be cooked for 6 to 8 minutes on each side, or until golden brown on the bottom. The first side should be browned before adding butter.
  5. Place the pan in the oven after adding the chicken stock, butter, and thyme sprigs. Bake the potatoes for 25–30 minutes, or until they are tender to the fork.
  6. After taking the potatoes out of the oven, season them with black pepper and kosher salt.

Nutrition information

Calories: 301 | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 17mg | Sodium: 97mg | Potassium: 951mg | Fiber: 3g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 13mg | Calcium: 28mg | Iron: 2mg