Fondant Potatoes Recipe

I finally mastered fondant potatoes roasted in butter and herbs so the insides are pillowy and the tops and bottoms perfectly crisp, a recipe that deserves a spot among Potato Side Ideas.

I never planned to fall for a potato, but these fondant potatoes do something weird. Sliced and seared until their edges are deep gold, they roast in unsalted butter until the insides go fluffy and the tops and bottoms turn impossibly crisp.

I like how the simple things surprise you, and this belongs in any conversation about Different Types Of Potato Dishes because it feels fancy yet totally doable. I dont pretend every batch is perfect sometimes I trim too much or let them brown a tad too long but when they come out right you want everyone to taste them.

Ingredients

• Potatoes give starch, carbs and fiber, they add creamy, earthy flavor and bulk
• Butter adds rich flavor and browning, brings fat and silky mouthfeel, calorie dense
• Olive oil gives healthy monounsaturated fats, helps crisp edges without burning nicely
• Garlic gives savory punch, small fiber and vitamins, makes dish more aromatic
• Thyme adds herbal earthiness, little vitamins, pairs with potatoes for balanced flavor
• Stock adds umami and moisture, cuts fat and boosts savory depth without salt overload
• Parsley brightens the plate, adds fresh herb note and a tiny vitamin kick
• Salt and pepper Seasoning enhances flavor, salt balances sweetness, pepper adds gentle heat

Ingredient Quantities

• 4 large Yukon Gold or Russet potatoes (peeled)
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1 cup low sodium chicken stock or vegetable stock
• 2 garlic cloves
• 3 to 4 sprigs fresh thyme
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley for garnish (optional)

How to Make this

1. Preheat oven to 425°F (220°C). Peel the potatoes and trim the ends so each is a roughly 2 inch high cylinder, rinse and pat very dry.

2. Sprinkle the cut faces and sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, rub it in a bit.

3. Heat an ovenproof skillet over medium high heat and add 2 tbsp olive oil and 2 tbsp of the butter. Let the butter foam but not burn.

4. Place the potatoes cut side down and press gently so they contact the pan. Brown without moving them about 5 to 7 minutes until deep golden.

5. Flip the potatoes, add the remaining 2 tbsp butter, tuck in the 2 smashed garlic cloves and 3 to 4 sprigs of thyme around the potatoes.

6. Pour in 1 cup low sodium chicken stock or vegetable stock so it comes about halfway up the potatoes. Bring to a gentle simmer on the stove for a minute, spooning some liquid over the tops.

7. Transfer the skillet to the preheated oven and roast uncovered 30 to 40 minutes until the potatoes are very tender and the liquid is mostly reduced. Baste the potatoes with the pan juices every 10 minutes. If your pan is not ovenproof move everything to a baking dish.

8. Test with a skewer or fork, it should slide in easily and the insides fluffy while tops and bottoms are crisp.

9. Remove from oven, let rest 3 to 5 minutes. Discard thyme stems and garlic if you like, or smash the garlic into the sauce for extra flavor.

10. Spoon the buttery herb sauce over the potatoes, sprinkle 1 tbsp chopped fresh parsley if using and serve hot. Don’t be shy to taste and add a pinch more salt or pepper if needed.

Equipment Needed

1. Oven (preheat to 425°F)
2. Vegetable peeler
3. Chef’s knife
4. Cutting board
5. Ovenproof skillet (10-inch cast iron or heavy stainless steel)
6. Measuring spoons and 1-cup measuring cup
7. Tongs or spatula, plus a spoon for basting
8. Skewer or fork for testing doneness, and oven mitts (Dont forget)

FAQ

Fondant Potatoes Recipe Substitutions and Variations

• Unsalted butter -> Ghee or vegan butter. Ghee gives a nuttier flavor and higher smoke point so the outsides brown better, vegan butter works if you need dairy-free though it won’t brown quite the same.
• Chicken stock -> Mushroom broth or dry white wine plus water. Mushroom broth adds deep umami, or swap 1/3 cup dry white wine + 2/3 cup water for a brighter, slightly acidic lift.
• Fresh thyme -> Rosemary or dried thyme. Rosemary is stronger so use about half as much and pull out the woody sprigs before serving; if using dried thyme, use ~1 tsp to replace 3–4 fresh sprigs.
• Yukon Gold/Russet potatoes -> Red potatoes or fingerlings. Waxy potatoes hold their shape better so you’ll get a firmer center not as fluffy, just watch cook time since sizes vary.

Pro Tips

– Match the heights. Trim the potatoes so they are all the same height, that way one wont be done while another is still firm. Yukon Golds give creamier insides, Russets get fluffier and crumbly, pick what you like.

– Dry then control the heat. Pat the cut surfaces super dry, heat the oil until it shimmers before adding the butter so it foams and browns more slowly. If the butter is smoking lower the heat, and if you want a higher smoke point use ghee or clarified butter instead.

– Baste with purpose. Tilt the pan and spoon the juices over the tops every 10 minutes so the outside crisps evenly, and keep the stock reduced to a sticky glaze instead of a soggy puddle. For extra crunch, give them 1 to 2 minutes under the broiler at the very end but watch them like a hawk.

– Brighten and finish right. Smash the roasted garlic into the pan sauce for a mellow garlic hit, strip some thyme leaves into the sauce for fresh herb flavor, and finish with a tiny squeeze of lemon or a splash of vinegar to cut the richness if it feels too heavy.