Fondant Potatoes are a French classic, loved for their perfect combination of crispy outsides and tender, melt-in-your-mouth insides. In this recipe, Yukon Gold potatoes are seared to golden perfection, then basted with garlic-infused butter and thyme. They’re finished by baking in chicken or vegetable broth to add moisture and depth of flavor. This side dish pairs beautifully with roasted meats, poultry, or even on its own for a rich and satisfying meal.
Fondant Potatoes are a French classic that transforms simple potatoes into an elegant side dish. The combination of crispy exteriors and soft, creamy interiors makes this dish irresistible.
Let's start by going over the key ingredients needed to prepare this flavorful dish.
INGREDIENTS
- Yukon Gold Potatoes: 6 medium-sized potatoes are peeled and cut into cylindrical shapes for even cooking. Their creamy texture makes them perfect for fondant potatoes.
- Butter: 3 tablespoons of unsalted butter are used to baste the potatoes, adding a rich and luxurious flavor.
- Olive Oil: 2 tablespoons of olive oil help to sear the potatoes and create a golden, crispy crust.
- Garlic: 3 cloves of smashed garlic infuse the potatoes with a subtle, aromatic flavor.
- Thyme: 4-5 sprigs of fresh thyme add a fragrant, earthy note to the dish.
- Broth: 1 cup of chicken or vegetable broth is used to braise the potatoes, making them tender while adding extra flavor.
- Salt and Pepper: To taste, used to season the potatoes and bring out their natural flavors.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 400°F (200°C). Peel the Yukon Gold potatoes and slice off the ends so each potato is flat on both sides. Cut the potatoes into thick cylinders, about 2 inches thick.
- Step 2:
- In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. While the oil heats, season the potato cylinders generously with salt and pepper on both sides.
- Step 3:
- Place the potatoes in the skillet and sear them for 5-6 minutes on one side, until they are golden brown. Flip the potatoes and sear the other side for an additional 5-6 minutes, ensuring both sides are crisp and golden.
- Step 4:
- Reduce the heat to medium and add 3 tablespoons of butter to the skillet. Once the butter has melted and started to foam, add the smashed garlic cloves and fresh thyme sprigs. Tilt the skillet slightly and use a spoon to baste the tops of the potatoes with the buttery mixture.
- Step 5:
- Carefully pour 1 cup of chicken or vegetable broth into the skillet, avoiding pouring it directly over the potatoes so the tops remain crispy. The broth will add moisture and flavor as the potatoes finish cooking in the oven.
- Step 6:
- Transfer the skillet to the preheated oven and bake the potatoes for 25-30 minutes, or until they are tender on the inside and most of the broth has evaporated.
- Step 7:
- Once baked, remove the skillet from the oven. Discard the garlic cloves and thyme sprigs. Spoon some of the remaining buttery broth over the potatoes for extra flavor before serving.
Serving and Storage Tips
- Fondant Potatoes are best served immediately while they are hot and crispy. Their golden crust and tender interior make them a perfect side dish for roast meats or fish.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain the crispy texture.
- To elevate the dish, garnish with fresh herbs such as parsley or chives for a touch of color and extra flavor.
Helpful Notes
- For an added layer of flavor, try using a flavored broth, such as beef or mushroom broth, instead of plain chicken or vegetable broth.
- If you prefer a creamier texture, you can baste the potatoes with more butter during the baking process.
- This recipe works best with Yukon Gold potatoes due to their creamy texture, but you can also try using red potatoes or russets for different variations.
Tips from well-known chefs
- Jacques Pépin: Be sure to baste the potatoes regularly while searing to get a perfect, golden crust.
- Gordon Ramsay: Always allow the potatoes to sit and caramelize undisturbed for a few minutes before flipping to achieve a deep, golden-brown color.
- Ina Garten: Use high-quality butter for the best flavor when basting the potatoes—it makes a big difference.