Fondant potatoes, or pommes fondant, are a stunning way to elevate humble russet Idaho® potatoes. Cut into cylinders, seared until golden, then gently braised in butter, garlic, herbs and stock, they develop a crisp, buttery exterior and an incredibly smooth, creamy interior. This elegant side dish makes a memorable addition to any holiday table.
If you’d like more potato ideas for celebrations, try Potatoes Boulangere or Greek Lemon Potatoes.
This recipe was developed in partnership with the Idaho® Potato Commission to showcase russet Idaho® potatoes at their best.
What Are Fondant Potatoes
Fondant potatoes are prepared in a classic French technique: potatoes are trimmed into cylinders or small barrels, seared in butter for a flavorful crust, then slow-braised in stock with garlic and herbs until tender and velvety inside. The result combines the best qualities of roasting and braising: crisp, golden edges and an intensely flavored, melt-in-your-mouth center.
The aroma while they cook is irresistible—expect compliments as soon as they come out of the oven.
Best Potatoes for Fondant Potatoes
For this recipe, russet Idaho® potatoes are ideal. Their size, shape and starchy texture make them perfect for trimming into cylinders that hold together while braising and yield a luxuriously soft interior.
Ingredients You’ll Need
The charm of this dish lies in its simple, high-quality ingredients. For classic fondant potatoes you’ll need:
- Russet Idaho® potatoes
- Unsalted butter
- Olive oil
- Garlic
- Fresh rosemary
- Fresh thyme
- Chicken or vegetable stock
- Salt and pepper
How to Cut Potatoes into Cylinders
Trimming the potatoes into cylinders is straightforward. Slice off both ends so the potato stands flat, peel the skin, then cut the potato in half lengthwise to form two cylinders. For a refined look, lightly trim the sides on one face to create a barrel shape.
How to Make Fondant Potatoes
Below is an overview of the method; full ingredient amounts and exact cooking times are in the recipe card further down.
Step 1: To help achieve a crisp exterior, soak the trimmed potatoes in cold water for 10–15 minutes to remove excess starch, then pat dry. Season with salt and pepper now or during searing.
Step 2: Preheat a heavy skillet (cast iron works great) over medium heat and add butter and olive oil. The oil raises the butter’s smoke point to prevent burning. Add potatoes, flat side down, and sear until deeply golden, about 4–6 minutes. Season and turn to brown the other side.
Step 3: Add crushed garlic and fresh herbs, letting them mingle with the potatoes for a few minutes. Pour in stock so it comes up partway on the potatoes, then transfer the skillet to a 425ºF oven. Bake 30–35 minutes, until most of the liquid has reduced and the potatoes are tender inside. You should end up with about two tablespoons of flavorful pan sauce; if there’s too much liquid, remove the potatoes to a plate, reduce the sauce on the stovetop, then spoon it over the potatoes.
Step 4: Garnish with fresh herbs and serve immediately with your preferred main course.
What to Serve with Fondant Potatoes
Fondant potatoes pair beautifully with roast beef, pork, lamb or poultry—essentially any main dish you’d serve with mashed or roasted potatoes. They are particularly elegant alongside holiday turkey or baked ham and can easily become the star of the plate.
Suggested pairings include roasted turkey breast, slow-cooked turkey, brown sugar pork loin, or classic French chicken preparations like chicken chasseur or chicken provencal.
Other Potato Recipes to Try
- Spanish Potato Salad with Idaho Potatoes
- Polish Mushroom Soup with Idaho Potatoes
- Parsley Potatoes
- Brown Butter Dill Mashed Potatoes
For additional recipes, tips and nutritional information about Idaho potatoes, visit the Idaho® Potato Commission website.
Fondant Potatoes with Russet Idaho® Potatoes
Ingredients
- 4 russet Idaho® potatoes, peeled and cut into cylinders
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- Pinch of salt and pepper
- 2 cloves garlic, peeled and crushed
- 5 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 1/2 cups chicken or vegetable stock
- Salt and pepper to taste
Instructions
- Soak the trimmed potatoes in cold water for 10–15 minutes to remove excess starch, then pat dry. Season with salt and pepper now or later.
- Preheat the oven to 425ºF. Heat a heavy, oven-safe skillet over medium heat, add butter and oil. Place potatoes flat side down and sear until deeply golden, about 4–6 minutes. Season and flip to brown the other side.
- Add crushed garlic and fresh herbs; cook 4–5 minutes to release their aroma.
- Pour in stock so it reaches partway up the potatoes and transfer the skillet to the oven. Bake 30–35 minutes until the potatoes are tender and most of the liquid has evaporated. You should be left with roughly 2 tablespoons of pan sauce; if there is more, remove the potatoes and reduce the sauce on the stovetop before spooning it over them.
- Garnish with fresh herbs and serve warm.
Notes
- Butter adds flavor and a great sear but can burn; adding olive oil helps raise the smoke point.
- If excess liquid remains after baking, remove the potatoes and reduce the sauce on the stove to concentrate flavor before serving.
Nutrition
Read about the author Edyta or follow Eating European on social platforms such as Facebook, Instagram, Pinterest and Twitter.