Fondant Potatoes

Last fall, on a crisp Sunday afternoon, I had dinner guests arriving in just one hour and only simple sides prepped. I found russet potatoes and a bit of butter sitting quietly on the counter, and an idea clicked. I’d whip them into something elegant without the fuss—even if my guests expected mashed, these would surprise them.

I sliced the potatoes, browned them in a hot pan, and poured in broth with garlic and thyme. Within 25 minutes, the edges were golden-brown, and the centers were tender clouds of perfect starch and flavor. Everyone glanced at their plate, then at me, with a “you made THAT with potatoes?” look that made my heart swell.

These Fondant Potatoes are exactly that magic: humble ingredients transformed into something restaurant-worthy. They’re silky inside, crisp outside, and soak up every drop of buttery broth.

They quickly became my go-to when fresh herbs meet busy schedules and I want a little technique that feels fancy without real effort.

Short Description

Fondant potatoes are buttery, golden-brown potato cylinders braised in broth and herbs—an easy yet elegant side dish with a crisp exterior and melt-in-your-mouth center.

Ingredients

Main ingredients

• 4 medium russet potatoes (about 600 g), peeled and trimmed into cylinders
• 2 tbsp unsalted butter
• 1 tbsp olive oil

Flavoring ingredients

• 1 cup low-sodium chicken or vegetable broth
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme (or rosemary)
• Salt and freshly ground black pepper

Substitutions

• Vegan: Use plant-based butter and veggie broth
• Low-sodium: Use low-sodium broth and reduce added salt
• Herb alternatives: Use rosemary instead of thyme for a woodsy aroma

Tools Needed

• Heavy skillet or oven-safe frying pan (preferably cast iron)
• Tongs or spatula
• Saucepan (optional, for warming broth)

Step-by-Step Cooking Instructions

Step 1: Prepare potatoes
Cut potatoes into cylinders about 5 cm tall. Rinse and pat dry so they brown properly.

Step 2: Brown the sides
Heat butter and olive oil in the skillet over medium-high heat. Add potatoes flat-side down, and brown for about 4 minutes until deep golden. Flip and brown the other side for 3 minutes.

Step 3: Add broth and aromatics
Lower heat to medium. Pour in the broth so it reaches halfway up the potatoes. Nestle in garlic cloves and thyme sprigs. Season with salt and pepper.

Step 4: Braise until tender
Cover skillet, reduce heat to medium-low, and simmer for 15–18 minutes until a skewer slides in gently. Remove lid and cook 2 more minutes to reduce liquid slightly.

Step 5: Serve warm
Transfer potatoes to a plate. Spoon the aromatic butter-broth over top and garnish with thyme leaves.

Why You’ll Love This Recipe

• Turns simple potatoes into an elegant side
• Crispy edges with a melt-in-your-mouth center
• Minimal hands-on time after browning
• Great pairing with roasted meats, fish, or vegetarian mains

Helpful Tips and Cooking Notes

• Use a hot skillet and dry potatoes to get that deep crust
• Warm the broth before adding to help preserve pan heat
• If using rosemary, bruise the sprig to release more flavor
• Make ahead: Brown potatoes, refrigerate, then just braise before serving

Nutritional Benefits & Fun Facts

Russets are a hearty source of fiber and potassium. Braising with minimal fat lets flavor shine without heaviness. The technique has roots in French cooking, adding a gourmet touch using butter and fresh herbs.

Final Dish & Serving Suggestions

The potatoes come out looking like golden towers—crisped, aromatic, and glossy with sauce. Breaking into one gives a tender pull that releases savory broth. They feel fancy yet familiar alongside a juicy roast chicken, pan-seared steak, or charred vegetables.

Storage and Reheating Tips

• Refrigerate leftovers in a covered container for up to 3 days
• Reheat in a skillet over low heat, spooning sauce over potato as it warms
• Avoid microwaving to preserve crisp edges

Frequently Asked Questions (FAQs)

1. Can I use Yukon Gold potatoes?
Yes, Yukon Gold will create creamier centers but crisp edges may be slightly less brown.

2. Is this recipe gluten-free?
Absolutely. Just verify your broth is gluten-free and it makes a safe side.

3. Can I prepare this ahead of time?
Yes—brown the potatoes, cool, then refrigerate. Braise fresh before serving for best results.

4. What if I don’t have fresh herbs?
Dried thyme or rosemary works—use about 1 tsp and add to broth before simmering.

5. How do I get the best crust?
Make sure pan and fats are hot before adding potatoes, and don’t crowd the pan.

Final Thoughts

Fondant Potatoes are my reminder that comfort and elegance don’t need to compete. They make the everyday feel dressed up—and I love how they quietly impress without showiness. If you’ve never made them, give it a try. You might just find your new favorite side hiding in the pantry.

And if your guests ask for the recipe (they will), just smile and say, “it’s just potatoes.” That’s part of the charm.