The next time you're in search of a low-lift but impressive side dish for a special get together, date night, or holiday celebration, stop scrolling and add these decadent Fondant Potatoes to your menu. They take minimal hands-on prep—about 20 minutes—and even fewer kitchen skills (if you can peel and cut up a potato you can make these gorgeous spuds). And if you can't wait for a special occasion, we don't blame you. Surprise the fam with a side dish of Fondant Potatoes on any random weeknight too. They'll love you!
What are Fondant Potatoes?
Fondant potatoes, or pommes de terre fondantes, is a French side dish that uses a method of slicing potatoes into thick cross sections, browning both ends, and then slowly braising the potatoes in butter, garlic, herbs, and broth. The French word fondante means melting, which aptly describes the smooth creamy insides of these flavorful potatoes.
What Types of Potatoes Work Best for Fondant Potatoes?
Though potatoes will keep up to one year if you store them properly, it's best to use the freshest potatoes for this recipe. When it comes to choosing the right variety for this potato side dish, ideally a high-starch variety like Russet potatoes, or an all-purpose potato such as Yukon Gold, yield the best texture after braising in the oven. Save the waxy varieties, ie red potatoes, for potato salads and gratins. They won't end up as light and creamy inside as the higher starch potatoes.
Ingredients
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4 medium Yukon Gold potatoes (about 5-inches long each) or small russet potatoes
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3/4 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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2 tablespoons olive oil
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6 tablespoons butter
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3 tsp fresh thyme
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3 tsp fresh rosemary
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2 cloves garlic, thinly sliced
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1 cup reduced sodium chicken or vegetable broth
Directions
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Preheat oven to 425°F. Peel potatoes; cut a thin slice off each end to make flat surfaces on the ends. Cut potatoes crosswise into four 1¼-inch slices. Place potatoes in a medium bowl; cover potatoes with cold water. Let stand 5 minutes. Meanwhile, heat a large cast iron or heavy oven-safe skillet over medium 5 minutes. Drain potatoes; pat dry well with paper towels. Sprinkle potatoes with salt and pepper.
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Add the oil and 2 Tbsp. of the butter to preheated skillet; swirl skillet to coat bottom. Add potato slices in a single layer and cook until bottoms are golden brown, 7 to 10 minutes. Turn potatoes; cook until bottoms are golden brown, 7 to 10 minutes more.
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Add remaining 4 Tbsp. butter around potatoes. Add thyme and rosemary sprigs and garlic to skillet. Carefully pour ½ cup of the broth over and around potatoes.
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Place skillet in oven. Roast, uncovered, 15 minutes. Remove skillet from oven. Carefully tilt and spoon liquid from skillet over potatoes. Turn potatoes. Add remaining broth to skillet. Roast, uncovered, until potatoes are tender when pierced with a paring knife, about 10 minutes more.
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Transfer potatoes to a serving platter. Discard herb sprigs. Spoon liquid from skillet over potatoes. Sprinkle with additional kosher salt and fresh thyme and/or rosemary.
Nutrition Facts (per serving)
| 421 | Calories |
| 24g | Fat |
| 47g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 421 | |
| % Daily Value * | |
| Total Fat 24.5g | 31% |
| Saturated Fat 12g | 60% |
| Cholesterol 47mg | 16% |
| Sodium 626mg | 27% |
| Total Carbohydrate 46.9g | 17% |
| Dietary Fiber 5g | 18% |
| Total Sugars 2.8g | |
| Protein 6.1g | 12% |
| Vitamin D 0mcg | 0% |
| Vitamin C 22.3mg | 25% |
| Calcium 47.6mg | 4% |
| Iron 2.6mg | 14% |
| Potassium 1188.3mg | 25% |
| Fatty acids, total trans 0.7g | |
| Vitamin D 0IU | |
| Alanine 0.2g | |
| Arginine 0.3g | |
| Ash 4.6g | |
| Aspartic acid 1.3g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 37mg | |
| Copper, Cu 0.3mg | |
| Cystine 0.1g | |
| Energy 1763.9kJ | |
| Fluoride, F 0.7mcg | |
| Folate, total 62.1mcg | |
| Glutamic acid 1g | |
| Glycine 0.2g | |
| Histidine 0.1g | |
| Isoleucine 0.2g | |
| Leucine 0.3g | |
| Lysine 0.3g | |
| Methionine 0.1g | |
| Magnesium, Mg 63.6mg | |
| Manganese, Mn 0.5mg | |
| Niacin 3.2mg | |
| Phosphorus, P 162.5mg | |
| Pantothenic acid 0.9mg | |
| Phenylalanine 0.2g | |
| Phytosterols 15.3mg | |
| Proline 0.2g | |
| Retinol 142.9mcg | |
| Selenium, Se 1.5mcg | |
| Serine 0.2g | |
| Starch 37.3g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 1.6mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.1g | |
| Valine 0.3g | |
| Vitamin A, IU 599.6IU | |
| Vitamin A, RAE 150mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0.7mg | |
| Vitamin K (phylloquinone) 10.1mcg | |
| Water 227.9g | |
| Zinc, Zn 0.9mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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