Fondant potatoes are an enduring expression of French technique—elegant, precise, and delicious. Originating in the tradition of haute cuisine, they transform the humble potato into something worthy of the finest tables, making them an ideal companion for special occasions, refined dinners, or any meal built around rich, indulgent flavors.
Their magic lies in the method. “Fondant” refers to cooking the potatoes partially submerged in a seasoned liquid, allowing them to absorb flavor and moisture while developing a deeply golden crust on top. Unlike many other preparations, fondant potatoes hold their shape—whether you cut them into coins, squares, rectangles, rounds, or even hexagons—so long as they are sized to cook through evenly, with crisp tops and tender centers.
What emerges is a study in contrast, a beautifully caramelized exterior that yields to a silky, almost custard-like interior. It’s no surprise the name translates to “melting potatoes”—one bite, and you’ll understand exactly why.
Let’s Make Fondant Potatoes
Cut a 1” thick coin from the center of each potato and peel the skins with a Y-peeler. Heat a large 12” ovenproof skillet over medium heat. Add the oil with the clarified butter and when it’s shimmering, press the potatoes firmly in the pan. Cook undisturbed for 4-5 minutes, until the potatoes are golden brown on the bottom and release easily from the pan. You can check by shaking the pan and if they will move, they’re ready.
Flip each potato then season them generously with salt and pepper.
Add the chicken stock, butter, garlic and thyme sprigs and simmer for 15 minutes until the chicken stock and butter is reduced by half.
Baste the potatoes with the butter/chicken stock and transfer to the oven. Bake for 15-18 minutes until the remaining liquid is reduced to a glaze. Remove from oven and rest for 5 minutes
Garnish with thyme leaves and flaky salt
Fondant Potatoes
Potatoes seasoned in butter, garlic and chicken stock. Crispy outside and “meltingly” soft, creamy inside.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4-12 servings 1x
Ingredients
- 12 medium/small gold potatoes
- 2 TBL avocado oil
- 2 tsp clarified butter
- 1 cup chicken broth
- 3/4 stick salted butter – diced
- 3 sprigs of thyme
- 2 large cloves garlic
- Salt to taste
- Freshly ground black pepper – to taste
- 1 TBL fresh thyme leaves – garnish
- Fleur de sel – garnish
Instructions
- Pre-heat the oven to 400 degrees
- Cut a 1” thick coin from the center of each potato. Peel the skins with a Y-peeler. Save the ends for another purpose or discard them
- Heat a large 12” ovenproof skillet over medium low heat. Add the oil with the clarified butter and when it’s shimmering, place the potatoes firmly in the pan. Don’t let them touch one another
- Cook undisturbed for 4-5 minutes, until the potatoes are golden brown on the bottom and release easily from the pan. You can check by shaking the pan and if they will move, they’re ready. Flip each potato, placing the browned side down, then season them generously with salt and pepper
- Add the chicken stock, butter, garlic and thyme sprigs and simmer for 15 minutes until the chicken stock and butter is reduced by half
- Baste the potatoes with the butter/chicken stock and transfer to the oven. Bake for 15-18 minutes until the remaining liquid is reduced to a glaze. Remove from oven and rest for 5 minutes
- Garnish with thyme leaves and flaky salt