Fondant Potatoes are a classic French side dish that transforms humble spuds into something extraordinary. With a crisp, golden crust on the outside and a melt-in-your-mouth creamy center, it's no wonder they're also called as melting potatoes.
The best part? This fancy potato recipe is surprisingly easy to make at home. The technique is simple: sear thick rounds of potatoes in olive oil, baste them in garlic butter and fresh thyme, then finish them in the oven with broth until tender and infused with rich flavor. The result is a dish that elegant enough for holidays and dinner parties, but simple enough to whip up any night of the week.
If you liked this recipe, you should try our Duchess Potatoes or Potato Stacks next. These pair beautifully with a juicy Dutch Oven Whole Roast Chicken or Prime Rib Roast for a show-stopping dinner.
Why You'll Love This Recipe
- Elegant yet simple. Fondant potatoes look fancy but require just a handful of pantry staples and basic steps. They're proof that impressive doesn't have to mean complicated.
- Texture perfection. Golden brown and crisp on the outside, buttery soft and tender on the inside. Every bite lives up to the name "melting potatoes."
- Big flavor. Basting in garlic, butter, and thyme infuses the potatoes with rich, aromatic flavor, while the broth makes them tender and savory.
- Holiday-worthy. Fondant potatoes are the kind of side dish that wows guests at Thanksgiving or Christmas, yet they're easy enough to pull off for weeknight dinners too.
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Ingredients and Substitutions
To make these crispy and tender Fondant Potatoes, you will need the following ingredients (see recipe card below for quantities):
- russet potatoes - Peeled and cut into thick 2-inch rounds. Use a sharp knife or a small cutter to trim the sides of the potato into neat cylinders for a refined look. Each round should be about 2 inches in diameter for even cooking. Yukon Gold potatoes can also be used for a creamier texture.
- salt and black pepper - Essential seasoning to bring out the natural potato flavor. For finishing, sprinkle with flaky salt just before serving, if desired.
- olive oil - Helps create a golden sear. Olive oil gives great flavor, but you can also use a neutral fat like canola oil, avocado oil, or even chicken fat for incredible richness.
- butter - Adds richness and depth to the basting mixture. Unsalted butter is best so you can control salt.
- garlic cloves - Fresh garlic is key for flavor. You can use ½ teaspoon garlic powder if fresh garlic isn't available.
- fresh thyme - Brings earthy, aromatic flavor. Fresh herbs like rosemary or sage can be swapped in.
- vegetable broth - Infuses moisture and savory flavor. Chicken stock works too for a non-vegetarian option.
Equipment
You'll also need measuring cups and spoons, a sharp knife and cutting board, paper towels for drying, an oven-safe pan or skillet (cast iron is ideal), tongs, and a spoon for basting.
Instructions
- Prepare the potatoes. Peel the potatoes so the surfaces are smooth. Cut off the ends of each potato so they are flat, then slice into thick rounds about 2 inches tall. For a refined look, trim the sides into neat cylinders (optional).
- Season well. Pat the potato rounds completely dry with paper towels, then season all sides with salt and pepper.
- Sear the potatoes. Heat olive oil in a large oven-safe skillet over medium-high heat until hot and shimmering, about 1-2 minutes. Place potatoes in the skillet and sear until golden brown, about 3-4 minutes per side.
- Add flavor. Add butter, garlic, and thyme to the skillet. Let the butter melt and bubble, then baste the potatoes by spooning the garlic butter mixture over them repeatedly for 1-2 minutes.
- Bake until tender. Slowly pour in the broth and transfer the skillet to the oven. Bake in a 400°F preheated oven until the potatoes are tender and most of the liquid is absorbed, about 30 minutes, basting once halfway through.
- Serve. Garnish with extra thyme sprigs if desired and serve hot.
Expert Tip: Dry Potatoes for a Better Sear
The key to beautifully browned fondant potatoes is patting them completely dry before seasoning and searing. Any excess moisture will cause steaming instead of caramelization, so take the extra minute with paper towels. It's worth it for that crisp golden crust!
More Tips and Tricks
- Cut evenly. Make sure all potato rounds are the same height (about 2 inches) so they cook evenly.
- Get perfectly round potatoes. For the most elegant presentation, use a knife or small round cutter to trim the potatoes into even shapes. This is the easiest way to make them look restaurant-quality.
- Don't skip the sear. High heat and a good sear lock in flavor and create that signature golden crust.
- Use broth generously. Adding broth keeps the potatoes tender and moist while infusing them with flavor.
- Baste for flavor. Continuously spoon garlic butter over the potatoes for a rich, aromatic coating.
- Serve immediately. Fondant potatoes are best enjoyed fresh from the oven while the centers are soft and the edges are crisp.
Recipe Variations
- Add herbs. Swap thyme for rosemary, sage, or oregano for a different flavor profile.
- Cheesy finish. Sprinkle parmesan or gruyere over the potatoes in the last 5 minutes of baking for a melty topping.
- Garlic lovers. Double the garlic cloves for an even bolder flavor.
- Sheet pan version. For a shortcut, roast potato rounds on a sheet pan, then drizzle with garlic butter and herbs before serving.
- Dutch oven method. Cook fondant potatoes in a Dutch oven to trap in extra steam and create an even softer interior.
- Vegetable add-ins. Roast with carrots, onions, or celery for more variety.
Storage
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days.
How to Reheat
Reheat in a 375°F oven for 10-12 minutes or in an air fryer at 350°F for 4-5 minutes until warmed through. Avoid microwaving, which can make the texture mushy.
How to Freeze
Fondant potatoes don't freeze well because the texture becomes grainy. It's best to enjoy them fresh.
How to Serve
Fondant potatoes are rich, savory, and elegant, making them the perfect side dish for special occasions or holiday dinners. They pair beautifully with roasted meats like juicy steak, seafood, or vegetarian mains. Add a fresh side of sautéed spinach or a crisp salad to balance the richness.
These are my favorite dishes to serve with fondant potatoes:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Fondant potatoes are a classic French side dish where potatoes are cut into thick rounds, seared until golden, then finished in the oven with butter, garlic, herbs, and broth. The result is crispy edges with a creamy, melt-in-your-mouth interior.
Fondant potatoes are also commonly called melting potatoes, a name that comes from their soft, buttery texture after roasting in broth.
Roasted potatoes are simply baked until crispy, while fondant potatoes are first seared and then braised in broth, resulting in a richer flavor and softer interior.
They taste rich, buttery, and savory, with a contrast of crisp golden edges and soft, creamy centers. Garlic and thyme add aromatic depth.
Not at all! While they look impressive, fondant potatoes require just a few ingredients and simple steps: sear, baste, and bake.
Starchy potatoes like russet or Yukon Gold work best because they hold their shape yet become tender and creamy inside when baked.
It's not necessary to soak them. Just peeling, drying thoroughly, and seasoning before searing is enough for a golden crust.
Start by searing them in oil, then baste with garlic butter and herbs. Add broth and transfer to the oven until tender.
They typically take 40-50 minutes total: about 10 minutes prep and searing on the stovetop, plus 30 minutes baking in the oven.
They should be crisp and golden on the outside with a soft, creamy, melt-in-your-mouth texture on the inside.
You can sear and partially cook them ahead, then reheat in the oven with broth before serving. This works well for holiday prep.
The most common reason is not drying them enough before searing, or overcrowding the pan. Dry potatoes sear best and develop golden crusts.
Yes, you can use a Dutch oven. It will hold in more steam, making the centers extra soft, while still crisping the edges.
They likely weren't cooked long enough or didn't have enough liquid to steam and soften. Make sure to bake until fork-tender and baste with broth.
More Potato Recipes
Looking for other recipes like this? Try these:
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Recipe
Fondant Potatoes (Melting Potatoes)
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Fondant potatoes, or melting potatoes, are crispy outside and creamy inside. An elegant French side dish that's perfect for holidays.
Ingredients
- 4 medium russet potatoes, peeled and cut into thick rounds (about 2 inches tall)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 2 tablespoons extra virgin olive oil
- ¼ cup butter
- 3-4 cloves garlic
- 3-4 sprigs fresh thyme
- 1 cup vegetable broth
Instructions
- Preheat oven to 400°F.
- Peel the potatoes so the surfaces are smooth. Cut off the ends of each potato so they are flat, then slice into thick rounds about 2 inches tall. For a refined look, trim the sides into neat cylinders (optional).
- Pat the potato rounds completely dry with paper towels, then season all sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat until hot and shimmering, about 1-2 minutes. Place potatoes in the skillet and sear until golden brown, about 3-4 minutes per side.
- Add butter, garlic, and thyme to the skillet. Let the butter melt and bubble, then baste the potatoes by spooning the garlic butter mixture over them repeatedly for 1-2 minutes.
- Slowly pour in the broth and transfer the skillet to the oven. Bake until the potatoes are tender and most of the liquid is absorbed, about 30 minutes, basting once halfway through.
- Garnish with extra thyme if desired and serve hot.
Notes
How to store: Store leftovers in an airtight container in the fridge for up to 3 days. Fondant potatoes don't freeze well because the texture becomes grainy. It's best to enjoy them fresh.
How to reheat: Reheat in a 375°F oven for 10-12 minutes or in an air fryer at 350°F for 4-5 minutes until warmed through. Avoid microwaving, which can make the texture mushy.
How to freeze:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
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