What is a fondant potato?

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.

What is another name for fondant potatoes?

Fondant potatoes are also commonly called melting potatoes, a name that comes from their soft, buttery texture after roasting in broth.

What's the difference between regular roasted potatoes and fondant potatoes?

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.

What do fondant potatoes taste like?

They taste rich, buttery, and savory, with a contrast of crisp golden edges and soft, creamy centers. Garlic and thyme add aromatic depth.

Are fondant potatoes hard to make?

Not at all! While they look impressive, fondant potatoes require just a few ingredients and simple steps: sear, baste, and bake.

What are the best potatoes for fondant potatoes?

Starchy potatoes like russet or Yukon Gold work best because they hold their shape yet become tender and creamy inside when baked.

Should you soak fondant potatoes?

It’s not necessary to soak them. Just peeling, drying thoroughly, and seasoning before searing is enough for a golden crust.

How to cook fondant potatoes?

Start by searing them in oil, then baste with garlic butter and herbs. Add broth and transfer to the oven until tender.

How long does fondant take to cook?

They typically take 40–50 minutes total: about 10 minutes prep and searing on the stovetop, plus 30 minutes baking in the oven.

What texture should fondant potatoes be?

They should be crisp and golden on the outside with a soft, creamy, melt-in-your-mouth texture on the inside.

How to prepare fondant potatoes ahead of time?

You can sear and partially cook them ahead, then reheat in the oven with broth before serving. This works well for holiday prep.

Why are my potatoes not getting crispy?

The most common reason is not drying them enough before searing, or overcrowding the pan. Dry potatoes sear best and develop golden crusts.

Can I make fondant potatoes in a Dutch oven?

Yes, you can use a Dutch oven. It will hold in more steam, making the centers extra soft, while still crisping the edges.

I've tried making fondant potatoes. They aren't soft inside. What am I doing wrong?

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.

Fondant Potatoes (Melting Potatoes)

Name: Fondant Potatoes (Melting Potatoes)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 medium russet potatoes, peeled and cut into thick rounds (about 2 inches tall); 1/2 teaspoon salt (or to taste); 1/4 teaspoon ground black pepper (or to taste); 2 tablespoons extra virgin olive oil; 1/4 cup butter; 3-4 cloves garlic; 3-4 sprigs fresh thyme; 1 cup vegetable broth

Description

Fondant potatoes, or melting potatoes, are crispy outside and creamy inside. An elegant French side dish that’s perfect for holidays.

Ingredients

Scale

4 medium russet potatoes, peeled and cut into thick rounds (about 2 inches tall)
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
2 tablespoons extra virgin olive oil
1/4 cup butter
3-4 cloves garlic
3-4 sprigs fresh thyme
1 cup vegetable broth

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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