Fondant Potatoes: An Elegant Buttery Side

Fondant Potatoes are a classic French dish. The potatoes are peeled, cut into uniform cylinders, and initially browned in fat to create a crisp, golden crust. Then, they are braised with butter, stock, and aromatics until they become tender and creamy inside.

I love how the potatoes turn out golden and crisp on the outside, yet perfectly soft and buttery on the inside. It’s simple but elegant and fancy without requiring complicated steps.

You should use waxy or buttery potato varieties such as Yukon Gold, Charlotte, or Red Bliss because they hold their shape well during cooking and develop a pleasing buttery flavor.

Fondant potatoes pair beautifully with roast chicken, beef tenderloin, or grilled lamb chops for a comforting, well-rounded meal. It also complements baked salmon or seared scallops when you want a lighter, elegant dinner.

For a savory vegetarian spread, fondant potatoes can be enjoyed alongside mushroom risotto, stuffed bell peppers, or a bright garden salad. They also go wonderfully with a side of roasted vegetables or caramelized carrots for added depth of flavor.

Here’s how to make fondant potatoes:

A simple, affordable, and elegant potato side dish with a crispy golden top and a soft, buttery interior. Perfect for everyday meals or special occasions.

• Servings: 4
• Prep time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes
• Calories: about 260 per serving
• Cuisine: French / European
• Course: Side dish

Ingredients

• 4 large russet or yukon gold potatoes
• 2 tablespoons vegetable oil (or any neutral oil)
• 3 tablespoons unsalted butter
• 1 cup chicken broth (or vegetable broth)
• 2 garlic cloves, smashed
• 2–3 sprigs fresh thyme (or 1/2 teaspoon dried)
• Salt and pepper to taste

Instructions

1. Peel the potatoes and slice off the ends, then cut them into thick cylinders about 2 inches tall.
2. Pat the potato pieces dry with paper towels.
3. Heat the oil in a skillet over medium-high heat. Add potatoes flat side down.
4. Cook for 5–6 minutes until golden brown, then flip and brown the other side.
5. Lower the heat to medium. Add butter, thyme, and smashed garlic. Let the butter foam.
6. Pour in the broth until potatoes are halfway submerged.
7. Season with salt and pepper.
8. Simmer uncovered for 25–30 minutes, or until the broth is absorbed and potatoes are tender inside.
9. Serve warm with the buttery pan sauce spooned over.

Nutrition

• Protein: 4g
• Carbs: 32g
• Fat: 12g
• Fiber: 3g

Notes

• Make sure the potatoes are dried well before browning for the best crust.
• If the broth evaporates too quickly, add a splash more.
• Works perfectly with chicken, beef, pork, or holiday meals.