Fondant Potatoes
I learned fondant potatoes the way many home cooks do—by chasing that crisp, golden crust and a tender, melting center. These potatoes are seared in butter, simmered in stock, and finished as the liquid reduces into a glossy glaze. They feel fancy enough for a holiday plate but are simple enough for a weeknight, and they pair beautifully with roast meats, fish, or a bold vegetable main.
I often serve them alongside richer mains or as a showy side for guests; they’re a small technique upgrade that rewards patience. If you like hearty sides, try them with a saucy roast or something lighter like a grilled protein—think of recipes such as BBQ beef & roasted sweet potatoes when you want a full, cozy plate.
Why you’ll love this dish
Fondant potatoes transform humble spuds into something restaurant-worthy with very little fuss. The contrast—crispy, caramelized edges and a pillowy interior—is what makes them addictive. They’re:
- Impressively elegant for dinner guests but easy enough for a weekday upgrade.
- Budget-friendly: basic pantry ingredients create big flavor.
- Versatile: use chicken or vegetable stock to suit vegetarian menus and add herbs to match the main course.
“A small technique, a big payoff—golden on the outside, melting on the inside. Always makes a dinner feel special.” — home cook review
These are perfect for holiday dinners, Sunday roasts, or any time you want a side that looks like effort but isn’t complicated. If you prefer sweet potato sides, they’ll also happily sit next to dishes like roasted sweet potatoes with beef for contrast.
The cooking process explained
Overview: Start by peeling and cutting the potatoes into thick cylinders. Sear them in butter until all sides are deeply browned. Add stock (chicken or vegetable) to come halfway up the potatoes, toss in herbs if you like, then cover and simmer until tender. Finish by removing the lid and turning up the heat to reduce the liquid into a glossy glaze that coats each piece.
This quick overview helps you plan timing—browning takes 8–10 minutes, the simmer is about 20–25 minutes, and the glaze stage is 3–5 minutes. Keep a close eye at the end so the glaze doesn’t burn.
What you’ll need
- Potatoes — 4–6 medium (Yukon Golds are ideal for their creamy texture; Russets can work but may be a bit fluffier)
- Butter — 2–3 tablespoons (for flavor and browning)
- Chicken or vegetable stock — enough to reach halfway up the cut potatoes (about 1 to 1½ cups, depending on pan and potato size)
- Salt and freshly ground black pepper — to taste
- Fresh herbs (optional) — thyme or rosemary sprigs work beautifully
Step-by-step instructions
- Peel the potatoes and trim the ends so each piece becomes a thick cylinder (about 1½–2 inches high). Pat dry.
- Heat a large skillet over medium heat and add the butter. For less burning at higher heat, mix a teaspoon of neutral oil with the butter.
- Place the potato cylinders in the skillet and sear until the cut faces are deep golden brown, 3–4 minutes per side. Turn carefully so you keep the crust intact.
- Season the browned potatoes with salt and pepper.
- Pour in enough stock to come halfway up the sides of the potatoes. Tuck in a couple of thyme or rosemary sprigs if using.
- Cover the skillet and lower the heat to a gentle simmer. Cook until a paring knife slides in easily, about 20–25 minutes depending on potato size.
- Remove the lid and increase the heat to medium-high. Reduce the liquid until it thickens and becomes a shiny glaze that coats the potatoes, 3–5 minutes. Spoon the glossy butter-stock over each potato as it reduces.
- Transfer to a plate and serve hot.
Notes: Use a heavy-bottomed skillet (cast iron or stainless) for even browning and heat retention. If stock runs low, add a splash of water rather than more stock so the flavors stay balanced.
Best ways to enjoy it
Fondant potatoes are a beautiful partner for roast beef, roast chicken, pan-seared fish, or a rich mushroom ragù. For a lighter plate, pair with lemony grilled fish and a crisp green salad. For a hearty dinner, serve with roasted meats and a simple pan jus.
Try plating one or two potatoes per person, stacking them for height, and finishing with a sprinkle of flaky sea salt and a few herb leaves. For family-style comfort, place a bowl of them in the center and let everyone help themselves—especially good beside a platter like BBQ chicken with roasted potatoes and broccoli.
Storage and reheating tips
Refrigeration: Cool leftovers within two hours, place in an airtight container, and refrigerate for up to 3–4 days.
Reheating stovetop: Warm gently in a skillet with a teaspoon of butter or a splash of stock to refresh the glaze and soften the interior.
Reheating oven: Preheat to 350°F (175°C). Put potatoes in an oven-safe dish, cover with foil and heat 10–15 minutes until warmed through, then remove foil and crisp for a few minutes.
Freezing: You can freeze cooked fondant potatoes, but texture may change slightly. Flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a low oven, covered, then uncover to re-glaze.
Food safety: Always reheat to an internal temperature of 165°F (74°C) and discard if left out more than two hours.
Pro chef tips
- Choose the right potato: Yukon Gold gives the creamiest interior; waxy varieties hold their shape best.
- Stop butter from burning: Add a teaspoon of neutral oil to the butter when searing.
- Uniform size matters: Cut cylinders the same height and diameter so they cook evenly.
- Herb infusion: Tuck whole sprigs of thyme or rosemary into the stock early on—remove before serving if you prefer no leaves.
- Browning technique: Don’t move the potatoes while they’re forming a crust—give each side time to caramelize.
- Make-ahead: Par-cook through the simmer step, cool, refrigerate, and finish glazing right before serving for stress-free entertaining. And if you want inspiration for a complementary hearty side, consider pairing with a quick stir-fry like beef stir-fry and mashed potatoes.
Creative twists
- Garlic-rosemary fondants: Add smashed garlic cloves and rosemary to the stock for a robust aroma.
- Parmesan crust: Toward the end, sprinkle grated Parmesan on the cut faces and broil briefly for a cheesy crust.
- Vegan swap: Use olive oil or vegan butter and vegetable stock for a dairy-free version.
- Mini fondants: Cut smaller coins and reduce cooking time for bite-sized party sides.
- Spiced twist: Use a light harissa or smoked paprika in the stock for a subtle heat and color.
Common questions
Q: How long do fondant potatoes take?
A: Browning takes 8–10 minutes; simmering until tender is about 20–25 minutes. Total active time is around 35–40 minutes.
Q: Can I use any potato?
A: Yes, but choose Yukon Gold or other waxy-to-all-purpose potatoes for a creamy center and good shape retention. Russets will be fluffier and may fall apart more easily.
Q: Can I make them ahead?
A: Yes. Cook through the covered simmer stage, cool, refrigerate, and finish the glaze right before serving to refresh the texture.
Q: Why did my potatoes get soggy?
A: Sogginess usually comes from too much liquid or not searing well. Sear until a good crust forms, and add only enough stock to reach halfway up the potatoes.
Q: Are fondant potatoes gluten-free?
A: Yes—this recipe is naturally gluten-free as written. Ensure your stock is gluten-free if you’re concerned.
Conclusion
Fondant potatoes are a simple technique that elevates ordinary potatoes into a luxurious side—crispy, buttery, and melt-in-your-mouth. They’re adaptable, forgiving, and make any meal feel special.
For another tested method and extra photos, see Fondant potatoes – RecipeTin Eats, and for a slightly different technique and serving ideas check Fondant Potatoes (Melting Potatoes) Recipe at Simply Recipes.
Fondant Potatoes
Ingredients
Main Ingredients
- 4–6 medium medium Yukon Gold or Russet potatoes Yukon Golds are ideal for creamy texture.
- 2–3 tablespoons butter For flavor and browning.
- 1 to 1½ cups chicken or vegetable stock Enough to reach halfway up the potatoes.
- Salt and freshly ground black pepper To taste.
- Fresh herbs (optional) Thyme or rosemary sprigs work beautifully.
Instructions
Preparation
- Peel the potatoes and trim the ends so each piece becomes a thick cylinder (about 1½–2 inches high). Pat dry.
- Heat a large skillet over medium heat and add the butter. For less burning, mix a teaspoon of neutral oil with the butter.
- Place the potato cylinders in the skillet and sear until the cut faces are deep golden brown, about 3–4 minutes per side.
- Season the browned potatoes with salt and pepper.
Cooking
- Pour in enough stock to come halfway up the sides of the potatoes. Tuck in thyme or rosemary if using.
- Cover the skillet and lower the heat to gentle simmer. Cook until a paring knife slides in easily, about 20–25 minutes.
- Remove the lid and increase the heat to medium-high. Reduce the liquid until it thickens and becomes a shiny glaze that coats the potatoes, about 3–5 minutes.
- Transfer to a plate and serve hot.
