These easy yet elegant Fondant Potatoes are browned and baked in creamy butter sauce, rich chicken stock, and aromatic fresh herbs. The result is a mind-blowingly delicious yet incredibly easy recipe. Whether you dress them up or down, these potatoes will indeed become one of your favorite sides.
Crispy on the Outside Fondant Potatoes
- This aromatic French potato recipe is so easy that even the novice chef can make it. No special skills or equipment are required. If you have an oven-safe skillet, you are on your way to some superior French cuisine.
- These tasty morsels will leave you licking your plate. The buttery chicken stock with fresh herbs becomes a tasty gravy, so spoon it on the potatoes.
- This quick recipe can be prepped and in the oven in less than fifteen minutes, making it easily doable in a pinch or on a busy weeknight.
- These succulent potatoes make a great side for so many entrees. I love to serve them with baked meatloaf, New York strip steak, London broil, and chicken cordon bleu.
Ingredients for Fondant Potatoes
- Russet Potatoes – medium sized
- Vegetable oil – or canola oil
- Butter – if using salted, cut back on the amount of added salt in the recipe
- Chicken stock – or chicken broth
- Fresh thyme
- Fresh rosemary
- Kosher salt
- Black pepper – freshly ground
How to make Fondant Potatoes
Start by peeling the Russet Potatoes. Cut the ends of each potato flat so, when sliced in half, they will stand up on their own. Then, cut each potato in half. Heat a couple of tablespoons of vegetable oil in a large ovenproof skillet over medium-high heat. Then brown the potatoes on top and bottom. This can take about 6-7 minutes per side.
Once golden brown, remove the pan from the heat and add the butter, chicken stock, sliced garlic, fresh thyme sprigs, and fresh rosemary. Then roast the potatoes until they are tender. Now spoon the butter mixture over the cooked potatoes and sprinkle with kosher salt and freshly ground black pepper. For best results, serve promptly.
Recipe Tips
- Russet potatoes are my go-to potato for this recipe. They are the perfect shape for this recipe and bake up with soft centers and crispy edges.
- It is best to use fresh herbs. They are a must with this recipe, and when you taste them, you will know why.
- Browning the potatoes takes about 6-7 minutes per side. They are best left undisturbed. However, you don’t want to burn them, so you can check by lifting one or two of them to see how they are browning.
- Bake uncovered in the oven until fork tender.
- Remember to spoon the butter/stock/herb mixture onto the potatoes before serving. It is absolutely delicious!
Reader Review
Belle comments, “These scrumptious potatoes are my most requested dinner recipe. If only I could find already peeled potatoes! I could eat this every day and feel like I live in decadence!! With a bright salad or cucumber soup, they make a fantastic meal! The fresh rosemary is key to the recipe, and we sometimes like to make it a hair richer by adding some Better than Bouillon to the chicken broth. Easy to make but with a gourmet delivery! Thank you for the recipe!!”
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350 degrees for 10-15 minutes or in the microwave at 70% power until warm.
More Potato Recipes
Easy Fondant Potatoes
Ingredients
- 4 large Russet potatoes
- 2 tablespoons vegetable oil
- 1/4 cup butter cut in tablespoons
- 1 cup chicken stock or chicken broth
- 2 cloves garlic sliced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- kosher salt
- fresh ground black pepper
Instructions
- Preheat oven to 400 degrees.
- Peel the potatoes cutting the ends off flat so that each potato, when sliced in half, will stand up on its own. Then cut each potato in half. Pat the potatoes dry with paper towels.
- Heat vegetable oil in a large ovenproof skillet over medium-high heat. Brown the potatoes on top and bottom. This can take about 6-7 minutes per side.
- Remove the pan from the heat and add the butter, chicken stock, sliced garlic, fresh thyme, and fresh rosemary. Bake in preheated oven until the potatoes are tender. Spoon the butter mixture over the cooked potatoes and sprinkle with kosher salt and freshly ground black pepper. For best results, serve promptly.
Notes
- Russet potatoes are my go-to potato for this recipe. They are the perfect shape for this recipe and bake up with soft centers and crispy edges.
- Don’t forget the fresh herbs. They really are a must with this recipe, and when you taste them, you will know why.
- It takes about 6-7 minutes per side to brown the potatoes. They are best left, for the most part, undisturbed. However, you don’t want to burn them, so you can check by lifting 1 or 2 of the potatoes to see how they are browning.
- Bake uncovered in the oven until fork tender.
- Don’t forget to spoon the butter/stock/herb mixture onto the potatoes before serving. It is off-the-charts delicious!
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or the microwave.
Nutrition
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Brad
Tried these for New Years eve and they were a hit. An impressive dish to serve and very easy to make. A new favorite at our house and for our guests. I’ve given out the recipe to others. Thanks!
Is it possible to do the first part of the recipe ahead of time and do the oven portion later, without losing flavor and texture?
Beth Pierce
Yes you can. Sorry about the delay. Make sure you cover and refrigerate the browned potatoes. Then take them out of the fridge about 40 minutes prior to starting the roasting step to bring them to room temperature.
Blizzard
I made foundant potatoes go today for our dinner. My husband and I enjoyed them! Directions easy to follow. Thank you
Beth Pierce
My pleasure!
Belle
These scrumptious potatoes are my most requested dinner recipe. If only I could find already peeled potatoes! I could eat this every day and feel like I live in decadence!! With a bright salad or cucumber soup, they make a fantastic meal! The fresh rosemary is key to the recipe, and we sometimes like to make it a hair richer by adding some Better than Bouillon to the chicken broth. Easy to make but with a gourmet delivery! Thank you for the recipe!!
Beth Pierce
The pleasure is all mine, Belle!
Mary G
These are my favorite to make. Not as challenging as I thought but absolutely perfectly delicious!
Beth Pierce
Thanks, Mary! So glad that you liked the potato recipe.
Sara
Enjoyed these with dinner last night and they were a savory success! Truly elegant, delicious and easy; my whole family loved them!
Beth Pierce
Thanks, Sara! I am so glad that you liked them.
Tayler
I made these potatoes with dinner last night and they were incredible! Easy to make and full of flavor!
Kristen
These potatoes are ridiculously delicious! I’m planning on making them again this weekend!
Beth Pierce
Thanks, Kristen! I am so glad that you liked the potatoes! They are easy and delicious!
Kushi
How flavorful and delicious these potatoes are. Thanks for sharing.
Tavo
Absolutely love how simple and straightforward your Easy Fondant Potatoes recipe is! The step-by-step guide made it a breeze to follow, and the end result was nothing short of perfection. These potatoes were the star of our dinner table last night, and I can’t wait to make them again soon. Keep up the fantastic work!
Beth Pierce
Thanks, Tavo! I appreciate your support and I am happy that you like the potatoes.
Randy
I made these last night in the toaster oven along with your Tortellini Soup. Absolutely delicious! In fact, I ate the leftovers for breakfast. 🙂 I did add cuts of celery and carrots like pot roast. They were delicious too. I’m going to experiment and use beef broth next time. Thanks for the delicious recipes!!
Beth Pierce
The pleasure is all mine, Randy. So glad that you liked the potatoes and the soup. Thanks for the tips!
Belle
Randy, they are a great accompaniment to a French omelette too!
Christine
I am in the process of making these potatoes for Christmas 2022 dinner paired with a lovely white fish. They have beeb in the oven for about 45 minutes. They look wonderful and the fragrance is heavenly! This is my test run! I will write again as soon as I taste them!***
Beth Pierce
Thanks, Christine! Enjoy! Merry Christmas!
Julie
If taking them to a dinner party, can the browning step be done ahead at home and then put in the oven an hour later?
Beth Pierce
Yes it can!
Yeah Lifestyle
I have tried this many times at restaurants but never made it at home, your instructions look so easy to follow so look forward to trying it out
Rosey
This sounds absolutely wonderful. I have a lot of meat and potato lovers in my family.
Jasmine Martin
I made these for brunch and all of my friends really enjoyed them. Thanks for sharing the recipe!
Tammy
Such a wonderful recipe for hardier winter dishes. This sounds so good and looks beautiful golden and crisp. Cannot wait to try!
Turtles Mosaic Artwork
This is a real keeper. Thanks for the great recipe. I will make these again!
Sofia
Thank you, my Husband went to school and leaved in France for many years, as a result I have tried many recipes to come to his standard of cooking, your recipe was a hit , I served it with rost chicken.
Happy Holidays🎈
Beth Pierce
Thanks Sofia! So glad that you liked them. Happy holidays to you too!!
Melanie
About how long should they be baked?
Beth Pierce
Start checking at 30 minutes to see if they are tender.
Terri
I’m going to do this recipe tomorrow but U’m going to use unpeeled, Yukon Golds because I like skin-on taters for more flavour and nutrition. I’ll let you know how they turn out. lol!
Seema Sriram
This fondant potato is the best way to eat potatoes. I love the flavour of thyme and the thyme butter smells incredible.
Shashi
Wow – I adore potatoes and these little nuggets you have look like potato jewels!
Sue
Made these tonight, exactly as written, and they were a huge hit, thanks for this perfect recipe.
Beth Pierce
Thanks Sue! So happy that you liked it. We love it too!!
Sue
Made these tonight, exactly as written, and they were a huge hit, thank you for this perfect recipe.
Mirlene
I am so adding this to my menu for the week. Looks delicious .
Sharon
These easy potatoes are so great with any kind of beef recipe. I especially love them with grilled steak.
Allyson Zea
Potatoes are my absolute favorite, but I don’t think I’ve had them like this before! I cannot wait to try them!
Donna Burke
My family loves the potatoes! Our new favorite!
jessica
Holy cow, these are perfect for when you are really wanting to make a dinner that impresses someone, this is a MUST! So fancy and tasty all at the same time
Sara
These are like little bites of buttery heaven! Easily, my new favorite potato dish; hands down delicious and easy too!
Alison
I have not tried fondant potatoes before, but these look so special, and buttery. The fresh herbs really make them pop! Thanks for the recipe!
Colleen
These potatoes are delicious and they are perfect with almost everything. Great recipe!
Kate
Ooh I’ve tried these in restaurants but never thought I could make my own at home…. definitely giving this a try!
maryanne
These potatoes sound absolutely mouth-watering! I can’t wait to try them!
Angela
You made this recipe so easy. Beautiful dish and delicious too!
Erika
These potatoes look awesome. The perfect side dish!
Jen
We love potatoes and this was a fun way to change up the presentation. Such great flavor.
Lauren
Such a flavorful side dish that goes great with just about any main dish! Love how easy they are to make too!
Sue
I’ve always wanted to make these, they really do look SUCCULENT!!
Catalina
This is such a fancy and delicious side dish! My family will love it!
Susan
This was such a unique and unexpected side dish! Paired perfectly with our chicken dinner; the whole family loved it!
Beti
I can’t wait to try these Fondant Potatoes! They look absolutely amazing!!
katerina
I love how easy and incredibly delicious these potatoes are! Thank you for sharing! YUM!
Erin
These Fondant Potatoes are mouth watering!
Vikki
I can’t believe how easy these tasty potatoes are! Definitely making these again
Amanda
These were delicious and an absolute must try!
Dorothy
Dreaming of all the meals that will be delicious with these as the side! They look amazing.