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 become one of your favorite sides.
Why You’ll Love These
- 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 can make 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 an excellent side for so many entrees. I love to serve them with baked meatloaf, New York strip steak, London broil, and chicken cordon bleu.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Russet Potatoes: are a must for these. You will not get the same results from Yukon Golds or red potatoes.
- 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 can be substituted
- Seasonings: fresh thyme and rosemary are a must, along with a healthy sprinkling of kosher salt and freshly ground black pepper.
How to make Fondant Potatoes
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
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.
Preparation 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; 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!
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
- ¼ 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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Liana
Absolutely amazing. My family loves these flavourfull potatoes. Made them twice. It’s a winner!!! Thank you for the amazing recipe.
Beth Pierce
Thanks, Liana! I am so glad that they like them!
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.
Lauren Morreale
About how long will it take in the oven?
Beth Pierce
30-40 minutes.
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!