Easy Fondant Potatoes

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

Twice Baked Potato Casserole

Sweet Potato Salad

Skillet German Potato Salad

Grilled Potatoes

Air Fryer Potato Wedges

Potato Dumplings

Easy Fondant Potatoes

These easy yet elegant French Fondant Potatoes are tender baked with crispy edges in a buttery stock mixture with fresh herbs.  The end result is over-the-top tasty spuds, along with truly aromatic pleasures.

4.97 from 33 votes

Print Pin Rate

Course: side

Cuisine: French

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Servings: 4 servings

Calories: 317kcal

Author: Beth Pierce

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

Calories: 317kcal | Carbohydrates: 32g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 188mg | Potassium: 792mg | Fiber: 4g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 35mg | Calcium: 31mg | Iron: 2mg

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