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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
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!