Fondant Potatoes are a classic and elegant way to serve up potatoes. Also known as Pomme Fondant or Melting Potatoes, these are crispy on the outside, and deliciously creamy on the inside! They’re impressive, flavorful, and so easy to make. We make ours unique by adding white wine, fresh garlic, and fresh thyme.
What are Fondant Potatoes?
Fondant Potatoes (Pomme Fondant or Melting Potatoes) are a French-inspired dish where potatoes are cut into thick cylinders, browned in a pan, and then roasted in a flavorful liquid. The result is a crispy exterior and a rich, creamy interior that melts in your mouth. Traditionally made with butter and stock, we add a modern twist with white wine, garlic, and fresh thyme.
How to Cut Fondant Potatoes
- Peel large russet potatoes, and slicing them vertically into slices.
- They should be between 1 1/2 and 2 inches thick. They likely won’t all be even and that’s okay.
- I have a small family and 2 russet potatoes yields about 7 pieces total.
- I find 1 piece per person is plenty, these little babies are pretty rich.
Pan Searing Fondant Potatoes
- Heat the Pan: Start by adding butter and olive oil to an oven-safe skillet (we use cast iron). Heat until the butter is melted.
- Season the Potatoes: Generously salt and pepper both sides of the potato slices.
- Sear the Potatoes: Add the potato slices to the pan and sear on both sides until golden and crispy, about 5-7 minutes per side.
- Absorb Excess Oil: Once the potatoes are seared, turn off the heat. Use tongs and paper towels to absorb excess oil and butter in the pan. Don’t remove all of the liquid, just about half.
Baking Fondant Potatoes in the Oven
- After pan searing the potatoes to a golden brown, turn off the heat.
- Use the paper towel trick mentioned above to remove excess oil from the pan.
- Next, add aromatics, wine, and chicken broth.
- Use fresh thyme, fresh garlic (not the pre-peeled in the bag stuff) and good chicken stock.
- Kitchen Basics is our favorite brand- it’s in a yellow box in the kitchen stock aisle at most grocery stores.
- Then finally, we finish the melting potatoes in the oven.
Melting Potato Recipe
Afterwards, add the white wine, the garlic, the thyme, and the chicken stock, and bake the potatoes in the oven at 450 degrees farenheit for 30-35 minutes, or until all of the liquid has reduced down.
Serving Fondant Potatoes (aka: Pommes Fondant, or Melting Potatoes)
First off, the pan is hot, so be sure to use a trivet, and appropriate oven handling gloves. I garnish the top of my fondant with fresh rosemary. These potatoes really speak for themselves, and the flavor is huge.
Making Fondant Potatoes Ahead of Time
Fondant Potatoes are best served fresh. If you need to prep them ahead of time, you can slice the potatoes up to 4 hours in advance (and wrap them in a wet paper towel, then place in the refrigerator so they don’t brown)
I recommend serving these fondant potatoes with a slice of Restaurant Quality Steak you make right at home.
More Decadent Potato Recipes
Let’s Eat!
Kathi and Rachel
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Fondant Potatoes
Equipment
- oven/stovetop safe pan (we used cast iron)
Ingredients
- 2 large russet potatoes cut into 1 1/2 inch thick vertical pieces (see picture/video for example)
- 4 tbsp butter we use salted
- 1 tbsp olive oil
- 1 tsp fresh chopped garlic
- 4-5 sprigs fresh thyme
- 1/4 cup dry white wine we use pinot grigio
- 1 cup chicken stock
- salt and pepper to taste
Instructions
- Preheat oven to 450 degrees farenheit.
- Peel potatoes, remove ends, and slice vertically into 1 1/2 inch pieces. See picture or video for example.
- Salt and pepper both sides of potato pieces.
- Add butter and olive oil to oven safe skillet. When melted, add potato pieces.
- Once potaotes are golden and crispy on 1 side, use a pair of tongs, and a thick pile of paper towels to absorb excess oil/butter in pan. Be cautious of how hot the paper towel will be. Flip potatoes onto opposite side (be cautious of oil splatter as well).
- Add garlic, thyme, wine, and chicken stock to skillet. Place skillet in oven.
- Once liquid has fully dissipated and potatoes are fully cooked through (roughly 30-35 minutes), remove pan from oven and enjoy.
Ruth Court says
Laughed so hard at the damnit Janet! Comment. It’s gonna be my new catch phrase. Gonna try these tonight with my Maris pipers with toast lamb loin
susanne craig says
HI FREINDS IM SO GRATEFUL TO RECEIVE RECIPES FROM I LOVE YOUR RECEIPES BUT I DO HAVE TROUBLE BUYING INGREIDENTS IN OUR COUNTRY SOMETIME IF LUCKY ENOUGH THERE IS A SHOP IN THE ENTRANCE THAT DOES SELL SOME US INGREIDEINTS LIKE PUMKIN PIE MIX SO FAR SO GOOD GOING TO COOK THOSE PATATOES USING WHITE SWEET PATATOES SHOULD WORK OUT THANK FOR ALL YOUR RECEIPES IM IN AUSTRALIA. KINDEST REGARDS SUSANNE
LaughingSpatula.com says
You are so sweet Susanne! We love our Australia followers! White sweet potatoes (or even orange sweet potatoes) will be delicious in this recipe! Please let us know how they come out okay?