Fancy fondant potatoes are not only a French classic but a Gordon Ramsey specialty.
Often seen on cooking reality tv, this fancy potato side dish is melt-in-your-mouth unique, and worth-it way to enjoy super tender potatoes.
Why you will love making this Potato Dish
The humble potato is one of the most common side dishes.
From fries to mashed, there are endless ways to season, smother, and savor potatoes. This particular recipe elevates a baking potato to its best version of itself and leaves you with the most creamy potato.
Perfect for a dinner party, these aromatic potatoes with rosemary and thyme sprigs will bring any meal to the next level.
- Russet potatoes – Russets are most commonly known as baked potatoes. My russets were gigantic, and I got two cuts out of some of the rounds! I would say if you have a standard russet, you’ll get 4-5 rounds out of each potato.
- vegetable oil
- Fresh Herbs & Seasonings – Kosher salt and pepper, cloves of garlic, peeled and smashed, fresh sprigs rosemary, and fresh sprigs of thyme.
- unsalted butter
- chicken broth
How to make Fondant Potatoes
- Preheat the oven to 400.
- Slice potatoes into 1″ rounds and use a cookie cutter to cut the rounds into cylinder shapes.
- Soak raw potato rounds in cold water. This removes excess starch from potatoes and is an important step.
- Heat vegetable oil in a large, ovenproof skillet.
- Drain potatoes from cold water and dry.
- Place potato shapes into vegetable oil, season with salt and black pepper, and fry on one side for 5 minutes. Flip over.
- Add garlic clove, tablespoons of butter, sprigs fresh rosemary, and sprigs thyme, and continue to cook until bubbly and foamy. Remove from heat.
- Pour in chicken stock (chicken broth) and place the hot skillet in the hot oven for a cook time of about 15 minutes.
- Let roasted potatoes stand five minutes before serving cooked potatoes.
What are fondant potatoes?
Can fondant potatoes be prepped in advance?
Yes, potatoes can be cut into their signature barrel shape and left in cold water a day prior for easy frying the next day.
Remember to completely dry potatoes as oil and water do not mix.
How to store fondant potatoes.
I do not recommend storing these creamy potatoes.
While the centers will still be fine, the roasted/fried outsides will not be as crispy. Pommes de Terre Fondantes are better made and served immediately.
Serve Fondant Potatoes with
- Fish – Because fish is traditionally very light, starchy potatoes are often a welcome and complementary delicious side dish. Try these potato cylinders with this highly rated Salmon Recipe.
- Chicken – Skip the chicken tenders and opt for a chicken recipe that has more class. We love this fantastic moist chicken breast in the oven recipe, 30-minute Asparagus stuffed chicken, and this tomato and mozzarella Caprese Chicken Breast Recipe.
Related Potato Recipes
- Super tender, this creamer potato recipe produces the best golden brown skins smothered with herbed butter.
- Roasted potatoes in the air fryer; no splattering oil is needed for this recipe!
- A delicious marriage made in potato heaven, this mix of sweet potato and mashed potato is a brilliantly beautiful potato side dish that is just as sweet as it is savory.
- Two of our most popular dishes – an oven roasted melting potatoes recipe, and this boiled red potatoes recipe is clearly one of the most classic ways to cook the prized potato.
Fondant Potatoes (French Melting Potatoes)
- Oven Proof Skillet
- 4 russet potatoes
- 2 tbsp. vegetable oil
- salt and pepper
- 10 cloves garlic peeled and smashed
- 4 tbsp. butter
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- ½ cup chicken broth
- Preheat the oven to 400.
- Cut Russet potatoes into 1" rounds and use a cookie cutter to cut the center of the rounds into a shape. Soak rounds in cold water to remove excess starch (15 minutes).
- Heat vegetable oil in a large, ovenproof skillet to medium-high heat.
- Drain cylinder potatoes and completely dry from all water.
- Place potatoes into hot oil, season generously with salt and pepper, and fry on one side for 5 minutes. Flip over. If the potato begins to fry too much, turn down the heat a little.
- Add garlic cloves, butter, fresh rosemary, and fresh thyme. Continue to cook potatoes until bubbly and foamy. Remove skillet from heat.
- Pour in chicken broth and place hot skillet in the oven for 15 minutes.
- Let fondant potatoes stand five minutes before serving.
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.