Name: Fondant Potatoes - Pommes De Terre Fondantes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 russet potatoes; Olive oil; 3 tablespoons butter; Salt and pepper to taste; 3 cloves garlic; 8 branches thyme; 1 1/2 cups chicken stock

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This Fondant Potatoes - Pommes De Terre Fondantes is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!

Did You Know?

Fondant potatoes are a classic French bistro side dish that fell out of fashion in home cooking but have experienced a revival thanks to food blogs and social media. The technique — searing the potato rounds in butter, then braising them in stock until the bottoms are deeply golden and the insides are creamy — produces a texture that is fundamentally different from roasted, mashed, or fried potatoes.

Pro Tips

Use Yukon Gold potatoes for the creamiest interior that holds its shape. Sear the flat sides in butter until deeply golden before adding stock. Baste continuously during the final oven stage for that signature glossy crust.

Frequently Asked Questions

1. What type of potato is best for fondant potatoes?

Russet or Yukon Gold potatoes work best. Russets give a fluffier interior while Yukon Golds have a creamier, buttery texture. Choose large potatoes for impressive presentation.

2. Why are they called fondant potatoes?

The name comes from the French 'fondre' meaning to melt. The potatoes are braised in butter and stock until they practically melt in your mouth — creamy inside with a crispy golden crust.

3. How do I get the golden crust on fondant potatoes?

Sear the potato cylinders in a generous amount of butter over medium-high heat for 4-5 minutes per flat side without moving them until deeply golden brown.

4. What shape should I cut the potatoes?

Cut into thick cylinders about 1.5 inches tall using a round cookie cutter or just trim the sides with a knife. Flat, parallel surfaces are essential for even searing and braising.

5. What liquid do I braise fondant potatoes in?

Chicken stock or vegetable stock with butter, garlic cloves, and fresh thyme. The potatoes absorb the seasoned broth from the bottom while the tops stay golden and crispy.

6. How long do fondant potatoes take to cook?

About 30-35 minutes total — 5 minutes searing each flat side on the stove, then 20-25 minutes braising in a 425°F oven until a knife slides through effortlessly.

7. Why are my fondant potatoes falling apart?

They may have been cut too thin or braised too long. Cut them at least 1.5 inches thick and check doneness at 20 minutes. They should be tender but still hold their shape.

8. Can I make fondant potatoes ahead of time?

Sear them ahead and refrigerate. When ready to serve, add stock and finish in the oven. They are best served fresh since the crispy exterior softens over time.

9. What dishes pair well with fondant potatoes?

They are a classic French side for roasted chicken, seared steak, pan-roasted fish, or lamb chops. Their elegant presentation elevates any protein to restaurant quality.

10. Do I need to peel the potatoes?

Yes, peel them for the classic presentation and to ensure the golden crust develops evenly on the flat surfaces. The smooth, peeled sides caramelize better in the butter.

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