Fondant potatoes
Ingredients
- 4 x 400g/14 oz large floury potatoes
peeled, US: Russet, UK: King Edward), Aus: Sebago (dirt brushed
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp / 50g unsalted butter
cut into 1cm / 1/2″ cubes
- 6 thyme sprigs
sub 1/2 tsp dried thyme
- 1 cup chicken stock / broth
low sodium, or vegetable
Directions
- 1
- 2
Preheat oven to 200°C / 390°F (180°C fan-forced).
- 3
Carve / cut each potato into cylinders ~ 6cm/ 2" diameter, 7 cm height. Then cut in half so you have 8 short cylinders 3.5 cm / 1.4" tall. See cutting method options below.
- 4
Season – Pat potato dry. Place in a large bowl and toss with half the oil plus all the salt and pepper.
- 5
Sear – In an ovenproof heavy based skillet (Note 2), heat the remaining 1 tbsp oil over medium high heat. Put the potato in and cook each side for 6 – 8 minutes or until golden.
- 6
Cook – Add butter and thyme. Once melted, spoon the butter over the potato ("basting"). Add stock, bring to a boil then transfer to the oven and bake for 30 minutes until the potatoes are tender, basting at the 15 minute mark. The stock will be absorbed by the potato, leaving just butter.
- 7
Serve – Baste one more time then serve! For a restaurant-y option, serve alongside steak with béarnaise sauce and buttered peas.
- 8
Cutting method options (see video for demo of each):
- 9
Prep for all methods – Trim a bit off both ends so the potato stands upright. Once carved into a tall cylinder 6cm/ 2" diameter, at least 7cm/3" height, so we can cut into 3.5 cm / 1.4" tall pieces. Save leftover potato to make mash (keep in water to prevent turning brown).
- 10
Pro method – Lie potato on its side and use a knife to carve around to form a cylinder.
- 11
Intermediate (I do this)– Stand potato upright and use a knife to shave thin slivers down, rotating as needed, to carve into a cylinder. You can use a potato peeler for some of this too (just be a bit careful, less control).
- 12
Easy – Use 6cm/ 2" (or as close as possible) wide cutters to press rounds out!
- 13
Easy potato peeler – Use a potato peeler to shape as best you can, rotating as you go.
- 14
Doesn't matter! – Just cut potatoes into 3.5cm / 1.4" thick slices! Even if your rounds are not so round, it will still taste delicious. Only cut enough to fill the pan, as pictured, else you'll have too much potato for the stock being used (flavour dilution),
Fondant potatoes
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About this Recipe
Dreaming of the perfect potato side dish that's both elegant and comforting? Fondant potatoes deliver exactly that – a truly special way to prepare potatoes that feels incredibly restaurant-worthy.
The magic of fondant potatoes lies in a simple yet brilliant technique: searing the potato pieces until beautifully golden, then slowly simmering them in a rich, buttery stock. This dual-cooking method creates an irresistible contrast of crispy edges and a meltingly tender interior, all while infusing every bite with incredible flavor.
Prepare your senses for a truly delightful experience. You'll savor potatoes that are wonderfully golden and slightly crisp on the outside, giving way to an unbelievably creamy, almost custardy texture within. Each bite is rich with the savory notes of chicken stock and fragrant thyme, balanced by a hint of peppery warmth from the black pepper. This is a side dish that feels luxurious and impressive, yet is surprisingly approachable for home cooks looking to elevate their meal.
While traditionally shaped into elegant cylinders, don't hesitate to simplify by cutting your peeled potatoes into thick, rustic slabs – they'll taste just as incredible. For a vegetarian option, simply swap chicken stock for your favorite low-sodium vegetable broth. If fresh thyme sprigs aren't available, dried thyme works beautifully as a substitute.
These golden, meltingly tender potatoes elevate any meal, making them perfect for special occasions or when you simply want to impress. They shine alongside roasted meats, poultry, or a hearty vegetarian main course.