Fondant Potatoes, or Pommes Fondant, are a stunning way to prepare russet Idaho® potatoes: cut into cylinders, seared until golden, then gently simmered in a flavorful stock with garlic, butter and fresh herbs. The result is crisp, buttery edges and a silky, tender interior—perfect for a holiday centerpiece.
If you’d like other Idaho® potato ideas for your holiday table, consider Potatoes Boulangere or Greek Lemon Potatoes.
This recipe was developed in partnership with the Idaho® Potato Commission to showcase russet Idaho® potatoes at their best.
What Are Fondant Potatoes
Fondant Potatoes are a classic French preparation. Potatoes are trimmed into cylinders or small barrel shapes, seared in butter (often with a bit of oil to prevent burning), and then slowly braised in stock with garlic and herbs until the centers become creamy and melt-in-your-mouth.
This technique yields a unique combination of textures and flavors: a crisp, browned exterior from the sear and a rich, tender interior from the gentle simmer in stock. It produces a depth of flavor and creaminess you won’t get from plain boiling or straightforward roasting.
The aroma while they cook is irresistible—plan on the kitchen smelling amazing and your guests asking for seconds.
Best Potatoes for This Recipe
The ideal choice for fondant potatoes is russet Idaho® potatoes. Their size, shape and starchy texture make them easy to trim into cylinders and deliver a fluffy, soft interior after braising.
Russet Idaho® potatoes respond exceptionally well to this method: they brown beautifully and become wonderfully smooth inside, as if the recipe was made specifically for them.
Ingredients You’ll Need
Classic French recipes shine through their simplicity. For these Fondant Potatoes you will need:
- Russet Idaho® potatoes (peeled and cut into cylinders)
- Unsalted butter
- Olive oil
- Garlic (peeled and crushed)
- Fresh rosemary
- Fresh thyme
- Chicken stock (or vegetable stock)
- Salt and pepper
How to Cut Potatoes into Cylinders
Trimming potatoes into cylinders is straightforward: slice off both ends so each potato can stand upright, peel the skin, then halve the potato lengthwise. At this point you can leave the pieces as simple cylinders or trim the outer edges to create a more rounded, barrel-like shape for a decorative presentation.
How to Make Fondant Potatoes
Below are the key steps—see the recipe card for exact measurements and timings.
Step 1: To encourage a crisp exterior and creamy interior, soak the trimmed potatoes in cold water for 10–15 minutes to remove some surface starch. Pat dry and season with salt and pepper now or after searing.
Step 2: Preheat a heavy skillet (cast iron works well) over medium heat and add butter and a splash of olive oil. The oil helps prevent the butter from burning. Place potatoes flat-side down and sear about 5 minutes until golden. Season, flip and brown the other side.
Step 3: Add crushed garlic and fresh herbs and cook briefly, about 4–5 minutes, to infuse flavor. Pour in enough stock to come partway up the sides of the potatoes, then transfer the skillet to a 425ºF oven. Bake 30–35 minutes until most liquid has reduced and potatoes are tender inside. You should end up with roughly 2 tablespoons of pan sauce to spoon over the potatoes; if there’s excess liquid, remove the potatoes to a plate, reduce the sauce on the stove, then return it to the potatoes.
Step 4: Garnish with fresh herbs and serve alongside your preferred protein.
What to Serve with Fondant Potatoes
Fondant Potatoes pair wonderfully with roasts of beef, pork, lamb or poultry—basically any main where you’d normally serve mashed or roasted potatoes. They make an elegant accompaniment for holiday turkey or ham and can easily steal the show on the plate.
Suggested pairings include roasted turkey breast, slow-cooked turkey, brown sugar pork loin, Chicken Chasseur, Chicken Provencal, Chicken Normandy, or slow-roasted chicken leg quarters.
Other Potato Recipes to Try
- Spanish Potato Salad with Idaho Potatoes
- Polish Mushroom Soup with Idaho Potatoes
- Parsley Potatoes
- Brown Butter Dill Mashed Potatoes
For more recipes, tips and nutritional information about Idaho® potatoes, visit the Idaho® Potato Commission website.
Fondant Potatoes with Russet Idaho® Potatoes
Ingredients
- 4 russet Idaho® potatoes, peeled and cut into cylinders
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- Pinch of salt and pepper (for the potatoes)
- 2 cloves garlic, peeled and crushed
- 5 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 1/2 cups chicken stock or vegetable stock
- Salt and pepper to taste
Instructions
- Soak the trimmed potatoes in cold water for 10–15 minutes to remove excess starch, then pat dry. Season with salt and pepper now or after searing.
- Preheat the oven to 425ºF. Heat a heavy, oven-safe skillet over medium heat and add butter and olive oil. Place potatoes flat-side down and sear about 5 minutes until golden. Season, flip and brown the other side.
- Add crushed garlic and fresh herbs and cook 4–5 minutes to release fragrance.
- Pour in the stock and transfer the skillet to the preheated oven. Bake 30–35 minutes until most of the liquid has reduced and the potatoes are tender inside. If excess liquid remains, remove the potatoes, reduce the sauce on the stove until approximately 2 tablespoons remain, then spoon over the potatoes.
- Garnish with fresh herbs and serve.
Notes
- Butter gives great flavor and browning but can burn; combining it with olive oil helps prevent burning.
- If there’s too much liquid after baking, remove the potatoes to a plate and reduce the sauce on the stove until thickened, then spoon it over the potatoes.
Nutrition
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