Fondant Potatoes

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Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Fondant Potatoes make a simple, yet elegant, side dish! Fondant potatoes are something really special, with a fluffy, soft interior, crisp top and a crunchy, slightly chewy base that’s packed with flavor from the stock, butter and garlic.

Fondant potatoes are potatoes peeled and cut into squat little cylinders, browned in a bit of oil on both sides in a pan, then slowly roasted with a bit of butter and stock. This results in a potato that’s almost creamy in the middle, while being browned and crisp on the outside. Perfection!!

The recipe originated in France as pommes fondant, or melting potatoes and was often a regular on restaurant menus in the past but is not often seen today. Not so labor intensive, but hard to make in mass and keep fresh. Serve them with any main you like! But they go particularly well with dishes with a similar flavor profile. These go well with Ina Garten’s Beef Tenderloin.

Can you freeze these potatoes? Unfortunately, you cannot and should not freeze fondant potatoes. They don’t survive the process well. However, you can prepare them in advance and keep them in the fridge for up to three days.

Not what you are looking for? Try these other great potato recipes. Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Garlic Goat Cheese Mashed Potatoes.


Fondant Potatoes

fondant potatoes scaled

Fondant Potatoes are an excellent side dish for any dinner.  Simple to make and super tasty!!

  • Author: Cooktoria
  • Prep Time: :10
  • Cook Time: :50
  • Total Time: 1:00
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: French


  • 4 large russet potatoes
  • 2 tbsp vegetable oil
  • 3 tbsp butter
  • 23 sprigs fresh rosemary
  • 3 garlic cloves peeled and crushed
  • 2 cup vegetable broth
  • salt and pepper to taste


  • Peel the potatoes, cut off the ends use them in soup!, and cut them into about 1 ½-inch thick pieces. Pat the pieces with paper towel to remove some of the starch.  For extra crispiness, soak the potatoes in water for 20 minutes, drain then pat dry.
  • Preheat the oven to 450°F.
  • In a large, oven-safe skillet, heat up the oil over medium-high heat. Place the potatoes into the skillet and fry for about 5-7 minutes, until the potatoes turn golden brown. Sprinkle them with some salt and pepper as they fry.
  • Flip the potatoes over, sprinkle with salt and pepper again, and, as they cook, use a paper towel held with tongs and try to remove some of the oil from the skillet.
  • Add the butter, rosemary sprigs, and garlic and fry the potatoes for about 3-4 minutes; then add the vegetable broth.Transfer the skillet to the hot oven.
  • Bake for about 30-35 minutes, until the potatoes are cooked through. Pierce one of the potatoes with a toothpick or a knife to check if they are cooked.
  • Garnish the potatoes with fresh rosemary sprigs, drizzle on some of the remaining liquid from the pan, or even make a gravy.* Enjoy!


HOW TO MAKE GRAVY – If you would like to make gravy to pour over these potatoes, remove the potatoes from the skillet and place the skillet on the stove top over medium heat. Sprinkle 1  tablespoon of flour into it. Quickly stir with a wire whisk so that the flour gets incorporated into the drippings. Cook for a few minutes and slowly add in about ½ cup of the any type of broth. Allow the gravy to simmer and thicken until it reaches the desired consistency. Season with salt and pepper, if needed.


  • Calories: 312kcal
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