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Fondant Potatoes Recipe

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4.1 from 198 reviews

Fondant Potatoes are a classic French technique that transforms Yukon gold potatoes into tender, golden, and flavorful rounds. They are first browned in high heat oil and butter, then slowly cooked with garlic, herbs, and vegetable stock to achieve a crispy exterior and a creamy, melt-in-your-mouth interior, making them a luxurious side dish perfect for a variety of meals.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Potatoes

  • 4-5 large Yukon gold potatoes, sliced into 1” rounds

Cooking Fats and Flavorings

  • Avocado oil (or another high heat oil), enough to brown potatoes
  • 4-6 tbsp butter (regular or vegan)
  • 8-10 cloves garlic, peeled
  • 4-5 sprigs fresh rosemary
  • 4-5 sprigs fresh thyme

Liquids

  • 1 cup vegetable stock

Seasoning

  • Salt and pepper to taste

Instructions

  1. Prepare the Potatoes: Wash and peel the Yukon gold potatoes, then slice them into approximately 1-inch thick rounds for even cooking and texture.
  2. Brown the Potatoes: Heat avocado oil in a heavy skillet over medium-high heat. Add the potato rounds and cook for about 3-4 minutes on each flat side until they develop a rich golden-brown crust; this helps seal in flavor and contributes to a crispy exterior.
  3. Add Butter and Aromatics: Lower the heat to medium-low and add butter to the pan. Once melted, toss in the garlic cloves and sprigs of rosemary and thyme, letting the butter infuse with these aromatics as it continues to cook the potatoes gently.
  4. Add the Stock and Simmer: Pour in 1 cup of vegetable stock to partially submerge the potatoes, then season with salt and pepper. Cover the skillet with a lid and allow the potatoes to simmer gently in the butter and stock mixture for approximately 20-25 minutes, or until tender inside. The stock will reduce, creating a flavorful glaze coating the potatoes.
  5. Finish and Serve: Remove the lid, turn up the heat slightly to evaporate any remaining liquid, and baste the potatoes with buttery pan sauce. Once the liquid has mostly reduced and the potatoes are tender and glazed, remove from heat and serve immediately for a decadent, restaurant-quality side dish.

Notes

  • Use a heavy-bottomed skillet or cast iron pan for the best browning and even cooking.
  • Yukon gold potatoes are ideal due to their creamy texture and ability to hold shape.
  • You can substitute vegetable stock with chicken stock for a richer flavor if not keeping vegetarian.
  • Adjust butter quantity to your preference for richness or to use vegan alternatives.
  • Be careful not to overcrowd the pan to ensure even browning.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/fondant-potatoes-recipe/