Fondant Potatoes
These Fondant Potatoes are the softest potatoes you’ll ever have in your life. They are super buttery and basically melt in your mouth! Perfect for potato lovers, like myself and also great if you want to impress someone.
Fondant potatoes are a simple yet impressive dish that feels fancy but is easy enough for anyone to make. They’re soft, buttery, and melt in your mouth, with a golden crust that makes them stand out. Despite their elegant appearance, they don’t require any special skills or equipment, which makes them a great choice for both beginner and experienced cooks.
Fondant potatoes are versatile, pairing beautifully with roasted meats, fish, or even a light salad. They also shine on their own, making them a great option if you just want a comforting plate of buttery potatoes. If you’re looking to elevate them even further, try serving fondant potatoes with truffle cream, my personal favorite.
Whether you’re making a cozy dinner at home or trying to impress guests, fondant potatoes are a great choice. They’re delicious, easy to prepare, and go with so many things, yet they have a way of stealing the spotlight. Give them a try, and you might find yourself making them again and again.
Tips and tricks
Use unsalted butter - Unsalted butter is ideal since it gives you more control over the seasoning. If you only have salted butter, adjust the added salt accordingly.
Cut the potatoes into circles using a small cookie cutter - If you don’t have a cookie cutter, you can try cutting them using a knife, but they won’t look as neat.
Check the stock level - The potatoes should be partially submerged in the liquid. Add a bit more stock if it reduces too quickly during cooking. You can also turn the potatoes halfway through, in order to avoid the tops from drying out.
Ingredients you will need for this recipe
Potatoes: Choosing the right type of potato is key to achieving the perfect texture. Starchy potatoes absorb the butter and stock well, turning soft and creamy on the inside while developing a golden, crisp crust. If you use waxy potatoes like red or new potatoes, the texture will be firmer and less melt-in-your-mouth. Try to select potatoes that are large in size.
Butter: Butter infuses the potatoes with its creamy flavor, enhancing the overall dish. Unsalted butter is ideal since it gives you more control over the seasoning. If you only have salted butter, adjust the added salt accordingly.
Olive oil: Most Fondant Potato recipes use a neutral oil for searig, like sunflower oil or canola oil. I like using olive oil, because it gives and extra flavor to the dish.
Vegetable stock: Stock is the secret to getting that tender, melt-in-your-mouth texture. Once the potatoes are seared, they’re simmered in stock, which allows them to absorb the liquid and become soft and flavorful. You can also use chicken stock for a deeper flavor or beef stock for something richer.
Garlic cloves: Garlic adds an aromatic flavor to the dish. If you love garlic, you can even serve the softened cloves alongside the potatoes for an extra treat.
Thyme and Rosemary: These herbs elevate the flavor of the potatoes.
Salt and Pepper: I recommend addig salt and pepper once the dish is ready.
Step by step directions with photos
1. Make sure to choose large potatoes. Peel the potatoes, cut both ends, then cut each into 3 parts.
2. Using a cookie cutter, cut each potato into even rounds.
3. Once ready, rinse the potatoes for two or three times, then pat dry them using a paper towel.
4. Once ready, time to sear, but first, preheat the oven to 200C (fan).
5. I recommend using a stainless steel pan, because it’s oven safe.
6. Add the olive oil to the pan and once hot, sear the potatoes on both sides until golden brown.
7. Then add the butter, rosemary, thyme and garlic. Lower the heat and baste the potatoes for 3 to 4 minutes with the butter. This means, you want to spoon the melted butter on the top of the potatoes.
8. Then pour in the vegetable stock and let it comes to a simmer. Once simmering, place into the hot, preheated oven and let it cook for 30 to 35 minutes. Make sure to check on them from time to time.
9. Halfway through cooking, you can also turn the potatoes, to avoid the tops from drying out. If the stock cooks reduces too quickly, make sure to add some more.
10. Once ready, take out the oven and enjoy while still warm.
Fondant Potatoes
Ingredients
- 800g large potatoes, peeled
- 3 garlic cloves
- 50g butter
- 25g olive oil
- 1 spring of rosemary
- 1 tsp dried thyme or 2 springs fresh thyme
- 250g vegetable stock
- Salt and pepper to taste
Instructions
- Make sure to choose large potatoes. Peel the potatoes, cut both ends, then cut each into 3 parts.
- Using a cookie cutter, cut each potato into even rounds.
- Once ready, rinse the potatoes for two or three times, then pat dry them using a paper towel.
- Once ready, time to sear, but first, preheat the oven to 200C (fan).
- I recommend using a stainless steel pan, because it’s oven safe.
- Add the olive oil to the pan and once hot, sear the potatoes on both sides until golden brown.
- Then add the butter, rosemary, thyme and garlic. Lower the heat and baste the potatoes for 3 to 4 minutes with the butter. This means, you want to spoon the melted butter on the top of the potatoes.
- Then pour in the vegetable stock and let it comes to a simmer. Once simmering, place into the hot, preheated oven and let it cook for 30 to 35 minutes. Make sure to check on them from time to time.
- Halfway through cooking, you can also turn the potatoes, to avoid the tops from drying out. If the stock cooks reduces too quickly, make sure to add some more.
- Once ready, take out the oven and enjoy while still warm.
Nutrition Facts
Calories
611Fat
33 gSat. Fat
15 gCarbs
73 gFiber
9 gNet Carbs
64 gSugar
4 gProtein
9 gSodium
783 mgCholesterol
54 mg
