Fondant Potatoes: A Classic French Side Dish with a Crispy, Buttery Finish
Fondant potatoes (pommes fondant) are a luxurious French side dish that transforms humble potatoes into something truly special. With a crispy golden exterior and a melt-in-your-mouth center, these buttery, herb-infused potatoes are perfect for elevating any meal—whether it’s a weeknight dinner or a holiday feast.
In this post, I’ll walk you through the best potatoes to use, key tips for perfect fondant potatoes, and why this method yields such incredible results.
Best Potatoes for Fondant Potatoes (And Why It Matters)
Not all potatoes are created equal! The right variety will give you the ideal texture—creamy on the inside while holding its shape during cooking. Here’s a quick breakdown:
- Russet Potatoes
– Pros: High starch content makes them fluffy inside when cooked.
– Cons: Can fall apart if overcooked; not as waxy, so they may not hold their shape as well.
– Best for: If you want a softer, more mashed-like interior.
- Yukon Gold Potatoes
– Pros: The perfect middle ground—creamy yet firm enough to hold their shape. The buttery flavor complements the dish.
– Cons: Slightly less crispy than russets when roasted.
– Best for: The ideal choice for fondant potatoes—great texture and flavor.
- Red Potatoes
– Pros: Waxy texture holds shape well; slightly sweet flavor.
– Cons: Can be too firm if not cooked long enough.
– Best for: If you prefer a denser, more structured potato.
The winner? Yukon Gold! They have the perfect balance of creaminess and structure, making them the best choice for fondant potatoes.
Fondant Potatoes Recipe
Ingredients:
– 4 medium Yukon Gold potatoes (peeled)
– 4 tbsp unsalted butter
– 2 tbsp beef tallow
– 3 garlic cloves (minced)
– 2 sprigs fresh thyme
– 2 sprigs fresh rosemary
– Salt & pepper to taste
Instructions:
- Prep the Potatoes:
– Peel the potatoes and slice off the ends to create flat surfaces.
– Cut into 1.5-inch thick cylinders.
- Pan-Sear for Crispiness:
– Heat 2 – 3 tbsp of beef tallow in an oven-safe skillet over medium-high heat.
– Sear the potatoes on both cut sides until golden brown (about 3-4 minutes per side).
- Roast:
– Transfer the skillet to a preheated oven (400°F / 200°C) and roast for 40 minutes.
– Remove from the oven and then transfer to the stovetop over low heat. Add butter, garlic, and herbs to the skillet and baste the potatoes for 3-5 minutes.
- Serve & Enjoy:
– Spoon the buttery pan sauce over the potatoes and garnish with fresh herbs.
Tips & Tricks for Perfect Fondant Potatoes
✅ Uniform Sizing: Cut potatoes into even cylinders so they cook at the same rate.
✅ Don’t Skip the Sear: A good crust locks in moisture and adds flavor.
✅ Baste for Extra Richness: Spoon the buttery stock over the potatoes while roasting for maximum flavor.
✅ Use Fresh Herbs: Dried herbs won’t infuse the same depth of flavor.
✅ Check Doneness: A knife should slide in easily with little resistance.
Why This Method Works
Fondant potatoes are all about contrast—crispy on the outside, velvety inside. By searing first, you create a caramelized crust while the oven roasts the potatoes to tender perfection. The result? A restaurant-worthy side dish with minimal effort!
Fondant potatoes are a simple yet impressive dish that highlights the beauty of French cooking techniques. Whether paired with steak, chicken, or roasted vegetables, they’re sure to steal the show.
Have you tried making fondant potatoes before? What’s your favorite potato variety to use? Let me know in the comments!
Happy cooking! 🥔🧈
