How to make fondant potatoes (pommes fondant)

The potatoes are glazed with a hot butter and herb sauce until they turn golden brown and finally garnished with fresh parsley. This dish is usually served as a side dish with roast chicken, veal, or lamb.

Where did fondant potatoes originate from?

Fondant potatoes originated in France from the family of Julia Child, a French chef, and author of many popular cookbooks. Her book “Mastering the Art of French Cooking” includes a recipe for this dish.

It traditionally involves cutting them into cylindrical shapes, browning the ends in oil, and finally roasting them in butter and stock. This results in a very soft and creamy center with crispy ends.

What to serve with fondant potatoes

Fondant potatoes are considered versatile because they can be served as an entrée, side dish, or appetizer. They are often served with steak frites (steak and fries). It is also common for fondant potatoes to be served with a green salad.

The best type of potato to use for a fondant potato recipe

Fondant potatoes recipes are typically made from russet or Yukon Gold potatoes because they are able to absorb the flavors of the sauce well. However, new potatoes can also be used if desired. The size of the potato determines how long it will need to be cooked. Larger potatoes will take a longer time in the oven.

The most common method of cooking fondant potatoes is by boiling them first and then baking them in the oven covered with the sauce ingredients. They can also be baked in a microwave or steamed. Once they are done, a filet knife can be used to cut under the potato skin. It is then topped with the sauce ingredients.

There is a very good chance that your favorite restaurant serves fondant potatoes. They are usually found on steakhouse menus or on French restaurant menus.

However, you do not need to go out to eat in order to get the perfectly cooked potato dish. It is surprisingly easy to make them at home.

How to cut and choose good potatoes for fondant recipe and hints

  1. So, in order to make this recipe perfect you need to know how to choose the best potatoes for fondant. The ideal potato will be smooth, clean and blemish-free (if there are any marks they should not go very deep). It should also feel firm to the touch, heavy for its size.
  2. Check that there are no cracks or black spots on the skin – this is a sign of ageing and you want to avoid these if possible. Also be careful not to buy potatoes with green patches on their skin as these indicate they have been exposed to sunlight while growing which will give them an acrid flavor. You should always store your potatoes in a cool – not cold! – dark place, and use them as quickly as possible.
  3. You can choose to peel or not peel the cooked potato, depending on your personal preference.
  4. You should scrub the potatoes clean, removing any dirt or soil trapped between the skin and flesh using a vegetable brush. You may also need to use a knife – for example you’ll want to peel off any brown bits if they are present – these are patches of oxidized potato caused by exposure to air which will be bitter in taste rather than sweet.
  5. When cutting potatoes for your dish you should cut them evenly, into roughly equal-sized pieces for even cooking and to ensure the finished fondant potatoes are all of a similar texture and taste. If you cut corners, some will cook more quickly than others taking away from the consistency of your dish. When choosing good potatoes for fondant recipe cut veggies into even-sized pieces that are between 1/2 inch and 1 inch.
  6. For best results when cooking, you’ll need to decide how you want to cook your potatoes – steamed, boiled or baked? If baking your potatoes, prick them several times with a fork. To boil the best type of potato for fondant recipe, allow the potatoes to simmer until they are tender (test by piercing with a fork) and remove them from heat.
  7. To steam best potatoes for fondant recipe you’ll need to put your potato pieces in a steamer set over boiling water. Make sure that the underside of the lid isn’t touching the surface of the water or else your potatoes will get wet and start to go soggy. Steam the potatoes until they are tender and cooked through, then drain them well before using in your recipe.
  8. If you want to grill the best type of potato for fondant recipe, brush your potato slices with oil and season them before placing on a medium-heat grate. Grill each side of the potato slices for three to five minutes, until they are cooked through.
  9. Baking is an often overlooked cooking method but it will give you the best results when making Fondant Potatoes because it ensures that all of your edges turn out crispy and golden brown. This is the cooking method I adopted in my recipe.

How to make fondant potatoes

  1. The steps involve peeling the potatoes, I’m using 6 medium sized Yukon gold potatoes, any other potato will do. When done peeling, slice the ends off. That way, you will have really flat edges at both ends. If the potatoes are longer than mine you can share into two. You just want them to be about 2’’ tall.
  2. When you are done place potatoes in a bowl of water and rinse to get them all cleaned up, then pat dry with some paper towels
  3. Heat 2 tablespoons of vegetable oil until simmering in an oven proof skillet or pan; that should be done on high heat. Place the potatoes in the pan flat side down.
  4. Fry the potatoes for about 5 to 6 minutes on one end until golden brown. You can move them around just so they don’t stick to the pan.
  5. Add in 2 cloves of garlic, sliced into 2 halves. Also add 4 sprigs of fresh thyme, lower the heat and add 3 tablespoons of salted butter, make sure you infuse the fat with nice flavour of the thyme and garlic.
  6. Turn them over with a pair of tongs and cook the opposite ends also until they are golden
  7. Swirl the pan every now and then and baste the potatoes with the infused butter. Remove the garlic and the thyme, you don’t need those anymore.
  8. Slowly pour in chicken stock and season with salt and pepper.
  9. Transfer the skillet to a preheated oven and roast for about 35 to 40 minutes turning half way through the cooking time until potatoes are tender.
  10. And here you go, your easy fondant potatoes are ready in no time, I’ll like to garnish with more fresh thyme before serving.
  11. Just take a look at how creamy it is on the inside and what about those crispy ends. Oh gorgeous, love it yuuum!!
Fondant potatoes garnished with fresh thyme.
Fondant potatoes in a cast iron pot; garnished with some fresh rosemary.
Fondant potatoes

How to make fondant potatoes (pommes fondant)

Avatar photoRazi Brown
Fondant potatoes are a thick-sliced baked potato recipe that is popular in French cuisine. Common ingredients used include butter, salt, and pepper. The potatoes are topped with these ingredients after being boiled or steamed. They are then cooked again in the oven until all of the flavors blend together.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course entree
Cuisine French
Servings 3 people

Ingredients
  

  • 6 pieces Yukon gold potatoes
  • 3 tbsp salted butter
  • 2 tbsp olive oil
  • ¼ tsp black pepper powder
  • 3 cloves garlic
  • 4 sprigs fresh thyme
  • 1 cup chicken stock
  • ¼ tsp salt

Instructions
 

  • The steps involve peeling the potatoes, I’m using 6 medium-sized Yukon gold potatoes, any other potato will do. When done peeling, slice the ends off. That way, you will have really flat edges at both ends. If the potatoes are longer than mine you can share them into two. You just want them to be about 2’’ tall.
  • When you are done place potatoes in a bowl of water and rinse to get them all cleaned up, then pat dry with some paper towels.
  • Heat 2 tablespoons of vegetable oil until simmering in an oven-proof skillet or pan, which should be done on high heat. Place the potatoes in the pan flat side down.
  • Fry the potatoes for about 5 to 6 minutes on one end until golden brown. You can move them around just so they don’t stick to the pan.
  • Add in 3 cloves of garlic; also add 4 sprigs of fresh thyme, lower the heat and add 3 tablespoons of salted butter, make sure you infuse the fat with a nice flavor of the thyme and garlic.
  • Turn them over with a pair of tongs and cook the opposite ends also until they are golden.
  • Swirl the pan every now and then and baste the potatoes with the infused butter. Remove the garlic and the thyme, you don’t need those anymore.
  • Slowly pour in chicken stock and season with salt and pepper.
  • Transfer the skillet to a preheated oven and roast for about 35 to 40 minutes turning halfway through the cooking time until potatoes are tender.
  • Your easy fondant potatoes are ready in no time.

Video

Notes

Fondant potatoes are really great when serves as part of a Sunday roast, however, you can enjoy this just the way you want.
Keyword fondant potatoes, pommes fondant, potato recipe

Variations

Variations on fondant potatoes exist that include adding different sauce or topping ingredients. For example, some variations use sugar instead of salt in the sauce. Other variations include using garlic powder, cheese, bacon bits, sour cream, sauerkraut, crispy onions, barbecue sauce, and parsley.

FAQs on Fondant Potatoes

What potatoes for fondant potatoes?

The best potatoes for fondant potatoes are Yukon Gold, russet, or Yellow Finn; due to the potatoes being low in starch, they absorb most of their cooking water and soften, which is part of what makes them “fondant”. This is not to be confused with the term used for cake icing, fondant.

What goes well with fondant potatoes?

Fondant potatoes are perfect to serve with a hearty steak.

Can you make fondant potatoes with beef stock?

Yes, you can make fondant potatoes with beef stock. Making tender, fluffy boiled potatoes is easy if you follow this recipe because all the ingredients and directions are right here.

What does fondant potatoes mean?

In French, fondant means ‘melting’ or ‘thickening,’ so pommes fondant or fondant potatoes literally translates as ‘soft potatoes.’ In the case of this recipe, the potatoes are cooked in stock and butter until they reach a meltingly smooth, velvety texture.

What kind of potatoes for fondant?

The best type of potatoes to use for fondant potato recipes is Yukon gold or russet.

How long to cook fondant potatoes?

Fry both flat ends for 5 minutes and then bake for 35 minutes.

What do fondant potatoes taste like?

Fondant potatoes taste delicious and buttery. They also have a crunchier crust than regular boiled potatoes, which boosts their flavor as well as their texture.

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