📝 About This Recipe
Known as the ultimate expression of the humble potato, Fondant Potatoes are a classic French technique that transforms simple tubers into velvety, melt-in-your-mouth masterpieces. These potatoes are first seared to a deep golden brown to create a crisp crust, then slow-braised in a rich bath of butter, garlic, and thyme-infused chicken stock. The result is a stunning contrast of textures: a crunch on the outside and a creamy, custard-like interior that feels incredibly luxurious.
🥗 Ingredients
The Potatoes
- 4 large Russet or Yukon Gold Potatoes (peeled and ends trimmed flat)
The Searing Fat
- 2 tablespoons Grapeseed or Vegetable Oil (high smoke point is essential)
The Braising Liquid
- 3-4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1.5 cups Chicken Stock (low sodium, or use vegetable stock)
- 4-5 cloves Garlic (smashed and peeled)
- 5-6 sprigs Fresh Thyme (whole)
- 1 sprig Fresh Rosemary (optional)
Seasoning and Garnish
- to taste Kosher Salt
- to taste Freshly Ground Black Pepper
- 1 pinch Flaky Sea Salt (for finishing)
- 1 tablespoon Fresh Chives (finely minced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). This ensures a consistent temperature for the braising phase.
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2
Prepare the potatoes by peeling them and cutting off both ends so they sit flat. Using a round metal cutter or a sharp knife, shape them into uniform cylinders (about 2 inches tall).
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3
Place the potato cylinders in a bowl of cold water for 5-10 minutes to remove excess surface starch. This prevents sticking and ensures a cleaner sear.
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4
Drain the potatoes and pat them extremely dry with paper towels. Moisture is the enemy of a golden crust!
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5
Heat the oil in a heavy, oven-safe stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer.
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6
Carefully place the potatoes in the skillet, flat-side down. Season the tops generously with kosher salt and black pepper.
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7
Sear the potatoes undisturbed for 5-6 minutes until the bottoms are a deep, rich mahogany brown. Flip them over carefully with tongs.
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8
Once flipped, use a paper towel held with tongs to carefully blot out the excess hot oil from the pan. This prevents the butter from burning in the next step.
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9
Add the butter to the pan. Once it foams, add the smashed garlic cloves and thyme sprigs. Use a spoon to baste the potatoes with the flavored butter for 2 minutes.
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10
Slowly pour the chicken stock into the pan. It should come about halfway up the sides of the potatoes. Bring the liquid to a simmer.
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11
Transfer the entire skillet into the preheated oven. Bake for 25-30 minutes, or until the potatoes are completely tender when pierced with a paring knife.
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12
Remove the skillet from the oven. If there is still a lot of liquid, simmer on the stovetop for 2 minutes to reduce it into a glaze.
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13
Transfer the potatoes to a serving platter. Spoon the concentrated pan juices over the top and garnish with fresh chives and a sprinkle of flaky sea salt.
💡 Chef's Tips
For the best texture, use Russet potatoes; their high starch content creates that signature 'fondant' (melting) interior. Always dry your potatoes thoroughly after soaking; any residual water will cause the oil to splatter and prevent browning. If the stock evaporates too quickly in the oven, add an extra splash to ensure the potatoes don't dry out before they are tender. Don't skip the butter basting step; it infuses the potato with aromatics before the braising even begins. Use a heavy-bottomed pan to ensure even heat distribution and prevent the bottom crust from burning.
🍽️ Serving Suggestions
Pair these with a pan-seared Filet Mignon or Roasted Chicken for a high-end bistro experience. Serve alongside a crisp glass of Chardonnay or a light Pinot Noir to cut through the richness of the butter. They are excellent with a side of steamed asparagus or sautéed haricots verts. For a vegetarian option, substitute the chicken stock with a high-quality mushroom or vegetable broth. Add a dollop of crème fraîche on the side for an extra layer of decadence.