Fondant Potatoes Recipe (Pommes Fondantes) (2024)

Published August 29, 2024.This post may contain affiliate links. Please read my disclosure policy.

These Fondant Potatoes are seared to golden brown, basted with butter, herbs, and garlic, and braised in the oven for the perfect side dish. I’m obsessed with these easy-to-make potatoes and love how classy they look when served.

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Fondant Potatoes

Fondant potatoes, pommes fondants, or melting potatoes, are cylinder-cut seared potatoes braised in butter and stock until browned and tender. They are straightforward to prepare and can be enhanced in flavor with fresh herbs.

These potatoes are a traditional French dish that was created in the 19th century. The recipe uses classical techniques and is easy enough to serve for dinner and elegant enough to impress guests. They are commonly served as a side to a main animal protein entrée.

Ingredients and Substitutions

• Potatoes – A floury potato like russets is best. However, you can use Yukon gold.
• Lemon – Freshly squeezed lemon juice is used to brighten up the vegetables.
• Garlic – Sliced garlic cloves are used. Substitute with 1/2 teaspoon of garlic granules or powder.
• Herbs — I used fresh thyme in this recipe. You can substitute one teaspoon of dry thyme, rosemary, or sage.
• Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
• Fat — Tosear the potatoes, use olive or avocado oil, ghee, butter,clarified butter,lard, or tallow.
• Liquid – Chicken stock is best, but you can use vegetable stock, brodo, or water.
• Seasoning – Only coarse salt and freshly cracked pepper were used. You can also add crushed red pepper flakes.

How to Make Fondant Potatoes

Slice the ends off of the potatoes. I take about a ½ to ¾ inch off.

Peel the potatoes.

Slice them half-widthwise so that they are all roughly the same height.

Add some oil to a non-stick, carbon steel, or cast-iron skillet and heat on medium-high heat until the oil smokes lightly. Add the potatoes, cut the side down, season with salt, and turn the heat down to medium.

Sear the potatoes for 4 to 5 minutes or until their edges in the oil are browned.

Flip the potatoes over, season with salt, and sear for 4 to 5 minutes or until the edges are browned. Adjust the heat more if you feel the oil is too hot.

Turn the heat down to low and add butter, garlic, and thyme.

Once the butter is melted, baste the potatoes for 3 to 4 minutes until they become more browned.

Pour in the chicken stock, season with salt and pepper, and place on a middle rack in the oven. Cook at 450° for 25 to 30 minutes until well browned and tender.

Serve the potatoes with an optional garnish of fresh thyme leaves.

Make-Ahead and Storage

Make-Ahead:These potatoes are meant to be eaten when they are finished cooking, but you can keep them warm for 30 minutes in the oven, covered with foil at low temperatures (<200°).

How to Store:Cover and store in the refrigerator for up to 5 days. These do not freeze well, as the potatoes become mush once thawed. If you choose to freeze them, it’s best to cut them up and add them to a soup or mash them and serve.

How to Reheat:Place the desired amount into a medium-sized saucepot with ½ cup of chicken stock or water and heat in the oven at 350° for 10-12 minutes or until hot.

More Potato Recipes

• Garlic Parmesan Potatoes
• Potato Wedges
• Baked Potato
• Sweet Potato Fries
• Lyonnaise Potatoes