Fondant Potatoes Recipe

I present fondant potatoes roasted with butter and herbs as an unexpected highlight among Potato Side Ideas.

I never thought a potato could feel theatrical, but these fondant potatoes do. I line up Yukon Gold potatoes, slick them with unsalted butter, and watch them transform — sorry, that felt like a recipe detail, but not telling you how, just saying the result is wild: crisp tops and bottoms, centers so fluffy they nearly disappear.

I tucked this one into my Cooked Potatoes Recipes folder and then kept finding excuses to make it again, it scratches that itch when I need Potato Side Ideas that seem fancy but are actually kind of foolproof. Guests always hover, curious, which is the best part.

Ingredients

• Creamy, buttery texture, high in carbs and potassium, good for satiety, skins add fiber
• Adds fruity, savory richness, source of healthy fats, helps brown edges, heart friendly
• Gives glossy, nutty flavor, Adds saturated fat and calories, makes potatoes lush
• Adds savory depth, umami and moisture, low sodium options keep it healthier
• Herbaceous, floral notes, brightens richness, little goes a long way in flavor
• Smash for mellow, sweet garlic, adds aromatic punch and savory complexity
• Fresh parsley adds brightness, herbaceous lift, a splash of color and freshness

Ingredient Quantities

• 6 medium Yukon Gold potatoes about 1 1/2 lb
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1 cup low sodium chicken stock or veg stock
• 3 sprigs fresh thyme
• 2 garlic cloves smashed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley optional

How to Make this

1. Preheat oven to 425°F (220°C). Peel the potatoes and trim the top and bottom so you have roughly 2 inch tall cylinders, cut larger ones to match, then pat them very dry. Season all surfaces with about 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

2. Heat an ovenproof skillet (cast iron is best) over medium high heat. Add 2 tbsp olive oil and 1 tbsp of the butter. When the butter foams and the oil shimmers, place the potatoes cut side down, snug but not crowded.

3. Sear the cut sides without moving them until deep golden brown, about 5 to 7 minutes. Dont flip too soon or you wont get that crust.

4. Turn the potatoes over to brown the other cut side, about 4 to 5 minutes. If the butter starts to burn turn the heat down a bit.

5. Add the remaining 2 tbsp butter to the pan along with the 2 smashed garlic cloves and the 3 thyme sprigs, spoon the butter over the potatoes for a few seconds so they soak up the flavor.

6. Pour in 1 cup low sodium chicken or vegetable stock so the liquid comes about halfway up the sides of the potatoes. Give it a quick shake to settle things and taste the juices, add a bit more salt or pepper if needed.

7. Transfer the skillet to the oven and roast 30 to 35 minutes until the stock is mostly reduced and potatoes are tender when pierced with a knife. Every 10 minutes spoon the pan juices over the tops to baste them and keep them moist.

8. If the stock evaporates before the potatoes are tender add a splash more stock or hot water and continue roasting, you want the centers soft and the ends crisp.

9. Remove from oven, discard thyme stems and garlic if you want, spoon the reduced sauce over the potatoes and let them rest 3 to 5 minutes so they settle.

10. Scatter 1 tbsp chopped fresh parsley over the top if using, serve hot with any pan juices spooned over. They should be fluffy inside and wonderfully crisp on top and bottom.

Equipment Needed

1. Oven (set to 425°F)
2. Sharp chef’s knife
3. Vegetable peeler
4. Cutting board
5. 10-inch ovenproof skillet, cast iron preferred
6. Tongs or a sturdy spatula for flipping
7. Measuring spoons and 1 cup measuring cup
8. Paper towels or a clean kitchen towel for patting potatoes dry
9. Small spoon or ladle for basting with pan juices
10. Oven mitts or potholders

FAQ

Fondant Potatoes Recipe Substitutions and Variations

• Potatoes: swap Yukon Gold for russets if you want a fluffier interior and crispier edges, or use red potatoes for a waxier, firmer bite. Russets can fall apart if overcooked so watch the time.
• Olive oil: use avocado oil or any neutral vegetable oil, or melt extra butter or ghee for richer flavor. Avocado oil has a higher smoke point so it’s good if the pan gets very hot.
• Unsalted butter: use salted butter or ghee, just cut back on the added salt if your butter is salted. Ghee gives a nuttier taste and wont burn as quick as regular butter.
• Low sodium chicken stock: swap for vegetable stock or mushroom stock to keep it vegetarian, or use dry white wine plus water for extra brightness. If your stock is already salty youll want to reduce the extra salt.

Pro Tips

1. Make the pieces as even as you can, it really matters — use a ruler or weigh them if you want, and if some are bigger start them in the microwave for a minute or two so everything finishes at the same time.

2. Rinse the cut potatoes quickly under cold water to wash away extra starch, then dry them really well and let them sit a few minutes before searing, a dry surface = better crust.

3. If you hate burned butter use clarified butter or ghee, or add a little extra neutral oil to raise the smoke point, that way you get butter flavor without blackened taste.

4. Turn the pan juices into a glossy glaze: once the liquid is mostly reduced scoop it into a small saucepan and boil hard for a minute to concentrate, whisk in a knob of cold butter then spoon back over the potatoes, it makes them taste restaurant-level.