Crispy Buttery Fondant Potatoes

This fondant potato recipe transforms humble spuds into restaurant-quality side dishes with crispy exteriors and buttery, melt-in-your-mouth centers. I discovered this technique during culinary school and have been perfecting it for family dinner parties ever since.

I first made these potatoes for a holiday dinner when I wanted something more impressive than standard mashed potatoes. The dramatic presentation and rich flavor had everyone thinking I spent hours in the kitchen though the technique is surprisingly straightforward.

Ingredients

• Yukon gold potatoes: Their natural buttery flavor and waxy texture make them perfect for this cooking method
• Avocado oil: Withstands high heat without smoking unlike olive oil
• Butter: Creates that luxurious flavor foundation opt for European butter with higher fat content for extra richness
• Fresh garlic and herbs: Rosemary and thyme infuse the potatoes with aromatic flavor during roasting
• Vegetable stock: Creates steam in the oven enhancing the creamy interior texture
• Salt and pepper: These simple seasonings are all you need to enhance the natural potato flavor

Step-by-Step Instructions

Prepare the potatoes:

Cut Yukon golds into 1-inch thick rounds then use a cookie cutter to create uniform cylinders. This ensures even cooking and creates the classic fondant presentation. Save the scraps for breakfast hash or mashed potatoes.

Soak the potatoes:

Place cut potatoes in cold water for 15 minutes to remove excess starch which prevents sticking and promotes better browning. Pat completely dry before cooking as moisture will prevent proper searing.

Sear the first side:

Heat avocado oil in a stainless steel pan until shimmering then reduce to medium heat before adding potatoes. Position each cylinder flat side down and leave undisturbed for 3-5 minutes until deeply golden brown. A proper sear requires patience so resist the urge to move them prematurely.

Flip and sear again:

Season the seared tops with salt then carefully flip each potato using tongs. Sear the second side for another 3-5 minutes until equally golden. The contrast between the crispy exterior and what will become the creamy interior is what makes this dish special.

Remove excess oil:

Once both sides are seared turn off the heat and use paper towels with tongs to carefully remove as much oil as possible. This creates space for the butter and prevents an overly greasy final dish.

Add aromatics:

Return the pan to medium heat and add butter garlic and fresh herbs. Allow the butter to become foamy but not brown then use a spoon to baste the potatoes continuously for about 1 minute. This infuses them with rich flavor.

Finish in the oven:

Pour vegetable stock into the pan being careful of any steam then transfer the entire pan to your preheated oven. The stock creates steam that gently cooks the centers to a velvety texture while maintaining the crispy tops and bottoms. Bake for 15-20 minutes until a knife slides through easily.

Pin it

My favorite aspect of fondant potatoes is how they transform humble ingredients into something truly special. My mother-in-law actually requested these instead of her traditional mashed potatoes for our last holiday gathering—a true testament to their deliciousness.

The Perfect Pan Choice

Stainless steel pans work best for this recipe as they promote even browning and can safely transition from stovetop to oven. Cast iron works well too but avoid nonstick pans which prevent the crucial golden crust from forming. The key is using a pan that retains heat well and creates a surface where potatoes can develop that beautiful crust without sticking excessively.

Make-Ahead Options

While fondant potatoes are best served fresh from the oven you can prepare them partially in advance. Cut and shape the potatoes up to 24 hours before cooking store them submerged in cold water in the refrigerator. This prevents browning and actually improves texture by removing excess starch. On serving day simply pat dry thoroughly and proceed with the recipe. For dinner parties I often prepare through the searing stage then finish in the oven just before serving.

Flavor Variations

Classic herbs like rosemary and thyme work beautifully but dont be afraid to experiment. Try sage leaves with brown butter for a fall-inspired version or add lemon zest and parsley for a brighter spring variation. For a different flavor profile consider using chicken stock instead of vegetable or add a splash of white wine to the pan before adding stock. Each variation maintains the fundamental texture contrast while offering new flavor dimensions.

Pin it

Fondant potatoes are a guaranteed way to elevate any meal, combining elegance and simplicity in every bite.

Frequently Asked Questions

→ Why soak the potatoes in cold water before cooking?

Soaking the potatoes in cold water removes excess starch from the surface, which helps them achieve a crispier exterior when seared. It also prevents discoloration and reduces the likelihood of the potatoes sticking to the pan during the initial searing stage.

→ Can I use different herbs for fondant potatoes?

Absolutely! While rosemary and thyme are traditional and provide excellent flavor, you can experiment with sage, oregano, or tarragon. Fresh herbs generally work better than dried in this preparation because they infuse the butter as it basters over the potatoes.

→ Why use Yukon gold potatoes specifically?

Yukon gold potatoes have the ideal balance of starch and moisture for fondant potatoes. Their naturally buttery flavor enhances the dish, and they maintain their shape while developing a creamy interior when cooked using this method. Russets can be substituted but may yield a slightly different texture.

→ What can I serve with fondant potatoes?

Fondant potatoes make an elegant side dish for roasted meats like beef tenderloin, lamb, or roast chicken. They also pair beautifully with seared fish or alongside other roasted vegetables for a vegetarian main. The herb-infused butter sauce is excellent for drizzling over the entire plate.

→ Can fondant potatoes be made ahead of time?

While best served fresh for maximum crispiness, you can prepare fondant potatoes up to the searing stage ahead of time. Refrigerate the seared potatoes, then complete the butter basting and oven finishing just before serving. They may need an extra few minutes in the oven if starting from cold.

→ Why use a stainless steel pan instead of non-stick?

A stainless steel pan creates better fond (browned bits) during the searing process, which adds flavor to the final dish. It also withstands the high heat required for proper searing and can safely transfer from stovetop to oven for the final cooking stage.