Fondant Potatoes (Melting Potatoes)
Classic French Fondant Potatoes made by carving Yukon Gold potatoes into a cylinder, seared to a crisp golden brown, then baked and braised in a savory broth.
In French, fondant literally means “melting,” and these tender braised potatoes definitely melt in your mouth! A quick stovetop sear makes the outside crispy goldn brown and frequent braising is responsible for the light and buttery texture.
Why this recipe works
- The best type of potatoes for Fondant potatoes are firm and waxy because they hold their shape through the basting process: use ovel shaped Yukon Gold or Red Creamer potatoes
- The uniform cylinder shape of the potatoes allows for even browning and braising in the oven
- Ghee allows the Fondant potatoes to tolerate a high-oven heat without scorching or black spots
- The two-step cooking method allows for a golden crispy exterior with a moist and tender interior
How do you carve Fondant potatoes without a round cutter?
The first few times I made these, I didn’t have a round stainless cutter and the prep time took forever. One thing that I did that helped speed up the prep process was to use a small, empty tomato paste can.
- Remove both ends of a small tomato paste can and press it into the potato
- Push the potato through the other end of the can
- Once all the potatoes are cylinder shape, use a sharp knife and cut them all the same height (about 1″inch tall)
What is the correct size for Fondant potatoes?
Generally, Fondant potatoes are about 1″inch in height and 2″inches/5cm in diameter. This size is perfect for a one or two-bite potato.
How to carve cylinder shaped Fondant potatoes from a round potato
- Peel the potato then cut a flat top and bottom base on each potato
- Trim each potato to the same height
- If you want a “smooth” cylinder look, trim the diameter of the cut potato with a paring knife or vegetable peeler
Ingredients
- Yukon gold potatoes – try to get long oval shaped potatoes; if you can’t find any at the store, get round Yukons or Red Creamers
- Oil
- Ghee-or butter (ghee is highly recommeded)
- Fresh thyme
- Garlic cloves
- Chicken or beef stock – pair either with whatever your are serving with the potatoes (steak, chicken, etc.)
- Salt and pepper
Yield
I have found that the yield is determined by the size and type of potato: An oval Yukon Gold makes two potato cylinders about 2″inch (5cm) in diameter x 1″inch high. Smaller, round potatoes typically yield about one cylinder per potato.
Craving more? You might like my recipe for French Potato Pie, Vichyssoise (Creamy Potato Leek Soup)
Make ahead and storage
Make these French Fondant Potatoes up to three days in advance. For best results, store the buttery broth separately. When ready to reheat; place the potato rounds in a single layer on a plate and microwave until warmed throughout; reheat the sauce on the stovetop and drizzle over the warm potatoes before serving.
Fondant Potatoes (Pommes de Terre Fondantes)
Equipment
- Stainless steel cutter or
- Sharp paring knife and a vegetable peeler
Ingredients
- 3-5 pounds Yukon Gold potatoes Long oval shaped Yukon Golds work best for this recipe. If you can't find big Yukons, get a 5 lb. bag of round medium-sized round Yukons.
- 1-2 tablespoons oil , high heat; (canola, veg, grapeseed, avocado)
- 4 tablespoons ghee , or butter
- 4-6 sprigs fresh thyme
- 1½ – 2 cups chicken or beef broth , pair the broth with what you're serving with the potatoes (steak, chicken, etc.)
- 2 cloves garlic , peeled and smashed
- course salt
- black ground pepper
Instructions
- Preheat oven to 425℉
- Peel and rinse potatoes; cut each end flat; cut potato in half crosswise (make a cut perpendicular to the potato length). Use a round stainless steel cutter and cut the potatoes approximately 2" inches in diameter (5cm) and 1" inch tall; pat dry; lightly salt and pepper both sides3-5 pounds Yukon Gold potatoes
- In an oven-proof, heavy-bottom skillet, add oil on medium-heat; once oil is hot, add potatoes in a single layer; sear 5-7 minutes per side until golden brown; add ghee to skillet; once melted, add following ingredients:1-2 tablespoons oil, 4 tablespoons ghee, 4-6 sprigs fresh thyme, 1½ – 2 cups chicken or beef broth, 2 cloves garlic
- Bring to boil, basting potatoes occasionally; once they've reached boiling point, transfer them to the middle rack of the oven and bake, uncovered for 30-40 minutes or until the inside is fork tender; baste with buttery broth about every 10-12 minutes; when they're done, remove thyme sprigs and garlic; season with salt and pepper and servecourse salt, black ground pepper
