Fondant potatoes are cylindrical potato cuts slowly braised in butter and chicken stock, creating a creamy, melt-in-mouth texture that absorbs the braising liquid as it cooks. They're a restaurant-quality side dish superior to traditional roast potatoes.
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Heat your oven to 160 °C or 320 °F.
Cut the potatoes into cylinders, using either a small knife or a round metal cutter. No need to peel them.
Rinse the potato under clean water, then pat dry on paper towel.
Heat a suitably sized oven-safe frying pan or saucepan on medium heat. Add the olive oil.
Fry the potatoes until golden brown on one side, then add the butter, and brown the other side. Move the potatoes around to make sure they brown evenly. Add the thyme before adding the stock. Add the chicken stock and give it a good swirl to combine.
Bake in the oven for 25 minutes, basting every 5 minutes.
Serve - Once cooked, add frshly cracked black pepper and flaky salt before serving as a side for steak, fish, or chicken.
Pastry cutter - This is the most common method used in professional kitchens. It will give you a perfect cylinder shape although, you are limited by the height of the cutter.
Knife - Using a knife takes a bit of practice, and you won't get a perfect round shape. If you are not too bothered by that, then by all means simply use a knife. It will still look and taste incredible.
Vegetable peeler - This method is for the sculptors among us. You can make a perfect cylinder this way, but it does take time and practice. You can also use a peeler in tandem with a pastry cutter to round the edges on the sides.
Store cooked fondant potatoes in an airtight container in the refrigerator for up to 2 days; reheat gently in a low oven with a splash of stock to prevent drying.
5cm circular cutter or sharp chef's knife · heavy-bottomed ovenproof skillet or braising pan
Starchy or all-purpose potatoes like Russet, Yukon Gold, or Gala work best. They hold their shape while absorbing the braising liquid.
Yes, you can prepare and partially cook them, then reheat gently in the oven with the braising liquid. Store in the refrigerator for up to 2 days.
Fondant potatoes are braised in stock and butter, creating a creamy interior, while roast potatoes are baked dry in fat for crispness.
Yes, unseasoned vegetable stock works as a substitute, though chicken stock provides richer flavor.
Use a sharp knife or a 5cm circular cutter to cut peeled potatoes lengthwise into even cylinders, about 4-5cm tall.
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