Fondant Potato

Name: Fondant Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 or 4 good-sized potatoes floury (Maris Piper or King Edward); 1 tablespoon of Olive oil; 40g knob of unsalted butter; a couple of sprigs of thyme; 200ml chicken stock - made from 1 Knorr chicken stock cube; black pepper to season; Plus a little sea salt if you really think they need it, just depends on the saltiness of the stock you use - my suggestion, is don't use OXO as they are too salty.

Fondant potato is a French technique where cylindrical potato cuts are seared golden in butter, then braised in chicken stock until creamy inside and caramelized outside. It's an elegant side that looks restaurant-quality but requires just one pan and basic ingredients.

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Total

40 min

Servings

4

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Aglugofoil · by Jan Bennett

Ingredients

2 or 4 good-sized potatoes floury (Maris Piper or King Edward)
1 tablespoon of Olive oil
40g knob of unsalted butter
a couple of sprigs of thyme
200ml chicken stock - made from 1 Knorr chicken stock cube
black pepper to season
Plus a little sea salt if you really think they need it, just depends on the saltiness of the stock you use - my suggestion, is don't use OXO as they are too salty.

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Instructions

1
Peel the potatoes and slice the sides off to flatten. Peel into sort of barrel shapes (but with two flat sides).
2
Now using the speed peeler or sharp knife, take the edge off all the way round - see the picture below.
3
Repeat on the other side of each potato. This will stop the edges from burning.
4
Season the potatoes and heat up a glug of oil in a frying pan just big enough to take both potatoes.
5
When the oil is nice and hot, add the potatoes and cook for a couple of minutes before turning.
6
They should be nicely coloured on one side and lightly browned on the other.
7
Now make sure the more coloured side is facing up and add the thyme sprigs and the butter.
8
Leave to cook for about 5 minutes over medium/low heat. The butter will foam nicely.
9
Add the chicken stock, carefully so you don't get splashed by the hot oil and butter.
10
Only add enough chicken stock so it only comes halfway up the potatoes.
11
Cover the frying pan and put it on the middle shelf of your preheated oven for about 20 to 25 minutes by which time they will have soaked up the lovely stock.
12
Make sure they're cooked through and serve straight away with whatever you fancy; a nice steak would be good.

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Tips & Notes

Pro tips

Cut potatoes into uniform cylinders (2–3 inches tall) so they cook evenly and cook faster than whole potatoes.
Don't skip the initial sear in hot olive oil and butter—this builds the golden, caramelized exterior that defines fondant potatoes.
Watch the stock level closely during braise; it should reduce gradually without fully evaporating, leaving a glossy sauce that clings to the potato.
Use fresh thyme sprigs for aromatic depth; dried thyme lacks the delicate flavor needed for this refined dish.

Substitutions

Chicken stock → vegetable stock (keeps dish vegetarian, slightly lighter flavor)
Thyme → rosemary (earthier, stronger note; use sparingly)
Knorr cube → homemade stock (reduces salt concern; use unsalted stock)

Storage & make-ahead

Store cooled fondant potatoes in an airtight container up to 2 days; reheat gently in a low oven to avoid drying out.

Common Questions

What potato variety works best for fondant potato?

Floury potatoes like Maris Piper or King Edward hold their shape during cooking and absorb stock evenly. Waxy potatoes won't give the same creamy interior.

Can I make fondant potatoes ahead of time?

Prepare and sear potatoes up to 2 hours ahead, then braise just before serving for best texture. Reheating can make them dense.

Why use a specific stock cube and not another brand?

OXO cubes are higher in salt and can oversalt the dish during reduction. Knorr offers better control; taste your stock first and adjust seasoning accordingly.