Fondant potatoes are a French classic where seared russet potatoes are braised in butter, garlic, and chicken stock until they develop a creamy interior and caramelized exterior. The key is the initial sear and oven braise for both texture and flavor depth.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Slice the ends off of the potatoes. I take about a ½ to ¾ inch off.
Peel the potatoes.
Slice them in half widthwise so that they are all roughly the same height.
Add some oil to a non-stick, carbon steel, or cast-iron skillet and heat on medium-high heat until the oil smokes lightly.
Add the potatoes, cut side down, season with salt, and turn the heat down to medium.
Sear the potatoes for 4 to 5 minutes or until the edges in the oil are browned.
Flip the potatoes over, season with salt, and sear for an additional 4 to 5 minutes or until the edges are browned in the oil. Adjust the heat more if you feel the oil is too hot.
Turn the heat down to low and add in the butter, garlic, and thyme.
Once the butter is melted, baste the potatoes for 3 to 4 minutes until they become more browned.
Pour in the chicken stock, season with salt and pepper, and place on a middle rack in the oven. Cook at 450° for 25 to 30 minutes or until they are well-browned and tender.
Serve the potatoes with an optional garnish of fresh thyme leaves.
Store cooled fondant potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10–15 minutes with a splash of stock to restore tenderness.
Oven-safe skillet (cast iron or heavy stainless steel) · Sharp knife for even cutting
Russets work best because they're starchy and break down slightly to create a creamy interior. Waxy varieties like red potatoes won't achieve the same texture, though they'll still braise. Adjust cooking time if using smaller potatoes.
Braise at 400°F (200°C) for 25–35 minutes, depending on potato size. They're done when a knife slides through easily and the liquid has reduced to a glaze.
Yes. Sear and braise them fully, cool completely, then refrigerate up to 2 days. Reheat in a 350°F oven for 10–15 minutes with a splash of stock to restore moisture.
Ensure the pan and oil are very hot before adding potatoes, and don't move them. Let each side sear undisturbed for 3–4 minutes to develop color before flipping.
Yes. Beef stock will add deeper flavor and pairs well with the garlic and thyme. Vegetable stock also works but will be lighter.
Herb Roasted Chicken with Garlic Potatoes and French Green Beans
45 min
Garlic Confit
185 min
French Onion Chicken
65 min
Fondant Potatoes
55 min
Fondant Potatoes
85 min
Fondant Potatoes
55 min
Fondant Potato
40 min
Gordon Ramsay Fondant Potatoes
60 min
