Fondant potato recipe with 4 large potatoes, 2 tbsp butter, 2 tbsp oil & herbs, golden, tender, crispy-edged potatoes, easy everyone loves.
Ingredients for Fondant Potato Recipe
To make the classic fondant potato recipe, gather the following ingredients. Using the right type of potato and fresh herbs is key to achieving that golden exterior and creamy interior.
| Ingredient | Quantity | Tips |
|---|---|---|
| Yukon Gold potatoes | 4 medium | Peeled and cut into 2-inch cylinders for even cooking |
| Unsalted butter | 3–4 tbsp | For searing and flavor; can substitute with olive oil for a lighter version |
| Chicken or vegetable stock | 1 cup | Enough to braise potatoes halfway |
| Fresh thyme | 2–3 sprigs | Adds aromatic flavor |
| Fresh rosemary | 1–2 sprigs | Optional, pairs well with thyme |
| Garlic | 2 cloves, smashed | Infuses subtle flavor |
| Salt & black pepper | To taste | Season generously for best taste |
How to Make for Fondant Potato Recipe
1. Prepare the Potatoes
Peel the Yukon Gold or Russet potatoes and cut them into uniform cylinders, about 2 inches thick. Rinse briefly to remove excess starch, then pat dry.
2. Sear the Potatoes
Heat butter in a skillet over medium heat. Add potatoes and cook until all sides are golden brown. This creates the signature crisp exterior of the fondant potato recipe.
3. Add Stock and Herbs
Pour chicken or vegetable stock halfway up the potatoes. Add thyme, rosemary, and smashed garlic.
4. Braise Until Tender
Reduce heat and simmer, or transfer the skillet to a preheated oven at 200°C (400°F). Cook until potatoes are tender inside and infused with herb flavor.
5. Serve Warm
Gently remove the potatoes, season with salt and pepper, and serve immediately alongside your favorite sides.
Variations for Fondant Potato Recipe
Garlic-Thyme Fondant Potatoes
Add extra smashed garlic and fresh thyme during the braising stage for a fragrant, savory twist.
Lemon-Zested Fondant Potatoes
Finish with a sprinkle of lemon zest before serving to add a bright, fresh flavor that balances the buttery potatoes.
Vegan-Friendly Version
Replace butter with olive oil or vegan margarine and use vegetable stock to make a fully plant-based fondant potato dish.
Cheesy Fondant Potatoes
Top the potatoes with grated Parmesan or Gruyère in the last 5 minutes of oven cooking for a rich, melted layer.
Herb Medley Style
Mix in rosemary, parsley, and chives for a more complex herb-infused flavor that enhances the golden crust.
Storage and Reheating
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Refrigeration | 3–4 days | Store cooled potatoes in an airtight container. Reheat in a skillet with a little butter or in an oven at 180°C (350°F) until heated through and crispy. |
| Freezing | Up to 1 month | Flash freeze potatoes on a tray, then transfer to a freezer-safe bag. Reheat directly in an oven at 200°C (400°F) until golden and tender. |
| Short-Term Counter Storage | 2–3 hours | Keep covered at room temperature if serving soon. Avoid leaving longer to maintain freshness. |
Servings for Fondant Potato Recipe
Pair with Braised Meats
Serve golden fondant potatoes alongside slow-cooked short ribs or roast chicken for a hearty, elegant meal.
Accompany Seared Seafood
Combine with seared scallops or grilled fish for a light yet sophisticated dinner plate.
Balance with Fresh Vegetables
Add garlic sautéed green beans or roasted Brussels sprouts to contrast the buttery potatoes with crisp, vibrant veggies.
Include Creamy Greens
Creamed spinach or buttered peas complement the soft interior of the fondant potatoes and create a balanced plate.
Garnish for Presentation
Finish with a sprinkle of fresh parsley or a drizzle of herb-infused butter to enhance flavor and visual appeal.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 28 g |
| Protein | 3 g |
| Fat | 6 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 15 mg |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 250 mg |
| Vitamin C | 20% DV |
| Potassium | 600 mg |
| Iron | 6% DV |
FAQs for Fondant Potato Recipe
Q1: What type of potatoes are best for fondant potatoes?
Yukon Gold or Russet potatoes are ideal due to their creamy texture and ability to hold shape during searing and braising.
Q2: Can I make fondant potatoes ahead of time?
Yes, you can peel, cut, and lightly sear the potatoes, then refrigerate. Finish braising just before serving for best results.
Q3: How do I get a crispy golden exterior?
Sear potatoes in butter on all sides before adding stock and herbs.
Q4: Can I make this recipe vegan?
Replace butter with olive oil or vegan margarine and use vegetable stock instead of chicken stock.
Q5: What sides pair well with fondant potatoes?
Braised meats, seared seafood, roasted vegetables, and creamy greens complement them perfectly.
