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Deliciously prepared fondant potatoes served with herbs and seasoning.

Fondant Potatoes

Fondant potatoes are elegantly prepared potatoes with a deeply browned crust and a fluffy, creamy interior, perfect as a side dish for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4-6 medium potatoes medium Yukon Gold or Russet potatoes Yukon Golds are ideal for creaminess; Russets give a fluffier interior.
  • 2-3 tablespoons unsalted butter Use unsalted to control seasoning.
  • 1 teaspoon neutral oil Canola, grapeseed, or vegetable oil.
  • 1-1.5 cups chicken or vegetable stock Homemade or low-sodium store-bought.
  • Salt and freshly ground black pepper To taste.
  • Fresh herbs (optional) Thyme or rosemary sprigs.

Method
 

Preparation
  1. Peel the potatoes and trim both ends to create neat cylinders, about 1.5-2 inches high. Pat them dry.
  2. Heat a large, heavy skillet over medium heat. Melt the butter and add neutral oil.
  3. Place the potato cylinders cut-side down in the skillet and sear until golden brown, about 3-4 minutes per side.
  4. Season the browned potatoes generously with salt and pepper.
  5. Pour stock into the skillet until it reaches halfway up the potatoes, adding herbs if desired.
  6. Cover and lower the heat to a gentle simmer. Cook until the potatoes are tender, about 20-25 minutes.
  7. Remove the lid, raise the heat to medium-high, and reduce the liquid to a thick, glossy glaze, about 3-5 minutes.
  8. Spoon the glaze over the potatoes and serve immediately.

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat in a skillet or oven, adding liquid to refresh the glaze. For variations, consider adding garlic and lemon, Parmesan, or making it vegan.