Fondant Potatoes Recipe -
Fondant Potatoes Recipe
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Fondant Potatoes
Impressive, perfect potatoes with tender, creamy insides and crispy edges. See more
  • READY IN 1 hr

Fondant Potatoes

Recipe by  

"The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
  3. Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
  4. Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
  5. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
  6. Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
  7. Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
  8. Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
  9. Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2013

The first time i made i did exactly what the recipe said. The next time i used Rosemary (which i prefer) instead of thyme. Tonight I toned down the salt and used some garlic salt instead, Ohh it was soooo good. I defiantly recommend these

Most Helpful Critical Review
Feb 27, 2014

Am I the only 3 star rating? I thought they were very good, but not so wonderful to be worth the trouble. Im wondering if you could get the same flavor with cutting thick scollops and using a 13x9 dish in the oven?

Aug 10, 2013

Had to substitute basil for thyme in this outstanding recipe. The contrasting textures had my friends "Mmmmmmm"-ing throughout dinner. This is a new staple in my dinner party recipe box.

Nov 08, 2013

Great potato, I do them sliced half inch thick, no oil. they cook quicker, and no oven needed. I start them off in butter medium heat careful not to burn the butter, once browned on the bottom I flip them over and ad chicken stock, very slowly, or it can flare up, finish cooking till the other side is browned. quick, easy , yum I been cooking these for 3 years now.

Sep 24, 2013

Ha Cha Cha! These are great! The best potatoes I have made. Creamy with the flavor of the stock, amazing. I did not have russet potatoes so I used red potatoes making sure of the size for correct baking. I used olive oil and 1Tsp. dried thyme. Great flavor, I would love to try them with rosemary too. Can't wait to make them again!

Oct 24, 2013

Oh my I tried these potatoes last week for a dinner with family and they were fabulous!I did not have either fresh rosemary or thyme so I used chives from the garden and used some thyme in the jar for seasoning. They were so good and the presentation was wonderful. Future staple at dinner parties for me--thank you!

Oct 02, 2013

These are so fancy and so good I like garlic and bacon bits in the butter for cooking them in then pouring over them when done baking. Awesome.

Oct 27, 2013

I must say, try to watch the video before making these. It makes the instructions so much easier. I read some reviews before attempting to make these. I combined spice suggestions and used thyme, rosemary & tarragon (I only had dried spices available, but am sure that using fresh would throw this over the top). The texture of the potatoes was crispy, creamy & yummy. I didn't think these were too time consuming, considering the professional result. Served as a side dish to BBQ NY Strip (also on this site). Can't wait to make these again with fresh herbs!! Thanks Chef, for an awesome recipe.


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  • Calories
  • 238 kcal
  • 12%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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