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Potatoes Fondant

Fondant potatoes, also known as melting potatoes, are a classic French delicacy that seem like something only fancy chefs can whip up, but are actually quite simple to make. Yukon gold potatoes are cut into cylinders, pan-fried until crispy, then transferred to the oven to braise in a buttery herb bath for a crispy-on-the-outside texture that’s deceptively creamy on the inside. Don’t forget to eat the roasted garlic with the potatoes–it's the best part!

Tasty Team
80% would make again
Total Time

50 minutes

50 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Potatoes Fondant
Total Time

50 minutes

50 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Potatoes Fondant

Ingredients

for 3 servings

  • 2 tablespoons canola oil
  • 1 ½ lb yukon gold potato (650 g), peeled, ends trimmed, cut into 2-inch-long (5 cm) cylinders
  • kosher salt, to taste
  • 4 tablespoons unsalted butter
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 6 large cloves garlic, smashed
  • 1 cup chicken stock (240 mL)
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 369
  • Fat 25g
  • Carbs 34g
  • Fiber 3g
  • Sugar 2g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Heat the canola oil in a large cast iron skillet over medium-high heat.
  3. Season the potatoes with salt, then add to the hot skillet, flat-side down. Sear for about 5 minutes, until golden brown, then flip and cook on the other flat side for another 5 minutes.
  4. Add the clarified butter, rosemary, thyme, and garlic to the skillet. Let the butter melt, then use a large spoon to baste the potatoes with the butter until coated, about 30 seconds.. Add the chicken stock and bring to a boil.
  5. Transfer the skillet to the oven and roast the potatoes for 35 minutes, or until tender.
  6. Spoon the pan sauce over the potatoes and garnish with freshly ground black pepper.
  7. Enjoy!
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