5 from 6 votes
Fondant Potatoes Recipe (Pommes Fondantes)
These Fondant Potatoes are seared to golden brown, basted with butter, herbs, and garlic, and braised in the oven for the perfect side dish.
Prep Time
10 mins
Cook Time
45 mins
Servings:
6
Calories:
316 kcal
Course:
Side Dish
Cuisine:
French
Ingredients
- 6 russet potato medium to large
- 3 tablespoons olive oil
- 4 tablespoons butter unsalted
- 4 garlic smashed cloves
- 8 to 12 thyme fresh, sprigs
- 1 cup chicken stock
- salt coarse salt and freshly cracked pepper
- black pepper coarse salt and freshly cracked pepper
Instructions
- 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.
Cup of Yum
Notes
- Make-Ahead: These potatoes are meant to be eaten when they are finished cooking, but you can keep them warm for 30 minutes in the oven, covered with foil at low temperatures (<200°).
- How to Store: Cover and store in the refrigerator for up to 5 days. These do not freeze well, as the potatoes become mush once thawed. If you choose to freeze them, it’s best to cut them up and add them to a soup or mash them and serve.
- How to Reheat: Place the desired amount into a medium-sized saucepot with ½ cup of chicken stock or water and heat in the oven at 350° for 10-12 minutes or until hot.
- The goal is to hold the oil temperature at a max of 400°. This will ensure the oil does not burn.
Nutrition Information
Calories
316kcal
(16%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.3g
(15%)
Cholesterol
21mg
(7%)
Sodium
69mg
(3%)
Potassium
949mg
(20%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
300IU
(6%)
Vitamin C
15mg
(17%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 316
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 69mg | 3% |
| Potassium | 949mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 15mg | 17% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.