How To Make Fondant Potatoes

5 from 3 votes

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How to make fondant potatoes! This is the easiest fondant potatoes recipe, filled with SO much flavor and texture. We’ve got you covered with the perfect side dish.

The ingredients are simple, the flavor is unmatched, and the taste is something you can’t get enough of. Although this method of cooking potatoes seems complicated, we promise you it’s easier than it looks! Pommes Fondant; otherwise known as Fondant Potatoes are generally cut into cylinders, fried on the outsides, and lathered up in a butter-based sauce.

Once you make these, there’s no going back to your regular potato recipe.

How To Make Fondant Potatoes

What ingredients do you need to make these fondant potatoes?

Russet Potatoes: We like using russet for this recipe because they hold up really nicely when frying.

Neutral Oil: Neutral oil like canola or vegetable oil is perfect for these fondant potatoes because it helps these potatoes crisp up, while also not overpowering the potatoes.

Garlic Cloves: We’re using a head of garlic here, and we’re keeping the skin on while we cook to keep the creaminess of the garlic cloves. You can also opt to use peeled garlic cloves as well.

Sprigs of Rosemary: A spring of rosemary adds a nice freshness to these potatoes, while also providing flavor.

Butter: Unsalted butter will create a great baste that we will spoon over the potatoes with broth, and will add a creaminess to the potatoes. This butter sauce is perfect for soaking the potatoes.

How To Make Fondant Potatoes

Instructions to make this fondant potatoes recipe

Get your potatoes ready

  • Preheat your oven to 400°F. Slice your russet potatoes into 2-inch large cylinders lengthwise, you can leave the skins on. With a cylinder or cake mold, press down to make your large circles (about 1 1/2 to 2 inches wide). Season with kosher salt. (Use the unused parts of the potatoes for potato skin chips, mashed potatoes, hash browns, or potato soup!)
  • Makes about 13 to 15 potatoes. (I like to use the mold here to get even circles, but you can also peel the skin, and cut around to make your circular potatoes).

Sear your potatoes

  • In a large ovenproof cast iron skillet, stainless steel pan, or skillet, melt your neutral oil until glistening on medium-high heat. Add your potato rounds to the skillet, arranged flat and all in an even layer. Char and saute your potatoes, until they turn golden brown on their bottoms, about 7 to 8 minutes on each side, then flip and repeat.
  • When you flip your potatoes to the other side, add in your garlic, flesh side down, with the skins up, and your fresh rosemary. 
  • Next, add in your butter to melt throughout, then add in your broth and sprinkle with kosher salt and black pepper.
  • Baste consistently to ensure you are topping a good amount of broth and butter over the tops of your potatoes.

Roast and finish your potatoes!

  • Transfer to the oven to roast for 30 to 40 minutes, until the potatoes are fork tender, and the garlic is soft. Baste more broth halfway through cooking in the oven. 
  • Remove from the oven, and use tongs to squeeze your roasted garlic out of its skin. Plate your potatoes, and top with any remaining broth/sauce poured over with the garlic.
How To Make Fondant Potatoes

Tips, Tricks and Substitutions

Can I replace the sprigs of rosemary with other fresh herbs?

Absolutely! We love using rosemary but you can use whatever you’re favorite herbs are like fresh thyme, or sage, any hard herb will work, totally up to you!

Can we replace the broth with stock?

Sure! Although we’re using broth for this recipe, stocks like chicken stock or vegetable stocks are a great replacement. Broth is usually more seasoned compared to stock, so we recommend adding more salt and pepper!

Can I use yukon gold potatoes instead of russet to make fondant potatoes?

Although we love using russet, if you don’t have it on hand, yukon gold is another great potato.

How To Make Fondant Potatoes

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How To Make Fondant Potatoes
5 from 3 votes

How To Make Fondant Potatoes

How to make fondant potatoes! This is the easiest fondant potatoes recipe, filled with SO much flavor and texture.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 4 people

Ingredients 

  • 4 large russet potatoes
  • Kosher salt
  • 2 tablespoons neutral oil, such as canola oil or vegetable oil
  • 1 large head of garlic, halved with the skins on, or 4 peeled large garlic cloves
  • 2 large sprigs fresh rosemary
  • 4 tablespoons unsalted butter
  • 1 cup chicken broth or vegetable broth
  • Freshly ground black pepper

Instructions 

  • Preheat your oven to 400°F. Slice your russet potatoes into 2-inch large cylinders lengthwise, you can leave the skins on. With a cylinder or cake mold, press down to make your large circles (about 1 1/2 to 2 inches wide). Season with kosher salt. (Use the unused parts of the potatoes for potato skin chips, mashed potatoes, hash browns, or potato soup!) Makes about 13 to 15 potatoes. (I like to use the mold here to get even circles, but you can also peel the skin, and cut around to make your circular potatoes).
  • In a large ovenproof cast iron skillet, stainless steel pan, or skillet, melt your neutral oil until glistening on medium-high heat. Add your potato rounds to the skillet, arranged flat and all in an even layer. Char and saute your potatoes, until they turn golden brown on their bottoms, about 7 to 8 minutes on each side, then flip and repeat.
  • When you flip your potatoes to the other side, add in your garlic, flesh side down, with the skins up, and your fresh rosemary.
  • Next, add in your butter to melt throughout, then add in your broth and sprinkle with kosher salt and black pepper.
  • Baste consistently to ensure you are topping a good amount of broth and butter over the tops of your potatoes.
  • Transfer to the oven to roast for 30 to 40 minutes, until the potatoes are fork tender, and the garlic is soft. Baste more broth halfway through cooking in the oven.
  • Remove from the oven, and use tongs to squeeze your roasted garlic out of its skin. Plate your potatoes, and top with any remaining broth/sauce poured over with the garlic.

Nutrition

Calories: 100kcal, Carbohydrates: 0.01g, Protein: 0.1g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 2mg, Potassium: 3mg, Sugar: 0.01g, Vitamin A: 350IU, Calcium: 3mg, Iron: 0.003mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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