Best 2 Fondant Potatoes Recipes

Fondant potatoes are a classic French dish that is sure to impress your guests. These small, round potatoes are slowly cooked in butter until they are golden brown and caramelized on the outside, while remaining soft and creamy on the inside. They are a perfect side dish for any special occasion meal.

This article provides three different recipes for fondant potatoes, so you can find the one that best suits your needs. The first recipe is a traditional French method, which uses clarified butter and a copper saucepan. The second recipe is a simplified version that uses regular butter and a regular saucepan. The third recipe is a vegetarian version that uses olive oil instead of butter.

No matter which recipe you choose, you are sure to end up with delicious and elegant fondant potatoes that will be the star of your next meal.

Here are our top 2 tried and tested recipes!

FONDANT POTATOES

Fondant Potatoes image

Provided by Josh Capon

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 Idaho potatoes
Kosher salt and freshly ground black pepper
Canola or olive oil, for searing the potatoes
About 4 cups vegetable, chicken or beef stock
2 sticks (1 cup) butter
8 cloves garlic
4 sprigs fresh sage
4 sprigs fresh rosemary
4 sprigs fresh thyme
Sea salt, for serving
Chopped chives, for garnish

Steps:

Peel and cut the potatoes into the size and shape of a soap dish. Season with salt and pepper.
Set a saucepan over medium-high heat and add some oil. Sear the potatoes in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. Bring to a simmer and cook until the potatoes are golden and tender, 30 to 45 minutes. Hold in the cooking liquid until ready to eat, the longer the better.
Slice and serve sprinkled with a little sea salt and chopped chives.

FONDANT POTATOES

Fondant Potatoes image

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.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

3 large whole russet potatoes
2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
salt and ground black pepper to taste
3 tablespoons butter
4 sprigs thyme, plus more for garnish
½ cup chicken broth, or more as needed

Steps:

Preheat oven to 425 degrees F (220 degrees C).
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.
Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
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.
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.
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.
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.
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.
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.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 33.5 g, Cholesterol 15.8 mg, Fat 10.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 173 mg, Sugar 1.2 g

Tips:

Choose the right potatoes: Yukon Gold or Russet potatoes are best for making fondant potatoes, as they hold their shape well and have a creamy texture.
Cut the potatoes evenly: Slicing the potatoes to a uniform thickness will help them cook evenly.
Use a sharp knife: A sharp knife will make it easier to cut the potatoes evenly and prevent them from breaking.
Don't overcrowd the pan: When searing the potatoes, make sure to leave enough space between them so that they can brown evenly.
Cook the potatoes slowly: Fondant potatoes should be cooked slowly over low heat so that they have time to caramelize and develop a rich flavor.
Don't flip the potatoes too often: Flipping the potatoes too often will prevent them from getting a nice crust.
Season the potatoes well: Season the potatoes generously with salt and pepper before cooking to enhance their flavor.
Serve the potatoes immediately: Fondant potatoes are best served immediately after they are cooked, while they are still hot and crispy.

Conclusion:

Fondant potatoes are a delicious and elegant side dish that can be served with a variety of main courses. They are easy to make and can be customized to your liking. With a little practice, you can master the art of making perfect fondant potatoes that will impress your family and friends.