Classic Fondant Potato Recipe

Fondant Potatoes finished

The Spruce Eats / Elaine Lemm

Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 6 servings
Yield: 6 potato cylinders
Nutrition Facts (per serving)
378 Calories
26g Fat
33g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 378
% Daily Value*
Total Fat 26g 33%
Saturated Fat 15g 73%
Cholesterol 62mg 21%
Sodium 75mg 3%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 12%
Total Sugars 2g
Protein 5g
Vitamin C 15mg 76%
Calcium 33mg 3%
Iron 2mg 10%
Potassium 854mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are many ways to cook potatoes, and we all have our favorites. But if you haven't yet tried making fondant potatoes, there may be a new one favorite waiting for you.

The word "fondant" means "melting" in French, and therein lies the clue to the effect this technique has on your potatoes. After searing the tubers in hot oil, you braise them in a bath of butter, garlic, thyme, and chicken (or vegetable) stock. Is it any wonder they taste almost like they've actually melted?

Fondant potatoes are loved by chefs because once they're cooked, they keep really well until they are served. This means they can be made in advance, though they should still be eaten by the end of the day since they will start to go stale after that.

Always use soft, starchy potatoes for fondant potatoes; Idaho and Russets are sure-fire bets as they will soak up all the melted butter and stock.


  • 3 large potatoes, Idaho or Russet

  • 1 tablespoon vegetable oil

  • 6 ounces unsalted butter, cut into cubes

  • 1 cup chicken stock

  • 2 garlic cloves, smashed and peeled

  • 2 sprigs of fresh thyme

Steps to Make It

  1. Gather the ingredients.

    Fondant Potatoes gather the ingredients

    The Spruce Eats / Elaine Lemm

  2. Peel the potatoes and then rinse them under cold water. Slice off the narrow ends of each potato, discard, and cut each remaining potato in half, crosswise, to create a total of 6 potato cylinders of nearly equal size. Heat the oil in a dutch oven or a cast iron pan over high heat. When the oil is hot, sear both sides of each potato cylinder until golden brown, about 5 to 6 minutes.

    Fondant Potatoes seared

    The Spruce Eats / Elaine Lemm

  3. Lower heat to medium-high and add the butter pieces to the pan to melt around the potatoes. Cook for 5 minutes.

    Fondant Potatoes add the butter

    The Spruce Eats / Elaine Lemm

  4. Add the stock and simmer for 5 minutes.

    Fondant Potatoes add the stock
    Elaine Lemm
  5. Finally, add the garlic and thyme sprigs. Cover with a tight-fitting lid, lower heat to medium-low, and simmer for 20 minutes. Insert a sharp knife into one potato to see if it's tender all the way to the center. If tender, the potatoes are ready; if not, cook a little longer.

    Fondant Potatoes add the herbs

    The Spruce Eats / Elaine Lemm

  6. Serve the potatoes with your favorite roast, chops, or grilled steak. You can also strain the stock and butter from the cooked potatoes into a small saucepan and reduce the stock slightly to serve alongside the potatoes; it really makes a delicious sauce.

    Fondant potatoes serve

    The Spruce Eats / Elaine Lemm

How To Stop Your Potatoes From Going Brown

As you prepare your potatoes for searing, they may have to sit unpeeled for a while before cooking. Exposing peeled potatoes to air for more than a few minutes can cause them to turn brown. You can prevent this by submerging the peeled and/or cut potatoes in a bowl of cold water. Remember to dry them thoroughly before cooking.