Fondant potatoes are truly special: a fluffy, soft interior, a crisp top and a slightly chewy, caramelised base soaked with stock, butter and garlic.
They’re utterly delicious and, surprisingly, often easier to make than regular roast potatoes.
“It all worked extremely well, delicious. I like the way you present the recipe, thank you.”
– Ruth
Nicky’s Notes
Fondant potatoes are a French classic: large potato cylinders seared in oil or fat, then roasted with stock, butter and aromatics. They deliver impressive results with minimal fuss — crisp on the outside, soft and fluffy inside, and intensely flavoured.
They may look a bit “cheffy”, but they’re straightforward to make and are perfect when you want to elevate a meal. During testing my family insisted these become our “posh potatoes” for Christmas — and they were a hit.
Serve them as an elegant side for a special date night, a Sunday roast or the Christmas table — they’re guaranteed to impress.
Table of Contents
- Nicky’s Notes
- What are Fondant Potatoes?
- 📋 What do we need?
- 🔪 Abbreviated Recipe
- Recipe Tips
- 🍽️ What to serve with Fondant Potatoes
- Make ahead and Leftovers Guide
- 📺 Watch how to make it
- Fondant Potatoes Recipe
- 🥔 More fantastic Potato Sides
What are Fondant Potatoes?
Fondant potatoes are peeled potatoes cut into neat cylinders, browned in oil so the flat faces caramelise, then roasted in stock with butter and herbs. The result is a potato with a crisp, golden exterior and a creamy, tender centre.
📋 What do we need?
The best type of potatoes
Floury varieties like Maris Piper give the best fluffy interior that soaks up flavour. King Edward, Rooster and Russet also work well.
Note on the Stock:
Use a strong hot chicken stock for the richest flavour (stock cubes dissolved in hot water are fine). Vegetable stock works well for a vegetarian option.
🔪 Abbreviated Recipe
Full recipe with detailed steps is in the recipe card below.
Peel and trim the potatoes, cutting them into cylinders about 2″ (5cm) tall. Sear the flat sides in hot oil until deeply golden (about 5–6 minutes per side). Reduce the heat, add butter, smashed garlic and thyme and baste for a minute. Remove the garlic, add hot stock, season, then transfer to the oven and roast until tender.
Recipe Tips
Shaping the potatoes: Peel, trim the ends so each potato is the same width and cut into even-height cylinders. This creates large flat surfaces for a good golden crust.
Work with potatoes of similar size so they cook evenly. If the stock reduces too quickly in a small pan, add a splash more during roasting.
Look at that underside — the caramelised base gives the best flavour and texture.
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🍽️ What to serve with Fondant Potatoes
Finish with fresh thyme and a sprinkle of flaky salt like Maldon.
- As an alternative to roast potatoes with roast beef, pork, chicken or lamb.
- With slow-cooked dishes such as casseroles or rich, creamy sauces.
- As an elegant side for a steak or chicken in white wine sauce for a date night.
What would you serve yours with?
Make ahead and Leftovers Guide
- Make ahead: Fry the cylinders until golden, add butter, garlic and thyme and baste, then cool and refrigerate for up to 24 hours. When ready, remove the garlic, add hot stock and finish in the oven.
- Storing leftovers: Cool quickly and refrigerate in a lidded container for up to 2 days. Keep any buttery pan juices for re-glazing.
- Reheating: Arrange in a single layer, add a splash of stock or a knob of butter and reheat in a hot oven (200°C/180°C fan) for 12–15 minutes until piping hot and glazed.
📺 Watch how to make it
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Fondant Potatoes Recipe
Ingredients
- 4 large, long potatoes or 8 medium potatoes peeled (about 800–900g)
- 2 tbsp vegetable oil
- 3 tbsp unsalted butter
- 2 cloves garlic peeled and halved
- 2 sprigs fresh thyme
- 240 ml (1 cup) hot chicken stock use strong stock if possible
- ½ tsp salt
- ¼ tsp freshly ground black pepper
To Serve:
- Sprigs of fresh thyme
- Maldon salt
Instructions
- Preheat the oven to 200°C/400°F (fan).
- Peel the potatoes and slice the ends so each is the same width. Cut into 2″ (5cm) cylinders.
- Heat the oil in an ovenproof frying pan over high heat. Place the potatoes flat-side down and cook 5–6 minutes until golden, moving them slightly if they stick.
- Turn the potatoes, reduce the heat to medium-high and cook another 5–6 minutes until golden on that side.
- Add the butter, garlic and thyme and let the butter melt. Stir briefly to infuse the flavours and baste the potatoes with the foaming butter.
- Remove the garlic (it will burn if left) and carefully pour the hot stock around the potatoes — it will bubble. Season with salt and pepper.
- Transfer the pan to the oven and roast for about 35 minutes, until a knife slides in easily. If needed, add a splash more stock near the end. There should be a small sticky glaze remaining under the potatoes.
- Serve topped with fresh thyme and a sprinkle of Maldon salt.
Notes
Type of potatoes:
Use floury varieties for the best fluffy interior: Maris Piper, King Edward, Rooster or Russet.
Make ahead:
You can partly prepare them: fry, add butter, garlic and thyme and baste, then cool and refrigerate for up to 24 hours. On the day, remove the garlic, add stock and finish roasting.
Ingredient swaps:
- Sweet potatoes: reduce oven time by about 10 minutes as they cook faster.
- Herbs: try rosemary, lemon thyme or oregano for a different flavour profile.
Scaling:
Halve or double the recipe using the same proportions. When halving, use a smaller pan so the stock doesn’t evaporate too quickly; you may need to top up stock toward the end.
Nutritional information is per serving (recipe serves 4).
Nutrition
Nutrition information is approximate and should be used as a guide.
This Fondant Potato Recipe was first posted in Dec 2020 and updated with improvements and housekeeping edits.
🥔 More fantastic Potato Sides
Potatoes are endlessly versatile—here are more sides to suit every menu and mood.
Roast Dinner
The Best Crispy Roast Potatoes
Sides
Homemade Air Fryer Chips
Sides
Hasselback Potatoes
Sides
Crispy Smashed Potatoes
Sides
The Best Mashed Potatoes
Sides
Dauphinoise Potatoes
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