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Home Potato Recipes

Fondant potatoes

By:Nagi
Published:1 Nov '23Updated:2 Nov '23
99 Comments
Recipe v Video v Dozer v

Fondant potatoes – or Melting Potatoes – are potatoes baked in a buttery herb infused broth so it absorbs the flavour and becomes meltingly tender inside. A restaurant-y way to cook potatoes that’s easy yet looks impressive! Excellent dinner party side dish.

Making Fondant potatoes

Fondant potatoes aka Melting potatoes

Today’s recipe is a sublime example of turning the humble potato into a very fine-dining worthy potato side dish. Putting the shaping part aside (which is entirely optional, we’ll get to that), it’s incredibly straight forward. Just brown neat cylinders/thick wonky slabs of potato on the stove, add stock, thyme and butter then bake so it absorbs the flavour.

The result? Crispy edges, golden surfaces, creamy and flavoured all the way through inside, with intense herb infused-buttery sauce that’s thickened from the natural starches in the potato. This might be my favourite potato recipe of all time!

Spooning butter over Fondant potatoes

Inside of Fondant potatoes

Ingredients in fondant potatoes

Here’s what you need to make fondant potatoes:

  • Potato type – All-rounder and floury / starchy potatoes are best because they absorb flavour better than waxy potatoes, and become beautifully fluffy and soft inside. The most common potatoes at regular stores should be fine – they’re stocked because they’re great all-rounders.

    Australia – Sebago (the dirt brushed potatoes sold everywhere) are perfect, Desiree are great too. US: Russet, UK: King Edward.

  • Butter – Unsalted, cut into cubes so they melt evenly. If you don’t, some of the butter will likely burn before it all melts. This is for basting. We use oil for searing the potatoes (butter burns and doesn’t brown the potatoes as evenly).

  • Stock/broth – Chicken stock adds the best flavour in my opinion, because it has more savouriness than vegetable stock and is “cleaner” than beef stock. However, vegetable stock is the next best. Though really, this recipe will work with any type of stock.

  • Thyme – Fresh thyme sprigs work best to infuse the butter / stock with flavour. But you can substitute with dried thyme though you will end up with little thyme bits stuck on your potato.


How to cut fondant potatoes

Choose from pro level to easy – or skip it entirely! Just peel potatoes then cut into thick slabs. It will taste just as good!

GOAL SIZE & PREP

  1. Goal: 8 cylinders that are ~ 6cm/ 2.4″ diameter, 3.5 cm / 1.4″ height, 2 each cut from 4 potatoes (ie cut 4 long cylinders then cut to size).

  2. Trim base – For all methods, the first step is to peel the potatoes then trim a bit off the top and bottom so it stands upright. It just makes it easier to handle.

1. PRO-LEVEL CARVING

For knife masters! This is method will achieve the smoothest edges.

  1. Lie the potato on its side then carve, peeling curved strips to make a cylinder shape.

  2. Keep going, carving thinner and thinner slices until you have a uniform cylinder.

2. INTERMEDIATE: UPRIGHT KNIFE SHAVING

Stand the potato upright. Then cut thin slivers down, rotating as you go, until you have a cylinder shape with edges are as smooth as you can make them. At first, mine are a bit octagon-shaped. Then I just keep trimming thin slivers off the sharp edges to smooth it out.

TIP: Use the back of a knife (ie the non-sharp side) and scrape down the sides of the potato to make the walls neat.

3. eASY: POTATO PEELER

Use a potato peeler to shave strips off the sides, rotating as you go, to shape it into a cylinder as best you can. I find this a little more difficult to make a uniform cylinder shape than using a knife because I find I have less control over how much I shave off with each peel. Also, peeling straight is a little harder.

4. EASY: ROUND CUTTER

Use a 6cm / 2.4″ (or as close as possible) cutter to pop rounds out. The easiest way to do this is to cut 3.5 cm / 1.4″ thick slices then press a round out of each. If your cutter is not tall enough, then use a knife to help trim / pull the excess away (I demo this in the video).

5. JUST DON’T!!

Just cut the potato into 3.5 cm / 1.4″ thick slices and cook per the recipe. It tastes the same, the potato pieces just won’t be perfect rounds (unless you’re lucky!). You won’t need all the potatoes because your pieces will be bigger (unless you use smaller potatoes). Just use enough to fill the pan around the same amount as pictured. Don’t be tempted to squeeze more in because there won’t be enough stock to flavour the inside of the potatoes.

How to make fondant potatoes

Cutting part done, the cooking part is EASY!

  1. Season – Toss the potatoes in a little oil with salt and pepper.

  2. Brown potatoes – Then brown them on the stove using an oven-proof skillet. I use my 26cm / 10.5″ Lodge cast iron pan. It will take a good 6 to 8 minutes on each side to make them golden, on medium high heat. Move them around as needed to brown them as evenly as possible.

  3. Butter – Add the butter and thyme, then spoon the melted butter over the potatoes.

  4. Stock – Pour the stock in and let it come to a boil.

  1. Bake – Transfer the skillet into the oven and bake for 30 minutes or until the potatoes are tender, basting the potato with the buttery stock at the 15 minute mark (ie spooning the sauce over the potatoes). In this step, the potatoes are absorbing the stock which flavours the inside and makes it “meltingly” soft.

  2. Ready! At the end of the bake time, there should be virtually no stock left in the pan, just butter. Because potatoes can’t absorb fat. The butter will be slightly thickened thanks to the starch in the potatoes, making a glossy sauce that clings to the potatoes when you spoon it over.

    To serve, transfer the potatoes to individual plates or a serving platter for people to help themselves. And pour over every drop of the buttery sauce!

Fondant potatoes in a skillet

Eating Fondant potatoes
Fondant potatoes with steak
Fondant potatoes & steak with Bearnaise Sauce

What to serve with fondant potatoes

I feel like it would be easier to say what not to serve with fondant potatoes. 🙂 With the subtle thyme flavour, I wouldn’t serve this with Asian food. But without the thyme, it would be a delicious side dish for Char Sui Pork (Chinese BBQ Pork), Sticky Honey Soy Baked Chicken or a grand Miso Marinated side of salmon !

Asian food aside, this is an elegant, beautiful potato side dish for special occasions. It’s pictured in this post alongside steak with Béarnaise Sauce (it’s so easy!) with last weeks’ Garlic Peas. It would elevate a simple Chicken in Creamy Mustard Sauce to company-worthy, or add a luxurious side to a simple pan fried fish sprinkled with seafood seasoning.

Freshly made Chicken with Creamy Mustard Sauce in a skillet ready to be served
Chicken in Creamy Mustard Sauce
Beef Standing Rib Roast (Prime Rib) medium rare with slice cut, showing the inside
Standing Rib Roast (Prime Rib)
Freshly cooked flathead seasoned with homemade spice mix for fish
Fish Seasoning (great all-rounder)
Overhead photo of golden Roast Chicken with crispy skin, fresh out of the oven, bathed in garlic-herb-lemon butter.
Roast Chicken
Japanese Miso Salmon Side on a wooden board garnished with steps of shallots / scallions, ready to be served.
Japanese Miso Salmon (Barbecue or Bake)

You could also cook this in the oven at the same time as a roast chicken or a grand prime rib (standing rib roast). Just put the potatoes in for the last 35 minutes cooking time, factoring in the resting time. Err on the side of caution so the potatoes are done earlier because they can be reheated simply by popping the skillet back in the oven for 5 minutes (from room temperature, it will take longer from fridge cold).

Or, just do as I do and eat them by themselves. You know I did. The only question is, how many? TAKE A GUESS! – Nagi x


Watch how to make it

OF COURSE Dozer got some!!! I just forgot to edit that in, concentrating too hard on getting the new-style video edits right. Everybody knows Dozer is the most food-spoiled dog in the world!!!😂

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Making Fondant potatoes

Fondant Potatoes (Melting potatoes)

Author: Nagi
Prep: 15 minutes mins
Cook: 50 minutes mins
Total: 1 hour hr
Side Dish
Western
4.95 from 18 votes
Servings8
Tap or hover to scale
Print
Recipe video above. Golden on the outside and meltingly tender inside (hence the name!), infused with flavour from roasting in a buttery stock. Lovely, elegant way to cook potatoes, very restaurant-y!
If you're in a hurry, don't worrying about shaping into cylinders. Just cut thick slabs of potato (whatever shape they happen to be!) and cook per the recipe. Or, just use a potato peeler to shape as best you can. It will still taste just as good!

Ingredients

  • 4 x 400g/14 oz large floury potatoes , peeled (Aus: Sebago (dirt brushed), US: Russet, UK: King Edward)
  • 3/4 tsp cooking salt / kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 3 tbsp / 50g unsalted butter , cut into 1cm / 1/2″ cubes
  • 6 thyme sprigs (sub 1/2 tsp dried thyme)
  • 1 cup chicken stock / broth , low sodium (or vegetable)

Instructions

  • Preheat oven to 200°C / 390°F (180°C fan-forced).
  • Carve / cut each potato into cylinders ~ 6cm/ 2" diameter, 7 cm height. Then cut in half so you have 8 short cylinders 3.5 cm / 1.4" tall. See cutting method options below.
  • Season – Pat potato dry. Place in a large bowl and toss with half the oil plus all the salt and pepper.
  • Sear – In an ovenproof heavy based skillet (Note 2), heat the remaining 1 tbsp oil over medium high heat. Put the potato in and cook each side for 6 – 8 minutes or until golden.
  • Cook – Add butter and thyme. Once melted, spoon the butter over the potato ("basting"). Add stock, bring to a boil then transfer to the oven and bake for 30 minutes until the potatoes are tender, basting at the 15 minute mark. The stock will be absorbed by the potato, leaving just butter.
  • Serve – Baste one more time then serve! For a restaurant-y option, serve alongside steak with béarnaise sauce and buttered peas.

Cutting method options (see video for demo of each):

  • Prep for all methods – Trim a bit off both ends so the potato stands upright. Once carved into a tall cylinder 6cm/ 2" diameter, at least 7cm/3" height, so we can cut into 3.5 cm / 1.4" tall pieces. Save leftover potato to make mash (keep in water to prevent turning brown).
  • Pro method – Lie potato on its side and use a knife to carve around to form a cylinder.
  • Intermediate (I do this)– Stand potato upright and use a knife to shave thin slivers down, rotating as needed, to carve into a cylinder. You can use a potato peeler for some of this too (just be a bit careful, less control).
  • Easy – Use 6cm/ 2" (or as close as possible) wide cutters to press rounds out!
  • Easy potato peeler – Use a potato peeler to shape as best you can, rotating as you go.
  • Doesn't matter! – Just cut potatoes into 3.5cm / 1.4" thick slices! Even if your rounds are not so round, it will still taste delicious. Only cut enough to fill the pan, as pictured, else you'll have too much potato for the stock being used (flavour dilution),

Recipe Notes:

1. Potato type – Floury potatoes best as they absorb the stock flavour better and become meltingly tender inside (waxy potatoes don’t work as well).
Size – They need to be large so you can cut 2 x 3.5cm / 1.4″ tall cylinders from each.
2. Cooking vessel – I use my Lodge cast iron skillet (26cm / 10.5″). My #2 most valued kitchen item!
Leftovers will keep for 4 days or freeze for 3 months, though these are at their prime freshly made!
Nutrition per potato, assuming every drop of butter is mopped up. 

Nutrition Information:

Calories: 149cal (7%)Carbohydrates: 16g (5%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 13mg (4%)Sodium: 233mg (10%)Potassium: 402mg (11%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 194IU (4%)Vitamin C: 18mg (22%)Calcium: 17mg (2%)Iron: 1mg (6%)
Keywords: fondant potatoes, melting potatoes
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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99 Comments

  1. Pamela says

    November 2, 2023 at 3:46 am

    I LOVE seeing all of you in your videos and not just your cute little baby hands.

    Reply
  2. Valerie says

    November 2, 2023 at 2:27 am

    4 stars
    The potatoes were verygood.

    But for all the time and effort… I weigh the effort to the reward, and that’s too much work for a side dish.

    I will try just about any recipe you publish because you are an excellent cook with fabulous recipes. And I love your cookbook, too.

    Reply
    • Tracy says

      November 4, 2023 at 8:26 am

      I think making this dish as the star and to supplement with a salad and/or steamed vegetables, makes it worth the effort. I don’t see it as too much work for a side dish.

      Reply
    • Lisa says

      November 4, 2023 at 5:11 am

      You could put all the effort into the side dish and then do an easy main like a pork tenderloin. Not any different timewise than a hard main and easy sides.

      Reply
    • Chef JB (RecipeTin) says

      November 2, 2023 at 9:19 pm

      Hi Valerie, thank you for your comment! You also have the option like Nagi explained to do it the easy way. Just cut the potatoes in half lengthways 🙂

      Reply
  3. Jenny says

    November 2, 2023 at 2:16 am

    Ah Nagi ,this looks just sooo good I am having a diner party in Dec Those fondant potato’s
    will be on my table thank you for this awesome recipe

    Reply
  4. JayBee says

    November 2, 2023 at 1:24 am

    The original video style was excellent. Concise instructions and visuals. This video on Fondant Potatoes is an improvement on the newer videos. Slower voice cadence and visuals. You don’t sound as if you’re rushing through the recipes trying to avoid being hit by a train. I agree with another reviewer…please, never cruelly tease Dozer on video again!

    Reply
  5. Maci says

    November 2, 2023 at 12:35 am

    5 stars
    I lovvvve the new videos! I feel they’re much more interactive and it’s easier for my brain to see the recipe through!

    Reply
  6. Debbie Alexander says

    November 2, 2023 at 12:11 am

    “Hi” from Phoenix, Arizona (USA). Love your recipes.They always work! Never a fail-not even once. I like the new video style, but was also happy with the “old” way because videos lull me into thinking that “this recipe is going to be easy,” and then when I actually start, it IS!

    Reply
  7. Suzanne Phelps says

    November 2, 2023 at 12:10 am

    5 stars
    Poor Dozer! That was cruel Nagi. I love the new video format, more personal and adds your great/sometimes teasing personality. I’m sure Dozer would agree. G/pigs enjoyed dinner and they’ll line up for these delicious looking spuds on Sunday night. Now……what to cook as the main dish, sooo many recipes too hard to choose but I’ll be checking Dinner for a winner. Cheers!

    Reply
  8. Lisa Cupp says

    November 2, 2023 at 12:03 am

    5 stars
    This looks awesome. Do you think that it could be doubled by frying the potatoes in batches and baking in a 13×9 pan? My family loves potatoes, but I don’t think that 8 pieces would be enough for us. I enjoy the videos very much and love seeing Dozer. Keep up the great work.

    Reply
    • Chef JB (RecipeTin) says

      November 2, 2023 at 9:24 pm

      Hi Lisa, maybe place your baking pan directly on the heat if you think it could handle it. Fry and bake in the same vessel. Less washing! 🙂

      Reply
      • Lisa Cupp says

        November 2, 2023 at 11:59 pm

        I do have a very large cast iron skillet that could handle more. I looked back at the pictures again and saw that Nagi used cast iron. Thank you for your suggestion.

        Reply
  9. Andy says

    November 1, 2023 at 11:27 pm

    Could you just use Ghee instead of butter?? Cant wait to try these xx

    Reply
    • Chef JB (RecipeTin) says

      November 2, 2023 at 9:21 pm

      Hi Andy , yes definitely! 🙂

      Reply
  10. Karen Bowman says

    November 1, 2023 at 11:23 pm

    Well done, I like your expert commentary. I love the old format, and refer to your vids ALWAYS, before cooking your recipes! But this is a nice in-between! Thumbs UP!!

    Reply
  11. Amanda Marie says

    November 1, 2023 at 11:21 pm

    I’m loving the new format – and the new tagline, “All mine!” – as well as, “Mmmmm, SO good!” The videos are only a couple of minutes long and seeing you and Dozer is just a delight. What’s not to love?

    Reply
  12. Amy says

    November 1, 2023 at 11:20 pm

    I love your new videos!

    Reply
  13. Paulette says

    November 1, 2023 at 11:19 pm

    Can hardly wait to try this!!! I’m thinking as a side for Thanksgiving.
    Also, would sweet potatoes work just as well, minus the thyme??

    Reply
  14. Hank says

    November 1, 2023 at 11:14 pm

    This will made for dinner today. We really enjoy the new format. The chat and ending blurb make it even better. Maia said no fair (she barked) about you teasing. Dozer with a possible treat For me the picture of Dozer liking his lips enjoying food porn is priceless. lol

    Reply
    • Hank says

      November 1, 2023 at 11:16 pm

      So sorry, that should be “licking” .

      Reply
  15. Joael says

    November 1, 2023 at 10:42 pm

    I like this one better. Less “entertaining “ and more informative. It seems like more work for you though. It will take forever to do a really complicated recipe.

    Reply
  16. Linda says

    November 1, 2023 at 10:16 pm

    This looks so good, I’ll definitely be giving these a go! I loved the video, but I now need to see Dozer get a treat! He’s a lucky boy 🥰

    Reply
  17. Mary Fowler says

    November 1, 2023 at 9:42 pm

    Nagi, it’s lovely to see you in the videos and your accent is so easy to hear. But… I just always loved the format of your old videos, mostly because they are so short and concise. Love everything you do!

    Reply
  18. Lee says

    November 1, 2023 at 9:31 pm

    I watched a YouTube video yesterday on potato fondant. It was EXACTLY the same as yours. Interesting. I wonder who inspired whom.

    Reply
    • Lee says

      November 1, 2023 at 9:34 pm

      I mean the recipe and steps were exactly the same. I haven’t watched your vid yet, so can’t compare those..

      Reply
  19. Kaylah says

    November 1, 2023 at 8:57 pm

    LOVE THE NEW STYLE VIDEO NAGI!
    My mum and I have been using your recipes for years and we absolutely love seeing and hearing you (AND Dozer) in the videos, please don’t change.
    As for the potatoes, they’re on our list of things to try.
    Keep it up!
    XXX

    Reply
  20. Gypsy says

    November 1, 2023 at 8:53 pm

    Great vid Nagi! I’ve ALWAYS wanted to know how to make these but always thought they were too posh/hard to do. Now because of you, I know they’re not! 😍
    Keep the vids going. Actually watching/listening to you explain the recipe is WAAAY nicer x

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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