These are my go-to potatoes for date night. I’m not serving plain mashed potatoes or boring baked potatoes when I’m trying to impress someone. These have actual technique, which makes you look like you know what you’re doing in the kitchen. They’re loaded with butter and basically melt in your mouth. Pair them with a steak and they soak up all those meat juices and sauces like a sponge. It’s the perfect one-two punch. Good steak, great potatoes, and suddenly you’re a chef. Works every time.
Quick Overview
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Servings: 6 potato cylinders
- Difficulty: Medium
Why You’ll Love These Fondant Potatoes
- Restaurant technique that sounds fancy but is actually straightforward
- Dual cooking method creates the perfect texture—crispy outside, creamy inside
- Infused with butter and thyme for rich, aromatic flavor
- Impressive presentation that looks like you spent hours in the kitchen
- Perfect pairing with steak, roasted chicken, or lamb chops
- Soaks up sauces beautifully like a delicious sponge
Ingrédients
Main Ingredients
- 3 large russet potatoes – High starch content is essential for that creamy interior
- 2 tablespoons high-heat vegetable oil – Grapeseed or canola work best; avoid olive oil
- Salt and black pepper to taste – Season generously for maximum flavor
- 3 tablespoons butter (45g) – Creates the rich, glossy finish
- 4 sprigs fresh thyme, plus more for garnish – Fresh is essential for aromatic quality
- ½ cup chicken broth (120ml), plus more as needed – Use vegetable broth for vegetarian version
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). You want it fully hot before the potatoes go in for the best results.
Step 2: Shape the Potatoes
Cut off both ends of each russet potato to create flat surfaces. Stand each potato on one end. Using a sharp knife, peel the potato from top to bottom in downward strokes to create a uniform cylinder, removing the rounded edges. Cut each cylinder in half crosswise to create 6 potato cylinders about 2 inches long.
Step 3: Soak the Potatoes
Place the potato cylinders in a bowl of cold water and let them soak for about 5 minutes. This removes excess starch from the outside, which helps them crisp up better when searing.
Step 4: Heat the Oil
Heat the vegetable oil in a heavy oven-proof skillet (cast iron works great) over high heat until it shimmers slightly. The pan needs to be very hot for a good sear.
Step 5: Sear the First Side
Pat the potatoes completely dry with paper towels—this is crucial for preventing splattering and ensuring proper browning. Place the potato cylinders in the hot oil with their best-looking flat ends down. Reduce heat to medium-high and pan-fry until deeply golden brown, 5 to 6 minutes. Don’t move them around; let them develop that crust. Season the tops with salt and black pepper.
Step 6: Sear the Second Side
Flip the potatoes carefully to show the other flat ends. Sear for another 5 to 6 minutes until equally golden. While they cook, use a paper towel held with tongs to carefully blot excess oil from the skillet.
Step 7: Add Butter and Thyme
Add the butter and thyme sprigs to the skillet. As the butter melts, pick up a thyme sprig with your tongs and use it like a brush to paint butter over the tops and sides of the potatoes. This is a classic French technique that adds incredible flavor.
Step 8: Brown the Butter
Cook until the butter foams and turns to a pale tan color. This is browned butter (beurre noisette), and it adds a nutty, complex flavor. Season with more salt and pepper.
Step 9: Add Stock and Transfer to Oven
Pour the chicken stock into the skillet around the potatoes—don’t pour it directly on top or you’ll wash away the seasoning. Immediately transfer the skillet to the preheated oven.
Step 10: Roast Until Tender
Roast for about 30 minutes, or until the potatoes are tender when pierced with a knife. The insides should be creamy and soft. If they’re still firm after 30 minutes, add ¼ cup more stock and cook for another 10 minutes.
Step 11: Serve
Carefully remove the skillet from the oven (remember the handle is hot!). Transfer the potatoes to a serving platter. Spoon the thyme-scented butter remaining in the skillet over the potatoes. Garnish with fresh thyme sprigs. Let them cool for about 5 minutes before serving to let the steam settle.
Expert Tips
- Make uniform cylinders for even cooking—take your time with the shaping
- Dry the potatoes thoroughly before searing—this is the most important step for getting a good crust
- Don’t rush the sear—let each side develop a deep golden color before flipping
- Use an oven-proof skillet—cast iron is ideal because it holds heat well and goes seamlessly from stovetop to oven
- Test for doneness with a knife—it should slide through the potato easily without resistance
- Use the thyme sprig as a brush—this classic French technique distributes butter flavor beautifully
What to Serve With Fondant Potatoes
- Perfectly seared steak—the classic pairing where the buttery potatoes complement the rich meat
- Roasted chicken—elegant enough for a special dinner
- Lamb chops—the thyme in the potatoes pairs beautifully with lamb
- Roasted vegetables and salad—for an impressive vegetarian meal (use vegetable broth)
- Pan sauce or gravy—fondant potatoes soak up sauces like delicious sponges
Questions fréquemment posées
Why are they called fondant potatoes?
Fondant means “melting” in French, referring to the creamy, almost melting texture of the interior. The name perfectly describes how these potatoes literally melt in your mouth while maintaining their crispy exterior.
Can I make these ahead of time?
You can shape and soak the potatoes a few hours ahead, but the searing and roasting should be done just before serving for the best texture. The contrast between crispy exterior and creamy interior is best when freshly made.
What if I don’t have an oven-proof skillet?
Sear the potatoes in a regular skillet, then transfer them to a baking dish before adding the stock and going into the oven. You’ll still get great results, though you’ll miss out on some of the concentrated pan flavors.
Can I use a different type of potato?
Russets are best because of their high starch content, which creates that fluffy, creamy interior. Yukon golds will work but won’t be as fluffy inside. Avoid waxy potatoes like red potatoes, as they won’t give you the right texture.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven for 10-15 minutes to crisp them up again. Avoid microwaving, as it will make them soggy and you’ll lose that beautiful crispy exterior.
Recipe Card
Restaurant-Style Fondant Potatoes Recipe (Crispy Outside, Creamy Inside)
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 6 potato cylinders
Difficulty: Medium
Ingrédients:
- 3 large russet potatoes
- 2 tablespoons high-heat vegetable oil (grapeseed or canola)
- Salt and black pepper to taste
- 3 tablespoons butter (45g)
- 4 sprigs fresh thyme, plus more for garnish
- ½ cup chicken broth (120ml), plus more as needed
Instructions:
- Preheat oven to 425°F (220°C).
- Cut ends off potatoes, peel into uniform cylinders, cut each in half to make 6 cylinders.
- Soak potatoes in cold water for 5 minutes, then pat completely dry.
- Heat oil in oven-proof skillet over high heat until shimmering.
- Place potatoes in skillet, reduce to medium-high, sear first side 5-6 minutes until golden. Season with salt and pepper.
- Flip and sear second side 5-6 minutes. Blot excess oil with paper towel.
- Add butter and thyme. Use thyme sprig to baste potatoes with melted butter.
- Cook until butter browns to pale tan color. Season again with salt and pepper.
- Add chicken stock around potatoes (not on top).
- Transfer to oven and roast 30 minutes until tender. Add more stock if needed and cook 10 more minutes.
- Remove from oven, transfer to platter, spoon thyme butter over potatoes. Garnish with fresh thyme and let cool 5 minutes before serving.
