Fondant Potatoes

Beth Pierce


These easy yet elegant Fondant Potatoes are browned and then baked in creamy butter and rich chicken stock with aromatic fresh herbs. The end result is a mind blowing delicious yet so incredibly easy recipe. Whether you dress them up or dress them down these potatoes are sure to become one of your favorite sides. Since I am always on the go quick and easy side dishes are a must at our house. These potatoes, Creamed Corn, Funeral Potatoes, and Oven Roasted Parmesan Asparagus are just a few of our favorite quick and easy sides.


☆☆☆☆☆ 0 votes

10 Min
40 Min
Stove Top


  • 4 large
    russet potatoes
  • 2 Tbsp
    vegetable oil
  • 1/4 c
    butter (cut in tablespoons)
  • 1 c
    chicken stock
  • 2 clove
    garlic sliced
  • 2 sprig(s)
    fresh thyme
  • 2 sprig(s)
    fresh rosemary
  • ·
    kosher salt
  • ·
    fresh ground black pepper

How to Make Fondant Potatoes


  1. Preheat oven to 400 degrees.
  2. Peel the potatoes cutting the ends off flat so that each potato when sliced in half will stand up on its own. Then cut each potato in half.
  3. Heat vegetable oil in a large ovenproof skillet over medium high heat. Brown the potatoes on top and bottom. This can take about 6-7 minutes per side.
  4. Remove the pan from the heat and add the butter, chicken stock, sliced garlic, fresh thyme and fresh rosemary. Bake in preheated oven until the potatoes are tender. Spoon the butter mixture over the cooked potatoes and sprinkle with kosher salt and freshly ground black pepper. For best results serve promptly.

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