These classic creamy Fondant Potatoes may look like a lot of work, but the French method of cooking potatoes is surprisingly easy to master and yields the most perfect fondant potatoes ever!
Take your potato side to a whole new level with these buttery, crusty elegant looking fondant potatoes (aka pommes fondant) for holiday meals, special occasions, or simply because they are so darn good!
You wouldn’t think that a potato could taste of absolute potato, and yet then some. The stock flavor slowly cooks into the center as the fondant potatoes are roasted in the oven, heightening the perfection of these simple potatoes.
Classic Creamy Fondant Potatoes are not just stunning but also the most divine potatoes you’ve ever had!
Fondant Potatoes Recipe
I use just a few base ingredients with this recipe: potatoes, chicken stock, olive oil, butter, salt, pepper, chives and parsley for garnish. Some of your favorite fresh herbs and cloves of garlic are wonderful additions for flavor variety!
The family is thoroughly hooked on my fondant potatoes! As those of you that read the website probably know, my husband and I tend to binge watch Gordon Ramsay shows (and love making copycat or variations to his recipes). This is one of those foods that was commonly made in the Hell’s Kitchen television series, and therefore we decided to try it using a few different methods. This round and amazing version is our favorite, but for simplicity we also make our fondant potatoes by using russet potatoes cut in half lengthwise.
I really need to mention here that what you see on the page is what you get, there was minimal editing of the photos other than lightening up some shadows (I was photographing toward evening) and I am certainly not the best at food photography. My fondant potatoes are stunning when I take the time to cut them into these beautiful barrel shaped cylinders, which is surprisingly easy when using a metal biscuit cutter.
To prepare the russet potatoes:
- rinse and cut into halves
- cut the rounded ends off the halves
- cut into barrel shaped cylinders using a metal biscuit cutter (or carefully shape, using a knife)
- return cut fondant potato rounds to a bowl of cold water
- allow the cut rounds to soak in cold water for about 5 minutes
- pat the potato rounds dry, then season with salt and pepper
To Make Your Classic Creamy Fondant Potatoes
- Preheat your oven to 425 degrees F (218 degrees C) and bring your cast iron skillet (or other heavy bottomed oven safe skillet) with olive oil to medium heat on the stove top.
- Place the cut potato rounds in your heated pan, and cook until golden brown, about 4-5 minutes. Flip and cook the second side until also golden brown. Add butter and melt in the skillet, spooning over the first browned side of the potatoes. Add chives (and optional garlic cloves).
- Pour the chicken (or vegetable) stock into the skillet with the potato rounds and transfer skillet to your preheated oven.
- Cook the fondant potatoes for about 30 minutes, or until the ‘white’ portion of the middle has become more white and the potatoes are tender inside. *If too much stock has evaporated during cooking, add more as needed. You will want only a couple of tablespoons of the stock left over to serve with the fondant potatoes. **If there is too much stock left over when the potatoes are done cooking, remove the fondant potatoes to a plate and return the pan with stock to the oven to allow more stock to evaporate off.
- Garnish with chopped parsley (or fresh herbs like rosemary or thyme) and serve with 2-3 tablespoons of the remaining chicken stock.
Classic Creamy Fondant Potatoes
Ingredients
- 4 large russet potatoes
- 2 Tbsp olive oil (extra virgin)
- 2 c chicken stock (or vegetable stock - 1/2 a 32 oz carton)
- 2 Tbsp butter (salted)
- salt & pepper (to taste)
- 1/2 Tbsp fresh or dried chives (cut)
- 4 cloves garlic (optional)
- 1/2 Tbsp fresh parsley (chopped - optional garnish)
Instructions
Preparing The Potatoes
- Before beginning, please see my recipe notes for a quick suggestion on the preparation of your russet potatoes.
- To cut your potatoes, rinse potatoes and fill a medium bowl with cold water. Cut potatoes into your barrel shaped rounds (I used a round metal biscuit cutter and trimmed as needed to smooth out all sides) and place into the bowl of water.
- Once all of the potato rounds are cut, allow the potatoes to soak in the bowl of water for about 5 minutes to remove the starch. Rinse again in cold water and pat the rounds dry. Then season with salt & pepper (I used white pepper) before transferring into your heated pan.
Classic Creamy Fondant Potatoes
- Preheat your oven to 425 degrees F (218 degrees C) and bring your cast iron skillet (or other heavy bottomed oven safe skillet) with olive oil to medium heat on the stove top.
- Place cut potato rounds in your heated pan, and cook until golden brown, about 4-5 minutes. Flip and cook the second side until also golden brown. Add butter and melt in the skillet, spooning over the first browned side of the potatoes. Add chives (and optional garlic cloves).
- Pour the chicken (or vegetable) stock into the skillet with the potato rounds and transfer skillet to your preheated oven.
- Cook the fondant potatoes for about 30 minutes, or until the 'white' portion of the middle has become more white and the potatoes are tender inside. *If too much stock has evaporated during cooking, add more as needed. You will want only a couple of tablespoons of the stock left over to serve with the fondant potatoes. **If there is too much stock left over when the potatoes are done cooking, remove the fondant potatoes to a plate and return the pan with stock to the oven to allow more stock to evaporate off.
- Garnish with chopped parsley (or fresh herbs like rosemary or thyme) and serve with 2-3 tablespoons of the remaining chicken stock.
Notes
However, the height of the rounds as shown here adds amazing texture with the crispy top and bottom and the super creamy inside portion of the potato.
*If too much stock has evaporated during cooking, add more as needed. You will want only a couple of tablespoons of the stock left over to serve with the fondant potatoes. **If there is too much stock left over when the potatoes are done cooking, remove the fondant potatoes to a plate and return the pan with stock to the oven to allow more stock to evaporate off.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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