Dave's Delicious Delights

Fondant potatoes

Fondant potatoes, also known as pommes fondantes, are a classic French dish that has been enjoyed for generations. These luxuriously-tasty spuds are known for their crispy exterior and creamy, melt-in-your-mouth interior. Cook fondant potatoes in a combination of butter, chicken stock, and thyme. This infuses them with rich, savoury flavours, making them simply irresistible. A real show-stopper!

One of the key features that sets fondant potatoes apart from other potato dishes is their unique cooking method. Start by peeling the potatoes, then cut them into cylindrical barrels. Next, cook them in hot butter until golden brown on both sides (about 6 – 7 minutes per side). The secret to making perfect fondant potatoes? Don’t move them during cooking. This will ensure both ends are caramelized.

Once seared, carefully add chicken stock, garlic cloves, and fresh thyme, season, and cover. The fluffiest, tastiest spuds you’ve ever had will be ready just 10 minutes or so later!

The butter and chicken stock work together to create a luxurious taste that perfectly complements the potatoes. Chicken stock adds a savoury depth of flavour, while butter provides a rich creaminess that makes the dish irresistible. I recommend using unsalted butter, as the chicken stock is salty enough. For most tastes, you’ll only need to add a little salt to season the dish. Fresh thyme adds a subtle herbal note, helping to balance out the richness of the butter and chicken stock.

What to serve fondant potatoes with?

Fondant potatoes are an excellent side dish for a variety of different meals. They are a perfect accompaniment to a juicy steak or roast beef. They also pair well with my succulent roast chicken, or roast pork leg crackling joint. Or, why not serve them with a simple salad or vegetable side dish to create a well-rounded meal.

One of the great things about fondant potatoes is that they are very versatile. You can customize them to suit your tastes. For example, you could add extra garlic or shallots to the butter and chicken stock to add an extra layer of flavour. You could also experiment with different herbs, such as rosemary, and spices to create your own unique twist on this classic dish.

Which potatoes to use?

The best (readily-available) potato varieties to use to make fondant potatoes are Maris Piper,¬†or Desiree. Any good all-round spud should work well though, if you can’t get them.

In conclusion, fondant potatoes make a luxurious and delicious side dish that is perfect for any occasion. They are easy to make, and their unique combination of butter, chicken stock, and thyme creates a rich and savoury flavour that is simply irresistible. Whether you are a seasoned cook or just starting out, fondant potatoes are a dish that you will definitely want to try.

fondant potatoes in a dish with a sprig of rosemary

Fondant potatoes

Buttery, smooth and delicious, this recipe can easily turn the humble spud into the star of the dish (so make sure you serve them with something even more amazing!).
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine British
Servings 4 people
Calories 350 kcal


  • 4 potatoes Desiree or Maris Piper if possible
  • 175 g butter unsalted
  • 100 ml chicken stock
  • 2 sprigs fresh thyme
  • 2 cloves garlic peeled and lightly bruised/crushed
  • 1 pinch black pepper
  • 1 pinch sea salt


  • prepare the potatoes by peeling them, trimming the ends off and making them into barrel shapes, either with a cookie cutter or with careful use of a knife and potato peeler. For best results, they should all be the same height when you’re done and have flat ends
  • heat the butter in a saucepan on a medium heat, until it is foaming hot and beginning to brown
  • carefully place the potatoes in the butter and fry them for 6 – 7 minutes. Don’t move them during cooking – this will ensure the end gets crispy
  • turn the potatoes over and cook for a further 6 – 7 minutes. Again, don’t move them while they’re cooking
  • slowly pour in the stock, making sure it does not cover the potatoes (it should only reach about two thirds of the way up at the potatoes at most). The stock may spit when you add it to the hot butter, so be careful!
  • add the garlic and thyme and season with sea salt and freshly ground black pepper
  • cover the pan and reduce the heat to a simmer
  • cook for a further 10 minutes or so, until the fondant potatoes are ready to serve
  • either serve immediately, or set them aside and keep them warm until you’re ready to serve them with your main dish
Keyword Potatoes, Sunday Roast

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