Pommes de Terre Fondantes (Fondant Potatoes) (2024)

Potatoes
Vegetable Sides
French

For the best French melting potatoes, cook them like meat.

Sasha Marx

Senior Culinary Editor

Sasha is a senior culinary editor at Serious Eats. He has over a decade of professional cooking experience, having worked his way up through a number of highly regarded and award-winning restaurant kitchens, followed by years spent in test kitchens for food publications.

Learn about Serious Eats'Editorial Process

Updated September 07, 2023

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Why It Works

Cutting the potatoes into thick discs with two flat sides makes them easy to brown and then braise in a skillet.
Fortifying stock with gelatin turns the braising liquid into a rich sauce.
Finishing the dish in the oven helps to produce fondant potatoes' characteristic "melting" tenderness.

“What if we cooked potatoes like meat?”

That’s the basic premise of pommes de terre fondantes, or melting potatoes, another classic of French spud cookery that combines elements of traditional French braising and butter-basting techniques. Unlike laborious and finicky dishes like pommes Anna or dauphine, fondant potatoes are remarkably simple to make: Sear potatoes in fat until well-browned, then simmer them with stock, aromatics, and plenty of butter until they’re creamy and spoon-tender. That’s it. It’s the kind of side dish that you can actually pull off without much fuss on a weeknight, but it’s also worthy of a holiday or special occasion.

Start by peeling and trimming the ends off of small Yukon Golds—their firm, waxy flesh is ideal for braising and roasting—before halving them crosswise to produce pieces with two flat sides that are well-suited for searing. Because we want to brown the potatoes before braising them, it’s important to dry them thoroughly and start them in a hot skillet with plenty of fat. Any neutral oil will work for this step, but if you have any rendered animal fat kicking around, this is a great opportunity to use it. Duck fat, schmaltz, and beef fat are all great options that'll lend rich depth of flavor to the potatoes—just avoid whole butter because the sugars and milk solids will burn before the potatoes have time to brown. If you don’t have fat already rendered, but plan on serving this side with something like a steak or a roast; you can render trimmings or do an initial sear on the roast's fat cap and produce enough fat for browning the potatoes, get them in the oven, and then turn your attention back to the meat.

Pommes de Terre Fondantes (Fondant Potatoes) (3)

Searing the potato pieces is a lot like the technique for searing scallops: sear them broad side down without moving them until they begin to brown around the edges and release from the pan when you swirl the skillet, then, when they're a deep golden brown, flip them over and add a generous amount of butter. This produces a great sear on the first side, and then starts the process of building the braising sauce. Thyme and crushed garlic cloves go in next to infuse the butter, for a butter-basted steak vibe. But unlike something like French brown butter potatoes, it’s not all about cooking in fat for pommes fondantes. We need to add stock in order to get them to the proper creamy texture.

Pommes de Terre Fondantes (Fondant Potatoes) (4)

If you have a batch of gelatin-rich homemade stock stored in your freezer, use that. Otherwise, go with our standard method for lending richness to thin, store-bought broth by enriching it with unflavored gelatin. Bring everything to a boil, then transfer the skillet to the oven to finish cooking. The potatoes soak up a good amount of the stock, which also reduces into a spoon-coating sauce. Once the potatoes are fully tender, remove them to a serving platter and finish the sauce on the stovetop, adding a little more stock if needed to achieve a smooth emulsion. This is a simple show-stopper of a side that proves that French doesn’t have to mean fussy.

January 2022

Recipe Details

Pommes de Terre Fondantes (Fondant Potatoes)

Prep5 mins

Ingredients

1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed
1/4 ounce (2 1/2 teaspoons; 1 packet; 7g) unflavored gelatin, such as Knox
2 1/2 pounds (1.1kg) Yukon Gold potatoes, about 2 1/2 to 3 inches long each, peeled
Kosher salt and freshly ground black pepper
2 tablespoons (30ml) vegetable oil, beef fat, schmaltz, or duck fat (see note)
4 tablespoons (55g)unsalted butter
3 medium garlic cloves (15g), peeled and smashed
1 tablespoon fresh thymeleaves, chopped
Flaky sea salt, such as Maldon, for finishing (optional)

Directions

Adjust oven rack to middle position and preheat oven to 450°F (230°C). Place stock in a liquid measuring cup or small bowl and sprinkle gelatin over top. Set aside.
Using a sharp knife, cut off ends of potatoes to give them flat sides, then halve potatoes crosswise. Pat dry with paper towels.
In a 12-inch stainless steel straight-sided sauté pan or skillet, or cast iron skillet, heat oil or fat over medium-high heat until just beginning to smoke. Season potatoes with salt and pepper and add to skillet, broad side down, in a single layer with space between each piece. Cook, without moving, until potatoes begin to brown around edges, 4 to 5 minutes. Continue to cook, rotating and swirling pan gently to promote even browning and prevent sticking, until potatoes are deeply browned on bottom side, 3 to 4 minutes longer, adjusting heat as needed if some of the pieces brown too quickly.
Using a thin metal spatula, flip potatoes onto second flat side. Add butter and cook, swirling constantly, until butter is melted and begins to foam, about 1 minute. Add garlic and thyme, and cook until fragrant, 30 seconds to 1 minute. Add stock and bring to a boil.
Transfer skillet to oven and roast until potatoes are completely tender, offering little to no resistance when poked with a paring knife, and liquid is reduced to a saucy consistency, 25 to 30 minutes.
Return skillet to stovetop. Using a thin metal spatula or tongs, transfer potatoes to a serving platter, broad side up, leaving sauce in the skillet; discard garlic. Bring sauce to a simmer over medium heat and cook, swirling and stirring constantly, until sauce is emulsified, 30 seconds to 1 minute. If emulsion appears broken or sauce is too thick, add more stock or water, 1 tablespoon (15ml) at a time, until you reach the desired consistency. Season to taste with salt and pepper and pour sauce over and around potatoes. Sprinkle with flaky sea salt (if using, otherwise season with a little more kosher salt), and serve.

Special Equipment

12-inch straight-sided sauté pan or cast iron skillet.

Notes

If you happen to have any schmaltz, rendered beef, or duck fat available, we recommend using it for browning the potatoes in place of vegetable oil in step 3.

Make-Ahead and Storage

This dish is best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat with additional stock, up to 1/4 cup (60ml), to loosen and then re-emulsify the sauce.

Nutrition Facts (per serving)
421	Calories
18g	Fat
57g	Carbs
10g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	421
% Daily Value*
Total Fat 18g	23%
Saturated Fat 8g	38%
Cholesterol 30mg	10%
Sodium 633mg	28%
Total Carbohydrate 57g	21%
Dietary Fiber 6g	21%
Total Sugars 3g
Protein 10g
Vitamin C 28mg	138%
Calcium 60mg	5%
Iron 3mg	18%
Potassium 1503mg	32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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FAQs

Why are fondant potatoes called fondant? ›

They originate from the French word 'fondant,' which means 'melting,' an apt description for the soft, tender, and creamy potatoes that are a signature of this dish.

Find Out More ›

What is the translation of fondant potato? ›

That's the basic premise of pommes de terre fondantes, or melting potatoes, another classic of French spud cookery that combines elements of traditional French braising and butter-basting techniques.

How to reheat fondant potatoes? ›

How to Store & Reheat. Place any leftover potatoes in an airtight container and place them in the fridge. The best way to reheat these Fondant Potatoes and keep their wonderful texture is to warm them in the oven. Set your oven to 350°F and bake for about 10-15 minutes or until heated through.

Discover More Details ›

How to cook tourne potatoes? ›

Using a paring knife or bird's beak knife, make 7 slices the length of the potato until you end up with a football shape. Put each potato in cold water after you tourne it to prevent oxidation. Add the potatoes to the boiling water and boil until crisp-tender, 6 to 10 minutes. Drain the potatoes and pat dry.

Why is fondant not edible? ›

Is Fondant Edible? Yes, fondant is 100% edible. In the media, you will sometimes see fondant being removed from a baked good before it is eaten, but this is simply because some people don't like the flavor or texture of this icing.

Read The Full Story ›

What is a fondant in France? ›

Fondant icing, also commonly just called fondant (/ˈfɒndənt/, French: [fɔ̃dɑ̃]; French for 'melting'), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol.

Explore More ›

What does fondant mean in French to English? ›

Unadapted borrowing from French fondant (“melting”), from fondre (“to melt”), from Latin fundere (“to melt”).

What do the British call fondant? ›

However, basically yes, sugarpaste is the term most widely used in the UK for this soft icing and the term fondant when used in the US, is the US equivalent.

Read The Full Story ›

What is a baked potato in British slang? ›

In the United Kingdom, potatoes cooked with their skins on are commonly referred to as "jacket potatoes." The term "jacket" is used because the skin becomes crisp when baked, resembling a jacket.

Learn More Now ›

What are red potatoes good for? ›

Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.

What potatoes are floury? ›

Some floury varieties are Desiree, Estima, King Edward, Maris Piper, Rosamunda, Early Puritan, Evergood, Linzer, Melody, Blue Congo, Porvita and Red Baron. Mashed potato is traditionally made from floury potatoes, although there are chefs who say that waxy potatoes give a better, smoother mash.

Read On ›

What are Tourne potatoes used for? ›

If you keep trimming and trimming, you'll end up with a tiny nub of potato and a lot of scraps! But even a textbook tournée cut results in some waste. Save those bits for mashed potatoes, purees, stocks and slaws. This versatile technique can be used for apples, zucchini, pears, carrots, mushrooms and more.

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What is the difference between potato pave and dauphinoise? ›

Potatoes dauphinoise is made with thicker slices of potatoes arranged in a shallower baking dish and has a larger proportion of liquid to the potatoes. Potato pavé uses very thin slices of potato and layers them in a precise manner in a loaf pan so the dish is taller and the slices almost melt into one another.

Learn More Now ›

Where does the name fondant come from? ›

Fondant is thought to have originated in 19 th century France. The word fondant comes from the french word fonder which means “to melt”. Another presumed origin is in Ottoman, Turkey. The classic use of fondant or fondant cream was as candy or chocolate cream bar filling.

Read The Full Story ›

What is the meaning of fondant in food? ›

fondant, confection of sugar, corn syrup, and water—and sometimes milk, cream, or butter—that is cooked and beaten so as to render the sugar crystals imperceptible to the tongue. The candy is characteristically glossy white in colour, velvety in texture, and plastic in consistency. fondant. Related Topics: candy.

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What is fondant called? ›

Sugar paste

Also known as rolled fondant, fondant, roll out icing, Regal Ice (or any of the other many brands available), covering paste and in South Africa it is known as plastic icing! This is the roll out icing you can use to cover cakes. You can also use it to top cupcakes and cookies.