Fondant potatoes | RecipeTin Eats

Fondant potatoes | RecipeTin Eats

Fondant potatoes – or Melting Potatoes – are potatoes baked in a buttery herb infused broth so it absorbs the flavour and becomes meltingly tender inside. A restaurant-y way to cook potatoes that’s easy yet looks impressive!

Making Fondant potatoes

Fondant potatoes aka Melting potatoes

Today’s recipe is a sublime example of turning the humble potato into a very fine-dining worthy potato side dish. Putting the shaping part aside (which is entirely optional, we’ll get to that), it’s incredibly straight forward. Just brown neat cylinders/thick wonky slabs of potato on the stove, add stock, thyme and butter then bake so it absorbs the flavour.

The result? Crispy edges, golden surfaces, creamy and flavoured all the way through inside, with intense herb infused-buttery sauce that’s thickened from the natural starches in the potato. This might be my favourite potato recipe of all time!

Spooning butter over Fondant potatoes
Inside of Fondant potatoes

Ingredients in fondant potatoes

Here’s what you need to make fondant potatoes:

  • Potato type – All-rounder and floury / starchy potatoes are best because they absorb flavour better than waxy potatoes, and become beautifully fluffy and soft inside. The most common potatoes at regular stores should be fine – they’re stocked because they’re great all-rounders.

    Australia – Sebago (the dirt brushed potatoes sold everywhere) are perfect, Desiree are great too. US: Russet, UK: King Edward.

  • Butter – Unsalted, cut into cubes so they melt evenly. If you don’t, some of the butter will likely burn before it all melts. This is for basting. We use oil for searing the potatoes (butter burns and doesn’t brown the potatoes as evenly).

  • Stock/broth – Chicken stock adds the best flavour in my opinion, because it has more savouriness than vegetable stock and is “cleaner” than beef stock. However, vegetable stock is the next best. Though really, this recipe will work with any type of stock.

  • Thyme – Fresh thyme sprigs work best to infuse the butter / stock with flavour. But you can substitute with dried thyme though you will end up with little thyme bits stuck on your potato.

How to cut fondant potatoes

Choose from pro level to easy – or skip it entirely! Just peel potatoes then cut into thick slabs. It will taste just as good!


  1. Goal: 8 cylinders that are ~ 6cm/ 2.4″ diameter, 3.5 cm / 1.4″ height, 2 each cut from 4 potatoes (ie cut 4 long cylinders then cut to size).

  2. Trim baseFor all methods, the first step is to peel the potatoes then trim a bit off the top and bottom so it stands upright. It just makes it easier to handle.


For knife masters! This is method will achieve the smoothest edges.

  1. Lie the potato on its side then carve, peeling curved strips to make a cylinder shape.

  2. Keep going, carving thinner and thinner slices until you have a uniform cylinder.


Stand the potato upright. Then cut thin slivers down, rotating as you go, until you have a cylinder shape with edges are as smooth as you can make them. At first, mine are a bit octagon-shaped. Then I just keep trimming thin slivers off the sharp edges to smooth it out.

TIP: Use the back of a knife (ie the non-sharp side) and scrape down the sides of the potato to make the walls neat.


Use a potato peeler to shave strips off the sides, rotating as you go, to shape it into a cylinder as best you can. I find this a little more difficult to make a uniform cylinder shape than using a knife because I find I have less control over how much I shave off with each peel. Also, peeling straight is a little harder.


Use a 6cm / 2.4″ (or as close as possible) cutter to pop rounds out. The easiest way to do this is to cut 3.5 cm / 1.4″ thick slices then press a round out of each. If your cutter is not tall enough, then use a knife to help trim / pull the excess away (I demo this in the video).


Just cut the potato into 3.5 cm / 1.4″ thick slices and cook per the recipe. It tastes the same, the potato pieces just won’t be perfect rounds (unless you’re lucky!). You won’t need all the potatoes because your pieces will be bigger (unless you use smaller potatoes). Just use enough to fill the pan around the same amount as pictured. Don’t be tempted to squeeze more in because there won’t be enough stock to flavour the inside of the potatoes.

How to make fondant potatoes

Cutting part done, the cooking part is EASY!

  1. Season – Toss the potatoes in a little oil with salt and pepper.

  2. Brown potatoes – Then brown them on the stove using an oven-proof skillet. I use my 26cm / 10.5″ Lodge cast iron pan. It will take a good 6 to 8 minutes on each side to make them golden, on medium high heat. Move them around as needed to brown them as evenly as possible.

  3. Butter – Add the butter and thyme, then spoon the melted butter over the potatoes.

  4. Stock – Pour the stock in and let it come to a boil.

  1. Bake – Transfer the skillet into the oven and bake for 30 minutes or until the potatoes are tender, basting the potato with the buttery stock at the 15 minute mark (ie spooning the sauce over the potatoes). In this step, the potatoes are absorbing the stock which flavours the inside and makes it “meltingly” soft.

  2. Ready! At the end of the bake time, there should be virtually no stock left in the pan, just butter. Because potatoes can’t absorb fat. The butter will be slightly thickened thanks to the starch in the potatoes, making a glossy sauce that clings to the potatoes when you spoon it over.

    To serve, transfer the potatoes to individual plates or a serving platter for people to help themselves. And pour over every drop of the buttery sauce!

Fondant potatoes in a skillet

What to serve with fondant potatoes

I feel like it would be easier to say what not to serve with fondant potatoes. 🙂 With the subtle thyme flavour, I wouldn’t serve this with Asian food. But without the thyme, it would be a delicious side dish for Char Sui Pork (Chinese BBQ Pork), Sticky Honey Soy Baked Chicken or a grand Miso Marinated side of salmon!

Asian food aside, this is an elegant, beautiful potato side dish for special occasions. It’s pictured in this post alongside steak with Béarnaise Sauce (it’s so easy!) with last weeks’ Garlic Peas. It would elevate a simple Chicken in Creamy Mustard Sauce to company-worthy, or add a luxurious side to a simple pan fried fish sprinkled with seafood seasoning.

You could also cook this in the oven at the same time as a roast chicken or a grand prime rib (standing rib roast). Just put the potatoes in for the last 35 minutes cooking time, factoring in the resting time. Err on the side of caution so the potatoes are done earlier because they can be reheated simply by popping the skillet back in the oven for 5 minutes (from room temperature, it will take longer from fridge cold).

Or, just do as I do and eat them by themselves. You know I did. The only question is, how many? TAKE A GUESS! – Nagi x

Watch how to make it

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Making Fondant potatoes

Fondant Potatoes (Melting potatoes)


Tap or hover to scale

Recipe video above. Golden on the outside and meltingly tender inside (hence the name!), infused with flavour from roasting in a buttery stock. Lovely, elegant way to cook potatoes, very restaurant-y! If you’re in a hurry, don’t worrying about shaping into cylinders. Just cut thick slabs of potato (whatever shape they happen to be!) and cook per the recipe. Or, just use a potato peeler to shape as best you can. It will still taste just as good!


  • Preheat oven to 200°C / 390°F (180°C fan-forced).

  • Carve / cut each potato into cylinders ~ 6cm/ 2″ diameter, 7 cm height. Then cut in half so you have 8 short cylinders 3.5 cm / 1.4″ tall. See cutting method options below.

  • Season – Pat potato dry. Place in a large bowl and toss with half the oil plus all the salt and pepper.

  • Sear – In an ovenproof heavy based skillet (Note 2), heat the remaining 1 tbsp oil over medium high heat. Put the potato in and cook each side for 6 – 8 minutes or until golden.

  • Cook – Add butter and thyme. Once melted, spoon the butter over the potato (“basting”). Add stock, bring to a boil then transfer to the oven and bake for 30 minutes until the potatoes are tender, basting at the 15 minute mark. The stock will be absorbed by the potato, leaving just butter.

  • Serve – Baste one more time then serve! For a restaurant-y option, serve alongside steak with béarnaise sauce and buttered peas.

Cutting method options (see video for demo of each):

  • Prep for all methods – Trim a bit off both ends so the potato stands upright. Once carved into a tall cylinder 6cm/ 2″ diameter at least 7cm/3″ height, cut into 3.5 cm / 1.4″ tall pieces. Save leftover potato to make mash.
  • Pro – Lie potato on its side and use a knife to carve around to form a cylinder.

  • Intermediate (I do this)– Stand potato upright and use a knife to shave thin slivers down, rotating as needed, to carve into a cylinder. You can use a potato peeler for some of this too (just be a bit careful, less control).

  • Easy – Use 6cm/ 2″ (or as close as possible) wide cutters to press rounds out!

  • Easy potato peeler – Use a potato peeler to shape as best you can.

  • Doesn’t matter! – Just cut potatoes into 3.5cm / 1.4″ thick slices! Even if your rounds are not so round, it will still taste delicious. Only cut enough to fill the pan, as pictured, else you’ll have too much potato for the stock being used (flavour dilution),

Recipe Notes:

1. Potato type – Floury potatoes best as they absorb the stock flavour better and become meltingly tender inside (waxy potatoes don’t work as well).
Size – They need to be large so you can cut 2 x 3.5cm / 1.4″ tall cylinders from each.
2. Cooking vessel – I use my Lodge cast iron skillet (26cm / 10.5″). My #2 most valued kitchen item!
Leftovers will keep for 4 days or freeze for 3 months, though these are at their prime freshly made!
Nutrition per potato, assuming every drop of butter is mopped up. 

Nutrition Information:

Calories: 149cal (7%)Carbohydrates: 16g (5%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 13mg (4%)Sodium: 233mg (10%)Potassium: 402mg (11%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 194IU (4%)Vitamin C: 18mg (22%)Calcium: 17mg (2%)Iron: 1mg (6%)

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Memories of ALL the food he got during the making of Dinner!

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