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These garlic butter fondant potatoes have deeply browned tops and bottoms with soft, buttery centers that soak up the garlic, thyme and chicken broth as they cook. Fondant potatoes are thick potato rounds that are browned in a skillet, then baked in broth and butter until tender in the middle. I like them when I want something a little different from the usual roasted or mashed potatoes. They look impressive on the plate, but the actual cooking method is pretty straightforward.
Why You’ll Love It
This fondant potatoes recipe starts with thick potato rounds browned in a skillet, then baked with broth, garlic, butter and thyme until tender.
Crisp outside, soft center: Browning the potato rounds before adding the broth gives the tops and bottoms plenty of color while the centers become tender in the oven.
Garlic butter and herbs: Fresh garlic, thyme, Italian seasoning and butter flavor the broth as the potatoes bake.
One skillet: The potatoes are browned and baked in the same oven-safe skillet, so there’s no need to transfer them to another dish.
Something different from roasted potatoes: The broth-braising step gives fondant potatoes a much softer, almost creamy interior than regular oven-roasted potatoes.
Fondant Potatoes Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Russet potatoes: Large baking potatoes work best because their size makes it easier to cut thick, even rounds. Their higher starch content also gives the fondant potatoes a fluffy, tender center.
Olive oil: Used with butter to brown the potato rounds in the skillet before they go into the oven.
Butter: Some goes into the skillet for browning and the rest is stirred in at the end. I use salted butter, but unsalted works too.
Chicken broth: The potatoes finish cooking in the broth, absorbing some of it as they become tender.
Garlic: Thinly sliced fresh garlic cooks in the broth alongside the potatoes.
Fresh thyme: Pull the leaves from the sprigs before adding them to the skillet. Thyme works particularly well with the garlic and butter here.
Italian seasoning: Adds another layer of dried herbs to the broth.
Salt and black pepper: Season before the potatoes go into the oven, then taste again before serving.
How to Make Fondant Potatoes
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cut the potatoes: Slice the potatoes crosswise into thick pieces, then use a 2-inch cookie cutter to make even rounds. Pat them dry with paper towels.
Brown the potatoes: Heat the olive oil and 1 Tablespoon butter in a large oven-safe skillet over medium-high heat. Add the potato rounds and cook for 5 to 7 minutes per side, until well browned.
Add the broth and seasonings: Turn off the heat, then add the chicken broth, sliced garlic, thyme, Italian seasoning, salt and black pepper.
Bake: Transfer the skillet to a 400°F oven and bake for 20 to 25 minutes, until the potatoes are fork-tender.
Finish with butter: Add the remaining Tablespoon of butter and stir it into the broth and pan juices. Taste and add more salt and pepper if needed before serving.
Substitutions and Variations
Make them vegetarian: Replace the chicken broth with vegetable broth.
Try another herb: Rosemary or sage can replace the fresh thyme, or use a combination of fresh herbs.
Use beef broth: Beef broth will give the potatoes a deeper, richer flavor than chicken broth.
Use another cooking oil: Canola or vegetable oil can replace the olive oil for browning.
Serving Suggestions
Appetizer: Start the meal with some garlic tomato shrimp.
Main course: Enjoy coffee-rubbed steak, roasted chicken or beef tenderloin medallions with your fondant melting potatoes.
Side dishes: Pair the fondant potatoes with some veggies, perhaps some jalapeno creamed corn or these parmesan roasted carrots.
Dessert: Treat yourself and your dinner guests to one of these mouthwatering brownie recipes to finish.
How to Store
Store: Keep leftover fondant potatoes in an airtight container in the refrigerator for up to 4 days.
Freeze: I don’t recommend freezing them because the soft potato centers can become watery or grainy after thawing.
Reheat: Warm the potatoes in a 350°F oven with a little butter and a splash of chicken broth to keep them from drying out.
Top Tips
Use large Russet potatoes: I use big baking potatoes because they’re starchy enough for that soft center and large enough to cut into good-sized rounds.
You don’t need a cookie cutter: A reader asked about this, and you can absolutely just cut the potatoes into evenly sized rounds with a knife. Trim the sides if you want the traditional cylinder shape, but it won’t change how they taste.
Keep the rounds the same thickness: This matters more than getting them perfectly shaped. Evenly sized pieces will brown and cook through at roughly the same rate.
Dry them before browning: Pat the cut potatoes well with paper towels. Removing surface moisture helps them brown instead of steam when they hit the skillet.
Give them time to brown: Don’t rush the first skillet step. Those deeply browned flat surfaces are a big part of what makes fondant potatoes different from potatoes simply baked in broth.
Garlicky Melting Potatoes FAQs
Fondant potatoes are thick potato rounds that are browned on the flat sides, then baked in broth and butter until tender. The cooking method gives them deeply browned tops and bottoms with soft, creamy centers. They’re also known by the French name pommes de terre fondantes.
Russet potatoes work especially well because their high starch content gives the centers a soft, fluffy texture. Choose large baking potatoes so you can cut thick, evenly sized rounds.
Fondant Potatoes Recipe
Garlic Butter Fondant Potatoes
Equipment
- Cast Iron Skillet Large and Oven-Safe
- Circle Cookie Cutter 2-Inch
Ingredients
- 4 Russet potatoes, large (baking potato sized)
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1½ Cups chicken broth
- 3 Cloves garlic, thinly sliced
- 3 Sprigs fresh thyme, leaves only, discard the stems
- 1 Teaspoon Italian seasoning, dried
- ½ Teaspoon salt, plus more to taste
- ½ Teaspoon black pepper, plus more to taste
Instructions
- Preheat the oven to 400°F.
- Cut each potato crosswise into 4 to 6 rounds, about 1 inch thick.
- Use a 2-inch cookie cutter to cut each section into a potato round.
- Heat the olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat.
- Add potato rounds and cook for 5 to 7 minutes on each side, or until browned.
- Turn off the heat. Add the broth, garlic, thyme, Italian seasoning, salt, and pepper.
- Transfer skillet into the oven and cook for 20 to 25 minutes, or until fork-tender and cooked through.
- Remove the fondant potatoes from the oven and add the last tablespoon of butter to the skillet. Stir until the butter melts into the sauce.
- Season with more salt and pepper if desired and serve immediately.
Notes
You don’t need a cookie cutter: A reader asked about this, and you can absolutely just cut the potatoes into evenly sized rounds with a knife. Trim the sides if you want the traditional cylinder shape, but it won’t change how they taste.
Keep the rounds the same thickness: This matters more than getting them perfectly shaped. Evenly sized pieces will brown and cook through at roughly the same rate.
Dry them before browning: Pat the cut potatoes well with paper towels. Removing surface moisture helps them brown instead of steam when they hit the skillet.
Give them time to brown: Don’t rush the first skillet step. Those deeply browned flat surfaces are a big part of what makes fondant potatoes different from potatoes simply baked in broth.
Nutrition
Fondant potatoes are a nice change when I want something different from roasted or mashed potatoes. Browning the rounds first gives the flat sides plenty of color, while finishing them in garlic, butter and broth makes the centers really soft. Don’t worry if yours aren’t shaped into perfect little cylinders either. Getting them evenly sized matters much more than getting them perfectly round.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Hi Bella,
Can I just cut the rounds without a cookie cutter? I don’t have one…
Yes, you can just cut the rounds with a knife if you don’t have a cookie cutter. Just slice the potatoes into evenly thick pieces so they’ll cook at the same rate. Also, if you like, you can trim the edges a bit to neaten them up, but it’s not essential for the flavor.
So flavorful and buttery. This dish looks like from a restaurant.
I made these fondant potatoes last night, and wow—so crispy on the outside and buttery on the inside! Delicious!
I couldn’t get enough of these garlic butter fondant potatoes! They came out perfectly crispy on the outside, tender inside. They’re now my go-to holiday side!