Fondant Potatoes

Fondant potatoes (aka melting potatoes) begin with browning then are braised in broth to give them a super creamy, smooth interior.

fondant potatoes in cast iron skillet

Jacob Fox

Prep Time:
10 mins
Cook Time:
14 mins
Roast Time:
25 mins
Total Time:
45 mins
16 slices

Fondant potatoes, or pommes fondant, is a French side dish that uses a method of slicing potatoes, browning them, and then slowly roasting the potatoes in butter and stock. Enjoy as a elevated potato side dish for your holiday meal.


  • 4 medium yukon gold potatoes (about 5-inches long each)

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 2 tablespoons olive oil

  • 6 tablespoons butter

  • 3 tsp fresh thyme

  • 3 tsp fresh rosemary

  • 2 cloves garlic, thinly sliced

  • 1 cup reduced sodium chicken or vegetable broth


  1.  Preheat oven to 425°F. Peel potatoes; cut a thin slice off each end to make flat surfaces on the ends. Cut potatoes crosswise into four 1¼-inch slices. Place potatoes in a medium bowl; cover potatoes with cold water. Let stand 5 minutes. Meanwhile, heat a large cast iron or heavy oven-safe skillet over medium 5 minutes. Drain potatoes; pat dry well with paper towels. Sprinkle potatoes with salt and pepper. 

  2. Add the oil and 2 Tbsp. of the butter to preheated skillet; swirl skillet to coat bottom. Add potato slices in a single layer and cook until bottoms are golden brown, 7 to 10 minutes. Turn potatoes; cook until bottoms are golden brown, 7 to 10 minutes more.

  3. Add remaining 4 Tbsp. butter around potatoes. Add thyme and rosemary sprigs and garlic to skillet. Carefully pour ½ cup of the broth over and around potatoes. 

  4. Place skillet in oven. Roast, uncovered, 15 minutes. Remove skillet from oven. Carefully tilt and spoon liquid from skillet over potatoes. Turn potatoes. Add remaining broth to skillet. Roast, uncovered, until potatoes are tender when pierced with a paring knife, about 10 minutes more.

  5. Transfer potatoes to a serving platter. Discard herb sprigs. Spoon liquid from skillet over potatoes. Sprinkle with additional kosher salt and fresh thyme and/or rosemary. 

Nutrition Facts (per serving)

421 Calories
24g Fat
47g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 421
% Daily Value *
Total Fat 24.5g 31%
Saturated Fat 12g 60%
Cholesterol 47mg 16%
Sodium 626mg 27%
Total Carbohydrate 46.9g 17%
Dietary Fiber 5g 18%
Total Sugars 2.8g
Protein 6.1g
Vitamin D 0mcg 0%
Vitamin C 22.3mg 112%
Calcium 47.6mg 4%
Iron 2.6mg 14%
Potassium 1188.3mg 25%
Fatty acids, total trans 0.7g
Vitamin D 0IU
Alanine 0.2g
Arginine 0.3g
Ash 4.6g
Aspartic acid 1.3g
Caffeine 0mg
Carotene, alpha 0mcg
Choline, total 37mg
Copper, Cu 0.3mg
Cystine 0.1g
Energy 1763.9kJ
Fluoride, F 0.7mcg
Folate, total 62.1mcg
Glutamic acid 1g
Glycine 0.2g
Histidine 0.1g
Isoleucine 0.2g
Leucine 0.3g
Lysine 0.3g
Methionine 0.1g
Magnesium, Mg 63.6mg
Manganese, Mn 0.5mg
Niacin 3.2mg
Phosphorus, P 162.5mg
Pantothenic acid 0.9mg
Phenylalanine 0.2g
Phytosterols 15.3mg
Proline 0.2g
Retinol 142.9mcg
Selenium, Se 1.5mcg
Serine 0.2g
Starch 37.3g
Theobromine 0mg
Threonine 0.2g
Vitamin E (alpha-tocopherol) 1.6mg
Tryptophan 0.1g
Tyrosine 0.1g
Valine 0.3g
Vitamin A, IU 599.6IU
Vitamin A, RAE 150mcg
Vitamin B-12 0mcg
Vitamin B-6 0.7mg
Vitamin K (phylloquinone) 10.1mcg
Water 227.9g
Zinc, Zn 0.9mg

*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.

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