The French Method for Show-Stopping Roasted Potatoes (2024)

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Known as fondant or melting potatoes, they’re crisp on the outside and melt-in-your-mouth on the inside.

Laurel Randolph

Laurel has over 10 years of experience developing recipes and writing about food. She is the author of 4 cookbooks, including the bestselling "The Instant Pot Electric Cookbook."

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Updated January 19, 2024

7 Ratings

How To Make Fondant Potatoes

Start by peeling some russet potatoes and trimming the ends to flatten them. Slice each one in half so you have these hearty potato mountains that sit up. Soak them in water to remove a bit of the starch—10 to 15 minutes is enough—while you preheat the oven and heat up the pan.

I suggest a 10 to 11-inch cast iron pan, but any oven-safe pan that’s 10 inches or larger will work. The more evenly the pan heats, the better-looking your potatoes will be. Heat some oil until piping hot and add the potatoes, letting them brown on one side. Flip and add butter followed by garlic, thyme or rosemary, and chicken broth. Oh, and don’t forget to season generously with salt!

The whole thing goes in the oven to cook, hands-off, for about half an hour. Your house will be filled with a magical aroma and you’ll be rewarded with picture-worthy potatoes.

Pick Your Potatoes Wisely

Go for plain old russets for this recipe. They are the ideal size and have the right amount of starch for this cooking method. Red, yellow, and white potatoes simply won’t do.

For the best results, look for russets that are on the small side—at least for an American supermarket. Some of the spuds at my market can rival a melon in sheer heft, and they take an eternity to cook through. You want russet potatoes that are between half and one pound each, ideally between half and 3/4 pound.

No matter what, make sure all of your potatoes are the same size so they cook evenly.

The French Method for Show-Stopping Roasted Potatoes (5)

How To Serve Fondant Potatoes

These are easy enough for a family dinner and they’re special enough for a dinner party. Especially since you can make them up to 30 minutes ahead of time. They stay hot for quite some time, and they’re still delicious when slightly warm.

Serve them with steak for a home run or with chicken, sausage, or fish for a filling meal. They’re nice with a tender brisket or roast chicken and wilted spinach. Anytime you’re in the mood for crispy, buttery potatoes, whip up fondant potatoes.

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Fondant Potatoes

Prep Time5 mins

Cook Time40 mins

Soak Time10 mins

Total Time55 mins

Servings6 servings

Ingredients

4 small to medium russet potatoes, about 2 1/2 pounds total
1 1/2 tablespoons canola or vegetable oil
4 tablespoons salted butter
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper
3 garlic cloves, lightly smashed and peeled (optional)
4 sprigs fresh thymeor 2 sprigs fresh rosemary
1 cup low-sodium chicken broth
1/4 lemon, optional

Method

Prepare the potatoes:
Peel the potatoes. Lay a peeled potato on its side and trim about 1/2 an inch off of each side to create flat ends. Cut the potato in half, so you have two large pieces of potato that can sit up on their cut ends. Repeat with the other potatoes. You will have eight big pieces of potato, shaped like little flat-topped mountains.
Place the peeled, cut potatoes in a bowl and cover with cool water. Let soak for 10 to 15 minutes.
Preheat the oven to 425°F.
Arrange a rack in the center of the oven.
Heat the pan and dry the potatoes:
Add the oil to an oven-safe skillet (preferably a 10 or 11-inch cast iron pan) and heat over medium-high heat until just beginning to smoke.
Meanwhile, drain the potatoes and pat dry with paper towels.
Sear the potatoes:
Once the oil is hot, add the potatoes to the pan evenly spaced apart, cut side down. Season with half of the salt. Let sear until nicely browned on the bottom, 5 to 7 minutes.
Simple Tip!
If you have a splatter guard, I recommend using it so your clean-up is easier.
Use tongs or a thin spatula to carefully flip the potatoes. Reduce the heat to medium and add the butter in one big piece to the center of the pan. Season with the remaining salt and the pepper.
Flip and add the remaining ingredients:
Once the butter is halfway melted, gently swirl the pan and turn off the heat. Add the garlic cloves. Let the butter completely melt, then add the thyme or rosemary followed by the broth. Note that the butter may foam up when you add the broth, so be careful.
Bake:
Carefully transfer the pan to the center rack of the preheated oven. Bake until the potatoes are browned on the top and bottom and a paring knife can easily be poked through, 30 to 40 minutes.
Simple Tip!
If you’re using bigger potatoes, you may need to add a bit more broth to the pan partway through. If the pan looks especially dry, add up to 1/2 cup more broth.
Use a spoon to baste the tops of the potatoes, then sprinkle with more salt. If desired, squeeze a little lemon juice over top. Let cool for a couple of minutes before serving.
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Nutrition Facts (per serving)
288	Calories
12g	Fat
41g	Carbs
6g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 6
Amount per serving
Calories	288
% Daily Value*
Total Fat 12g	15%
Saturated Fat 5g	26%
Cholesterol 20mg	7%
Sodium 204mg	9%
Total Carbohydrate 41g	15%
Dietary Fiber 4g	16%
Total Sugars 2g
Protein 6g
Vitamin C 17mg	83%
Calcium 40mg	3%
Iron 2mg	12%
Potassium 1081mg	23%
*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. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.