Fondant Potatoes – Crusty Potatoes Roasted with Butter and Stock

Classic fondant potatoes is a French side dish with potatoes, butter, and stock as main ingredients. The potatoes are cut and shaped into cylinders, pan-fried, and roasted in an oven until tender. These crusty roasted potatoes go well as a side dish with several mouth-watering lunch and dinner recipes. You can serve them with beef steak, garlic chicken, or grilled fish.


• 3 large russet potatoes
• 2-3 tbsp butter
• 1/2 cup chicken broth or stock
• 2 tbsp vegetable oil
• salt and pepper to taste
• 4 sprigs of thyme


Cut both edges of each russet potato.
Make it stand on one end.
Peel each potato from top to bottom, which forms into a cylinder-like shape.
Divide the cylinders into two equal portions.
It should make six potato cylinders.
Place the potatoes in a large bowl full of cold water.
Soak for five minutes.
After five minutes, transfer to a plate and pat them dry with a paper towel.

Preheat oven to 425 F.

Set an oven-proof skillet over high flame.
Add 2 tbsp of vegetable oil and warm it up.
Add the potato cylinders in the skillet.
Turn the flame to medium-high.
Season top with salt and black pepper to taste.
Let the potato cylinders fry for 5-7 minutes or until the end facing the oil is golden brown.
Once golden brown, flip on the other end.
When halfway cooking, blot out the excess oil by using a paper towel and a thong.
Add 2-3 tbsp of butter and thyme sprigs.
Let the butter melt.
Season with salt and pepper.
Add 1/2 cup of chicken broth or stock.
Bring to a boil.
Once it boils, transfer oven-proof skillet in the preheated oven.
Roast for 30 minutes or until potatoes are tender.
Once tender, remove from the oven.
Transfer the potatoes on a plate.
Serve and enjoy!

Tips and ideas:

You can use another variety of potatoes if russet potatoes are not available.

Serve with beef steak and mixed steamed vegetables such as carrots and green beans.

Fondant Potatoes - Crusty Potatoes Roasted with Butter and Stock
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