Pommes de Terre Fondantes (Fondant Potatoes)
For the best French melting potatoes, cook them like meat.
Dish: Fondant Potatoes
Variant: Classic Fondant Potatoes
- Total time
- 45 min
- Active time
- 5 min
- Yield
- Serves 4
- Difficulty
- Medium
- Equipment
- 1 required
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Ingredients and Constraints
Ingredients
- Preparation: Peeled
- Preparation: Peeled and Smashed
- Preparation: Chopped
- Optional
Ingredient watchpoints5 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Chicken or Beef Stock
1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: beef stock; store-bought low-sodium chicken broth; plus extra as needed
Yukon Gold Potatoes
2 1/2 pounds (1.1kg) Yukon Gold potatoes, about 2 1/2 to 3 inches long each, peeled
The source row includes a form, size, temperature, or preparation detail.
Details and source
Vegetable Oil
2 tablespoons (30ml) vegetable oil, beef fat, schmaltz, or duck fat (see note)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: beef fat; schmaltz; duck fat
Vegetable Oil
2 tablespoons (30ml) vegetable oil, beef fat, schmaltz, or duck fat (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Garlic
3 medium garlic cloves (15g), peeled and smashed
The source row includes a form, size, temperature, or preparation detail.
Details and source
Additional ingredient notes
Required setup
Equipment
Method Timeline
Prep
ActivePrep
5 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
40 min
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
Adjust oven rack to middle position and preheat oven to 450°F (230°C). Place stock in a liquid measuring cup or small bowl and sprinkle gelatin over top. Set aside.
450°F; 230°CPreheat%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20220201-fondant-potatoes-vicky-wasik-1-f2bd58cf90ae4b118ae3f4bd2ca92cbb.jpg&w=3840&q=75)
Image detailsSprinkling gelatin over chicken stockVicky Wasik · Pommes de Terre Fondantes (Fondant Potatoes)Dev reference Checks1
TemperatureInfoTemperature450°F; 230°C
Expected state: Adjust oven rack to middle position and preheat oven to 450°F (230°C).
Inputs and tools3
Uses
- 1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed
- 1/4 ounce (2 1/2 teaspoons; 1 packet; 7g) unflavored gelatin, such as Knox
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 2
Using a sharp knife, cut off ends of potatoes to give them flat sides, then halve potatoes crosswise. Pat dry with paper towels.
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Image detailsCutting potatoes for fondant potatoesVicky Wasik · Pommes de Terre Fondantes (Fondant Potatoes)Dev reference Inputs and tools1
Uses
- 2 1/2 pounds (1.1kg) Yukon Gold potatoes, about 2 1/2 to 3 inches long each, peeled
Step 3
In a 12-inch stainless steel straight-sided sauté pan or skillet, or cast iron skillet, heat oil or fat over medium-high heat until just beginning to smoke. Season potatoes with salt and pepper and add to skillet, broad side down, in a single layer with space between each piece. Cook, without moving, until potatoes begin to brown around edges, 4 to 5 minutes. Continue to cook, rotating and swirling pan gently to promote even browning and prevent sticking, until potatoes are deeply browned on bottom side, 3 to 4 minutes longer, adjusting heat as needed if some of the pieces brown too quickly.
4 min-5 minSeasonCookSkillet%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20220201-fondant-potatoes-vicky-wasik-6-759fd48264664268a767ecebd7246539.jpg&w=3840&q=75)
Image detailsSearing potatoes in a large sauté panVicky Wasik · Pommes de Terre Fondantes (Fondant Potatoes)Dev reference Checks1
TimingInfoTiming4 to 5 minutes
Target: 4-5 minute
Expected state: Cook, without moving, until potatoes begin to brown around edges, 4 to 5 minutes.
Inputs and tools6
Uses
- 2 1/2 pounds (1.1kg) Yukon Gold potatoes, about 2 1/2 to 3 inches long each, peeled
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30ml) vegetable oil, beef fat, schmaltz, or duck fat (see note)
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 4
Using a thin metal spatula, flip potatoes onto second flat side. Add butter and cook, swirling constantly, until butter is melted and begins to foam, about 1 minute. Add garlic and thyme, and cook until fragrant, 30 seconds to 1 minute. Add stock and bring to a boil.
1 minBoil%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20220201-fondant-potatoes-vicky-wasik-20-56606d2c2bf6468784cdce1da568608c.jpg&w=3840&q=75)
Image detailsCloseup of potatoes simmering in a pan with stock, butter, thyme, and garlicVicky Wasik · Pommes de Terre Fondantes (Fondant Potatoes)Dev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20220201-fondant-potatoes-vicky-wasik-step4-cda68e1ead314e11ac2d982c3e301a4f.jpg&w=3840&q=75)
Image detailsTurning browned potatoes in pan, adding butter, aromatics, and chicken stock.Vicky Wasik · Pommes de Terre Fondantes (Fondant Potatoes)Dev reference Checks1
TimingInfoTimingabout 1 minute
Target: 1 minute
Expected state: Add butter and cook, swirling constantly, until butter is melted and begins to foam, about 1 minute.
Inputs and tools6
Uses
- 1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed
- 2 1/2 pounds (1.1kg) Yukon Gold potatoes, about 2 1/2 to 3 inches long each, peeled
- 4 tablespoons (55g) unsalted butter
- 3 medium garlic cloves (15g), peeled and smashed
- 1 tablespoon fresh thyme leaves, chopped
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 5
Transfer skillet to oven and roast until potatoes are completely tender, offering little to no resistance when poked with a paring knife, and liquid is reduced to a saucy consistency, 25 to 30 minutes.
25 min-30 minRoastSkillet%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20220201-fondant-potatoes-vicky-wasik-23-ef0a29c04a1a41f68acabd2df4b42739.jpg&w=3840&q=75)
Image detailsTesting doneness of potatoes with a paring knife.Vicky Wasik · Pommes de Terre Fondantes (Fondant Potatoes)Dev reference Visual cue
until potatoes are completely tender, offering little to no resistance when poked with a paring knife, and liquid is reduced to a saucy consistency, 25 to 30 minutes
Checks2
TextureInfoTextureuntil potatoes are completely tender, offering little to no resistance when poked with a paring knife, and liquid is reduced to a saucy consistency, 25 to 30 minutes
Expected state: until potatoes are completely tender, offering little to no resistance when poked with a paring knife, and liquid is reduced to a saucy consistency, 25 to 30 minutes
TimingInfoTiming25 to 30 minutes
Target: 25-30 minute
Expected state: Transfer skillet to oven and roast until potatoes are completely tender, offering little to no resistance when poked with a paring knife, and liquid is reduced to a saucy consistency, 25 to 30 minutes.
Inputs and tools4
Uses
- 1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed
- 2 1/2 pounds (1.1kg) Yukon Gold potatoes, about 2 1/2 to 3 inches long each, peeled
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 6
Return skillet to stovetop. Using a thin metal spatula or tongs, transfer potatoes to a serving platter, broad side up, leaving sauce in the skillet; discard garlic. Bring sauce to a simmer over medium heat and cook, swirling and stirring constantly, until sauce is emulsified, 30 seconds to 1 minute. If emulsion appears broken or sauce is too thick, add more stock or water, 1 tablespoon (15ml) at a time, until you reach the desired consistency. Season to taste with salt and pepper and pour sauce over and around potatoes. Sprinkle with flaky sea salt (if using, otherwise season with a little more kosher salt), and serve.
1 minSimmerServeSkillet%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20220201-fondant-potatoes-vicky-wasik-step6-c23596fb27e34182a66e0f56d061e63b.jpg&w=3840&q=75)
Image detailsFinishing sauce on stovetopVicky Wasik · Pommes de Terre Fondantes (Fondant Potatoes)Dev reference Visual cue
until you reach the desired consistency
Checks3
Visual cueInfoVisualuntil you reach the desired consistency
Expected state: until you reach the desired consistency
TimingInfoTiming1 minute
Target: 1 minute
Expected state: Bring sauce to a simmer over medium heat and cook, swirling and stirring constantly, until sauce is emulsified, 30 seconds to 1 minute.
ServiceMain recipeSource service instruction
Return skillet to stovetop. Using a thin metal spatula or tongs, transfer potatoes to a serving platter, broad side up, leaving sauce in the skillet; discard garlic. Bring sauce to a simmer over medium heat and cook, swirling and stirring constantly, until sauce is emulsified, 30 seconds to 1 minute. If emulsion appears broken or sauce is too thick, add more stock or water, 1 tablespoon (15ml) at a time, until you reach the desired consistency. Season to taste with salt and pepper and pour sauce over and around potatoes. Sprinkle with flaky sea salt (if using, otherwise season with a little more kosher salt), and serve.
1 minTroubleshooting1
CautionBroken or Thick Pan SauceStep 6Sauce breaks or gets too thick
The pan sauce looks separated or too thick to spoon over the potatoes.
The sauce reduced too far or the emulsion tightened while finishing on the stovetop.
Prevention
Simmer briefly and stir constantly when finishing the sauce.
Recovery
Add stock or water 1 tablespoon at a time until the sauce loosens to the desired consistency.
Inputs and tools8
Uses
- 1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed
- 2 1/2 pounds (1.1kg) Yukon Gold potatoes, about 2 1/2 to 3 inches long each, peeled
- Kosher salt and freshly ground black pepper
- 3 medium garlic cloves (15g), peeled and smashed
- Flaky sea salt, such as Maldon, for finishing (optional)
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Make-Ahead and Storage
Reheat with additional stock, up to 1/4 cup (60ml), to loosen and then re-emulsify the sauce.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Why it works
Cutting the potatoes into thick discs with two flat sides makes them easy to brown and then braise in a skillet.
Fortifying stock with gelatin turns the braising liquid into a rich sauce.
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 4
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
If you happen to have any schmaltz, rendered beef, or duck fat available, we recommend using it for browning the potatoes in place of vegetable oil in step 3.
If you happen to have any schmaltz, rendered beef, or duck fat available, we recommend using it for browning the potatoes in place of vegetable oil in step 3.
This dish is best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 3 days.
This dish is best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat with additional stock, up to 1/4 cup (60ml), to loosen and then re-emulsify the sauce.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
Pommes de Terre Fondantes (Fondant Potatoes)
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