Before anyone mixes up the name of this dish with the dessert item fondant (rolled or poured), please know that **fondant** is French for melting (fondre = “to melt”). These potatoes are called that because after browning they are slowly cooked in a rich mixture of butter and chicken stock until they are so tender they basically melt in your mouth!
Cut off ends of potatoes, stand potatoes on end, Cut off sides. Place flat on board and using a cutter push it right through cutting out a cylinder or wheel shape. Trim the top edge with a potato peeler. You only need to do one edge (the top). Try and get two per potato.
Rinse potatoes in cold water to wash off any starches. Preheat your oven to 430°F – 220°C.
Place an oven proof frying pan on medium to high heat with olive oil and butter. Once melted add the potatoes bevel side down. Season with salt and pepper. Add the thyme and garlic in the hot fat around the potatoes. Cook until brown, check so they don’t burn.
Once potatoes are brown, turn them over and brown other side. Then add the chicken stock and bring to the boil. As soon as the stock boils, place in the oven at 430°F – 220°C for 30 minutes. Most of the stock should be evaporated by the time they are cooked. Check with a knife by piercing them to be sure.
Bake for 30 min at 430°F – 220°C
Sgt--Hulka
That looks outstanding
itistacotimeforme
Saving for future reference
Octane2100
I absolutely love making fondant potatoes. It’s one of those things that is pretty unique, and compliments lots of different dishes. Well worth it for anyone wanting to make these.
squarepeg0000
Looks delicious!
Junglebook3
I can feel my arteries suddenly killing me.
Also, good lord that looks top shelf.
Artificial_Goldfish
They take time, but are well worth it. 🤤
rubensinclair
I have made this a few times. It’s not as delicious as it would seem. The flavor doesn’t get all the way inside the potatoes. Not worth the effort.
BelleBravo
Could vegetable stock be used instead of chicken stock?
countastrotacos
Oh thank God they used the garlic.
HimylittleChickadee
Wow looks yummy
RealUglyMF
I will definitely be making this when my family comes around for Christmas! What would you estimate the full cooking time, including browning, to be?
12 Comments
Before anyone mixes up the name of this dish with the dessert item fondant (rolled or poured), please know that **fondant** is French for melting (fondre = “to melt”). These potatoes are called that because after browning they are slowly cooked in a rich mixture of butter and chicken stock until they are so tender they basically melt in your mouth!
Source: [Recipe 30](https://recipe30.com/potato-fondant-pommes-de-terre-fondantes.html/)
4 large waxy potatoes
4 tbsp – 60g butter
1 ½ cups chicken stock
4 garlic cloves (peeled)
8 sprigs of fresh thyme (or 1 tspn dried)
A drizzle of olive oil
Salt and pepper
Cut off ends of potatoes, stand potatoes on end, Cut off sides. Place flat on board and using a cutter push it right through cutting out a cylinder or wheel shape. Trim the top edge with a potato peeler. You only need to do one edge (the top). Try and get two per potato.
Rinse potatoes in cold water to wash off any starches. Preheat your oven to 430°F – 220°C.
Place an oven proof frying pan on medium to high heat with olive oil and butter. Once melted add the potatoes bevel side down. Season with salt and pepper. Add the thyme and garlic in the hot fat around the potatoes. Cook until brown, check so they don’t burn.
Once potatoes are brown, turn them over and brown other side. Then add the chicken stock and bring to the boil. As soon as the stock boils, place in the oven at 430°F – 220°C for 30 minutes. Most of the stock should be evaporated by the time they are cooked. Check with a knife by piercing them to be sure.
Bake for 30 min at 430°F – 220°C
That looks outstanding
Saving for future reference
I absolutely love making fondant potatoes. It’s one of those things that is pretty unique, and compliments lots of different dishes. Well worth it for anyone wanting to make these.
Looks delicious!
I can feel my arteries suddenly killing me.
Also, good lord that looks top shelf.
They take time, but are well worth it. 🤤
I have made this a few times. It’s not as delicious as it would seem. The flavor doesn’t get all the way inside the potatoes. Not worth the effort.
Could vegetable stock be used instead of chicken stock?
Oh thank God they used the garlic.
Wow looks yummy
I will definitely be making this when my family comes around for Christmas! What would you estimate the full cooking time, including browning, to be?