Fondant Potatoes Recipe…

Fondant Potatoes are probably one of the most elegant dishes you can make. These potatoes wow the hell out of people and are pretty easy to make.

Fondant potatoes are something that anyone who goes to culinary school has made. I’m a self-taught cook who likes to learn new things. I was thrilled I nailed them the first time making them. Anyone can do it, seriously.

Fondant potatoes aren’t a well-known dish, and it’s rare to find them on a restaurant menu. They are, however, still served frequently in restaurants in France and England. 

The meaning of fondant potatoes is to roast in butter and stock. These gorgeously browned potatoes are crispy on the outsides and creamy in the center. Fondant potatoes look so much like perfectly seared scallops they fool people when presented on a plate.

You only need a few essential ingredients, a sharp knife, and prep time. Yes, it takes a little practice learning how to cut the potatoes into cylinders, but if you love to cook, it’s a fun challenge with a big payoff. I made volcano potatoes that I saw online; what a pain in the ass they were to make and not as spectacular as I was expecting. I wouldn’t make those again. 

Russet potatoes are the potato of choice for fondant potatoes; you can not achieve the same crispy exterior and creamy interior with yellow or plain old white potatoes. The cut potatoes are soaked in cold water to remove excess starch, ensuring maximum crispness.

A smoking hot cast iron skillet is the perfect cooking equipment to make these potatoes. You can use any skillet that can get hot and go directly from the stove to the oven. 

I mentioned you only need a few ingredients to make this dish. All you need besides the russet potatoes is a little oil, butter, fresh thyme or rosemary sprigs, and kosher salt & pepper to taste. That’s it. Some people put garlic in theirs; I use a lot of garlic in my cooking, but not in this dish. The garlic can burn quickly, so I find it best to leave it out. 

I’ve wanted to write about fondant potatoes for a while. I figured it’s the holiday season, so why not now? These potatoes are something different to make for holiday dinners or buffets and look super “cheffy” even though they aren’t very hard to make. I would advise practicing making them at least once before serving them to holiday guests; I am sure your family or friends wouldn’t mind being your guinea pigs. Hell, I could probably eat them all myself; they are that good!

Here is the link to the recipe I used the first time I attempted making fondant potatoes; they do an excellent job explaining exactly how to make them. The recipe is also straightforward and easy to follow, the best kind of recipe for dishes you’ve never made or even eaten before.

I missed wishing everyone a happy Friday yesterday but want to wish you all a great rest of your weekend. If life seems crazy and hectic with holiday preparations, shopping, and running around, take a deep breath and remember everything doesn’t have to be perfect. Enjoying life is perfect! Cheers! ❤️