Make restaurant-style fondant potatoes at home with this easy oven method. These golden-brown potato cylinders are first pan-seared, then roasted in a garlic and thyme-infused chicken stock until perfectly soft and flavorful. Ideal as a side dish for roast meats, festive meals, or elegant dinners, this recipe transforms simple ingredients into a rich, buttery potato dish with a crispy top and soft center. Perfect for dinner parties, Sunday roasts, or holiday menus.

Crispy on the outside, buttery and tender on the inside, fondant potatoes are a classic French-style side dish made by searing potato rounds until golden, then roasting them in a rich garlic- and thyme-infused chicken stock. The result is a flavorful, elegant accompaniment perfect for roast meats, holiday meals, or dinner parties.

Ingredients

4 large or 8 medium potatoes (about 800–900g / 1.75–2 lbs), peeled
2 tbsp vegetable oil
3 tbsp unsalted butter
2 garlic cloves, peeled and halved
2 sprigs fresh thyme
240 ml (1 cup) hot chicken stock (preferably strong stock – 2 stock cubes dissolved in 240 ml water)
½ tsp salt
¼ tsp freshly ground black pepper

To Serve

Fresh thyme sprigs
Maldon salt (or other flaky sea salt)

Instructions

Preheat the oven
Set your oven to 200°C (400°F) fan.
Prepare the potatoes
Peel the potatoes and trim the ends so each one has flat surfaces. Slice into 2-inch tall cylinders. Large potatoes will yield two portions; medium potatoes will yield one.
Sear the potatoes
Heat the vegetable oil in an oven-safe frying pan over high heat. Add the potatoes, flat side down, and cook for 5–6 minutes without moving, until golden. Adjust slightly if needed to prevent sticking.
Flip and sear the other side
Turn the potatoes over, reduce heat to medium-high, and cook for another 5–6 minutes until golden on the other side.
Add butter and aromatics
Add the butter, garlic halves, and thyme sprigs to the pan. Allow the butter to melt, then stir gently for 1 minute to infuse. Baste the tops of the potatoes with the melted butter.
Add the stock
Remove the garlic to prevent burning. Carefully pour the hot chicken stock into the pan around the potatoes (it may bubble). Sprinkle with salt and pepper.
Roast in the oven
Transfer the pan to the oven and roast for 35 minutes. Check tenderness by inserting a sharp knife—it should glide through easily. If needed, roast for an additional 5–10 minutes. Add a splash of stock if the pan becomes too dry.
Serve
Plate the potatoes with a drizzle of the remaining buttery stock. Top with fresh thyme sprigs and a pinch of Maldon salt.

Tips

Flat, even cylinders cook best: Use a sharp knife to trim the potatoes evenly so they sit flat in the pan and cook uniformly.
Use a heavy-bottomed oven-safe pan: Cast iron or stainless steel helps with even browning and roasting.
Don’t skip the basting: It adds flavor and helps crisp the tops.

Variations and Substitutions

Vegetarian version: Use strong vegetable stock instead of chicken stock.
Herb swap: Try rosemary or sage in place of thyme for a different aromatic profile.
Extra richness: Add a splash of cream to the stock during the final 10 minutes of roasting.

FAQs

Can I make fondant potatoes in advance?
They are best served fresh, but you can prep and sear the potatoes ahead of time. Finish roasting before serving.

Do I need to peel the potatoes?
Yes, peeling gives a smoother texture and allows the butter and stock to infuse fully.

Can I use other types of potatoes?
Yes. Yukon Gold or Maris Piper work well for their waxy texture and flavor.

Serving Suggestions

Perfect with roast chicken, beef tenderloin, lamb, or grilled steak
Great with holiday roasts and festive meals
Serve alongside green beans, roasted carrots, or a crisp salad

Why You’ll Love This Recipe

Crispy, golden crust with a melt-in-your-mouth center
Elegant side dish that elevates any main course
Simple ingredients, big flavor payoff
Ideal for entertaining or weeknight dinners