Looking for a delicious and impressive side dish? Fondant potatoes are the perfect choice! With a crispy, golden exterior and a soft, creamy interior, these roasted potatoes are infused with rich butter, chicken broth, and fresh thyme for an unforgettable flavor. Easy to prepare in the oven, these fondant potatoes make a fantastic accompaniment to roast chicken, steak, or lamb. Perfect for family dinners, holidays, or special occasions, this simple yet elegant potato recipe is sure to impress. Whether you’re looking for a hearty side dish or a new way to prepare potatoes, these oven-roasted fondant potatoes are a must-try!

Ingredients
- 4 Russet potatoes, peeled
- 2 tablespoons vegetable oil (see Notes)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- 4 tablespoons butter
- ½ cup chicken broth
Instructions
- Preheat your oven to 400°F (200°C).
- Slice off the ends of the potatoes, then cut each potato in half to create two cylinders per potato.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the potato halves in a single layer, seasoning with half of the salt and pepper. Cook for 6-8 minutes, or until the bottom of the potatoes is golden brown.
- Flip the potatoes and season with the remaining salt and pepper. Cook for an additional 4-5 minutes on the other side.
- Add the fresh thyme, butter, and chicken broth to the skillet. Once the butter is melted, transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the potatoes are fork-tender and golden.
- Serve warm and enjoy your perfectly cooked fondant potatoes!
Recipe Notes
- Vegetable Oil: You can substitute vegetable oil with canola or avocado oil if preferred.
- Make it Vegan/Vegetarian: To make this recipe vegan or vegetarian, swap the butter for vegan butter and use vegetable broth in place of the chicken broth.
Why You’ll Love This Recipe
Fondant potatoes are the ultimate comfort food with a crispy exterior and creamy, tender interior. The combination of butter, chicken broth, and fresh thyme infuses these potatoes with a rich flavor that’s perfect for any occasion. Whether you’re preparing a cozy family dinner or an impressive holiday meal, this dish is sure to impress. The simplicity of the recipe allows the natural flavor of the potatoes to shine, making them a versatile and delicious side dish.

Tips
- Uniform sizing: Make sure to cut the potatoes into even-sized cylinders to ensure they cook uniformly.
- Golden crust: For an extra crispy crust, allow the potatoes to sear undisturbed for a few extra minutes before flipping them.
- Watch the broth: If the broth evaporates too quickly in the oven, add a little more during the roasting process to keep the potatoes moist.
Variations and Substitutions
- Herb variations: Swap the fresh thyme for rosemary, garlic, or sage to create a different flavor profile.
- Broth alternatives: If you don’t have chicken broth, you can use vegetable broth or even wine for a more robust taste.
- Butter alternatives: For a dairy-free option, use olive oil or vegan butter instead of regular butter.
FAQs
- Can I use other types of potatoes? Russet potatoes work best for this recipe because of their starch content, but you can substitute with Yukon Gold potatoes for a creamier texture.
- Can I make these potatoes ahead of time? While fondant potatoes are best served immediately, you can roast them ahead of time and reheat them in the oven to retain their crispy texture.
- Do I need a cast-iron skillet? While a cast-iron skillet works great, you can use any oven-safe skillet for this recipe.
Serving
Fondant potatoes make an elegant side dish that pairs beautifully with roasted meats, such as beef, chicken, or lamb. They also work well with grilled steaks or as part of a more elaborate holiday dinner spread.
Suggestions
- Pair with a rich sauce: Serve fondant potatoes alongside a creamy mushroom sauce or a simple gravy for extra flavor.
- Add vegetables: Roast some seasonal vegetables, like carrots or Brussels sprouts, on the side for a well-rounded meal.
- Leftovers: Leftover fondant potatoes can be lightly reheated and served with eggs for breakfast or added to a vegetable hash.
Fondant Potatoes
4
servings5
minutes40
minutesIngredients
4 Russet potatoes, peeled
2 tablespoons vegetable oil (see Notes)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh thyme
4 tablespoons butter
½ cup chicken broth
Directions
- Preheat your oven to 400°F (200°C).
- Slice off the ends of the potatoes, then cut each potato in half to create two cylinders per potato.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the potato halves in a single layer, seasoning with half of the salt and pepper. Cook for 6-8 minutes, or until the bottom of the potatoes is golden brown.
- Flip the potatoes and season with the remaining salt and pepper. Cook for an additional 4-5 minutes on the other side.
- Add the fresh thyme, butter, and chicken broth to the skillet. Once the butter is melted, transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the potatoes are fork-tender and golden.
- Serve warm and enjoy your perfectly cooked fondant potatoes!

Leave a Reply