Classic French Fondant Potatoes with Garlic and Thyme Tips, FAQ & printable recipe

Tips for success

To ensure the best flavor, use high-quality, unsalted butter and a rich, full-bodied chicken stock. If the stock is too thin, the glaze will not coat the potatoes effectively.

You can simmer the stock separately for a few minutes before adding it if you prefer a thicker, more concentrated result. Always taste the pan juices before serving to adjust the salt levels if necessary.

If the potatoes are browning too quickly during the searing phase, lower the heat slightly. The goal is to achieve a deep mahogany crust without burning the exterior before the interior has had a chance to soften.

If using a different type of potato, keep a close eye on the braising time, as waxier potatoes may require a few extra minutes to reach the desired level of tenderness.

Variations

• Herb-Infused Fondant Potatoes: Add fresh rosemary and sage along with the thyme for a more complex, earthy flavor profile that complements the richness of the butter and stock.
• Garlic-Confit Fondant Potatoes: Increase the amount of garlic to 8 cloves and keep them whole during the braise to create a soft, spreadable garlic confit that can be eaten with the potatoes.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Reheat

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and the crust is crisp.

Allow any leftover potatoes to cool completely on a plate for no more than 2 hours before transferring them to an airtight container. Keep the potatoes in the refrigerator for up to 3 days.

When storing, try to keep the pan jus separate if possible, or drizzle it over the potatoes to keep them moist. Reheat gently in the oven or a pan to maintain the texture of the crust.

The potatoes can be peeled, cut, and shaped ahead of time. Store the prepared cylinders in a bowl of cold water in the refrigerator for up to 24 hours. When ready to cook, drain and pat the potatoes completely dry with paper towels before searing.

This helps ensure a crisp crust, as excess moisture will prevent proper browning. The braising liquid can also be prepared in advance and kept in the refrigerator.

Serving ideas

Serve the fondant potatoes immediately while the crust is at its crispiest. Arrange them on a platter with the seared side facing up to showcase the golden-brown color. Drizzle any remaining glossy pan jus from the cocotte over the top of the potatoes just before serving to add moisture and a concentrated burst of flavor.

These potatoes pair excellently with roasted meats, such as a whole roast chicken, grilled lamb chops, or a prime rib. Because they are rich and buttery, they are best balanced with a side of steamed green vegetables, like asparagus or haricots verts, which provide a fresh and crunchy contrast to the creamy, soft interior of the potatoes.

Frequently asked questions

Recipe card

Classic French Fondant Potatoes with Garlic and Thyme

Prep 15 minCook 31 minTotal 46 minServes 4

Ingredients

• 4 large Russet potatoes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 60 g butter
• 4 garlic cloves
• 4 sprigs thyme
• 2 tbsp oil
• 200 ml chicken stock

Instructions

1. Peel the potatoes and cut them into 5cm tall cylinders with flat ends. Carefully use a paring knife to bevel the edges for a refined look. Season the potatoes generously with kosher salt and black pepper on all sides.
2. Heat the oil in a cast-iron cocotte over medium-high heat. Place the potato cylinders flat-side down. Sear for 6 minutes per side until a deep, dark mahogany crust forms on both flat faces.
3. Add the butter, garlic cloves, and thyme to the cocotte, letting the butter foam. Pour in the chicken stock. Transfer the cocotte to a preheated oven at 400°F (200°C) and braise for 25 minutes until the potatoes are tender and the liquid has reduced to a glossy jus.

Contains: milk

Estimated nutrition per serving

Calories

280

Protein

4.5 g

Carbohydrates

38 g

Fat

12.5 g

Fiber

3.5 g

Sugar

1.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.