The Ultimate Fondant Potatoes (Elegant Christmas Dinner Side!)
Imagine the most elegant potato side dish you’ve ever seen, a dish that graces the tables of the finest restaurants. Picture thick, perfectly round discs of potato, seared to a deep, golden-brown, crispy crust on the top and bottom, with an impossibly creamy, tender interior, all braised in a rich, garlicky rosemary broth. That, my friends, is the show-stopping, five-star magic of Fondant Potatoes. This is, without a doubt, the most impressive side dish you will serve with your Christmas dinner.
I promise you, there is no greater side dish triumph than serving these beauties. As they braise in the oven, the potatoes absorb all the fragrant broth, and the liquid reduces into a glorious, savory sauce to spoon over the top. They are the perfect combination of textures—crispy, creamy, and tender—all in one perfect bite.
Get ready to master a classic French technique and create a stunning, delicious, and completely unforgettable side dish that will elevate your holiday feast to a whole new level.
Why These Fondant Potatoes Will Steal the Show
You are going to be completely amazed by how these simple ingredients transform into something so spectacular. This recipe is a true holiday gem. Here’s why:
- A Truly Restaurant-Worthy Side Dish: These beautiful, perfectly shaped potatoes bring a level of elegance and sophistication to your Christmas dinner that is guaranteed to impress your guests.
- An Incredible Combination of Textures: The magic of fondant potatoes is the contrast between the deeply browned, crispy top and bottom and the ultra-creamy, melt-in-your-mouth interior.
- Packed with Savory, Aromatic Flavor: Braising the potatoes in a garlic and rosemary-infused broth infuses every single bite with a deep, savory, and herbaceous flavor.
- Surprisingly Simple to Master: While they look incredibly fancy, the process is a straightforward sear-and-braise technique that is easy for any home cook to master.
- The Perfect Accompaniment: These potatoes are the perfect, elegant partner for any holiday main course, from a grand roast beef to a simple roasted chicken.
Recipe Snapshot
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Total Time | 50 minutes |
| Servings | 4 servings |
| Calories | 418 kcal per serving |
| Course | Side Dish |
| Cuisine | French |
| Difficulty/Method | Intermediate / Searing & Braising |
Your Shopping List for These Elegant Potatoes
This impressive side dish comes together with a handful of simple, classic ingredients.
→ For the Fondant Potatoes
- 4 large russet potatoes → Their high starch content is essential for achieving that fluffy, creamy interior.
- 2 tablespoons salted butter & 2 tablespoons olive oil → A combination for the perfect sear, giving both rich flavor and a high smoke point.
- ½ teaspoon salt & ½ teaspoon black pepper → For seasoning the potatoes perfectly.
- 6 garlic cloves → Left whole and smashed, they perfume the broth without burning.
- 2 sprigs fresh rosemary → The classic, aromatic herb that is a perfect match for roasted potatoes.
- 2 cups low-sodium vegetable broth → The flavorful braising liquid that will reduce into a delicious sauce.
Let’s Get Cooking! Your Step-by-Step Guide
Ready to create the most elegant potato dish of your life? Let’s get started.
Part 1: Preparing the Perfect Potato Rounds
- Preheat the Oven: First things first, preheat your oven to 400°F (200°C).
- Shape the Potatoes: Peel your potatoes. Cut each potato widthwise into thick, 1 to 2-inch sections. Now, for the elegant touch: use a 2-inch round cookie cutter to press out perfect circles from each section. This creates the uniform shape. Save the potato scraps for another use!
- Dry the Potatoes: This is a crucial step! Use paper towels to pat the potato rounds completely dry on all sides. A dry potato is a crispy potato.
Part 2: The Golden-Brown Sear
- Heat the Pan: In a large, oven-safe skillet (cast-iron is perfect here), heat the butter and olive oil over medium-high heat.
- Sear the Potatoes: Once the butter is melted and bubbling, carefully place the potato rounds in the skillet in a single layer. Let them cook, undisturbed, for 5-7 minutes on the first side, until they form a deep, golden-brown, crispy crust.
- Flip and Sear Again: Flip the potatoes and cook for another 5-7 minutes on the second side until equally browned and crispy.
Part 3: The Aromatic Braise
- Add the Aromatics: Turn off the heat. Season the potatoes in the skillet with salt and pepper. Add the whole garlic cloves and the sprigs of fresh rosemary to the pan.
- Deglaze and Braise: Carefully pour the vegetable broth into the hot skillet. It will sizzle and steam! Use a spoon to baste some of the hot broth over the tops of the potatoes.
- Bake in the Oven: Transfer the entire skillet to the preheated oven. Let the potatoes braise for 20-25 minutes, or until they are completely fork-tender and the broth has reduced into a thick, glossy sauce.
- Serve Immediately: Carefully remove the hot skillet from the oven. Spoon the delicious pan sauce over the potatoes and serve them right away.
Garlic Rosemary Fondant Potatoes
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Peel the potatoes. Cut each potato widthwise into 1- to 2-inch thick sections. Use a 2-inch cookie cutter to cut each section into a perfect round. Pat the potato rounds completely dry with a paper towel.
- In a large, oven-safe skillet, heat the butter and olive oil over medium-high heat. Once bubbling, add the potato rounds in a single layer.
- Cook for 5-7 minutes on each side, without moving them, until they are a deep golden-brown and crispy.
- Turn off the heat. Season the potatoes with salt and pepper. Add the garlic cloves and fresh rosemary sprigs to the skillet.
- Carefully pour the vegetable broth into the skillet around the potatoes. Spoon some of the hot broth over the tops of the potatoes.
- Transfer the skillet to the preheated oven. Braise for 20-25 minutes, or until the potatoes are completely fork-tender and the broth has reduced to a thick sauce.
- Spoon the pan sauce over the potatoes and serve immediately.
Notes
WiseRecipes’ Top Tips for Perfect Fondant Potatoes
These simple secrets are the key to achieving that flawless, restaurant-quality result.
- Dry, Dry, Dry Your Potatoes. I cannot stress this enough. A thoroughly dried potato surface is the absolute key to achieving that deep, golden-brown, non-stick sear. Moisture is the enemy of a good crust.
- Use an Oven-Safe Skillet. A well-seasoned cast-iron skillet is the ideal tool for this job. It conducts heat beautifully for a great sear and can go directly from the stovetop into the oven, making this a true one-pan side dish.
- Don’t Crowd the Pan. When searing, make sure your potato rounds are in a single layer with a little space between them. Overcrowding will cause them to steam instead of sear, and you won’t get that beautiful crispy crust.
- Don’t Skip the Cookie Cutter. While it might seem fussy, cutting the potatoes into uniform rounds is what gives them their elegant, signature look and, more importantly, helps them cook evenly.
- What to do with the scraps? Don’t throw away the potato edges you cut off! They are perfect for dicing up for a breakfast hash, adding to a soup, or simply roasting on a separate pan alongside the main dish.
Keep It Fresh! Make-Ahead & Storing Instructions
Fondant potatoes are at their absolute best when served fresh from the oven, but here are some tips.
- Make-Ahead Prep: You can peel and cut the potatoes a few hours in advance. To prevent them from browning, keep them submerged in a bowl of cold water until you’re ready to cook. Just be sure to dry them extremely well before searing.
- Reheating: Leftover fondant potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet with a splash of broth and warm them gently in a 350°F oven for about 10-15 minutes until heated through. The crust won’t be quite as crispy, but they will still be delicious.
FAQs: Your Fondant Potato Questions, Answered!
What does “fondant” mean in this context?
“Fondant” in French means “melting,” which perfectly describes the incredibly soft, creamy, melt-in-your-mouth texture of the potato’s interior after it has been braised. It has nothing to do with the sugary cake icing!
Do I have to use Russet potatoes?
Russet potatoes are highly recommended because their high starch content and floury texture are what create that signature creamy, fluffy interior. Yukon Gold potatoes are the next best choice; they will be slightly waxier but still delicious.
Can I use a different herb besides rosemary?
Absolutely. Fresh thyme is a classic and wonderful substitute or addition. A few fresh sage leaves would also be delicious, especially if you’re serving the potatoes with pork or poultry.
Can I make this dish without an oven-safe skillet?
You can! Simply sear the potatoes in a regular skillet on the stovetop. Then, transfer the seared potatoes, garlic, rosemary, and broth to a small baking dish to braise them in the oven.
Final Thoughts: The Most Elegant Side Dish of the Season
There is nothing more satisfying than mastering a classic technique that transforms a simple, humble ingredient into something truly extraordinary. These Fondant Potatoes are the epitome of culinary elegance. They are a beautiful, delicious, and deeply satisfying side dish that will make your Christmas dinner feel like a five-star restaurant experience. I hope they become a new, beloved tradition at your holiday table. Happy Cooking!
