By Becky Hardin
Published Nov 19, 2021
Up your side dish game with my elegant fondant potatoes. I roast these potatoes with fresh herbs and butter until they’re melt-in-your-mouth tender with wonderfully crisp tops and bottoms. They’re fluffy on the inside and crunchy on the outside– the perfect melding of textures. These potatoes class up any holiday meal.
With the holidays coming up quickly, I am always looking for easy recipes with a real wow factor. These fondant potatoes have it all! Pan-seared and then baked in the oven, the middles are soft and the outsides are crisp. They’re rich with buttery flavor and fresh herbs, and they truly taste like they came from a five-star restaurant.
What’s in This Fondant Potatoes Recipe?
- Potatoes: You can use any type of potato that you’d like for these fondant potatoes. Russets, yellow or red potatoes will work well. I used Yukon Gold for mine. If you choose to use mini potatoes, the cook time will be shorter.
- Salt + Pepper: Enhance the natural flavor of the potatoes.
- Oil : I like avocado oil for its neutral flavor and high smoke point .
- Butter: Unsalted butter adds richness to the potatoes. To make these potatoes vegan, replace the butter with the same amount of vegan butter. I’ve had great success with Miyokos vegan butter brand.
- Garlic: Adds savory flavor to the potatoes.
- Fresh Herbs : Thyme and rosemary add herbal flavor to the potatoes.
- Vegetable Broth: Keeps the potatoes moist and infuses them with savory flavor. You can also use chicken broth if you prefer.
Tips for Success
- Use a potato peeler or a sharp knife to remove the skins.
- Coat all sides of the potatoes with the salt and pepper before adding them to the skillet.
- Allow the oil to get hot in the skillet before adding your potatoes. This will give them a good sear.
How to Store and Reheat
Store leftover fondant potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in a covered oven-safe skillet with a bit of vegetable broth at 350°F for 15 minutes, or until warmed through.
Serving Suggestions
These fondant potatoes are such an elegant addition to any holiday meal. I love them at Easter with pineapple ham , Thanksgiving with turkey , or Christmas with garlic butter prime rib .
All the Holiday Sides
60+ Holiday Side Dish Recipes
This holiday season be sure to check out our sides guide for all the recipes plus tips and tricks for entertaining.
Ingredients1x2x3x
- ▢ 8-10 small/medium Yukon Gold potatoes peeled
- ▢ ½ teaspoon sea salt
- ▢ ¼ teaspoon freshly cracked black pepper
- ▢ 2 tablespoons avocado oil
- ▢ 3 tablespoons unsalted butter (⅜ stick)
- ▢ 3 cloves garlic
- ▢ 2 sprigs fresh thyme
- ▢ 1 sprig fresh rosemary
- ▢ 1 cup vegetable broth
- ▢ Flaky sea salt for serving
Video
Instructions
- Preheat oven to 450°F.
- Cut both ends off each of the peeled potatoes so that they sit flat, they should be about 2 inches tall. Pat dry with a paper towel and season each side with salt and pepper. 8-10 small/medium Yukon Gold potatoes, ½ teaspoon sea salt, ¼ teaspoon freshly cracked black pepper
- Place the avocado oil in a large heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the potatoes flat side down. Cook until a golden crust has formed, about 5 minutes. 2 tablespoons avocado oil
- Flip the potatoes, and continue to cook for another 3-4 minutes until a crust has formed on the other side. Drain the oil from the skillet.
- Add the butter, garlic cloves, thyme, and rosemary to the skillet. Pour in the vegetable stock, and transfer the skillet to the oven. 3 tablespoons unsalted butter, 3 cloves garlic, 2 sprigs fresh thyme, 1 sprig fresh rosemary, 1 cup vegetable broth
- Bake for 25-30 minutes or until the potatoes are tender when pierced with a fork.
- To serve, top with flaky sea salt and spoon the remaining butter sauce in the pan over the potatoes. Flaky sea salt
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Fondant Potatoes Step by Step
Season the Potatoes: Preheat your oven to 450°F. Cut both ends off each of 8-10 peeled small/medium Yukon Gold potatoes so that they sit flat, they should be about 2 inches tall. Pat dry with a paper towel and season each side with ½ teaspoon of sea salt and ¼ teaspoon of freshly cracked black pepper.
Sear the Potatoes: Place 2 tablespoons of avocado oil in a large heavy heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the potatoes flat side down. Cook until a golden crust has formed, about 5 minutes. Flip the potatoes, continue to cook for another 3-4 minutes until a crust has formed on the other side. Drain the oil from the skillet.
Bake the Potatoes: Add 3 tablespoons of unsalted butter, 3 peeled garlic cloves, 2 sprigs of fresh thyme, and 1 sprig of fresh rosemary to the skillet. Pour in 1 cup of vegetable stock, and transfer the skillet to the oven. Bake for 25-30 minutes or until the potatoes are tender when pierced with a fork. To serve, top with flaky sea salt and spoon the remaining butter sauce in the pan over the potatoes.
More Potato Recipes to Try!
Twice Baked Potatoes Recipe
How to Make Home Fries
Easy Smashed Potatoes Recipe
Crockpot Potatoes (2 Ways)
Fondant Potatoes Recipe
Ingredients
- 8-10 small/medium Yukon Gold potatoes peeled
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons avocado oil
- 3 tablespoons unsalted butter (⅜ stick)
- 3 cloves garlic
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 cup vegetable broth
- Flaky sea salt for serving
Instructions
- Preheat oven to 450°F.
- Cut both ends off each of the peeled potatoes so that they sit flat, they should be about 2 inches tall. Pat dry with a paper towel and season each side with salt and pepper. 8-10 small/medium Yukon Gold potatoes, ½ teaspoon sea salt, ¼ teaspoon freshly cracked black pepper
- Place the avocado oil in a large heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the potatoes flat side down. Cook until a golden crust has formed, about 5 minutes. 2 tablespoons avocado oil
- Flip the potatoes, and continue to cook for another 3-4 minutes until a crust has formed on the other side. Drain the oil from the skillet.
- Add the butter, garlic cloves, thyme, and rosemary to the skillet. Pour in the vegetable stock, and transfer the skillet to the oven. 3 tablespoons unsalted butter, 3 cloves garlic, 2 sprigs fresh thyme, 1 sprig fresh rosemary, 1 cup vegetable broth
- Bake for 25-30 minutes or until the potatoes are tender when pierced with a fork.
- To serve, top with flaky sea salt and spoon the remaining butter sauce in the pan over the potatoes. Flaky sea salt
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
