A classic recipe for potato fondant

Potato fondant is a classic French method of cooking potatoes. They are typically cut into cylinders and then braised in stock and butter, resulting in a beautifully tender inside and a caramelized exterior.


  • 4 large potatoes, preferably Russet or Yukon Gold
  • 2 cups chicken or vegetable stock
  • 4 tbsp unsalted butter
  • 2 garlic cloves, lightly crushed
  • 2 sprigs of fresh thyme (or 1 tsp dried thyme)
  • Salt and pepper to taste


  1. Preparing the Potatoes: Peel the potatoes and cut them into cylinders using a round cutter. You can also simply cut them in half if you want a more rustic look.
  2. Initial Frying: In a heavy-based frying pan over medium heat, melt half the butter. Once it's frothy, add the potatoes. Season with salt and pepper. Fry the potatoes until they are golden brown on both flat sides.
  3. Adding Flavors: Add the garlic and thyme to the pan, ensuring they're evenly distributed.
  4. Braising: Pour in the stock until the potatoes are half submerged. Reduce the heat to low, cover the pan, and let it simmer for about 30 minutes, or until the potatoes are tender and the stock has mostly evaporated.
  5. Finishing Off: Once the potatoes are cooked through and the stock has reduced, increase the heat to medium-high. Add the remaining butter and allow the base of the potatoes to caramelize further, absorbing the flavors of the garlic and thyme.
  6. Serving: Gently remove the potatoes from the pan, discarding the garlic and thyme. Place on a serving dish and season with a bit more salt and pepper if desired. Serve hot.

Nutritional Values (per serving, assuming 4 servings):

Note: The following values are approximate and can vary based on the specific products used.

  • Calories: 210
  • Protein: 3g
  • Carbohydrates: 38g
    • Dietary Fiber: 3g
    • Sugars: 2g
  • Total Fat: 6g
    • Saturated Fat: 4g
  • Cholesterol: 15mg
  • Sodium: 550mg (based on sodium content in store-bought stock)
  • Potassium: 880mg

This classic potato fondant is a perfect side dish for elegant dinners. Its soft interior contrasted with a caramelized exterior makes it both delicious and visually appealing. Pair it with roasted or grilled meats for a complete meal.

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