These fondant potatoes are crispy on the outside and soft in the middle. They’re cooked in butter and broth with herbs and garlic, making them full of flavor. This easy side dish is perfect for special dinners or anytime you want something a little fancy but still simple.

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Ingredients Needed:

4 small to medium russet potatoes, about 2 1/2 pounds total
1 1/2 tablespoons canola or vegetable oil
4 tablespoons salted butter
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper
3 garlic cloves, lightly smashed and peeled (optional)
4 sprigs fresh thyme or 2 sprigs fresh rosemary
1 cup low-sodium chicken broth
1/4 lemon, optional

How To Make Fondant Potatoes Recipe?

Peel the potatoes: Remove the skins, then cut off about 1/2 inch from both ends to make them flat. Cut each potato in half so you have 8 thick pieces.
Soak the potatoes: Put the cut potatoes in a bowl, cover them with cool water, and let them sit for 10 to 15 minutes.
Preheat the oven: Set your oven to 220°C and move a rack to the center.
Heat the pan: Add oil to an oven-safe skillet (cast iron works best) and heat over medium-high until hot and just starting to smoke.
Dry and sear the potatoes: Drain and pat the potatoes dry, then place them flat-side down in the hot pan. Sprinkle with half the salt and let them cook for 5 to 7 minutes until the bottoms turn golden brown.
Flip and add butter: Carefully flip the potatoes, lower the heat to medium, and add the butter to the center of the pan. Sprinkle with the rest of the salt and pepper.
Add garlic, herbs, and broth: Once the butter is melting, gently swirl the pan. Add the garlic (if using), then the thyme or rosemary, and slowly pour in the chicken broth.
Bake in the oven: Transfer the skillet to the oven and bake for 30 to 40 minutes, until the potatoes are soft and nicely browned. If you want, squeeze a little lemon on top before serving.

Recipe Tips:

Use a heavy pan like cast iron: it helps the potatoes brown evenly and gives that nice crispy crust on the bottom. Thin pans don’t hold heat well and can burn the butter.
Cut the potatoes the same size: this way, they all cook at the same time. If some are bigger, they’ll stay hard while the small ones get too soft.
Soak and dry the potatoes well: soaking removes extra starch, which helps them cook better. Drying them properly makes them crisp up instead of steaming.
Don’t move the potatoes while searing: let them sit still in the hot pan to get a deep golden crust. Flipping too early will stop them from browning properly.
Add the broth slowly and carefully: if you pour it too fast, the butter can splatter. Pour it gently to keep everything smooth and safe.

How To Store Leftovers?

Refrigerate: First, let the leftover fondant potatoes cool to room temperature. then place them in an airtight container and store them in the fridge for up to 3 days.
Reheat: Heat a bit of butter or oil in a non-stick pan over medium heat. Add the potatoes and cook for 5 to 7 minutes, flipping halfway until hot and crispy again.

Nutrition Facts:

Calories: 250 kcal
Total Fat: 13g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 310mg
Potassium: 780mg
Total Carbohydrate: 30g
Dietary Fiber: 3g
Sugars: 1g
Protein: 3g

Try More James Martin Recipes:

James Martin French Onion Soup
James Martin Tomato and Basil Soup Recipe

James Martin Fondant Potatoes Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

4 small to medium russet potatoes, about 2 1/2 pounds total
1 1/2 tablespoons canola or vegetable oil
4 tablespoons salted butter
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper
3 garlic cloves, lightly smashed and peeled (optional)
4 sprigs fresh thyme or 2 sprigs fresh rosemary
1 cup low-sodium chicken broth
1/4 lemon, optional

Directions

Peel the potatoes: Remove the skins, then cut off about 1/2 inch from both ends to make them flat. Cut each potato in half so you have 8 thick pieces.
Soak the potatoes: Put the cut potatoes in a bowl, cover them with cool water, and let them sit for 10 to 15 minutes.
Preheat the oven: Set your oven to 220°C and move a rack to the center.
Heat the pan: Add oil to an oven-safe skillet (cast iron works best) and heat over medium-high until hot and just starting to smoke.
Dry and sear the potatoes: Drain and pat the potatoes dry, then place them flat-side down in the hot pan. Sprinkle with half the salt and let them cook for 5 to 7 minutes until the bottoms turn golden brown.
Flip and add butter: Carefully flip the potatoes, lower the heat to medium, and add the butter to the center of the pan. Sprinkle with the rest of the salt and pepper.
Add garlic, herbs, and broth: Once the butter is melting, gently swirl the pan. Add the garlic (if using), then the thyme or rosemary, and slowly pour in the chicken broth.
Bake in the oven: Transfer the skillet to the oven and bake for 30 to 40 minutes, until the potatoes are soft and nicely browned. If you want, squeeze a little lemon on top before serving.

Notes

Use a heavy pan like cast iron: it helps the potatoes brown evenly and gives that nice crispy crust on the bottom. Thin pans don’t hold heat well and can burn the butter.
Cut the potatoes the same size: this way, they all cook at the same time. If some are bigger, they’ll stay hard while the small ones get too soft.
Soak and dry the potatoes well: soaking removes extra starch, which helps them cook better. Drying them properly makes them crisp up instead of steaming.
Don’t move the potatoes while searing: let them sit still in the hot pan to get a deep golden crust. Flipping too early will stop them from browning properly.
Add the broth slowly and carefully: if you pour it too fast, the butter can splatter. Pour it gently to keep everything smooth and safe.