Fondant Potatoes

DrygastDrygast, 2024-02-22

Buttery potatoes cooked in chicken broth.


  • Servings4 Portions
  • AllergensMilk


  • Prep Time15 min
  • Cook Time60 min


Yes, I really like cooking potatoes this way. It feels very luxurious and gives that little something extra from a regular potato. Perfect for slightly more festive occasions such as New Year's.

When I took all the photos for this recipe, I only had small to medium potatoes available. that's why there are 8 potatoes in the recipe, which produces a lot of waste. If I can get hold of large potatoes, 4 potatoes of approx. 250g each will suffice instead.

A floury potato (for example "Russet" and "King Edward") is what is normally considered best to use for this dish, but I have tried with waxy potatoes and think it works well too. Generally, a floury potato will absorb more of the flavors. A waxy potato will have a slightly different texture. Overall, I feel that you should use the potatoes you like, regardless of whether they are floury or waxy.

When shaping the potatoes into cylinders, there are a number of different ways to do it. It will largely depend on the size of the potato you use. Larger potatoes should be able to get 2 cylinders out with minimal spillage. Smaller potatoes can possibly get quite a lot of leftovers, so it might make sense to plan something you can do with the leftover potatoes so you avoid throwing away a lot.

  • With a large potato - peel, cut off a small piece on each short side and then divide once in half. Then shape with a knife, potato peeler or round metal cookie cutter.
  • With a smaller potato, you may only be able to create one cylinder instead of 2 and that leads to a lot of waste.
  • Or you can avoid forming cylinders altogether. It might not look as fancy, but will taste just as good and minimize waste.

In this recipe I use quite a lot of broth (250g). With the oven temperature I use, there will be some liquid left in the pan. You can reduce the amount of broth if you want, but instead I usually remove everything except the liquid from the frying pan after it has been in the oven and reduce it to a tasty sauce with the consistency I want, which I then pour over the potatoes. Should you reduce the amount of broth and discover that almost everything has evaporated during cooking in the oven, it is of course possible to add a little more.

Substitute chicken broth for vegetable broth to make the recipe vegetarian.


Fondant Potatoes

Nutrition Facts*

 TotalServing100 g
Energy1518.05 kcal379.51 kcal97 kcal
Carbohydrates239.13 g59.78 g15.28 g
Fat58.06 g14.52 g3.71 g
Protein24.88 g6.22 g1.59 g
Sugar12.52 g3.13 g0.80 g
Salt2.97 g0.74 g0.19 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


Fondant Potatoes
  1. Shape the potatoes into a cylindrical shape. There are a few different ways to do this - see above.
  2. Fry the potatoes in the oil for 7-10 minutes on each side at medium temperature or until golden brown. Use an oven-safe frying pan (non-stick helps).
  3. While the potatoes are sizzling, start the oven at 180°C.
  4. Add garlic, butter, rosemary, thyme and bay leaves. Let the butter melt and fry a little (lightly brown if you want).
  5. Add the broth and make sure it begins to bubble slightly.
  6. Into the oven with the potatoes, 180°C, 40 minutes or until the potatoes are the consistency you want.
  7. Remember that the handle of the frying pan is very hot - use pot holders or similar.
  8. Optional: Place the potatoes on a plate, remove garlic and herbs so that only the broth remains in the pan. Reduce the broth to a deliciously tasty sauce.
  9. Serve with steaks such as lamb or beef fillet.