Fondant Potatoes Recipe with Russet Idaho® Potatoes (2024)

Jump to Recipe Print Recipe

Fondant Potatoes, or Pommes Fondant, is an amazing recipe using russet Idaho® potatoes which are cut into cylinders and seared to golden perfection. They’re then cooked in a rich stock with garlic, butter and herbs, to ensure a smooth creamy texture inside, with an amazing aroma. This dish has the definite “wow” factor and would be a show stopper on your Holiday table.

If you’re looking for other amazing recipes with Idaho® potatoes to put on your Holiday table, you may like these Potatoes Boulangere or Greek Lemon Potatoes.

Fondant Potatoes Recipe with Russet Idaho® Potatoes (1)

I partnered up withIdaho® Potatoes Commission to bring you this amazing Fondant Potatoes.

What Are Fondant Potatoes

Fondant Potatoes is a French method of preparing potatoes. They’re first cut into cylinders or little barrels, then they are seared with butter on both sides and simmered on low and slow in the chicken broth, with aromatics like garlic and fresh herbs until they’re soft and creamy inside.

This method for cooking potatoes produces a really outstanding result. The edges are crispy and very flavorful from the butter, and the inside is super tasty and melting after it’s simmered in the stock. You will never get this kind of taste and texture either by simply boiling potatoes in the water or by roasting them. This method essentially combines both methods with the enhanced flavors.

Caution: the aroma in your house will be so mesmerizing that you won’t be able to resist these potatoes once they are out of the oven…

Fondant Potatoes Recipe with Russet Idaho® Potatoes (2)

What Potatoes are Best for Fondant Potatoes Recipe

Absolutely the best potatoes for this Fondant Potatoes recipe are russet Idaho® potatoes. Their shape and texture are amazing for this recipe.

It’s almost like this recipe was intended for the russet Idaho® potatoes. You can cut them into cylinders and their texture produces really nice, soft potatoes on the inside.

Fondant Potatoes Recipe with Russet Idaho® Potatoes (3)

What Do I Need in Order to Make Potatoes Fondant

The beauty of classic French recipes is the simplicity of their ingredients. Here’s what you will need to buy in order to make these Fondant Potatoes:

  • Russet Idaho® potatoes;
  • Unsalted Butter;
  • Olive Oil;
  • Garlic;
  • Fresh Rosemary;
  • Fresh Thyme;
  • Chicken Stock;
  • Salt & Pepper.

Fondant Potatoes Recipe with Russet Idaho® Potatoes (4)

How to Cut Potatoes into Cylinders

The process of cutting potatoes into cylinders for this Fondant Potatoes recipe is pretty easy. You’ll need to cut the endings off both sides so that they can stand. Then, gently peel the skin and cut them in the half.

You can leave them like this in the cylinder shapes, or you can take them up a notch and trim the edges of one side for more of a barrel shape.

How to Make Potatoes Fondant

Here are some step by step photos depicting how to make these Fondant Potatoes. For the exact instructions, with ingredient measurements, cooking times and nutritional values, please scroll down to the printable recipe card.

Step 1: In order to achieve a crispy potato texture on the outside and a soft creamy texture on the inside, you may want to remove some of the starch by placing your potatoes in a bowl of water for 10-15 minutes. Then pat them dry. You may season them now with salt and pepper, or do it later once they’re cooking in the skillet.

Step 2: Heat up a heavy bottom skillet (like cast iron) and add butter and oil. Butter will give the potatoes a nice sear and taste but it can burn easily. Adding some olive oil can prevent that. You could also sear the potatoes only on the oil and add the butter once the potatoes are seared. Cook them for about 5 minutes on the first side, until golden brown. Season with salt and pepper, if you haven’t done so yet. Then flip and season on the other side.

Step 3: Add garlic and fresh herbs and let them cook for 4-5 minutes. Pour over the stock and transfer the skillet to the 425ºF hot oven. Bake for about 30 -35 minutes, until most of the liquid reduces and the potatoes are tender inside. (Be very careful when taking the skillet out of the oven, it will be super hot so don’t accidentally grab the handle. Also, you want to end up with about 2 tablespoons of sauce to spoon it over the potatoes. See Expert tip below what to do if you have more liquid.)

Expert tip: If you still end up with a lot of liquid in your skillet, remove the potatoes onto a serving plate and loosely cover them with a foil. Turn the heat on under the skillet and cook the sauce until reduced to about 2 tablespoons. Spoon the remaining sauce over the potatoes.

Step 4: Garnish the potatoes with some fresh herbs and serve with your favorite protein.

Fondant Potatoes Recipe with Russet Idaho® Potatoes (17)

What to Serve with Fondant Potatoes

These Fondant Potatoes can be served with any of your favorite roasts, beef, pork, lamb or poultry. Basically, anything that you would serve with mashed or roasted potatoes you can match with Fondant Potatoes.

With the holiday season around the corner, they would be a perfect addition to your turkey or ham. They might even still the thunder…

Here are a couple of my suggestions:

  • Fall Harvest Roasted Turkey Breast
  • Slow Cooker Turkey Breast
  • Brown Sugar Pork Loin
  • Chicken Chasseur (French Hunter’s Chicken)
  • Chicken Provencal (With Shallots and Garlic)
  • Chicken Normandy (with Apples, Cream and Brandy)
  • Slow Roasted Chicken Leg Quarters

Fondant Potatoes Recipe with Russet Idaho® Potatoes (18)

Other Potatoes Recipes to Try:

  • Spanish Potato Salad with Idaho Potatoes
  • Polish Mushroom Soup with Idaho Potatoes
  • Parsley Potatoes
  • Brown Butter Dill Mashed Potatoes

For more recipes with Idaho potatoes and all the tips, information, nutritional values visit the Idaho® Potatoes Commission website.

Fondant Potatoes Recipe with Russet Idaho® Potatoes (19)

Fondant Potatoes with Russet Idaho® Potatoes

Fondant Potatoes, or Pommes Fondant, is an amazing recipe using russet Idaho® potatoes which are cut into cylinders and seared to golden perfection. They're then cooked in a rich stock with garlic, butter and herbs, to ensure a smooth creamy texture inside, with an amazing aroma.

5 from 5 votes

Print Pin Rate

Course: Dinner, Side Dish

Cuisine: European, French

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Soak potatoes: 15 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Calories: 335.57kcal

Author: Edyta

Ingredients

  • 4 russet Idaho® potatoes peeled and cut into cylinders
  • 4 tablespoon butter unsalted
  • 1 tablespoon olive oil
  • pinch of salt and pepper on potatoes
  • 2 cloves garlic peeled and crushed
  • 5 sprigs thyme fresh
  • 1 sprig rosemary fresh
  • 1 1/2 cup chicken stock or vegetable stock
  • salt and pepper to taste

Instructions

  • In order to achieve crispy crust on the outside of the potatoes, and a soft creamy consistency on the inside, place your potatoes in a bowl of water for 10-15 minutes to remove excess starch. Then pat them dry. You may season them now with salt and pepper, or do it later, once they’re cooking in the skillet.

  • Preheat your oven to 425ºF. Heat up a heavy bottom skillet on a medium heat on the stovetop (e.g., cast iron, which can be transferred into the oven), add the butter and oil (See recipe notes below). Add potatoes, flat side down, and cook them for about 5 minutes on the first side, until golden brown. Season with salt and pepper, if you haven't done so yet. Then flip and season on the other side.

  • Add peeled and crushed garlic and fresh herbs; let them cook for 4-5 minutes.

  • Pour over the stock and transfer the skillet to the 425ºF hot oven. Bake the potatoes for about 30-35 minutes – until most of the liquid has evaporated and the potatoes are tender inside. (Be very careful when taking the skillet out of the oven, it will be super hot so don't accidentally grab the handle. Also, you’ll want to end up with about 2 tablespoons of sauce to spoon over the potatoes. See recipe notes below what to do if you have more liquid.)

  • Garnish the potatoes with some fresh herbs and serve with your favorite protein.

Notes

Recipe Tips:

  • The butter will give the potatoes a nice sear and taste, but it can burn easily. Adding some olive oil can help prevent that.
  • If you still end up with a lot of liquid in your skillet, remove the potatoes onto a serving plate and loosely cover them with a foil. Turn the heat on under the skillet and cook the sauce until reduced to about 2 tablespoons. Spoon the remaining sauce over the potatoes.

Nutrition

Calories: 335.57kcal | Carbohydrates: 42.49g | Protein: 7.11g | Fat: 16.14g | Saturated Fat: 8.03g | Cholesterol: 32.8mg | Sodium: 239.76mg | Potassium: 982.71mg | Fiber: 2.94g | Sugar: 2.77g | Vitamin A: 409.25IU | Vitamin C: 14.61mg | Calcium: 41.53mg | Iron: 2.24mg

Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

Read aboutthe author Edyta hereor follow Eating European on social media:Facebook,Instagram,Pinterest, andTwitter.

Get new posts direct to your inbox...

Fondant Potatoes Recipe with Russet Idaho® Potatoes (2024)

FAQs

What is the best use for russet or Idaho potatoes? ›

Mashing: High-starch, low-moisture potatoes like Russet and Idaho are best not just for baking but also for mashing.

Are Idaho potatoes and Russet potatoes the same thing? ›

Russet potatoes are sometimes known as Idaho potatoes in the United States, but the name Idaho Potato is trademarked by the Idaho Potato Commission and only potatoes grown in the state of Idaho can legally be referred to by that name.

What is a russet potato best used for? ›

Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and are the potato of choice for baking. The delicate flavor and fluffy texture of baked russets goes well with a variety of toppings, from traditional sour cream and chives to spicy and bold Mediterranean or Latin flavors.

When should you not use Russet potatoes? ›

When to avoid: Because of their high starch content, starchy potatoes don't hold together very well when cooked so avoid using them in dishes that require boiling, roasting or slicing like casseroles, potato bakes, gratins or potato salads.

Do russet potatoes make good mashed potatoes? ›

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

What is the russet potato secret you should know before cooking? ›

When frying, the ideal russet is a variety with low sugar content, as potatoes with more sugar will fry up darker and may absorb more oil. When baking, potatoes with more moisture, like Russet Norkotahs, bake up creamier than the others, which produces the classic fluffy, slightly grainy texture.

Can I substitute Idaho potatoes for russet potatoes? ›

Both Russet and Idaho potatoes are versatile and can be used interchangeably in most recipes. They are both great for making baked potatoes, mashed potatoes, and French fries. However, some chefs and cooks may have a preference for one over the other based on personal experience and regional availability.

What are the healthiest potatoes to eat? ›

All potatoes can fit into a healthy diet, but purple potatoes, red potatoes, and sweet potatoes—which are often grouped with potatoes—stand out due to their high amounts of protective plant compounds and essential nutrients.

Are Idaho russet potatoes good for mashed potatoes? ›

The best potatoes to use for mashed potatoes are Russet potatoes or Idaho potatoes because of their high starch content. Yukon gold potatoes are another good option, the texture of Yukon gold is a bit more buttery and not quite as starchy.

What potatoes do McDonald's use? ›

Yes, it might be a shocker but McDonald's French fries are actually made with real potatoes. According to the McDonald's website, their famous fries are made with Russet Burbank, Ranger Russet, Umatilla Russet and the Shepody potatoes.

What potatoes make the best fries? ›

You might think that all potatoes are created equal, but when it comes to choosing the best potatoes for Fresh-Cut French fries, you want high-starch potatoes. And the clear winners are Idaho or russet potatoes. These potatoes are dense and have less moisture, which is key to avoiding soggy fries.

How long does it take to boil a russet potato? ›

Some people prefer to boil their potatoes whole, while others prefer to cut the vegetables into pieces before boiling. Smaller potatoes (like red gold) will cook faster whole — about 15-20 minutes in boiling water. Larger potatoes (like russet) take a little more time — about 20-30 minutes.

What potatoes should you avoid? ›

When purchasing potatoes from the farmer's market or grocery store, check them, avoiding any green-colored, shriveled or sprouted potatoes. These are signs of poor quality. Potatoes must also be stored in a cool, dark, dry location, preferably between 45 and 50 degrees Fahrenheit.

Is it OK to leave skin on russet potatoes? ›

Eat the skin to capture all the russet potatoes nutrition. The potato skin has more nutrients than the interior of the potato. It has lots of fiber, about half of a medium potato's fiber is from the skin. Baked Idaho® Potato with salsa makes for a low calorie healthy lunch, try it!

Is it bad to eat russet potatoes everyday? ›

Eating one medium-size potato a day can be part of a healthy diet and doesn't increase cardiometabolic risk — the chances of having diabetes, heart disease or stroke — as long as the potato is steamed or baked, and prepared without adding too much salt or saturated fat, a study by nutritionists at The Pennsylvania ...

What are Idaho potatoes best used for? ›

Starchy potatoes such as Russet or Idaho potatoes are ideal for baking, mashing, and frying. Waxy potatoes are best to use in any recipe where you want the potato to keep its shape. Examples are Red Bliss, Russian Banana, and fingerlings.

What is the most common use of Idaho Potato? ›

Small Idaho Potatoes are best for use in salads, while medium-sized Idaho Potatoes are quite versatile and can be used baked, mashed or fried.

What is so special about Idaho potatoes? ›

So why are Idaho® potatoes so much better than the rest? Idaho's growing season of warm days and cool nights, combined with plenty of mountain-fed irrigation and rich volcanic soil, produce the unique texture, taste, and dependable performance that keep customers asking for more.

Which is better for mashed potatoes Idaho or Russet? ›

If pillowy-soft mashed potatoes are more your style, The Spruce Eats recommends that Russet potatoes should be your go-to. Russets are high in starch content and low in moisture, according to Idaho Potato, and they have the classic brown potato skins you're used to spotting in the grocery store.

References

Top Articles
Latest Posts
Article information

Author: Moshe Kshlerin

Last Updated:

Views: 6098

Rating: 4.7 / 5 (77 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Moshe Kshlerin

Birthday: 1994-01-25

Address: Suite 609 315 Lupita Unions, Ronnieburgh, MI 62697

Phone: +2424755286529

Job: District Education Designer

Hobby: Yoga, Gunsmithing, Singing, 3D printing, Nordic skating, Soapmaking, Juggling

Introduction: My name is Moshe Kshlerin, I am a gleaming, attractive, outstanding, pleasant, delightful, outstanding, famous person who loves writing and wants to share my knowledge and understanding with you.