Recipe: Fondant potatoes – Delicious, rich and easy to prepare

Imagine biting into a potato that’s crispy on the outside and velvety soft on the inside – that’s Fondant Potatoes. This recipe is a true delight for the taste buds and not for the calorie counters. The potatoes are braised in aromatic butter, giving them an irresistibly waxy-soft texture. Perfect as a side dish, yet so tempting that they can shine on their own.


  • Difficulty Level: Very easy
  • Prep Time: 10-15 minutes
  • Total Cooking Time: 45 minutes

Fondant Potatoes | Fondant Kartoffeln

Ingredients for 2 people:

  • 5-6 large potatoes
  • 150g (5.3 oz) butter
  • 200ml (6.8 fl oz) vegetable broth
  • 1 tsp rosemary (fresh or dried)
  • A pinch of thyme
  • 6 peeled garlic cloves
  • ½ tsp salt
  • 1 tbsp olive oil


  1. First, cut a slice off the top and bottom of the potatoes so that they have flat surfaces on both ends. Peeling the rest of the skin is optional.
  2. Heat the olive oil in a pan.
  3. Sear the potatoes on both flat sides until each side is nicely browned (about 5 minutes per side).
  4. Add the vegetable broth, butter, rosemary, thyme, garlic, and salt to the pan.
  5. Cover the pan with a lid and cook everything on low heat for 30 minutes.
  6. Done

Additional Tips

  • For a vegan version, substitute the butter with margarine. A teaspoon of peanut oil can enhance the flavor.
  • The dish becomes richer if you add some bacon bits in step 3 and cook them with the potatoes.
  • This dish can be prepared faster using small potatoes instead of large ones, reducing the cooking time to about 15-20 minutes. Test occasionally to see if the potatoes are done.
  • If you’re not a fan of Mediterranean herbs, you can use a curry spice mix or paste instead of rosemary and thyme.
  • Fondant potatoes are excellent as a side to steaks. The cooking liquid is perfect for dipping the meat.
  • The garlic after cooking is a real treat. Feel free to increase the amount.
  • For a spicier note, you can add a splash of white wine or lemon juice to the dish.
  • A hint of grated Parmesan just before serving adds an extra flavor dimension.
  • Sprinkling some fresh herbs like parsley or chives over the potatoes at the end gives a fresh note and a nice color contrast.

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