Pommes fondant

Ingredients

• 4baking potatoes
• 15 ml (1 tbsp)oil
• ½ tspcoarse salt
• 40 gbutter
• 2garlic cloves, pressed
• 15 ml (1 tbsp)fresh thyme, chopped
• 200 mlvegetable stock

Instructions

1. 1

   Shape the potatoes

   Trim the tops, bottoms and sides of the potatoes to make even blocks, about 6 × 5 × 3 cm.

2. 2

   Sear the potatoes

   Heat the oil in a frying pan. Sear the potatoes over high heat for 1–2 minutes on each side, or until golden.

3. 3

   Arrange and season

   Put the potatoes in a small ovenproof dish, about 20 × 25 cm, and sprinkle with the salt.

4. 4

   Cook the butter

   Add the butter, garlic and thyme to the pan and cook over medium heat for about 2 minutes.

5. 5

   Add the stock

   Pour the butter mixture over the potatoes, then add the vegetable stock to the dish. Use more liquid if your dish is larger; if it is smaller, make sure the tops of the potatoes are not covered.

6. 6

   Bake until tender

   Bake for about 30 minutes at 200°C in a fan oven, or until tender. Check as they cook, since potato sizes can vary.

What are pommes fondant?

Pommes fondant, also known as fondant potatoes, are a classic French-style potato preparation: the potatoes are shaped into blocks, browned in a pan and gently finished in the oven with liquid and fat. The result is a browned exterior and a tender, flavourful centre.

This version pairs butter with garlic and fresh thyme, while vegetable stock provides moisture as the potatoes bake. The even blocks help them cook at a similar pace and give the dish its polished look.

Nutrition and macros by portion

The nutrition label shows one serving as written: 657 calories, 6g protein, 52g carbs, 47g fat.

Most of the carbohydrates come from the potatoes, while the butter supplies most of the fat; the dish has relatively little protein, with small amounts from the potatoes and stock. Serve a portion alongside a protein-rich main and plenty of vegetables for a more balanced plate.

Shape the potatoes evenly

Potato blocks: Trim them to roughly 6 × 5 × 3 cm, as directed, so they brown neatly and are more likely to become tender together. Keep the offcuts for another meal rather than discarding them.

Potato choice: Baking potatoes are called for here and work well for a soft, fluffy interior. Choose potatoes of similar size where possible.

Build a golden crust

Hot pan: Give the oil time to heat before adding the potatoes, then sear each side for 1–2 minutes over high heat. Turn them carefully so the edges keep their shape.

Even browning: Leave space between the blocks if the pan allows; crowded potatoes can release moisture and brown less effectively. Work in batches if needed.

Finish gently in the oven

Flavoured butter: Cook the butter, pressed garlic and thyme over medium heat for about 2 minutes, keeping an eye on the garlic so it does not burn. Pour the mixture over the potatoes to coat them.

Stock level: Add the stock to the ovenproof dish, but do not let it cover the potato tops. A larger dish may need extra liquid, while a smaller one may need less to keep the tops exposed.

Check the texture and timing

Doneness: Bake at 200°C in a fan oven for about 30 minutes, then check that a small knife slides into the centre easily. The recipe notes that potato size can affect how long they take.

Make-ahead: The potatoes can be prepared in advance, including the day before, and kept ready for the oven. Allow for thorough reheating if baking them from chilled.

Serve alongside a main

Rich pairing: Their buttery, savoury flavour suits roast meat, poultry or a hearty vegetarian main. Spoon some of the garlic-thyme butter and cooking juices over the potatoes when serving.

Balanced plate: Add a green vegetable or a crisp salad for freshness and contrast against the tender, rich potatoes.

Recipe notes & tips

• Cut the potatoes into similar-sized blocks so they cook at a more even rate.
• Sear the potatoes on all sides that have been cut for an attractive golden surface.
• Use an ovenproof dish close to 20 × 25 cm to help keep the stock at a suitable depth.
• Keep the garlic moving in the pan and remove it from the heat if it starts to brown too quickly.
• Check the potatoes with a small knife near the end of baking, as their size affects the cooking time.

Variations

• Herb swap: Replace the thyme with an equal amount of chopped rosemary for a more resinous flavour.
• Fresh finish: Scatter over chopped parsley just before serving for a fresh herbal note.
• Black pepper: Add freshly ground black pepper with the salt for gentle warmth.
• Chicken stock: Use chicken stock instead of vegetable stock if it suits the rest of the meal.
• Crisp edges: Give the potatoes a little extra time in the oven if they are tender but you want more browning.

Common mistakes to avoid

• Uneven blocks: Different sizes cook at different rates; trim the potatoes into similarly sized pieces.
• A cool pan: The potatoes may not brown properly; heat the oil before adding them.
• Burnt garlic: Garlic can turn bitter if cooked too fiercely; keep the heat at medium and watch it closely.
• Too much stock: Covering the tops changes the finish; add liquid without submerging the potatoes.
• Skipping the doneness check: Potato size affects timing; test the centre with a small knife before serving.

How to store

Cool leftovers promptly and keep them covered in the fridge for up to 3 days. Reheat in an ovenproof dish at 180°C until piping hot, adding a splash of stock if the dish looks dry.

Frequently asked questions