Fondant Potatoes are not a new thing, but they are rarely seen or discussed and I am not sure why.  They are SO easy and SO delicious! I honestly forget to make these fabulous little delights because I am always trying to find new amazing ways to make the same damn thing-potatoes:) But, the other night I was digging through the bare fridge and pantry (yes I too hate going to grocery store sometimes) and I found 2 sad looking russet potatoes, some butter (I will never not have butter), garlic (same thing-never not have it), left over chicken stock and rosemary (I have a huge plant of rosemary-I could bathe in it I love the smell so much). I pulled out my trusty cast iron skillet and created these to die for potatoes!

Ok, lets discuss cast iron skillets.  You MUST own a cast iron skillet! Stop what you are doing and go buy one!  I know this sounds old fashioned and silly, but you will be able to pass down a good cast iron skillet to your grandkids.  There are only a few rules to using a cast iron skillet (I will do a detailed post about care and use of cast iron)-avoid cooking acidic foods (tomato sauce, lemon, vinegar) or delicate fish or eggs (until it is very seasoned). Keep in mind these rules do not apply to enameled cast iron like Le Creuset.  

But, once you start using your skillet you will wonder how you survived without it.  A couple things to remember when using your skillet. Buy a handle cover!  Trust me you do not want to grab that handle out of the oven-I have done it and it means a very expensive trip to the ER. Do not leave your skillet out on the counter or in the cabinet wet-you must dry it completely or it will rust. DO not use dish soap! When you are done and the pan has cooled-just use a dish scrubber to remove any residue and run under water. Dry completely!

Ok there was your brief lesson on cast iron.  I will do a more comprehensive post shortly.  Without further adieu here is the recipe for those amazing Fondant Potatoes.


Fondant Potatoes

An easy side dish that is fabulous on a weeknight or fancy enough to serve at a dinner party. 

Servings 4


  • 3 russet potatoes
  • 2 Tablespoons vegetable oil (or grapeseed oil)
  • 4 Tablespoons butter
  • Salt and Pepper
  • 2 garlic cloves, smashed
  • 1 cup chicken stock
  • 2 fresh springs rosemary or thyme or both


  1. Preheat oven to 400 degrees 

  2. Peel potatoes and cut the ends off and cut them into 2" cylinders. Season all sides of potato pieces with salt and pepper. 

  3. Heat the oil in an oven safe skillet (I like cast iron) over medium high heat. Add the garlic and saute for about 30-40 seconds.  Remove garlic (it will burn otherwise). Place the potatoes in the skillet and fry for about 5-7 minutes on one side (do not move) or until they start to turn golden brown. Flip the potatoes and fry for another 5-7 minutes until the second side is golden brown.  

  4. Add butter, chicken stock and rosemary to potatoes. If you want you can add a dollop of butter on top of each potato to make it extra decadent! 

  5. Transfer skillet to oven and bake for 20-30 minuets or until potatoes are fork tender. 

  6. Serve hot!  Beware they will be very hot!

Recipe Notes

If you don't have chicken stock use beef stock or if you don't have either and you cannot run to the grocery store use water!

Use good butter! 


Needed Items