Garlic & Thyme Fondant Potatoes
Apr 15, 2025
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Garlic and thyme fondant potatoes are the ultimate side dish for a cozy, indulgent meal. They’re seared in olive oil until golden, basted in butter, then slowly cooked in garlic-infused stock with fresh thyme until melt-in-your-mouth tender. With crispy tops, creamy centers and rich, buttery flavour, they’re perfect for Sunday roasts or dinner parties.
Love garlic and potatoes? Then you are going to love my garlic butter hasselback potatoes, garlic and cream cheese baked potato and garlic butter crispy smashed potatoes.
If you’ve been here a while, you’ll know I have a deep love for the holy trinity that is garlic, butter and potatoes. It’s one of those combinations that never fails—comforting, rich, and endlessly versatile. I’ve used this trio in so many ways over the years, garlic butter potato stacks to silky mash swirled with roasted garlic and butter. But these fondant potatoes might just be the most elegant version yet.
They’re golden and crisp on the outside, soft and creamy in the middle, and they soak up all the delicious flavour from the garlic, butter, thyme and stock as they cook.
I love serving them alongside a roast chicken, seared lamb cutlets, or even a hearty beef stew. Add a spoonful of pan juices or a drizzle of extra garlic butter on top just before serving, and you’ve got pure potato perfection.
Ingredients
This recipe uses just a handful of simple ingredients, but each one plays a key role in building flavour and texture.
- Potatoes: Waxy or all-rounder varieties like Yukon Gold or Dutch Cream work best for that creamy, tender center.
- Butter: Adds richness and helps the potatoes crisp up beautifully as they roast.
- Garlic: Infuses the butter and stock with deep, savoury flavour that soaks right into the potatoes.
Variations
- Herb Swap: Try rosemary or sage instead of thyme for a slightly different flavour.
- Deglaze with Wine: A splash of white wine or dry vermouth in the pan adds extra depth and richness.
- Cheesy Twist: Swap Parmesan for Pecorino or Grana Padano for a saltier, sharper finish.
How TO Make Garlic & Thyme Fondant Potatoes
Step 1: Slice the potatoes into 2 or 3 round pieces. Evenly cut the rounds using a 2-inch (5 cm) cookie cutter. Cover potatoes with cold water, rinse, dry and season with olive oil and salt and pepper.
Step 2: Sear the potatoes on each side in olive oil until golden and crispy.
Step 3: Add the butter, thyme, rosemary and garlic to the pan. Baste the potatoes in the herb and garlic infused butter. Add chicken stock and bring to the simmer. Bake the potatoes for 30 minutes at 400°F / 200°C.
Step 4: Remove the potatoes from the pan. Squeeze the garlic cloves out of the garlic and stir through the butter sauce. Spoon the garlic butter all over the potatoes and finish off with a sprinkling of parmesan.
Recipe FAQs
Fondant potatoes are a French-style side dish where potatoes are cut into thick rounds, seared in butter and then slowly roasted in stock with herbs like thyme and garlic until golden and tender.
Waxy or all-purpose potatoes like Yukon Gold, Dutch Cream, or Desiree are ideal. They hold their shape while becoming creamy and soft on the inside.
Yes, you can sear and partially cook the potatoes ahead of time, then finish them in the oven just before serving to reheat and crisp them up.
To get that signature shape, fondant potatoes are typically cut into thick, even rounds. I like to use a round cookie cutter for a clean, uniform look—it makes them feel a little extra special and helps them cook evenly. Aim for pieces around 3–4 cm thick.
Store
Leftover fondant potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a hot oven until warmed through and crispy again. Avoid microwaving, as it can make them soggy.
Serve
Serve these golden garlic and thyme fondant potatoes straight from the pan, drizzled with all of that delicious garlic butter. They pair beautifully with roast meats such as my slow cooked lamb shoulder, stuffed tomatoes or even a simple tomato tart for a lighter option. Add a sprinkle of fresh herbs or extra Parmesan just before serving for a final flavour boost.
More Potato recipes
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Garlic & Thyme Fondant Potatoes
Ingredients
- 14 oz potatoes, Russet or Sebago
- 2 tablespoon olive oil
- 50 g butter, salted
- 6 thyme sprigs
- 2 rosemary sprigs
- 2 garlic bulbs, tops sliced
- 1 cup chicken stock
- salt and pepper
- parmesan, optional
Instructions
- Preheat oven: Preheat the oven to 200°C / 400°F
- Prep potatoes: Slice the potatoes into 2 or 3 round pieces. Evenly cut the rounds using a 2-inch (5 cm) cookie cutter. In a large bowl, cover sliced potatoes with cold water and leave to sit for 5 minutes. Rinse the potatoes and pat dry with paper towels. Transfer to a clean bowl season with 1 tablespoon olive oil and a generous amount of salt and pepper.
- Sear: In a large oven proof pan on a medium - high heat, bring the remaining tablespoon of olive oil to heat. Place the potatoes into the pan and cook for 6 minutes on each side or until golden and crispy.
- Baste: Add the butter, thyme, rosemary and garlic bulbs. Once the butter is foaming and melted, baste the potatoes with the garlic and herb infused butter. Add the chicken stock and bring to a gentle simmer. Once simmering, place the pan into the oven and bake for 30 minutes or until the stock has been absorbed and you are only left with a butter sauce. Baste the potatoes with the butter sauce after 15 minutes of cooking.
- Garlic sauce: Remove the potatoes from the pan and allow the garlic to slightly cool. Squeeze the garlic cloves into the pan and stir through the sauce.
- Serve: Serve the potatoes immediately with a sprinkling of parmesan cheese and all of that delicious garlic butter sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yay! I can't wait to try these. I always love your garlic butter potato recipes
Thank you! I am sure you will love these!