I’ve had these bad boys on my “to-do” list for years- like possibly 8 years and I don’t know why I kept putting them off. After the Greek Lemon Potatoes turned out so amazingly, I decided it was time to play around with these fondants.

These Brandy Fondant Potatoes, also known as melting potatoes, have deeply caramelized, golden-brown exteriors and incredibly creamy, melt-in-your-mouth centers. They’re seared until beautifully browned, basted with garlic-thyme butter, then braised in brandy and rich chicken stock- INSANITY!

About These RICH Brandy Fondant Potatoes

Fondant potatoes are sometimes called melting potatoes because of their incredibly soft, creamy centers. Thick pieces of potato are seared until deeply golden, then braised in stock until they practically melt in your mouth. This version adds brandy, garlic, fresh thyme, butter, and chicken stock for an extra-rich twist on classic fondant potatoes- because I LOVE a rich recipe!

Why You’ll Love

They practically melt in your mouth: Braising creates the signature creamy interior that gives melting potatoes their name.
Deeply caramelized crust: Searing the potatoes before braising gives the tops and bottoms beautiful golden-brown color.
Extra-rich flavor: Brandy, butter, garlic, thyme, and chicken stock create layers of savory flavor.
Simple but impressive: They look and taste restaurant-worthy without requiring complicated techniques.
Perfect for holidays and dinners: Serve them with steak, roast chicken, beef tenderloin, or your favorite holiday main course.

Ingredients You’ll Need

Yukon Gold potatoes
Neutral oil
Unsalted butter
Garlic
Fresh thyme
Brandy
Chicken stock
Kosher salt
Black pepper
Flaky salt, optional

How to Make

Peel and shape the Yukon Gold potatoes, then pat them very dry and season well. Sear both flat sides in hot oil until deeply golden brown. Add butter, garlic, and fresh thyme and baste the potatoes before deglazing the skillet with brandy. Reduce the brandy slightly, then add the chicken stock almost to the tops of the potatoes. Roast uncovered at 425°F until the centers are completely tender, then spoon the rich brandy-butter pan juices over the potatoes before serving.

Tips for Success

Dry your potatoes thoroughly. Moisture makes it harder to achieve that deeply caramelized crust.
Don't crowd the skillet. Leave space between the potatoes so they sear instead of steam.
Get them really brown. Don't rush the initial sear—the dark golden crust is a defining part of great fondant potatoes.
Sear with oil before adding butter. This lets you use higher heat for browning without burning the butter.
Keep the tops above the stock. Add enough stock to reach about three-quarters of the way up the potatoes while leaving the browned tops exposed.
Use similar-size pieces. Uniform thickness helps all of the potatoes become tender at roughly the same time.
Cook until truly tender. A thin knife should slide through the center with almost no resistance.

Frequently Asked Questions

What are fondant potatoes?
Fondant potatoes are thick pieces of potato that are seared until deeply browned and then braised or roasted with butter and stock until the centers become exceptionally tender and creamy.

What are the best potatoes for fondant potatoes?
Yukon Gold potatoes are excellent because they have a naturally buttery flavor and become wonderfully creamy while still holding their shape.

Can I make fondant potatoes without brandy?
Yes. You can omit the brandy and proceed with the chicken stock, although you'll lose some of the warm, complex flavor that makes this version unique.

Can I substitute Cognac for brandy?
Absolutely. Cognac is a type of brandy and works beautifully in this recipe. Use the same amount.

Why aren't my fondant potatoes browning?
Make sure the potatoes are thoroughly dried, the skillet and oil are hot before adding them, and the pan isn't overcrowded. Once they're in the skillet, leave them undisturbed long enough to develop a crust.

Why did my butter and stock separate?
Some separation is normal as the potatoes roast and the stock reduces. You can vigorously swirl or whisk the pan juices after cooking, adding a small splash of stock if necessary to help bring them together.

Are fondant potatoes the same as melting potatoes?
Yes! Fondant comes from the French verb fondre, meaning “to melt,” referring to the potatoes’ incredibly soft, creamy centers. Fondant potatoes are seared until deeply golden, then cooked in butter and stock until meltingly tender—which is why they’re also commonly called melting potatoes.

What to Serve With

Brandy Fondant Potatoes are especially good with steak, roast beef, beef tenderloin, roast chicken, pork tenderloin, lamb chops, or braised short ribs. For a holiday meal, pair them with a simple green vegetable, roasted carrots, Brussels sprouts, or a crisp salad to balance their richness.

More Recipes You’ll Love

Brandy Fondant Potatoes

Yield: 4

Author: Amelia is NOT a Chef

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

These Brandy Fondant Potatoes are deeply golden and caramelized on the outside with incredibly creamy, tender centers. Yukon Gold potatoes are seared until browned, then basted with garlic-thyme butter and braised in brandy and rich chicken stock until melt-in-your-mouth tender. The buttery brandy pan juices spooned over the top make these an extra-rich, impressive side dish that's perfect for holidays, dinner parties, or a cozy steakhouse-style dinner at home.

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Ingredients

3 large Yukon Gold potatoes
2 tablespoons neutral oil
4 tablespoons salted butter
5 large garlic cloves, lightly smashed
6–8 sprigs fresh thyme
⅓ cup brandy
1½ cups chicken stock
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Flaky salt, for finishing, optional

Instructions

Peel the potatoes and trim the rounded sides and ends to create relatively uniform pieces. Cut into approximately 1½ × 2–2½-inch pieces about 1 inch thick. Pat the potatoes very dry, then season all over with the kosher salt and black pepper.
Heat the neutral oil in a large oven-safe skillet over medium-high heat. Once hot, arrange the potatoes flat-side down in a single layer, leaving a little space between each piece. If necessary, work in batches rather than crowding the skillet.
Sear the potatoes without moving for 5–7 minutes, or until the bottoms develop a deep golden-brown crust. Flip and sear the second side for another 4–5 minutes, until deeply browned.
Reduce the heat to medium. Add the 4 tablespoons butter, smashed garlic, and thyme. Once the butter has melted and is foaming, tilt the skillet slightly and spoon the garlic-thyme butter over the potatoes for about 1 minute.
Carefully pour the ⅓ cup brandy into the skillet around the potatoes. Let it simmer vigorously for 1–2 minutes, scraping up the browned bits from the bottom of the skillet, until the brandy has reduced by roughly half.
Stir the Better Than Bouillon into the chicken stock until dissolved. Pour the stock around the potatoes until the liquid reaches approximately ¾ of the way up their sides, keeping the browned tops exposed. Depending on your skillet and the number of potatoes, you may not need every last bit of stock.
Transfer the skillet, uncovered, to a 425°F oven. Roast until the potatoes are completely tender and a thin knife slides easily through the centers. Begin checking around 15 minutes; approximately 1-inch-thick potatoes should take about 15–25 minutes.
Remove the skillet from the oven. Spoon some of the buttery brandy pan juices over the potatoes.
If there is a lot of thin liquid remaining, transfer the potatoes to a serving plate and briefly simmer the pan juices over medium heat until more concentrated. If the butter and stock have separated, remove the pan from the heat and vigorously swirl or whisk the juices together. If needed, add 1–2 tablespoons chicken stock while swirling to help bring them together.
Remove the thyme stems, spoon the brandy-butter pan juices generously over the potatoes, and finish with flaky salt, if desired.

Notes

Don't crowd the pan. You want a seriously dark golden sear on the potatoes. If adding another potato would pack them tightly together, brown them in batches.

Don't cover the browned tops with stock. The liquid should come most of the way up the sides while leaving that beautifully caramelized surface exposed.

Don't worry about perfectly shaped potatoes. The slightly rustic rounds you made looked fantastic. The goal is relatively uniform thickness so they cook at approximately the same rate.