Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
The garlic is cooked long enough that it should be safe for those with GERD.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow."  -A.A. Milne

The refrigerator light goes on...

If there is a good reason for you to make your own chicken stock, these potatoes are just that.  You can use canned chicken stock, but choose carefully: you are best off using a no-salt-added version (Health Valley Chicken Broth and Saffron Road Traditional Chicken Broth are both good choices). 

These potatoes are as French as you get.  However, the place that you will most find them is in the U.K..  In England Fondant Potatoes are all over the menu in both traditional and modern restaurants.  The combination of potatoes slow cooked to a creamy texture along with butter, salt, garlic, and chicken stock is really quite irresistible. 

Note that it is key to keep the pan covered in the oven so the potatoes braise. They are more likely to hold moisture and will be creamier than if you cook them uncovered. 


Fondant Potatoes

Servings: 4 | Serving size: 6 ounces potatoes

Cooking time: 90 minutes

This recipe can easily be multiplied and makes very good leftovers.

Fondant Potatoes recipe from Dr. Gourmet


  • 4 medium Idaho potatoes
  • 4 quarts ice water
  • 1 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • 2 cloves garlic (thinly sliced)
  • 1 tsp. dried rosemary
  • 1 cup chicken broth
  • 1/4 tsp. salt
  • fresh ground black pepper to taste

Peel the potatoes and trim the ends by about 1/4 inch so that they are flat.

Cut the potatoes crosswise into 2 inch thick discs. 

Place the potatoes in the ice water for 20 minutes. Remove and pat dry. 

Preheat the oven to 325°F. 

Place the olive oil in a large skillet over high heat. 

Add the potatoes to the pan cut side down. 

Cook for 5 minutes. Adjust the heat so the potatoes brown but do not burn. Shake the pan occasionally so that the potatoes do not stick to the pan.

Turn and cook for 5 minutes on the other side. Shake the pan occasionally so that the potatoes do not stick to the pan.

Add the butter and garlic. 

As the butter melts, baste the tops of the potatoes.

Add the garlic, rosemary, and chicken broth.

Cover the pan and place in the oven for 45 minutes. Baste the potatoes about every 10 minutes.

Serve topped with the salt and pepper. 

Nutrition Facts

Serving size: 6 ounces potatoes

Servings: 4

Amount Per Serving

Calories 200 Calories from Fat 27
% Daily Value
Total Fat 9g 14%
    Saturated Fat 4g 20%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 15mg 5%
Sodium 180mg 8%
Total Carbohydrates 27g 9%
    Dietary Fiber 4g 16%
    Sugars 2g
Protein 3g
Vitamin A 4% Vitamin C 60%
Calcium 2% Iron 6%
Vitamin K 5mcg Potassium 700mg