Fondant Potatoes with French Onion Seasoning
Fondant Potatoes with French Onion Seasoning
Fondant potatoes are the side dish that makes people stop mid-bite and ask what you did differently.
A side that stops the conversation, and proof our game day spread is not only finger food.
The exterior is deep golden. The interior is butter-soft, almost creamy, having absorbed a full bath of herb-scented broth in the oven. Kinder’s French Onion Seasoning layers in toasted onion, garlic, and warm spice from the start, so the flavor runs through every bite, not just the surface.
This recipe is patient, not difficult. You need three things: a hot pan, completely dry potatoes, and an oven that finishes the job. Miss the drying step and you get steamed coins instead of a crust. Nail it and the rest falls into place.
The technique is the classic fondant method. Sear the flat sides hard, five to six minutes undisturbed per side, until the bottom is deep brown and releases cleanly from the pan. Then scatter butter around the potatoes, add chicken broth, rosemary, thyme, and garlic. Baste once. Transfer the skillet to a 400°F oven and let the potatoes absorb the broth for 25–35 minutes until fork-tender and caramelized inside.
Yukon Golds are the right potato for this. Russets go too starchy. Red potatoes hold their shape but miss the creamy interior that defines the dish. Medium Yukon Golds hit the right balance, enough structure to hold through the sear, enough starch to go properly soft in the oven.
The starch soak matters. Fifteen to twenty minutes in cold water pulls surface starch off the cut sides, that’s what lets the outside get genuinely golden instead of pale. Most people skip it. You’ll notice the difference.
Total time runs about 70 minutes including the soak, sear, and oven braise. Serve straight from the skillet.
Flavor First.
Fondant Potatoes with French Onion Seasoning
Ingredients
Equipment
Method
- Preheat oven to 400°F.
- Prep potatoes: Trim the ends off each potato and peel. Cut crosswise into 2-inch thick coins (about 3–4 per potato). Place in a bowl of cold water and soak 15–20 minutes to remove excess starch.
- Drain potatoes and pat completely dry with paper towels — this is the critical step for a golden sear. Any moisture means steaming, not searing.
- Toss dried potato coins with olive oil and Kinder’s French Onion Seasoning until evenly coated.
- Heat a large cast-iron or oven-safe skillet over medium-high heat until very hot. Add the seasoned potatoes in a single layer without overcrowding. Sear 5–6 minutes undisturbed until deep golden brown on the bottom. Flip and sear the other side 5–6 minutes.
- Scatter butter pieces around the potatoes. As butter melts, add chicken broth, rosemary, thyme, and garlic. Bring to a boil, then spoon the broth over the potatoes a few times.
- Transfer the skillet to the oven. Bake 25–35 minutes until fork-tender and the broth is mostly absorbed, with a caramelized, creamy interior.
- Serve hot straight from the skillet or transfer to a platter. Spoon any remaining pan sauce over the top.
Nutrition
Notes
- Dry the potatoes completely — Moisture is the enemy of a golden crust. Pat the cut sides dry with paper towels after the soak. Any residual moisture and the pan steams instead of sears.
- Don’t flip early — Five to six minutes undisturbed per side. If the potato is sticking when you try to flip, it’s not ready. Give it another minute and it will release on its own.
- Yukon Gold, not Russet — Russets get mealy and break apart during the oven braise. Yukon Golds hold their structure through the sear and go creamy inside without falling apart.
- Baste before the oven — Spoon the broth over the potatoes right after you add it to the pan. That extra baste before the transfer increases the flavor the potatoes absorb during the braise.
- Check for doneness with a fork, not the clock — Ovens vary. Slide a fork or cake tester through the center — it should meet zero resistance. Any pushback means five more minutes.
- These belong next to anything with a hard sear on it. Roasted chicken or seared pork chops are the natural pairing — the herb-broth base complements both without competing.
- The French onion depth in Kinder’s seasoning makes these a strong match for beef. Set them next to a pan-seared steak or a reverse-seared ribeye and the potatoes hold their own at the table.
- For a lighter spread, pair with a simple green salad dressed with sharp vinaigrette. The richness of the potatoes benefits from something acidic alongside.
- Finish at the table with fresh thyme leaves picked off the sprig and a pinch of flaky sea salt scattered over the top.
- Refrigerate leftovers in an airtight container up to 4 days.
- To reheat, use a skillet over medium heat with a splash of chicken broth — about 5 minutes per side. A 375°F oven for 10–15 minutes also works and restores some of the crust. Avoid the microwave. It softens the exterior completely and the texture doesn’t come back.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I skip the soaking step?
You can, but the crust won’t be as crisp. The soak removes surface starch, which is what lets the outside go properly golden. Skip it if you’re short on time, just know the sear will be lighter.
What if I don’t have a cast-iron skillet?
Any heavy-bottomed oven-safe skillet works. Avoid non-stick, you need the contact and the heat retention to build real color on the cut sides.
Can I make these ahead of time?
Sear them ahead and refrigerate. When you’re ready to serve, finish in the oven with fresh broth, it re-hydrates the base and completes the braise as if you’d just started.
What potatoes work if I can’t find Yukon Gold?
Small-to-medium yellow potatoes are the next best option. Avoid Russets, they go mealy in the braise. Red potatoes hold their shape but skip the creamy interior that makes this dish worth making.
Can I use vegetable broth instead of chicken broth?
Yes. Vegetable broth works cleanly here, the Kinder’s French Onion Seasoning carries most of the depth anyway. Use low-sodium if you have it so you can control salt at the finish.
Do I need to cover the skillet in the oven?
No. The potatoes bake uncovered so the broth reduces and concentrates around the bottom. Covering traps steam and softens the crust you built during the sear.
More like this: Chicken Recipes · Kinder’s Recipes
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