Melting Potatoes (Pommes Fondantes)

Name: Melting Potatoes (Pommes Fondantes)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: France
Ingredients: 2 lb (900 g) waxy potatoes, such as Charlotte, Ratte, or Yukon Gold, peeled and cut into 1-inch (2.5 cm) thick rounds or ovals; 3 tbsp (45 g) unsalted butter, divided; 2 garlic cloves, lightly crushed; 2 sprigs fresh thyme; 1 1/2 cups (360 ml) hot light vegetable stock; 1/2 tsp fine sea salt; 1/4 tsp freshly ground black pepper

Pommes fondantes Say it: pom fohn-DAHNT

By the Passport Plate editors. Published November 5, 2026.

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Pommes fondantes are a classic French potato side: thick rounds of waxy potato browned in butter, then gently simmered in stock until completely tender and coated in a glossy, savory glaze. The name means 'melting potatoes,' and that is exactly the texture—creamy inside, golden and slightly crisp at the edges, rich but not heavy. They are served alongside roast chicken, steak or fish, and they are a staple of home tables and bistro menus across France.

Melting Potatoes (Pommes Fondantes)

Pommes fondantes

Pronounced pom fohn-DAHNT

Serves: 4
Prep: 15 min
Cook: 35 min
Total: 50 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

2 lb (900 g)900 g (2 lb) waxy potatoes, such as Charlotte, Ratte, or Yukon Gold, peeled and cut into 1-inch (2.5 cm) thick rounds or ovals
3 tbsp (45 g)45 g (3 tbsp) unsalted butter, divided
2 garlic cloves, lightly crushed
2 sprigs fresh thyme
1 1/2 cups (360 ml)360 ml (1 1/2 cups) hot light vegetable stock
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper

Method

Peel the potatoes and cut them into 1-inch (2.5 cm) thick rounds or ovals. Pat them very dry with a clean towel and season with half the salt and pepper.
Melt 2 tbsp (30 g) of the butter in a wide skillet over medium heat until foaming. Arrange the potatoes in a single layer, working in batches if needed, and cook for 5–6 minutes per side until deep golden and crisp at the edges; transfer to a plate.
Pour off any burnt butter, return the skillet to medium heat, and add the garlic and thyme. Nestle the potatoes back in, pour in the hot stock, and bring to a gentle simmer.
Cover and cook for 15–18 minutes, turning the potatoes once, until they are tender when pierced with a knife and the stock has reduced by about half.
Uncover, raise the heat to medium-high, and add the remaining 1 tbsp (15 g) butter. Roll the potatoes in the bubbling glaze for 3–5 minutes until shiny and coated, then discard the garlic and thyme. Taste, adjust seasoning, and rest for 5 minutes before serving.

Regional variants

Some cooks use goose fat in place of butter for a richer, southwest-French flavor, or add a splash of dry white wine to the stock.

Cook's notes

For the classic bistro look, turn the potatoes into even ovals with a paring knife; thick rounds are a practical home alternative.
Pat the potatoes very dry before browning so they color rather than steam.
Keep the heat medium and add the stock hot; this keeps the butter from burning and helps the glaze come together.

Serve with

Roast chicken, steak, or fish; a light red wine or dry white.

Make ahead and storage

Cook up to 1 day ahead; cool, cover and refrigerate. Reheat gently in a covered pan with 1–2 tbsp stock, then uncover to glaze.

Melting Potatoes (Pommes Fondantes)