These herb-butter fondant potatoes are my homemade version of a classic steakhouse side dish. I love how the outside turns beautifully golden and crisp while the inside becomes incredibly soft and creamy. Cooking the potatoes slowly in butter and broth gives them a rich flavor that feels elegant but still achievable at home.
Why You’ll Love This Recipe
I love this recipe because it uses simple ingredients and transforms them into something special. The potatoes absorb the buttery broth as they cook, creating a tender interior with a crisp exterior. I also enjoy how reliable this dish is, whether I am serving it for a special dinner or as a comforting side for a regular meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 large Yukon Gold potatoes
3 tablespoons olive oil
4 tablespoons unsalted butter
2 cups chicken or beef broth, warmed
2 to 3 sprigs fresh thyme or rosemary
1 teaspoon salt
½ teaspoon black pepper
Directions
I begin by peeling the potatoes and trimming the ends so each potato has flat sides. This helps them brown evenly and sit upright in the pan.
I heat an oven-safe skillet over medium-high heat and add the olive oil. Once the oil is hot, I place the potatoes cut-side down and let them cook without moving until a deep golden crust forms. I flip them and brown the other flat side as well.
I lower the heat slightly and add the butter and fresh herbs to the skillet. Once the butter melts, I spoon it over the potatoes to coat them thoroughly.
I slowly pour the warm broth into the skillet, making sure it reaches about halfway up the sides of the potatoes. I then transfer the skillet to a preheated oven and let the potatoes cook until they are fork-tender and the liquid has reduced into a silky sauce.
Before serving, I season the potatoes with salt and black pepper and spoon the remaining herb butter over the top.
Servings And Timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
When I want extra depth of flavor, I add a few crushed garlic cloves to the butter as it melts.
I sometimes switch thyme for rosemary depending on what I have on hand.
For a richer texture, I stir a small splash of cream into the broth near the end of cooking.
If I want a lighter version, I reduce the butter slightly and use more broth.
Storage/Reheating
I store leftover fondant potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at a low temperature with a little extra broth or butter to keep them moist. I avoid reheating them in the microwave, as it softens the crisp exterior.
FAQs
Can I prepare these potatoes ahead of time?
I can brown the potatoes in advance and finish cooking them in the oven just before serving.
What potatoes work best for this recipe?
I always use Yukon Gold potatoes because they are creamy and hold their shape well.
Do I need fresh herbs?
I prefer fresh herbs, but I use dried herbs in smaller amounts if needed.
How do I keep the potatoes from sticking?
I make sure the oil is hot before adding the potatoes and avoid moving them too soon.
How do I know when the potatoes are fully cooked?
I test them with a knife or fork, and they are done when it slides in easily.
Conclusion
These herb-butter fondant potatoes are one of my favorite side dishes when I want something comforting yet refined. I love how the potatoes soak up the buttery broth and herbs, creating rich flavor in every bite. This is a recipe I come back to whenever I want to bring a steakhouse-style touch to my home cooking.
Ruth’s Chris Herb-Butter Fondant Potatoes are a rich and elegant steakhouse-style side dish featuring golden, crisp exteriors and creamy, buttery interiors. Slow-cooked in broth and herbs, they’re full of comforting flavor with a refined touch.
Total Time:55 minutes
Yield:4 servings
Ingredients
4 large Yukon Gold potatoes
3 tablespoons olive oil
4 tablespoons unsalted butter
2 cups chicken or beef broth, warmed
2 to 3 sprigs fresh thyme or rosemary
1 teaspoon salt
½ teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C). Peel potatoes and trim ends so both sides are flat.
Heat an oven-safe skillet over medium-high heat and add olive oil.
Place potatoes cut-side down and cook undisturbed until golden brown. Flip and brown the other side.
Lower heat slightly, add butter and fresh herbs. Spoon melted butter over potatoes to coat.
Slowly pour in warm broth until it reaches halfway up the sides of the potatoes.
Transfer skillet to the oven and roast for 25–30 minutes, or until potatoes are fork-tender and the broth reduces into a sauce.
Season with salt and black pepper, and spoon remaining herb butter over the potatoes before serving.
Notes
Add crushed garlic cloves to the butter for extra flavor.
Swap thyme for rosemary based on preference.
Stir in a splash of cream near the end for added richness.
Reduce butter slightly and use more broth for a lighter version.
Reheat in oven with a bit of broth to maintain texture; avoid microwave.
