Fondant Potatoes – Crusty Potatoes Roasted with Butter and Stock

Fondant Potatoes – Crusty Potatoes Roasted with Butter and Stock Has Been Viewed 4006473 Times

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Learn how to make a Fondant Potatoes recipe! Go to for the ingredient amounts, extra information, and many more video recipes! I hope you enjoy this easy Fondant Potatoes recipe!

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516 Replies to “Fondant Potatoes – Crusty Potatoes Roasted with Butter and Stock”

  1. Travis Dicks

    😂😂😂 ask your British friends.

  2. Oogalook

    I am the 4 million 37th viewer. I just realized how many people that is. Chef John is like a prophet of great food.

  3. Dustin

    I’ve made these probably 10 times in the past year. Thought I would come back and thank you for showing me how to do these! They’re so great, everyone loves them. It really is a “tremendous potato technique!” 04:38

  4. A Marie

    I tried a less classy version with parm crisped to top and it was lovely. Not nearly as gorgeous, and I will try gorgeous at some point, but lovely. …thanks for the ideas.

  5. Lots To Learn

    More delicious cooked in (pastured, not CAFO) clarified butter (ghee) with no industrially processed seed oils.

  6. okiewoman

    Looks to me like Big fried potatoes


    Im going to try this… but I want to brown the whole outside…

  8. Gary L

    will you adopt me? please? I think my wife will understand….

  9. BJ JR

    Too much effort 😩

  10. Kimm Irving

    HOW should I reheat??

  11. czarmangis

    Cover these babies in ketchup and I’m ready babee…!

  12. Eric Monse

    This spud is for You! Excellent video

  13. DarrenBonJovi

    I like your sing-song accent 😀

  14. Random Stranger Online

    Gonna make this with the peposo and some kind of green vegetable

  15. Angelo Jason

    looks like i dialkon steak

  16. MyHatori

    A penis of butter?

  17. Karen Haggerty

    Hehehe. You’re funny. Cool recipe

  18. artvelcro

    Bet these are good with ketchup.

  19. Ty's Vlogs

    🦆 FAT

  20. Wascally Wabbit

    “…close enough for you tube…” 🙂 I love this guy’s vids!!

  21. Mr Jimenez

    Your awesome

  22. Fritte _

    this looks more like scalopped potatoes that scalopped potatoes

  23. Korean Mama

    Ohhh….I am so gonna try this….! BIG love to food wishes.!!!

  24. Robert Lang

    Never had these going to try tonight

  25. Jai Sanghvi

    i’m about to try this. also, could read novels from the period on audio book? your voice is very engaging.

  26. Wenqing Li

    Better boil it first

  27. Lin Bat

    Want to try these but serve w/ sour cream!!! And no matter how hard I tried, I could not hear the kind of butter you said. It would be great if you could spell unfamiliar words for us so we could look it up. Thanks for the video!

  28. Irene Carhart

    Looks great. We are def going to try it!

  29. Ryn hed

    These are real good

  30. Gianna Giavelli

    My fav new recipe – steam a sweet potato (large) for 8 mins. let rest. split open and work in butter slicing tiny slices up and down. a light sprinkle of salt. a drizzle of real maple syrup. I had it tonight next to some pan fried/steamed trout and honestly the potato was much much better.

  31. Gianna Giavelli

    they look amazing you are in my top 3 fav chefs of all time

  32. Jacob Lakoduk

    They are delicious and aren’t hard to make at all.

  33. S Miah

    Just came across your channel , your narration is epic 😂

  34. Sibs Zihle

    Sounds like I’m being taught how to cook by Phil (Tandy) from Last Man On Earth

  35. John Kathrein

    I really enjoy your videos and am inspired. One question: do you use some sort of voice accelerator? It seems like you are talking normally, them all of a sudden it speeds up like fast forward on an on tape player. One viewer described it as “roller coaster”. I agree and find it distracting. Of course, if that is your normal speed of talking, you need to get a job describing drug side effects on advertisements! Just pulling your leg!

  36. water man

    Roast Tati then

  37. Joseph 'Joey' Lee

    CAUTION!!! Please use tongs to place them in the hot oil. The potato silos are slippery and if they splash in the oil, you can get burned VERY badly… like I did. On my third week of very painful burns.

    But great recipe!! Family loved them.

  38. Loz M

    Completely wrong, dick!

  39. George Bush

    This will turn you into fatass. Look at all this butter

  40. Ricky Ricardo

    By request I made a batch this morning but the meal was delayed… now what? There was plenty of broth left so I turned down the oven to 175. They were in there for over an hour extra… it happens. They continued to wick up the broth and definitely weren’t crispy anymore. But! The inside was so silky smooth and flavorful I got away with it!
    This is a great dish and so easy, thanks Chef!

  41. ice water

    Aren’t they starch all the way through?

  42. mary loty

    you sound like disney magical character or show ! and your food is amazing ~ i love love this channel~~!!

  43. Danger Darth

    Chef John, what do you do with all the rest of your potatoes?! No wonder this was an aristocratic dish!

  44. amblt1

    Nice process, looks good, but what does it have to do with Fondant?
    Fondant is:

    noun: fondant

    a thick paste made of sugar and water and often flavored or colored, used in the making of candy and the icing and decoration of cakes.
    a candy made of fondant.
    plural noun: fondants

    It derives from the French verb Fondre- meaning to melt, from which we also get “fondu”

    I would use a descriptor such as “Sauté” or “Frit”

    1. amblt1

      That is pure horse doodoo. So now we just decide a word has a completely new meaning…oh…just because.

    2. Ian Hayden

      amblt1 it just means potatoes roasted in a stock

  45. 栗田美佐夫


  46. sheldon pereira

    Those are some giant potatoes

  47. Jack

    whats with the weird voice

    1. Ian Hayden

      Jack what’s with the word face?

  48. safe nsecure

    Thanks John, I love your cooking channel also on I watch a few recipes then I find your version. You make everything so simple and delicious. No need to be a award winning chef your recipes are what is America is all about. Good home style food.

  49. You Talk

    why you don’t put them in the oven first, then fry their sides in the pan?

  50. Old Yeller

    I would do this recipe with BUTTER.
    There is nothing that tastes better on potatoes than butter.
    Oh…posted early… 😀

  51. Executioness

    I didn’t know you can throw a cast iron skillet in the oven lol. How else do you decide when to use cast iron vs nonstick? All I know is nonstick for eggs.

    1. Executioness

      Ohh ASMR fork scraping potatoes

  52. Akuma

    Those look delicious

  53. hell low

    Just tell us what a knob is…geez

  54. Steve Utermahlen

    Quite lovely. Looking forward to making them. mahalo

  55. Adam Dunn

    Fuck yeah, scallops. Oh wait.

  56. Gregory Thoman

    These really are great. I didn’t think they would be anything special but they really are. Be advised chef John wasn’t kidding about letting them cool a bit before shoving them in you grocery hole.

  57. Starquise Maverick

    This was really dope lol if I ever make these I’m probably gunna add some bread crumbs too lol I feel like it’s a simple recipe but you can play around with it if you’d like lol your YouTube channel is really cool btw lol

  58. proNUB Central

    How about ‘Russet Scallops’? Lol.

  59. shadow run

    looks awesome but too much salt! LOL heart issues!!!

    1. Ian Hayden

      shadow run not enough really

  60. Faye Darling

    The way you speak make me want to shoot myself in the face

    1. Faye Darling

      you should do that

    2. Ian Hayden

      Faye Darling your photo makes me want to shoot myself

  61. Yesenia Martinez

    I love me some crusty edges

  62. iSeenUB4

    My Russian friend was doubtful, its potato he said… When he ate it he started calling it a Godly Potato xD
    Man knows his potatoes, great recipe!

  63. Mahedi Hasan

    I thought scallops.

  64. Elisabeth Blackwood

    Made my sister make them for me. AMAZING

  65. Lona Bremer

    Never heard of this! Thankyou!

  66. Christar Sanourath

    “Close enough for youtube” 😂

  67. mmanda515

    Omg, YUUUMMMMMM!!! (being a garlic nut, I’d prob definitely add some roasted garlic to mine!) They look absolutely amazing as is, tho…. Thanks so much for sharing! 🙂 Be well.

  68. Nope No


  69. Kasran Fox

    Would you say you’re fond of this recipe?

  70. kscamara123

    Nice — I will try it next time I make potatoes — and scatter the scraps along the bottom – –should be like fries — naturally removing them before plating.

  71. Kevin Wright

    The al capone of potatoes.

  72. Kim Furuya

    I made these and they were so amazing, thank you for sharing this recipe!

  73. Matthew Riggle

    Tried this last night and it’s my new favorite way to make potatoes! Absolutely delicious! Thanks for sharing!

  74. fussellmuscle

    Bet it would be good with a little sour cream on top and crumbled bacon

  75. Dill Dough

    I bet this faggot coats these potatos with globs of his HIV cum. bet he eats lots of cum since he is such a complete faggot

    1. Ian Hayden

      Dill Dough wat

  76. BethyKable

    I can’t believe this is his real speaking voice…..but good recipe.

  77. Lady Hawke

    OMG I just made these and the texture SERIOUSLY BLEW ME AWAY. I made a few adjustments to match my dietary preferences, but overall result was still stunning. I will be making these for family meals going forward!!

  78. Mighty Rahiem

    I heard the music and thought I was in Mr. Plinket’s house.

  79. Speaking in Rhythm

    Listen to the music of the beautiful crusty potato, children

  80. jtchristiank1

    How do a thousand people not like potato teaching? Stick to mashed.

  81. Brett OBerry

    Have made these twice in the last month and my wife and I are crazy about them! Have gone too big with Idaho spuds… Found that a nice medium potato works best.

  82. thr33wisemonks

    Would of been easier to had put them in the oven in the 1st place rather than fart ass around.

  83. Ann Marie Valenti

    These potatoes were excellent! I made them for a special dinner and they were a hit. Thank you!

  84. Ross Potts

    OMG! I have been looking for this! I never knew what it was called…

  85. Randy Siverson

    A nob means penis according to Slo-Mo Guys

  86. Terry Courtney

    Can’t believe this has been around for almost 5 years. made it tonight with braised beef ribs. Turned out beautifully. Thank you!

  87. CaLMNESS77

    Pommes Fondant should be basted intermittently with butter during the baking period…

  88. Jaycee - Shorts & Film Production

    You have a Jerry Seinfeld voice inflection lol WHAT’S THE DEAAAL WITH FONDANT POTATOES??? 👌

  89. Randy Rogers

    I subscribed!  These look great, gotta try this

  90. Rich Pipia

    Made this, my grandson love these. Easy & TASTY…5 ATARS.

  91. Dolores Hunt

    I like your voice, reminds me of a teacher I once had in grammar school.

  92. Jaren Horner

    Douche bag

  93. Al Catraz

    Actually it’s a U-TUBER…

  94. T T

    Is there a way to replace the butter with a vegan ingredient? I love these, but I also don’t want a baby cow to be shot in the face with a bolt gun so that we can take his mothers milk for the butter. Hopefully I can have the best of both worlds 🙂

    1. Ian Hayden

      T T are you an idiot, the animals need to be milked, and why does their children have to do with anything?

  95. John Cooper

    love love love – Chef John is awesome

  96. delmar418

    I’m guessing that when you’ve seen enough of his videos, that the focus goes to his voice. But you keep watching, right?
    I believe that the reason for the emphasis and inflections is due to the narration after the video is made, and it could be that his V.O. is improvised as he watches and explains. This accounts for his own response to what he’s watching, while he narrates. All in all, to me it reflects humor and enthusiasm and I rather enjoy it. I couldn’t imagine suffering through a monotone in order to learn about making something that would kill my enthusiasm to make it in the first place. LOL. I really dig it! I’m learning and breaking new ground over some of the traditional Catalan foods that I make on a regular basis, which he also makes.

  97. baseballhunter42

    More than one step? It was all one pan, not that complicated. I mean technically pouring cereal is more than one step.

  98. Jake Holtz

    Do you have to use that much salt or..

  99. metal wellington

    Good luck with this one. The moment the potatoes crisp up they stick to the pan. The crispy bit breaks off and you back to square one.

  100. Lady Hawke

    Wonder how this would work using non-dairy butter (like Earth Balance) and vegetable stock…
    Think I might have to try it out!

  101. super1337spy

    You can call them..

    vegan scallops

  102. Nick C

    1:18 they look like bananas

  103. Caffeinated Nation

    You should do infomercials…. 😉

  104. Morai

    looks like scallops

  105. Mike Perkins

    Tree Trunk spuds good name will make me remember recipe, cheers

  106. medumdum

    Going to try this with vegetable stock

  107. Samuel Johnson

    Jesus the way he talks. It’s like every single sentence he trails off like he’s going to keep talking but then starts a new sentence

  108. Ian Robson

    What a condescending tone..

  109. Tod Tamayo

    Haha it’s like cooking with Jerry Seinfeld love it

  110. Quyn Ishtar Zurhorst


  111. Benjamin Myles

    You talk like people are fucking stupid not cool

  112. MegaBrandnewday

    I have followed your videos for a very long time…..and despite your harsh critic, my family loves your narrations. Thanks for sharing. keep the recipes coming

  113. Niveus Maxum

    Just made these with New York strip and roasted asparagus, perfect!

  114. Miguel Moreno

    fucking useless #earth is flat

  115. Giorgi di Lemis

    Hats off to yu chef, when everybody in the culinary world is going for the shock appeal, your methods are grounded and respected!

  116. heysoos666

    Add captions so I can turn your voice off. Please.

  117. MultiGemgirl

    I’m trying this

  118. Me Here

    Anyone wondering if this can be made vegetarian, I have three words: Pacific mushroom broth. Better than chicken stock in this recipe.

  119. Sarah Vermilya

    Thank you so much. I appreciate your videos. I’ve learned a lot. You are appreciated.

  120. Madison Heights


  121. Mathew Ferreira

    This man sounds like Tom Ford haha

  122. Laura Singh

    When I’m sad and down

    I pray
    ..then turn to food wishes yes… chef are the best

  123. Oriana Spiderowl

    Sea cucumbers….basicly a big nasty looking snail….sea potatoes…entirely different story…how’s ’bout them taters? Gives under the sea a whole new world, huh, chef jon?😘

  124. Colin Pendlebury

    I’ve usually made this recipe with thyme, but as of late, I’d strongly STRONGLY recommend chucking hoards of whole chive leaves (if you have too much of them) when you add the butter and garnishing the piece of potato with it.

    Also: don’t let the potato cool in the pan, the bottom sticks.

  125. Craig Manning

    The best thing i like about Chef John is that he teaches you to cook not just giving you a recipe. I could not cook anything two years ago but after watching and making many of his videos I can at least whip up a nice meal without having to watch a video or follow a recipe. Lets see what I have in my fridge and whip something together.


    very good too but i would brown them round the sides more

  127. Ramsay ForReal

    One of the best recipes I’ve gotten off the internet!!

  128. Paul Kushner

    We did it with beef stock, I’ll let you know how it goes! Lol we are trying to make beef Wellington also oh boy!

  129. Leah Andrews

    Absolutely delicious. Thank you for another winner 🙂

  130. Protocol Officer

    Excellent, excellent, excellent! Wow. Very similar to my English style roast potatoes but not! 🙄. I’m going to make this with my Sunday roast. Thanks Chef John!

  131. Arleen Smith

    Not a fan of the instructor

  132. Eric Leonard Nauschutz


  133. K Nicole

    Making these now with parmesan crusted pork chops and green bean casserole

  134. Susan Zomar

    I will peel then cut the shape and use the cutoffs for another potato dish..

  135. pastoral symphony

    Your expression is so usefull l am learning english

  136. Carol Church

    looks yum but why do people wanna put down the greatest country any8ne could be in

  137. throathammer1

    I have about a pint of goose fat from Xmas. I can’t wait to get home and do these on goooooos fattt!!

  138. Caroline Lang

    Absolutely love your channel. You make me laugh so much.

  139. Robert De La Cruz

    Gonna make these for 2017 new years dinner

  140. Cat Momma

    If I remember correctly from my GreatNan…1Nob = 2Tbsp

  141. Mark Harris

    I was a chef for over twenty years, and although I had great mentors, I never met anyone with your teaching skills. I’m English so I’m well aware what a knob of butter is, it’s halfway between a smidge and a dollop. A brilliant video that really put a smile on my face.

  142. Chris Adams

    I tried it no it just not me no no sugar nothing but salt pepper and onions and square cut potatoes and you only need the largest potatoes that you can get one person each so if you have four people you get for the largest potatoes and you’re done you’re serving is perfect you want to add anything to it fresh bay leaf fresh spinach leaf and fresh oregano leaf want to add in some Italian Flair some homemade parmigiano reggiano Sorella and drizzle A Romero sauce on top of the finished fried potatoes and onions home style you can try this but you can’t own the recipe I do so do me a favor and put it to the test and let me know I’ll check out your video and see what you came up with in the event that you wanted to add something to that without the Romero sauce or cheese add in some colorful bell peppers purple red and yellow orange with the rest of the ingredients of bay leaf spinach oregano you can put them in a blender and post them for a couple of pulses and then dress them on the top put the lid back on and let the flavor seep right into the potatoes for 5 to 10 minutes

  143. Chris Adams

    I saw this recipe for fried home potato Homestyle potatoes no I’m sure and his family likes it Billy boy no sugar and potatoes needs to be added ever especially in mac and cheese that’s the most disgusting thing ever tasted

  144. onefreebird1

    I’m gonna do it 😈😈😈

  145. Tom Lee

    how to cook surf and turf

  146. Patricia Lombardi

    Giving me awesome Christmas Dinner ideas..

  147. Bob Carson

    very good –thank you

  148. Scarletbull

    They look like my momma biscuits.

  149. stillbee


  150. Yoli Newearth

    Looks delicious

  151. kouki laameche

    What a waste of lot of potato!!

    1. kouki laameche

      D K
      On peut l’épluche sans gaspillage

    2. D K

      baked those skins

  152. Bernadette Vaughan


  153. George Thomas

    very nice

  154. Davina Test

    I love this mans voice it’s so 😃

  155. Marcel Audubon

    fondant potatoes means melting potatoes, not whatever it was you said it means … refers to the texture of the tater after being braised

  156. Brian III

    how about a fire extinguisher

  157. jaysysum

    This is literally just roast potatoes with a bit of butter and thyme

  158. steveparadox1

    This made for some very, very tast potatoes!!! Good work.

  159. master bow

    You know…we make it in Egypt but stuffed with ground beef

  160. Margaret Mitchell

    another one I want to make!

  161. cocopecan

    Thanks for the recipe! I love pototoes so I will be giving this recipe a try.

  162. Richard Locke

    that will work, also sweet potato in probably half the time. good job snaggapuss LoL

  163. Nats Likebananas

    WHYYYY! You killed my cousin potato Tyler
    And killed sister potato daisy and killed uncle potato bob :,( !

  164. Deb B

    Made these today and they were excellent!

  165. Kenna Hamilton

    1:22 they look like huge banana slices

  166. Val Kueh

    Call them potato scallops

  167. Jenny S

    Yum…looks interesting ;-}~

  168. Dawn Ruhl

    My Granny used beef bouillon, instead of chicken. Because she served these every Sunday with Prime Rib. Also sided with asparagus topped with Hollandaise sauce or a creamed spinach that tasted like heaven. She worked in some of the top restaurants in NYC before, during and a bit after the big depression. Thanks for this recipe. I was too young to remember all the details. You just brought back some great memories of family traditions long lost and gone.

  169. TJN

    The world needs more teachers like you in it. Thanks brother.

  170. Anthony Barraza

    Wow wow wow awesome job!

  171. Marcblur

    You have a nice presentation. Hopefully, you’ll get a network show.

  172. sk8rdad

    I’d just order pizza before these even get finished!

  173. R&R R&R

    Im Going to try this. Thanks

  174. Antonio Scarpelli

    You have the best voice, love these videos. Do a cookbook someday!!

  175. Carrie Levine

    Can you use margarine in place of butter?

  176. Louis Rubens

    Yukon Gold Potatoes work very well, also. The texture is that of butter with the taste of an epic potato. I don’t even skin the potatoes, no need to…

  177. Trish Fitzpatrick

    Man! You really know how to do a video. Great looking food, excellent narration, and nice music.

  178. Markus Miekk-oja

    Damn, this is great. Here’s my girlfriend testing whether the fork does lie. Alas, the sizzle of the butter overpowers the fork 🙁

  179. Danny Morriss

    A nob of butter is about a generous teaspoonish depending on how much you like butter if you have more.

  180. moewadee

    Omg i cant listen to his voice….. 😂😂😂

  181. Hey Mon

    this is an extra fat fancy potato chip

  182. Cattle Driver

    hey everyone I tried this recipe and these potatoes are slaming. me and my family ate all of them up nothing left but to make another batch. belive me this recipe is a keeper!!!

  183. Laurie M

    Hello yum! 😋

  184. carshagify

    Btw “fondant” — means “melt in the mouth.”

  185. carshagify

    I may be an idiot, but I don’t get where the two steps are — is browning then roasting two steps? Because if so all my food has two steps or more. I mean, there’s boiling and then mashing? Slicing and then frying? Even French fries — dry them, fry them, remove 5 min. and then fry again.

    But the sound of the fork on the potatoes had me. And a new potato recipe is always a great thing.

  186. Mieka Degerness

    now I’m hungry . 🙂 these look yummy

  187. Lemon Wedge

    Adding the sound of the tops was a nice touch.

  188. Ryan Duvall

    you can’t bake a potato out of its skin

  189. DivinityBleu

    I wouldn’t typically say something like this to any man other than my husband, but in this case, it’s apropo…you make me drool, Sir! I’m making these tonight!

  190. brad mcrae

    I like the look of the meal, but you’re presentation is a little annoying 😀

  191. Marcelline Choisne

    ahahahaha yes i know this recipe well…More? if you wash well the potatoes,u can use the slices at fries(yes with the peel!)and its just excellent!

  192. HitchHikersBlues

    i’m starving now

  193. Darlene Sima

    💗 than ks!

  194. OneThrough8

    I love this guy’s voice. 😊

  195. Jon Golding

    I’m from England. That’s not how you do roast spuds 😉

  196. 68LEELU

    yummy.. and he does sing..!!


    i love this channel😍

  198. Asensio Rodriguez

    I love this man’s voice. It makes anything he’s cooking sound interesting and delirious.

  199. Fuzzyscarfandmittens

    Fondant potatoes are possibly one of the best ways to cook them. They’re all crispy and crunchy where they were browned and just beautifully soft and creamy in the middle.

    But I prefer to use rosemary instead of thyme.

  200. Larissa JaNsSeN

    Anyone else think he sounds a lot like Seth Rogan?

  201. dannybflat

    Your Culinary classes, Talent and money spent are the best advice any upcoming Chef/Cook can appreciate! Thanks for sharing!!

  202. wdy 01

    Wrong, use butter not oil

  203. pduffy4



    Oh yes. If you were wondering, the answer is Yes. Thank you!

  205. madsli

    I made these for dinner today. Along with fried broccoli and fried asparagus with parmesan. I call it ‘veggie extravaganza’.

  206. BK Bland

    Dig it! Thanks for a cool idea.

  207. cheeky rotties

    Love this recipe. Is there a healthier alternative to the butter. Xx

  208. Missi R

    And that wouldn’t work there would be like a whole scene LOL

  209. Longlife Energy

    Wow! Crusty and creamy together… I am inspired!

  210. Longlife Energy

    Ah! Absorbing the oil with a paper towel before adding the butter… Good one! Thank you…

  211. Geraldito Barba de Chivo

    I asked my british friend what a knob of butter was and he called me a knob end.

  212. Rakly3

    Very great recipe, but don’t add salt. Chicken stock is salty enough.

  213. Joan L

    I love this guy!

  214. Robert L. Fallin

    Good cookin, better dialog . “Its called cooking, I get you close ” lol…

  215. Nikita Nopants

    When I saw the title of this video I was worried you were going to put cake fondant on potatoes. I’m very happy to have been wrong.

  216. RBP69METAL

    DUDE!!!! you on youtube??? I always watch you on all recipes!! Love you BRO!!!

  217. irish K

    You totally sing the last word of every sentence! 😂

  218. irish K

    Ouch… More than 1 step… He said kindly… Prob why Americans never embraced it… Nice way to say? Uhm…. Americans like instant gratification and too many steps… = too lazy!
    I’m American, offended?
    Nah…. 😂 😂 😂

  219. mrspeigle1

    Idea: use ghee (clarified butter) for the innitial fry, that way you dont need to soak up the excess when its time to throw in a nob of butter

  220. tha vvolf

    A touch of balsamic vinegar might be a good addition at the end as well?

  221. 2016

    EXCELLENT Chef John thank you!!

  222. szqsk8

    Everything is better with butter…..

  223. Robert Delisle

    Chef John. Yesterday, Nov. 06 ´17, « Lionel » (..Lionel-Media), complimented you and your wonderful site.

  224. Donna J Capps

    I have to try this. My meat and potatoes buy would love it.

  225. Ian Bates

    fondant means melting, not crusty, everything about this recipe is totally wrong

  226. Booper 343


  227. Scott Nelson

    Med-Hi heat? In cast iron? You’re an idiot!!

  228. Lex Luthor

    Perfect cylinders would happen with ring mold cutters

  229. Winston Smith

    Very good video and recioe.

  230. steve lawrence

    can’t wait to try

  231. Law Yew Loong

    should this serve as appetizer or main course ?

  232. DrunkSnowWhite

    dun dun dun DUN DUN dun, dun DUN DUN DUN dun, dundundundundundun DUN DUN dun, dundun dun DUN DUN dun.

  233. theC-LOS factor

    You’re my food wish

  234. Brandon Stephens

    I made some of these to go along side a roasted filet of beef and they were absolutely incredible. Best potato side dish I’ve ever had.

  235. Obscura788

    the way you talk is annoying

  236. Alex Perry

    great instructions and presentation.
    can’t wait to try for Thanksgiving!

  237. Stabber McStabby-Stab

    Came back years later to thank you on the neat recipe

    Truffle oil works wonders on these btw

  238. Marcus M


  239. Adan Peña-Martinez

    That was interestiiiiinnnnggg….I am going to trrrryyyyy iiiiittttt…

  240. pjr1525

    Hiya John, love your recipes, they actually work! Can you use any other variety of potato for this dish? Regards, Peter

  241. DaddyO's Ink

    oh dear….. this should’ve simply be entitled “tater porn”….

  242. The Adversary

    These look so delicious. I was kind of worried that the potatoes wouldn’t be fully cooked before you said to pop them into the oven. I may have to make this for a get together one of these days as one of our appetizers.

  243. Christopher Perry

    Those look really great. I’d turn them into “DupedDumplings”, chinese sinners!! HA.

  244. vorkev1

    my father and grand father loved to cook them that way but cut them half the hight and my grand father was full german and my grand mother full polish

  245. David Macchia

    Duck fat is key to cooking pommes fondant and using a rich butter. Personally I like to peal the potatoes then cut them to size saving the unused cut ends for mashed potatoes or another use.

  246. Laurence Kim

    i think half as tall so more of it is browned in that stock would be ideal imo.

  247. R. Ive

    Nah. Too many steps.

  248. ImJust Me

    This dudes voice…love it.

  249. David G

    Pure butter or lard. Try it.

  250. SammytheStampede

    Wow, you sound like such a fun guy to learn from. I’m sick of being over potato’d, but you’ve got my interested. Thanks!

  251. Seto KaibaX

    “You can just ask one of your british friends.”

    Pft what are friends?

  252. FISH ON

    REPLY 989 👍 👎

    *View all 1,096 replies*

  253. Teresa Rondon

    i PREFER DONE ON GOOSE FAT only BUT IN THE OVEN….better results guaranteed!

  254. dponzi56

    We made these tonight. OMG, they were great. They took closer to 40 minutes than 30, and we peeled them with a peeler. I did one with a knife, but my knife skills aren’t good enough., so went back to a peeler. They were crispy on the outside and creamy on the inside, and the thyme flavor permeated the potatoes. This recipe is defiantly a keeper. Thank you.

  255. John Schmidt

    Those look TASTY!

  256. attiume yami

    Just made 4 of those to give the recipe a shot and all i can say is that I am damn well ashamed that i have never even heard of these. Our restaurants need to start serving these. Those asshole aristocrats shure knew how to eat. These are like a shot of glory but warning this will break ur diet and we r fat enough as it is

  257. tscott27

    imagine throwing in some garlic, red chili flakes and truffle butter

  258. tony riches

    They’re rubbish fondants, one day I’ll post some proper ones, one day

  259. Tiffany Kinsel

    Oh dam this looks good

  260. Ann Parisi

    I made these potatoes last night and they were delicious. The chicken broth does help the potato to become creamy on the inside wile baking. Even after allowing the potatoes to cool while I finished cooking the rest of dinner, which took longer than expected, they were still nice and hot. I would make these again. Thanks Chef John!

  261. Albert Ledesma

    I don’t wanna learn how to make these potatoes. I wanna learn how to talk like this. Sounds like a therapist answering caller questions on a radio station.

  262. eire right

    his voice is annoying.

  263. wulf gar

    Stop talking like you are asking fucking questions!!!!

  264. Teresa Palmer

    ok so i lived in england for 7yrs and i had these potatoes. great except im not fond of the chix stock. so i made them with a little american southern style. i added hickory smoked bacon grease instead and my british family loved it!

  265. Ralph H.

    Awesome voice and narration 🙂

  266. Doctor Fairlight

    Wonderful. Just wonderful.

  267. Howzer The man

    I love fondant potatoes. I use Maris piper potatoes

  268. Equine Appraising

    You can add onions for the taste

  269. Dr mctits mctits

    why are you changing the pitch of voice at the end of every sentence. Europeans don’t like that US shit.

    1. Jay Tee

      You think he’s from the US? I’d say maybe Canada.
      I live in L.A. and I’ve NEVER heard anyone speak with that intonation here.

      There is another channel with a guy whose accent is MUCH stronger, and I believe he’s in Canada. The channel is RpetsAndUs. They have a couple of crows for pets and I like watching, but this chef’s accent is NOTHING compared to the crow guy.
      Very nice people, but the accent can be a bit tiring if you’re not used to it.

      And it’s not something that can be easily changed, so berating him for it is rather unkind. He’s not doing it on purpose.

  270. rum and coke32

    Why do you talk like that?!? You sound like you’re singing. Annoying

  271. Rahmstation


  272. Tupak Tupakari

    Great commentary indeed..

  273. ballastreet13

    Fantastic video

  274. Samira So Fine!

    tried this but made it vegan and they are AMAZING!! thanks for the recipe!

  275. ericrosswiksten

    I have never seen these before- trying this weekend. Thanks!!

  276. andrew shourd

    Great video, these are very awesome potatoes chef! I have been a chef for decades, mostly in L.A., check out

  277. Farah Deanna

    amazing how you can close your eyes and pretend its John Goodman doing voiceover

  278. Cake DNA

    Ha saw fondant and because im a cake designer thought maybe its actually cake! I really need to try these!

  279. Panzerino02

    After the oven, in the pan, frying them again? Where you learn this?

  280. Paul Metcalf

    are they good with ketchup?

  281. BlarghMan

    so wasteful

  282. Jim Zivny

    Wow, they look great, I just drooled on my phone lol

  283. Nick Buakaew

    I love these scallop.

  284. Gus Look

    Those are “diver scallop” potatoes.

    I’ve been noticing the large sized scallops that run in 4-10 meats per pound range, are being sold as “diver scallops”

  285. Beauty After Dark

    It sounds like he reading a bedtime story 🌙😇✨

  286. Mossy Lungs

    This is my new fixation. I absolutely love everything about the way you do your videos!

  287. Tmanaz480

    If you ask a British friend, make sure you specify knob of butter. Don’t just ask what a knob is.

  288. Valiant Woman


  289. Rich M

    I love this but hate the skin waste though. I love the skin on my taters. I’m going to make a skinned version. yum

  290. Colin Zoubek

    Can I now download these videos!?

    This is the happiest day of my life!!!

  291. Mário Nunes

    Good tip, I usually cook the potato before then fry in butter,

  292. GenosPerformer

    Can’t say that i’ve ever seen it let alone tried it.

  293. protoxpire0

    This isn’t the real chef John!!!!! I don’t see any Cayenne!

  294. D. Cummer

    Add Closed Captioning, PLEASE!

  295. Lifiea Chancelot

    this dude sounds like an infomercial

  296. Susan Farley

    I like potatoes cooked in bacon grease with salt, black pepper, red pepper, and garlic. Cooked until crispy on outside and soft in middle. Never tried frying them and then baking them with stock. That’s like another dimension of flavor. That’s kust making me hungry!

  297. just saying

    Check out kitchen daddy’s fondant potatoes their awesome!
    Unfortunately the high pitched voice is irritating. If you click on the link below you get the recipe without the torture lol. This is one of the worst narrated videos I’ve seen on YouTube. There are so many amazing chefs on here.

  298. Lauren Byrd

    I love this guy

  299. Bryan H

    Unbelievably good… I threw in some truffle zest and it was on point👍

  300. gunblades06

    It would be really cool if you could do some comfort style food that is perfect for yourself or others when sick with cold or flu.

  301. Tae Kwando

    Man, I am making these! Yes my son said they look like scallops.

  302. piumal bandara

    try this recipe also

  303. lharchmage

    Take stock of your situation and take your thyme to butter your situation…..
    I’m making this tonight it looks awesome ..but I’ll probably use a beef stock.

  304. Dr Mash You Upp

    This guys speaks very strangely question mark?????

  305. PX13 Ray

    My brother in law is from South Africa and he microwaves them a few minutes then scrapes them with a fork to rough them up then he fries them. Looks delish!


    Ur a crackup!” Close enough for Youtube”…so funny. Its the small things that count in life😁
    U and ur recipes are my only trusted go to now.
    Please do some cake icing videos? I looked today and all u had was chocolate ganache which is ok but a little underwhelming. Thanks😁

  307. Pamela Graves

    The sing-songy vocal style…very annoying.

  308. Wayne Robinson

    This guys excitement is infectious

  309. missbglam777

    Looks delicious and elegant. I can’t wait to try making this.

  310. godbluffvdgg

    Nice I got a new potato recipe…It looks delicious! I would cook the sides too and Salt and pepper them as well…Also maybe some parmesan cheese sprinkled on about 5-8 minutes before removing from the oven…But, Thanks for the idea!

  311. carlos Ruiz

    Is he Donald Trump?

  312. Shatha Salih

    amazing 👌, thank you very much for the video 😃

  313. Lock Down

    what is better than eating while listening to music? he does it both!! >.

  314. Sara Stott

    My food wish is a recipe for rum
    Cake please I beg you

  315. sutirtha das

    A cardboard tastes better than this

  316. TheBabyclover

    No way….

  317. Lewis Bough

    funny man sound like dingdung

  318. Silver Hiker

    Who are you? I love you! You’re awesome! 💚

  319. Daniel K

    The guys is so funny, love this

  320. bass13mary


  321. Armando Alcala

    Let’s call them mollusk potatoes

  322. Siobhan Mc Donnell

    I like you ☺️

  323. Danny7shop

    I would probably drench those potatoes with ketchup. But thats just me 😂

  324. Jeff Bingaman

    He talks like he plays shuffle board. Or a game where you try to get it close without touching.

  325. David M Rodriguez

    Thered be a whole scene

  326. Welcome to the internet i will be your Guide

    I typed potatoes

  327. Christian Oyler

    You kinda sound like the guy from lofty pursuits

  328. WestWard Pomona Gyrl

    I love this Man,did he use to work for;PBS,Sesame Street,some kind of tv show? His voice is soooooo coool,love the way he elongates/sings his words. He tickles me,didnt know he went to Culinary school. So he’s a Pro

  329. Tooba Ali

    Why the fuck does he talk like that?

  330. Depression

    DO NOT ask your british friends what a “knob” is.


    Why not duck fat?

  332. Rippednip Poodle

    Dear Heavenly Father from above 🤤make him my dad

  333. The Toilet Inspector

    I have no British friends 🙁

  334. Pat VelVet

    I’m doing this tomorrow. 🤗

  335. michael stradley

    MMM fried tater skins and ends!

  336. Darth Belal

    I’m hungry and he’s prepping/eating what the Upper Crust was munching on a century ago, life is not fair, dammit…….

  337. seMPerZA

    ur voice is so annoying ffs plz!

  338. LibertyOrDeath

    All around best chef on the internet.

  339. Trevor Graham Welch

    Jolly Great Pip Pip

  340. Jon Jones

    nah! sorry im gonna have to pass on this one..youre watch time is killing you.

  341. Kutta Kyte

    I could eat all of them.

  342. Joe T

    I’ve made these several times. Amazing every time.

  343. AltoClarBear

    I’ve been making these for a few years now and they’re one of my family’s favorites. The other day I made them with steak and SURPRISE, there were a couple leftover taters. The next morning I fried some eggs and smooshed the potatoes down & made hash browns with them. Best hash browns ever!!!

  344. Brandon Stephens

    I made these tonight for the first time. We had them with Herb Roasted Filet of Beef and Brussel sprouts and boy were they delicious! Surprisingly simple too!

  345. fahd s

    Please do a video on scalloped potatoes. Thanks

  346. joe tansin

    some one please punch this guy in the face!

  347. shahram72

    “I just get you close, you gotta figure out the rest” Amen brother! Love your videos I have learned so much.

  348. Pan Darius Kairos

    Only thing it’s missing is cheese and bacon 😀

  349. Maryabelle Hanson

    Man I hate your singsongy voice! I really really love your recipes and the videos overall but I CANNOT STAND your voice X(

  350. Jarza75

    What are “russet potatoes”? Is it hard or soft potatoes ?

  351. SARAH Connors

    I LOVE potatoes.

  352. PointyTailofSatan

    I’d crust the sides as well. As is, the crust probably isn’t more than a few mm thick

  353. Ali3n Metaphor

    I’m always curious about the # of likes and dislikes. did 780 people actually taste his potatoes and say…”nope I had them and they are horrible.” -dislike

  354. Brandon Pegg

    I made these and they were great! Thanks Chef!

  355. Spicy Gumbo

    Yeah Food Wishes, kick dem ass!

  356. Powerofriend

    Served this with scalops. ^^

  357. Bill Rayvan

    Euro faggots

  358. Ashlie Neevel

    Fondant potatoes makes me think of fondant for cakes. They need a new name. You couldn’t put Fondant Potatoes on a menu, people would get confused.

  359. teddy toto

    Goes great with steak!

  360. V L

    mmMmm I’m going to make these

  361. thenadlad

    hmm. the way I learned at school was with way more butter and no stock.

  362. Dianna Skare

    Crunchy because you used Real butter 🙂 not Water filled margarine!!!!

  363. Corpselight


  364. Tzu See

    Kool recipe 👍🏽

  365. Paul Pichugin

    Why is everything you say sound like a question??

  366. Garl Vinland

    Love those inflections at the end of your sentences.

  367. Andy Kidwell

    Call them: Potato Silos.. lol

  368. Stijn Slim

    Potato and fat…..grossssssss

  369. Tau Ceti

    Ingredients for 6 fondant potatoes: (from website)
    2 tbsp vegetable oil
    3 large russet potatoes (other varieties will not work as well)
    salt and pepper to taste
    a knob of butter (a 2 or 3 tablespoon size chunk)
    4 thyme sprigs
    1/2 cup chicken broth or stock, more if needed
    *Roast at 425 F until tender, about 30 minutes

  370. Angry

    Speech therapist! “Taking UP” is annoying as hell.

  371. usquanigo

    Asking a brit what a knob is would result in a pretty colorful response….

    End result there looks good, but damn that is so wasteful. So much good potato thrown away, and the skin also has the most nutrients too.

  372. akechi mitsuhide

    Love the food but his speech hits more highs and lows than a diabetic’s sugar level.

  373. Daniel Sam

    I LOVE the commentary! It really is music to the ears~

  374. Bear Klr

    This guys voice drives me up a wall!!! I couldn’t even finish listening to it!!!!

  375. Lizzy Chan

    why not just use butter in the beginning?

  376. jean


  377. Crassius

    So simple and delicious, thank you for this recipe!

  378. Yarfy Fox

    Fat person recipes.

  379. Susan Fudge

    Love this. Will make this at my fourth party.

  380. smoothmovez

    i would never stick my knob in that hot pan

  381. gamefire74

    so….baked potatoes then?

  382. ML Greenspan

    Made these 2X they are delicious.

  383. Lian Zhu

    i dont buy it as the traditional method of peeling. back then when food supply could not meet the demand. Saving should be the priority.

  384. dangol dangol

    what is that leaf

  385. Pied Piper's Pestilence

    You shouldn’t use °F

  386. Rufio DIES

    “And why would they just make that up?” You sound like you make cooking videos for WTTW.

  387. Colton Smeenk

    i thought these were scallops when i seen it in the sidebar

  388. Paget Vido

    I have these in the oven right now – I will wait, I must wait 🙁 Can’t wait to try them! 🙂

  389. Arun Parmar

    I swear to fucking god, this man could talk about literally anything and I’d be like “go on”.

  390. Maria Teresa Wooten

    I made this and it tastes great

  391. Marush Denchev

    My oven only goes to 250 deg. …

  392. TV

    chef john? you mean john. Wanker.

  393. Roopa Mehta

    anyone else come here just to listen to chef John’s voice?