Home Side Dish Whole30 Velvety Fondant Potatoes

Whole30 Velvety Fondant Potatoes

by Brad
Whole30 Velvety Fondant Potatoes

These Velvety Fondant Potatoes are so worth making – the perfect side dish on your Whole30. Imagine these served with my Steak Chimichurri, literally a perfect Whole30 meal. They absorb so many incredible flavors and are crispy on the outside yet rich and tender in the center. This recipe is featured in the 2020 New York Times Best Seller, Cooking Whole30 cookbook.

For this recipe, try to stick to using russet potatoes. Many of you have asked about substituting sweet potatoes, but in all honesty, they just aren’t as good. Russet potatoes are more porous than sweet potatoes which means they will soak up more of the chicken stock, ghee and garlic flavors. I find they also crisp up nicer than a sweet potato does. So, when preparing your grocery list, go russet.

Preparing the potatoes is important in this recipe. First, make sure to scrub and rinse your potatoes. When slicing, it doesn’t have to be a perfect hexagonal cylinder – that’s all aesthetic. Making them uniform in size, however, is relatively important so the potatoes cook evenly and at the same rate of time. Soaking your potatoes for 5 minutes is also a key step in this recipe as it removes a lot of the starch and will get your potatoes nice and crispy.

Why a cast iron?

If you don’t have a cast-iron pan, I highly recommend grabbing one. They are perfect for searing on the stovetop and then transferring to the oven. These Whole30 Velvety Fondant Potatoes are the perfect example. Lodge Cast Iron pans offer great quality pans at affordable prices and you can probably pick one up at your favorite grocery or home goods retail location

Whole30 Velvety Fondant Potatoes
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5 from 7 votes

Velvety Fondant Potatoes

These decadent potatoes have a crispy crust and creamy inside texture. The flavors of the ghee and chicken broth are absorbed throughout the potatoes with hints of garlic and thyme. This fan favorite is perfect for your dinner parties or for a simple night in.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: potato,, side dish,, whole30
Servings: 6


  • 6 medium russet potatoes
  • 3 tablespoons avocado oil
  • 3 tablespoons ghee
  • 4 garlic cloves
  • 3-4 sprigs fresh thyme
  • ½ cup chicken broth
  • Salt and pepper to taste


  • Scrub potatoes under cold running water then pat dry using paper towel. 
  • Cut ends off the potatoes and stand potatoes upright. Using a knife, peel from top to bottom creating uniform cylinders. Cut cylinders in half (crosswise) to make 12 potato cylinders, approximately 2 inches tall.
  • Soak potatoes in cool water for 5 minutes to remove excess starch. Drain and pat dry. 
  • Preheat oven to 425°F. 
  • On the stovetop, preheat a cast iron pan to medium heat and add oil. Stand potatoes upright and cook about 5 minutes or until bottoms are browned. Flip and repeat on opposite end. Using a paper towel, blot excess oil from pan and turn off heat. 
  • Add ghee, whole garlic cloves, sprigs of thyme and lightly season potatoes with salt and pepper. Using the sprigs of thyme, brush ghee over potatoes. Cook for 2 minutes and then add chicken broth to the pan.
  • Before transferring cast iron pan to oven, remove sprigs of thyme. Roast in oven for 30 minutes, adding additional chicken broth if pan becomes dry. Use knife to check that potatoes are tender.
  • Cool slightly before serving and garnish with fresh thyme and flaky sea salt.


Tip: Russet potatoes work best since they crisp up nicely and have a light, fluffy interior to soak up maximum flavor. There should be hardly any chicken broth left in the pan after roasting.

Hope you try making this recipe for yourself and when you do, tag me on Instagram @apinchofpride, so I can say hello and see what else you’re making!



Johanna January 12, 2021 - 3:06 pm

5 stars
Will be making these again and again and again

Brad January 12, 2021 - 3:11 pm

Thank you! This one is a popular one and in the new Cooking Whole30 cookbook!

Hayley H January 12, 2021 - 3:35 pm

5 stars
Made these on my last round of whole 30 (January 2020!) after see them on the Instagram and they are SOOOOO good. My husband asks for them even when we *aren’t* doing whole 30!

Brad January 12, 2021 - 10:09 pm

I love that! Thanks for sharing – I appreciate the kind words!

Kristen Renda January 12, 2021 - 3:55 pm

5 stars
The most beautiful and delicious potatoes ever!

Alison January 12, 2021 - 4:28 pm

I’m making these tonight!!

Brad January 12, 2021 - 10:04 pm

Let me know how you like them!

Paul Nisse January 12, 2021 - 5:16 pm

5 stars
These come out perfect and delicious every time!

Brad January 12, 2021 - 10:02 pm

These are definitely a favorite among many! So glad you love them!

Rachel January 12, 2021 - 5:16 pm

Congratulations on the fabulous site. I love these potatoes. So crispy and yet soft. My mouth waters just thinking about them!

Christine January 14, 2021 - 12:22 pm

5 stars
Not only are they beautiful but they are SO yummy you have to make them again (and again) just to make sure your not dreaming 😉

Jen P February 12, 2021 - 1:36 pm

5 stars
Such a simple, yet elegant dish!

Brad February 12, 2021 - 3:07 pm

Agree! Simple but so rich and flavorful!

Tony September 29, 2021 - 6:47 pm

5 stars
These are THE BEST freakin potatoes. Fun to make, extremely delicious and terribly addicting. And so what? I highly recommend making these, on repeat!


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