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46 mins
Fondant Potatoes Recipe

Fondant Potatoes

Graham

Recipe by  

Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast or when you're entertaining and want to lift the look of the dish.

      Preparation Time: 6 Minutes

      Cooking Time: 40 Minutes

Ingredients for Fondant Potatoes

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
Serves 6:
6
Medium or Large Potatoes
1 heaped tablespoons
Duck fat (or similar)
6 oz
Butter
4 cloves
Garlic
2 sprigs
Rosemary
2 sprigs
Thyme
½ pint
Chicken Stock

 

How to Cook Fondant Potatoes

  1. Scrub the potatoes then slice the ends off so they stand flat on either end. Peel and crush the garlic.
  2. Heat the fat (or oil) in a pan over a medium heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown. Once browned, turn them over and fry on the other end. Add the butter to the pan to melt.
  3. Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock into the pan, being aware of any hot butter that may splash out. Cover and cook on medium heat for 25-30 mins, or until the potatoes are tender. Lift out of the pan with a slotted spoon and serve hot.


Graham GRAHAM'S HOT TIP:
Choose Maris Piper or Yukon Gold potatoes. They have a creamy-white flesh that lends itself perfectly to fondant potatoes. They aso have a golden skin which looks perfect when cooked.
 
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