Fondant potatoes

Fondant potatoes are amazing – fluffy, creamy and full of flavour. They’re not exactly the healthiest way to eat spuds, being as they are cooked in butter, but as a treat now and then, you just can’t beat them. There’s no better way to make the humble spud shine than to turn it into a soft, buttery, fondant delight.

Fondant potatoes go really well with roast dinners, steaks, casseroles, pies and ‘meat and two veg’ style dinners, but they’re very versatile and can be used with fish, game and poultry too.

The best (readily-available) potato varieties to use to make fondant potatoes are Desiree and Maris Piper, although any good all-rounder will work well.

The trick to getting fondant potatoes just right is not to move them during cooking (except when you turn them over, of course). This ensures that the ends of the potatoes are crispy and always end up being mouth-wateringly delicious.

You’ll know they’re ready to serve when they are tender all the way through (hard spuds are a no-no). Use a skewer to test this.

Print Recipe
Fondant potatoes
Buttery, smooth and delicious, this recipe can easily turn the humble spud into the star of the dish (so make sure you serve them with something even more amazing!).
Bag of potatoes
Course Side Dish
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Bag of potatoes
Instructions
  1. prepare the potatoes by peeling them, trimming the ends off and making them into barrel shapes, either with a cookie cutter or with careful use of a knife and potato peeler. For best results, they should all be the same height when you're done and have flat ends
  2. heat the butter in a saucepan on a medium heat, until it is foaming hot and beginning to brown
  3. carefully place the potatoes in the butter and fry them for 6 - 7 minutes. Don't move them during cooking - this will ensure the end gets crispy
  4. turn the potatoes over and cook for a further 6 - 7 minutes. Again, don't move them while they're cooking
  5. slowly pour in the stock, making sure it does not cover the potatoes (it should only reach about two thirds of the way up at the potatoes at most). The stock may spit when you add it to the hot butter, so be careful!
  6. add the garlic and thyme and season with sea salt and freshly ground black pepper
  7. cover the pan and reduce the heat to a simmer
  8. cook for a further 10 minutes or so, until the fondant potatoes are ready to serve
  9. either serve immediately, or set them aside and keep them warm until you're ready to serve them with your main dish

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