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.