Fondant potatoes
- Esther Clark
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Serves 6
Easy
Prep: 8 mins
Cook: 40 mins
A star rating of 4.4 out of 5.64 ratingsRate
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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
Egg-free
Nut-free
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Esther's tips for the perfect fondant potatoes:
- It's worth taking the time to brown the cut sides of the potatoes well before adding the stock. It's this step that gives them their rich golden colour and delicious caramelised flavour.
- If I'm entertaining, I'll brown the potatoes earlier in the day, then finish cooking them in the oven just before serving. It's an easy way to get ahead without compromising on flavour or texture.
- Fondant potatoes make a great accompaniment for roast chicken, steak or lamb, as they soak up rich gravies and pan juices beautifully. A handful of seasonal green vegetables makes the perfect accompaniment.
- Before serving, I always spoon a little of the buttery cooking liquor over the potatoes. It keeps them glossy and adds more flavour to every bite.
Ingredients
Nutrition
Units:
MetricUS
-
6 medium Maris Piper potatoes
-
1 tbsp olive oil
-
200g/7oz unsalted butter
cubed
-
4 large garlic cloves
bashed
-
2 sprigs rosemary
-
2 sprigs thyme
-
200ml/7fl oz chicken or vegetable stock
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Nutrition: Per serving
-
kcal409
-
fat29g
-
saturates18g
-
carbs30g
-
sugars2g
low
-
fibre3g
-
protein4g
-
salt0.2g
low
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Method
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step 1
Slice the ends off the potatoes so they lie flat on either side.
-
step 2
Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
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step 3
Scatter the garlic and herbs around the potatoes and season well.
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step 4
Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.
Esther Clark
Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes
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A star rating of 4.4 out of 5.64 ratings
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