Fondant potatoes: here's how to make your potatoes super tasty

Here's how to make fondant potatoes – a fancy, French take on the humble spud

how to make fondant potatoes
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Fondant potatoes are a great way to give the humble potato a slightly more fancy feel. Aside from being super tasty – they're literally baked in butter, need we say anymore – fondant potatoes are also pretty easy to prepare, and will allow you to switch up your Sunday roast with minimal effort.

We'd recommend opting for Maris Piper potatoes due to their high starch content. From there, all you'll need is a little oil, butter, stock and seasoning. Doesn't sound too difficult, right? Right! So let's get to it...

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How to make fondant potatoes

Ingredients:

  • Maris Piper potatoes, one to two per person
  • Chicken or vegetable stock, 75 ml per potato
  • Olive oil, a good glug
  • Butter, 20 grams per potato
  • Garlic, one clove
  • Rosemary, either two fresh springs, or a good sprinkle of dried
  • Salt and pepper for seasoning

Method:

1. Peel your potatoes, before chopping off the top and bottom to create two, flat surfaces. From there, slice your potato into two or three thick, slightly cylindrical slices. Season well with salt and pepper.

2. Heat oil and butter in a skillet, over a medium pan. When the butter starts to bubble, it means it's hot enough to get started.

3. Place your potatoes in the plan, cooking for five to six minutes on one side, or until super golden brown. Flip and repeat the process on the other side.

4. Add your choice of stock, along with crushed garlic and rosemary to the pan. Cover and allow your potatoes to simmer gently for 25 to 30 minutes, or until cooked through.

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