Fondant Potatoes

A great classic side dish, but it is one that I get a few people asking me how to make them.

fondant potato



3 Large potatoes, such as Maris Piper
2 Tbsp ground nut oil
Salt and ground black pepper
3 Tbsp butter
4 Sprigs thyme
120 ml Chicken stock (approx a little more may be required)

Pre-heat oven to 220 C

Slice off the two ends of the potatoes, stand them on one end and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 5-6cm long.

Place potatoes into a bowl of cold water for about 10 minutes to remove the starch from outside and then dry.

Place a heavy oven-proof pan such as a cast iron pan, over a high stove heat. Pour in vegetable oil, heat it up.  Place the potato cylinders with best ends into the hot oil, lower heat to medium-high and pan-fry potatoes until browned, for around 5 to 6 minutes.

Season with salt and pepper.

Turn the potatoes onto the opposite ends.  Add butter and thyme sprigs to the pan.

Cook until butter foams and foam turns from white to a pale tan colour. Pour the butter over the potatoes using a spoon. Season with a little more salt and pepper.  Pour chicken stock into pan.

Transfer pan to preheated oven and cook until potatoes are tender and creamy inside, for around 30 minutes. If the potatoes are not soft, add a little extra stock an additional 10 minutes, then serve.


Published by

Emily Glancy

Broadcaster, Author, Writer and Business woman Slightly obsessed with food, health, current affairs and travel. Have far too many interests to list, so I will not bore you. Have a Christian faith and a heart to help others when it is in my power to do so. My saying in life is 'You have only failed if you quit... If you don't quit then you have not failed.'

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