Fondant Potatoes

Fondant Potatoes



Any type of potato that you have in stock will work for this recipe although the more waxy they are the better. Maris Piper are great.

This is a rich tasting recipe and uses alot of butter but if you want to take your meat and two veg meal to the next level or your vegetarian options there is nothing better than Fondant Potatoes.

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  1. Slice the ends off the potatoes so they lie flat on either side.
  2. Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down.
  3. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side.
  4. Add the butter to the pan to melt.
  5. Scatter the garlic and herbs around the potatoes and season well.
  6. Carefully pour the stock around the veg, being aware of any hot butter that may splash out.
  7. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.

Cooking Time: 45 mins

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6 medium Maris Piper potatoes
1 tbsp olive oil
200g unsalted butter, cubed
4 large garlic cloves, bashed
2 sprigs rosemary
2 sprigs thyme
200ml chicken or vegetable stock

From: BBC Good Food
Image from: Taste

Cost: to come

Portions: 6

Copyright: Alston Moor Foodbank 2014 - 2024. From the Community - for the Community

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Alston Moor Foodbank - Fondant Potatoes