Fondant potatoes are a delicious and elegant side dish that will elevate your meal. They are not only pleasing to the eye but also offer a delightful creamy texture inside with a crispy exterior. This recipe combines the rich flavors of butter and thyme, making them a perfect pairing for various main dishes, especially meat.
Why Make This Recipe
Fondant potatoes are a simple yet impressive way to serve up potatoes. They are easy to make, require only a few ingredients, and can be cooked in the oven, freeing you up to prepare the rest of your meal. Plus, their unique shape and delicious taste make them a standout dish at dinner parties or family gatherings.
How to Make Fondant Potatoes
Ingredients:
- 4 x 400g/14 oz large floury potatoes (peeled) (Aus: Sebago, US: Russet, UK: King Edward)
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp / 50g unsalted butter (cut into 1cm / 1/2″ cubes)
- 6 thyme sprigs (sub 1/2 tsp dried thyme)
- 1 cup chicken stock / broth (low sodium or vegetable)
Directions:
- Preheat the oven to 200°C / 390°F (180°C fan-forced).
- Cut each potato into cylinders about 6cm/2″ in diameter and 7cm in height. Then cut each cylinder in half, giving you 8 shorter cylinders about 3.5cm / 1.4″ tall.
- Pat the potato pieces dry and place them in a large bowl. Toss with half of the olive oil, salt, and pepper.
- In an ovenproof heavy-based skillet, heat the remaining tablespoon of oil over medium-high heat. Place the potatoes in the skillet and sear each side for 6-8 minutes until golden brown.
- Add the butter and thyme to the skillet. Once the butter has melted, spoon the melted butter over the potatoes to baste them.
- Pour in the chicken stock, bring it to a boil, then transfer the skillet to the oven. Bake for 30 minutes until the potatoes are tender, basting once at the 15-minute mark. The stock will be absorbed by the potatoes, leaving just the butter.
- Baste one more time before serving. For a fancy touch, serve alongside steak, béarnaise sauce, and buttered peas.
How to Serve Fondant Potatoes
Fondant potatoes are best served hot straight from the oven. They pair wonderfully with roasted meats, especially beef or lamb. You can also serve them with a drizzle of the residual butter and stock for added flavor.
How to Store Fondant Potatoes
If you have leftovers, allow the fondant potatoes to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until heated through.
Tips to Make Fondant Potatoes
- Make sure to sear the potatoes well for a golden crust; don’t rush this step!
- Use floury potatoes for the best texture; they create a creamy inside.
- Experiment with herbs like rosemary or sage for different flavors.
Variation
For a twist on the classic recipe, add garlic when melting the butter or top with grated cheese during the last few minutes of baking for a rich, cheesy flavor.
FAQs
1. Can I use other types of potatoes?
Yes, but try to stick with floury varieties like Russet or King Edward for the best results.
2. Can I make fondant potatoes ahead of time?
It’s best to prepare them fresh, but you can prep the potatoes ahead and store them in water to prevent browning.
3. What should I serve with fondant potatoes?
They go well with roasted or grilled meats, sauces, and seasonal vegetables.
Fondant Potatoes
Ingredients
Main ingredients
- 4 pieces 400g/14 oz large floury potatoes (peeled) Use floury varieties like Sebago, Russet, or King Edward.
- ¾ tsp cooking salt / kosher salt
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp unsalted butter (cut into 1cm / 1/2″ cubes)
- 6 pieces thyme sprigs Alternatively, use 1/2 tsp dried thyme.
- 1 cup chicken stock / broth (low sodium or vegetable)
Instructions
Preparation
- Preheat the oven to 200°C / 390°F (180°C fan-forced).
- Cut each potato into cylinders about 6cm/2″ in diameter and 7cm in height. Then cut each cylinder in half, giving you 8 shorter cylinders about 3.5cm / 1.4″ tall.
- Pat the potato pieces dry and place them in a large bowl. Toss with half of the olive oil, salt, and pepper.
Cooking
- In an ovenproof heavy-based skillet, heat the remaining tablespoon of oil over medium-high heat. Place the potatoes in the skillet and sear each side for 6-8 minutes until golden brown.
- Add the butter and thyme to the skillet. Once the butter has melted, spoon the melted butter over the potatoes to baste them.
- Pour in the chicken stock, bring it to a boil, then transfer the skillet to the oven. Bake for 30 minutes until the potatoes are tender, basting once at the 15-minute mark.
- Baste one more time before serving.
