Fondant Potatoes.

Fondant Potatoes.


  • Medium sized, peeled Large Floury Potatoes (Maris Piper)
  • 75g Butter
  • 2 Tbsp Oil
  • Whatever you fancy. Rosemary/Thyme/Garlic


Fondant Potatoes come in all different guises. They are basically a very buttery roast potato. Follow the instructions below and adjust to your liking. I sometimes make these with duck fat for extra surprises.

  1. Cut your potatoes to an inch thick. The diameter isn't too important but the thickness is. Then, with a peeler take off all the edges of the potato. Otherwise these bits tend to stick to the pan and break when you attempt to turn them over.
  2. Heat the butter with a splash of oil and flavourings. Place your potatoes in the butter and cook over a medium for 5-6 minutes to colour and begin to crisp up. Flip them over and pour in just enough stock to cover. Put a tight fitting lid on and cook for half an hour. By this time the stock will have evaporated and you will be left with a lovely buttery stock which can be poured over the potatoes on serving.
These can be made ahead and refrigerated. To reheat, put in the oven for 15-20mins at 180°c


  1. Sometimes simple recipes are divine. My friend Beverly used to make these all the time, I haven’t had them since she last prepared them for me….I have waxy potatoes in my bin, guess it’s high time I make my own.

    • They can be a nightmare if cut too thick, but well worth the effort. I actually prefer to make ahead then reheat in the oven at 180c for 15-20 mins to get them really crispy.

  2. These potatoes look so fantastic and delicious! I’ve never had them prepared like this. I will definitely be giving this recipe a try at some point!

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