Guide to Make Perfect Fondant Potatoes

Fondant potatoes are much easier to make than you might think.  They are just perfect for that special Valentine's Meal or Dinner Party and are a lovely change from an ordinary cooked potato.  I think I've seen almost every MasterChef tv series has at least 2 chefs that make them on each show! 

Serve with a nice Fillet Steak with a Blackberry and Port sauce, Chantenay carrots and green beans - then you can invite me to dinner 😊

How to make Fondant Potatoes

Crispy on top yet soft underneath from the Chicken stock they were cooked in.
You need a potato that wont go to mush whilst cooking such as Maris Piper or King Edward.
A speed peeler is great for this as you can get a nice shape to the potatoes.  If you have a frying pan that can go into the oven that's great - if not you'll have to transfer them to a small baking dish.

Pre-heat your oven to 200C/400F or Gas 6
To serve 2 you will need:
4 good sized potatoes (Maris Piper or King Edward)
a glug or two of Olive Oil
a good sized knob of butter
a couple of sprigs of thyme
salt and pepper to season
200ml chicken stock - made from 1 Knorr chicken stock cube

How to do it:
Peel the potatoes and slice the sides off to flatten.  Peel into sort of barrel shapes (but with two flat sides).
Now using the speed peeler or sharp knife, take the edge off all the way round - see the picture below. Repeat on the other side of each potato. This will stop the edges burning.

Season the potatoes and heat up a glug of oil in a frying pan just big enough to take all four.

When the oil is nice and hot, add the potatoes and cook for a couple of minutes before turning.  
They should be nicely coloured on the one side and lightly browned on the other.

Now making sure the more coloured side is facing up and add the thyme sprigs and the butter.
Leave to cook for about 5 minutes over a medium/low heat.

The butter will foam nicely. Now you must add the chicken stock, carefully so you don't get splashed by the hot oil and butter.  Only add enough chicken stock so it only comes half way up the potatoes.

Pop the frying pan into your Preheated oven for about 15 to 20 minutes by which time they will have soaked up the lovely stock.  

Make sure they're cooked through and serve straight away with whatever you fancy - a nice steak would be good.

Potato Fondant

I made a lovely Blackberry and Port sauce (recipe to follow shortly) and served with Chantenay Carrots and Green Beans.


  1. I've always wanted to make these! They look excellent, Jan :)

  2. I've never made, or indeed tried these. I've always thought they sound delicious, but I don't think I could bring myself to worry about shaping potatoes for cooking!! I think it's one of those things I will only try when eating out because I just don't have the patience!

  3. I have never had fondant potatoes, but I would like to. I do love potatoes :)

  4. Used to make these often when I cooked at the big house. Have not made them in a long time. Must rectify that and make some soon for the Toddster and myself. Yours look perfect Jan! Well done!

  5. These look fab. Going to try them out this evening with pan fried sea bream, asparagus and beurre blanc sauce. How hot should the oven be?

  6. Jo it does say in my recipe 200c 400f or gas 6 please let me know how they turned out. Your meal sounds delish!

  7. Just made one of these as a tester for a meal I'm cooking during the week...and now can't wait...really tasty and so simple. Lack of patience needed to shape the potatoes is not an issue at all...most spuds are already barrel shaped and if you have a search around when buying, you can get similar shapes and sizes to ensure they cook at the same rate. Waiting for them to cool enough not to scorch the top of your mouth is the only patience really needed :-) Thank you!

  8. Made these with this recipe many times now. Dead simple and look identical. It really is super easy to do. I leave my pan on the hob (I use a big caserole pot as it has a big base and put a lid on and simmer instead of using the oven. Gives you more pot/pan choices.

    1. Unknown thank you - a good tip I'll give that a go. Cheers


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