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Fondant Potatoes Recipe

HT ACC 40mins

This recipe explains how to make classic fondant potatoes on the hob (stovetop) which are ready to serve in around 40 minutes. They can also be cooked in the oven.

Total timing:



1 Large Potatoes
25g/1oz Butter

1 teasp Olive Oil
120ml/4fl.oz. Chicken Stock
Salt and Black Pepper




  1. Peel the potato, cut a thin slice from the top and the bottom - enough so it can stand upright on its own -  then cut the potato in half widthways.  The ideal size is around 5cm/2-inches deep but a little more or less won't matter so long as all the pieces are the same size.

  2. If you want the traditional barrel shape, use a plain dough cutter, around 5cm/2-inches in diameter depending on how large your potatoes are,  to cut uniform shapes, then trim the sharp edges from the tops and bottoms to give a more rounded effect.

  3. Heat the butter and olive oil over a medium heat in a small pan which has a close fitting lid. Once it starts to foam but not colour, add the potatoes, season with salt and pepper and sauté gently for around 5 minutes, basting from time to time, until golden brown.

  4. Turn the potatoes over and continue to sauté for a further 5 minutes, basting once or twice, until golden brown.

  5. Very carefully add enough stock to come about one third up the sides of the potatoes. Take care as it will splutter fiercely. Bring to simmering point then cover with a lid, reduce the heat and cook very gently for around 20 minutes or until the potatoes are very tender. Check half way through the cooking and add a little more stock if necessary to prevent it drying out and sticking.

  6. Serve with any remaining liquid poured over the top of the potatoes.


Special Equipment required to make this Fondant Potato Recipe

5cm/2-inch plain cutter (optional)


Key techniques required to make this Fondant Potato Recipe

To Baste - To moisten food with the pan juices or other liquid during cooking.


Serving Suggestions

Excellent served as an accompaniment to grilled or baked meats, poultry and fish


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Choose even sized potatoes to ensure the pieces cook in the same time

Allow 1 - 2 potatoes per person

Add other seasonings to the pan with the stock such as a sprig of thyme or rosemary,  some crushed garlic or a pinch of ground saffron

For a vegetarian version, use vegetable stock

Once the stock has been added the potatoes can be cooked in the oven. Cover and bake in a moderate oven for 30-40 minutes.

Can be made in advance and reheated


Similar or Additional Recipes

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See also:     Veg Side Dishes  |   Preparing Potatoes



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