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Prep 35 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 6 Maris piper potatoes
  • 1 tbsp Olive oil
  • 8 Large garlic cloves (crushed)
  • 250 g Butter (cubed)
  • 4 Sprigs of rosemary
  • 4 Sprigs of thyme
  • 240 ml Chicken stock
Fondant Potatoes
Fondant Potatoes Fondant Potatoes

Give these a go and see why professional chefs love to make fondant potatoes so much!

  1. Slice the ends off the potatoes so that they lay flat. Cut around the edges so that each potato is the same shape and size. You can use a biscuit cutter to do this.
  2. Heat the oil and a cube of butter in a large pan over a medium-high heat.
  3. Add the potatoes flat side down and fry for about 5 minutes or until a deep golden brown. Flip over and fry on the other side.
  4. Turn the heat down to a low-medium. Add the butter.
  5. Scatter the garlic and herbs around the potatoes and season well.
  6. Carefully pour the chicken stock into the pan being careful the hot butter doesn't splash up.
  7. Cover the pan with tin foil and gently simmer for about 25 minutes until the potatoes are tender, every so often just check the potatoes aren't sticking to the bottom of the pan.
  8. Serve and enjoy!
Fondant Potatoes
Fondant Potatoes Fondant Potatoes

Give these a go and see why professional chefs love to make fondant potatoes so much!

Prep 35 minutes
Total 35 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 6 Maris piper potatoes
  • 1 tbsp Olive oil
  • 8 Large garlic cloves (crushed)
  • 250 g Butter (cubed)
  • 4 Sprigs of rosemary
  • 4 Sprigs of thyme
  • 240 ml Chicken stock
  1. Slice the ends off the potatoes so that they lay flat. Cut around the edges so that each potato is the same shape and size. You can use a biscuit cutter to do this.
  2. Heat the oil and a cube of butter in a large pan over a medium-high heat.
  3. Add the potatoes flat side down and fry for about 5 minutes or until a deep golden brown. Flip over and fry on the other side.
  4. Turn the heat down to a low-medium. Add the butter.
  5. Scatter the garlic and herbs around the potatoes and season well.
  6. Carefully pour the chicken stock into the pan being careful the hot butter doesn't splash up.
  7. Cover the pan with tin foil and gently simmer for about 25 minutes until the potatoes are tender, every so often just check the potatoes aren't sticking to the bottom of the pan.
  8. Serve and enjoy!