Garlicky fondant potatoes

Garlicky fondant potatoes

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(48 ratings)

Ready in about an hour - plus chilling


Serves 8
These make a delicious change to steamed or boiled potatoes - they can be made ahead and finished on the stove top

Nutrition and extra info

  • Vegetarian


  • kcal195
  • fat7g
  • saturates3g
  • carbs31g
  • sugars0g
  • fibre2g
  • protein4g
  • salt0.58g
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  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 garlic clove, crushed
  • 2 x 750g bags Charlotte potatoes, cut in half if large
  • 1l hot vegetable stock
  • 2 sprigs thyme, leaves only


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  1. Heat oven to 200C/fan 180C/gas 6. Heat the oil and butter in a large roasting tin. Add the garlic and cook over a medium heat for 2 mins. Tip in the potatoes and toss to coat in the garlic butter and oil.

  2. Pour the stock over the potatoes and season with pepper and a little salt. Bring to the boil then transfer to the oven. Cook for 40-45 mins or until tender.

  3. Transfer to the stove-top and toss over a medium heat until most of the liquid has been absorbed and turned to a shiny glaze – about 15 mins. Tip potatoes into a warm serving dish and scatter over the thyme and serve.

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Comments (65)

mazarin's picture

These are absolutely delicious. Very simple to make. These will definitely become a regular for us.

simonr's picture

my they was good.
took a while but method wasn't complicated.
will definitely do again.

Life Of Diva's picture

Health Benefits of Garlic – Herb with Medicinal Properties
Health benefits of garlic Garlic, used in many countries to add flavours in their curries, has more value than just giving flavours. The medicinal uses of garlic are known from ages and are widely used to treat various health conditions. Garlic is easily available across the globe and is as easy to consume as well as to store. One does ... Read More »

supershaz30's picture

A fantastic recipe that I'm sure will become a staple favourite in our house :)

HarrietHarryhum's picture

Your recipe is nothing like this one! And go promote your lack lustre blog somewhere else. This is for people commenting on the actual bbcgoodfood recipes.

ladoll0606's picture


Made these to go with a nice blue fillet steak last night. I normally do Ramsey's red wine and shallot sauce [also super yummy] to accompany steak but left them nude as the garlic glaze on the taters was more than enough flavour. This wonderful recipe will be used again and again and again.

beasajjad's picture

Very easy and delicious.

ade_in_the_kitchen's picture

What a delicious way to cook a humble spud!

Lovely flavour and proved to be very popular with all who tried them.

janeorelia's picture

Sorry forgot to rate!

janeorelia's picture

OMG these were delicious, my hubby loved them. Like others I put in more garlic, as they were only for the two of us I did less potatoes and only about three quarters of the stock. I did not add extra salt as I thought the stock pot had enough, also added a little rosemary. Will definitely do these again. They would also be great for BBQ's.

kraftwerk74's picture

So easy to do and what a taste sensation absolutely marvellous.

cooking4grandma's picture

Don't know what I did wrong but all the stock had disappeared after the 45 mins in the oven so did not get as far as the stove top. I did make half the amount and halved the amount of stock. Does the tin need to be covered?

thefirefairy's picture

These were lovely and the recipe worked perfectly. They were very salty though, so next time, I'll use a 'weaker' stock solution and see if that solves it.

franhudson's picture

Absolutely delicious!

peter_redzimski's picture

Very nice but watch out for too much salt - I used a veggie stock cube that was far too salty - still nice though.

djbarretoa's picture

I have to say: Delicious!! Thanks for sharing all those quick recipies. I love it!

nloken's picture

Goodness me..! These potatoes are simply fantastic!
I made them for two, so only using four potatoes cut in half, but in order to cover the potatoes enough I used stock as indicated in the recipe. As many others have said here, I am also a garlic addict, so I used four large cloves crushed to really get that garlicy taste. The juices reduced nicely to a proper syrup which made a great coating to the potatoes ensuring that all those fantastic flavours can be properly savoured once on the plate.

bm4323's picture

Did this with baby potatoes, although a little too salty (perhaps dependent on stock cube used) its now my family's favourite spud recipe.


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