Garlicky fondant potatoes

Garlicky fondant potatoes

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(46 ratings)

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Cooking time

Ready in about an hour - plus chilling

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
195
protein
4g
carbs
31g
fat
7g
saturates
3g
fibre
2g
sugar
0g
salt
0.58g

Ingredients

  • 1 tsp olive oil
  • 50g butter
  • 2 garlic cloves, crushed
  • 2 x 750g bags Charlotte potatoes, cut in half if large
  • 1l hot vegetable stock
  • 2 sprigs thyme, leaves only

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Method

  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.

Recipe from Good Food magazine, January 2005

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Comments

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adelphi10's picture
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Oops, forgot to rate!

emsmith's picture
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Oops! Sorry. Forgot the star rating.

emsmith's picture
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So nice to have a new way to serve up potatoes! Strangely, I found the opposite to Rachel's comment (maybe it's just my hob) in that mine actually only took about five minutes to reduce down and crisp up on the stove. Ended up with gorgeous soft potatoes with gorgeously crispy skins in a beautiful garlic and herb reduction. Delicious served up cold the next day too.

weinib's picture
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Really really tasty potatoes (: I never put thyme in and I always put LOADS more garlic in than that (I only ever make about 500-750g potatoes and use at least three large garlic cloves, but that's just a personal preference). I find that it can take a bit longer than 15 minutes on the stove, but take care not to over cook on the hob, because the fondant can go too thick.

doilygirl's picture

KitKat - I don't peel mine. I think if you wanted to peel your potatoes you should have one that would take to being boiled in stock. Floury potatoes would just dissolve into the stock.
I think it would would say to peel them in the ingredients list if they needed to be.

Good Luck...

wendla's picture

Question: do I peel the potatoes or not? In the picture they're not peeled... so is that the way I should leave them? Hope I'll get an answer. Thanks! :)

rachel_rocco's picture
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Gorgeous!

carylh's picture
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The best tatties ever!!!!

robbieboy's picture
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I just love and use regular fresh garlic in a few dishes..so as not to overdose on it.

dreamyxxx's picture
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YUMMY YUMMY YUMMY whole family loved these and they taste just as good eaten cold.

dawn1984's picture
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These were really nice but i didnt have any thyme so i just added some dried herbs and a pinch of rosemary. lovely!

duluwa's picture
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I should've listened to mrsvandicamp, these really are addictive! Would definitely make again :)

tracylove's picture
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Really not sure what did wrong with these but i followed instruction to the letter and they just ended up tasting like potatoes !!?? I might have another go with more garlic and less stock .

mrsvandicamp's picture

Do not make these otherwise you will end up addicted honestly I make them constantly lol!! Amazing (:

becks80's picture
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Even my friends who don't really like potatos loved these!

soph1eg's picture
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This is a great dish to make for a dinner party as most of the cooking can be done earlier in the day.

wendyboyden's picture
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great recipe, and goes so well with zesty salmon and cod resipe, will use again

catwitch's picture
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An absolute winner every time! I've lost count how many people have asked me for the recipe.

catwitch's picture
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An absolute winner every time! I've lost count how many people have asked me for the recipe.

moosepup79's picture
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Lovely change from the usual roasties, simple and very tasty.

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