Garlicky fondant potatoes

Garlicky fondant potatoes

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(51 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 cloves, 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, questions and tips

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ade_in_the_kitchen's picture
3rd Jun, 2013
What a delicious way to cook a humble spud! Lovely flavour and proved to be very popular with all who tried them.
23rd May, 2013
Sorry forgot to rate!
23rd May, 2013
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.
5th May, 2013
So easy to do and what a taste sensation absolutely marvellous.
4th Apr, 2013
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?
3rd Mar, 2013
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.
27th Jan, 2013
25th Jan, 2013
Absolutely delicious!
14th Jan, 2013
Very nice but watch out for too much salt - I used a veggie stock cube that was far too salty - still nice though.
1st Jan, 2013
I have to say: Delicious!! Thanks for sharing all those quick recipies. I love it!


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