Garlicky fondant potatoes

Garlicky fondant potatoes

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(52 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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1st Jan, 2013
I have to say: Delicious!! Thanks for sharing all those quick recipies. I love it!
2nd Sep, 2012
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.
13th Aug, 2012
Did this with baby potatoes, although a little too salty (perhaps dependent on stock cube used) its now my family's favourite spud recipe.
15th Jul, 2012
served this to friends and everyone loved them very easy to do and will make again
6th May, 2012
One word... AMAZING! Def be doing these again!!
fayfumbs's picture
21st Apr, 2012
Lovely way to cook potatoes.
2nd Apr, 2012
A family favourite, this for any special occasion. Together with the recommended zesty salmon & cod it makes a really nice meal. Very easy for a party; you can make it ahead as far as point 2. Does need a little more time (half an hour) to warm again.
18th Mar, 2012
These were really nice, and very easy. Did them in a casserole pot rather than a roasting tin, and they cooked much quicker (around 15 mins - although i didn't do as many as the recipe states). Also used chicken stock and finished with parsley. Recommended for anybody who gets bored of standard boiled new potatoes!
29th Feb, 2012
Absolutely delicious and so easy to make! Will definitely be making them again.
andrea0018's picture
7th Feb, 2012
Like Margaret A, i would also like to know the amount of stock to use in the recipe...just want to get it right, as one does!!!


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