Fondant potatoes

Fondant potatoes

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(2 ratings)

Prep: 15 mins Cook: 30 mins


Serves 8
Cook your new potatoes in stock, butter and thyme until the cooking liquor has reduced to a glaze for really tender spuds

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal138
  • fat6g
  • saturates2g
  • carbs19g
  • sugars2g
  • fibre2g
  • protein3g
  • salt0.1g
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  • 1kg evenly sized small new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp 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…

  • 25g butter



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

  • few thyme sprigs


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

  • 100ml chicken or vegetable stock


  1. Heat oven to 190C/170C fan/gas 5. Peel the potatoes and pat dry with kitchen paper. Heat the oil and butter in a flameproof dish, add the potatoes and brown all over – this will take about 5 mins. Season well, add the thyme sprigs and stock, and bring to the boil.

  2. Transfer the dish to the oven, uncovered, and cook for 25-30 mins until the potatoes are tender.

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Comments, questions and tips

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25th Oct, 2012
Delicious... I had no thyme so used rosemary instead... perfect to go with casserole as it is very comforting.
mylococo's picture
25th Aug, 2012
For 2 people I halved the potatoes but stayed with the original amounts for everything else... extremely tasty and easy to do.
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