Baby potato fondants

Baby potato fondants

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(7 ratings)

Prep: 5 mins Cook: 1 hr, 10 mins


Serves 8
This sumptuous side dish uses small new potatoes cooked until buttery-soft inside with crispy skins on the outside

Nutrition and extra info

Nutrition: per serving

  • kcal147
  • fat6g
  • saturates3g
  • carbs21g
  • sugars3g
  • fibre1g
  • protein2g
  • salt0.11g
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  • 1kg/2lb 4oz baby or new potatoes
    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…

  • 1 garlic clove, left whole but smashed once
  • 2 bay leaves
  • 200ml dry white wine
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Put the potatoes, garlic and bay leaves in a large lidded sauté pan. Pour over the wine, add the butter and put the lid on the pan. Set over a medium heat and simmer for 1 hr until the wine has completely evaporated and the potatoes are coated in the buttery juices.

  2. Reduce heat to low, then sizzle the potatoes in the buttery mixture, shaking the pan and turning the potatoes occasionally until they are completely cooked through, and the skins are brown and crisp. Serve scooped straight from the pan with a sprinkling of sea salt.

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Comments, questions and tips

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Pinejap's picture
28th Dec, 2018
I absolutely love these buttery and tasty potatoes as a special treat - the family love them. Nice to have as a warm accompaniment with a meat or fish salad, and keep really well in the fridge for a couple of days - and nice to eat cold too. I tend to use sherry rather than wine, and if I want a stronger taste, I add a chicken stock melt to the wine, butter, garlic and bay leaf mixture before I add the potatoes. As other commentators have described, they cook perfectly in so little liquid if you keep the lid on the pan and continue to shake them occasionally.
29th May, 2017
These are absolutely delicious! I was a bit sceptical about cooking in them in such a small amount of liquid, but also long as you keep shaking the pan as per the recipe, they turn out perfectly. Also tried them in rose wine, but they weren't as nice, so I'll stick with white.
kezv88's picture
26th Dec, 2016
Made as part of a "hot fork buffet" for a group of friends - delicious!! Even more tasty once they'd cooled to room temperature!
11th Jan, 2015
Great for a dinner party as can be left on the hob unattended. Make sure you use a wide pan to let the potatoes colour in the buttery juices, a small pan will just steam them and not get any colour. We have done these so many times and always a success with the guests, they don't spoil if left for slightly longer than stated either.
isabella1234's picture
25th Aug, 2013
Lovely and easy to make, great for a dinner party.
31st Dec, 2012
Very simple and fluffy and moist inside,served with chicken perfect !
13th Dec, 2011
These are so simple and fabulous! We're going to do them on Christmas Day in addition to roast potatoes to give more much needed oven space when feeding 12 people!
11th Sep, 2016
Can I start these earlier in the day, let them cool off and then put them into the oven to brown off? If so, how long should they be in there? Don't want to be messing about with saute pan on top of oven while eating my starter!!!!
goodfoodteam's picture
13th Sep, 2016
Thanks for your question. We haven't tested these in the oven and would suggest sticking to the hob as you'll need to turn them to brown and crisp them. You could take the potatoes to the end of stage 1 earlier, then do stage 2 before serving.
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