Fondant potatoes in a pan

Fondant potatoes

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(3 ratings)

Prep: 8 mins Cook: 40 mins

Easy

Serves 6

Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast

Nutrition and extra info

Nutrition: Per serving

  • kcal409
  • fat29g
  • saturates18g
  • carbs30g
  • sugars2g
  • fibre3g
  • protein4g
  • salt0.2g
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Ingredients

  • 6 medium Maris Piper potatoes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 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…

  • 200g unsalted butter, cubed
    Butter

    Butter

    butt-err

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

  • 4 large garlic cloves, bashed
  • 2 sprigs rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 sprigs thyme

    Thyme

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

  • 200ml chicken or vegetable stock

Method

  1. Slice the ends off the potatoes so they lay flat on either side.

  2. Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.

  3. Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
lerxster
13th Sep, 2019
Should that be 20g of butter?! 200g seems an awful lot!
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