Fondant potatoes. Have you tried them? The recipe originated in France as pommes fondant, or melting potato and was often a regular on restaurant menus in the past but is not often seen today. I have no idea why as they are so delicious!
These potatoes are creamy and infused with garlic and herbs on the inside whilst being crispy on the outside. I can only describe the process, if you’re British, as a reverse posh roast potato. It’s simple enough to do and the taste is amazing, I promise.
What are the ingredients for Fondant Potatoes?
Obviously potatoes! Some recipes favour a waxy potato but I’m a huge fan of Maris Piper. They are the perfect all rounder for chips, mash and roast potatoes, and of course, fondant potatoes. The trick here is to find potatoes of the same size so that they cook evenly.
The rest of the ingredients are simple: chicken or vegetable stock, (a stock cube dissolved in boiling water is fine for this), butter, vegetable oil and garlic. Traditionally, fondant potatoes are flavoured with fresh rosemary and thyme, which I have used as they survive in pots all your round here. I’m not a fan of dried rosemary or thyme as they are too woody, so if you can’t access these herbs try some fresh oregano or basil. Whilst not being very French, your fondant potatoes will still have a great flavour.
How do I make Fondant Potatoes?
If you are familiar with roast potatoes then the very basic version is to par boil potato pieces for about 10 minutes then drain, chuff them up, so that their edges break away then roast them in oil, better still duck fat for about 40 minutes until they are crispy.
The method for fondant potatoes is rather in reverse.
Start by peeling similar sized potatoes then cut off the short ends until you have 4 cylinder pieces of the same height.
Next, heat oil in a deep frying pan over a medium heat until hot then add the potatoes cut side down. Fry them for about 5 minutes until well coloured then turn them over for another 5 minutes.
When the potatoes are well coloured on both sides add the butter to the pan to melt, then baste the potatoes well.
With a large knife bruise the garlic cloves and add them to the butter along with the herbs.
Season the potatoes with salt and pepper then pour the stock around the potatoes.
Bring to a simmer then cover with a lid for about 40 minutes until cooked through.
How to store
These potatoes are best eaten immediately. If you need to make them in advance then remove them from the remaining oil and cool and refrigerate. Reheat the potatoes in a 180 C oven for 20 minutes or until piping hot.
What to serve with the potatoes
These potatoes are best served with roasted meats. Why not try with another French Classic Duck Confit with Redcurrant Sauce?
Or this classic Tarragon Lemon Roast Chicken?
This Pork Fillet with Porcini and Apple is easier than it looks and cooks in 25 minutes while you cook the fondant potatoes.
- 700 g potatoes 4 medium maris piper potatoes of similar size
- 1 tbsp oil vegetable
- 150 g butter
- 4 garlic cloves
- 200 ml vegetable stock
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Peel the potatoes and cut a little of both ends to get a cylinder shape.
- Heat the oil in a frying pan over a medium heat and add the potatoes cut side down for about 5 minutes or until well coloured. Turn the potatoes over and repeat.
- Add the butter to the pan to melt and baste the potatoes.
- Crush the garlic with the side of a knife and add to the pan with the herbs and season the potatoes.
- Add the stock to the pan, bring to the boil and cover and simmer for about 40 minutes until the potatoes are cooked.
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