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Close up side shot of fondant potatoes

Fondant Potatoes

Amanda
Fondant potatoes are a French classic. Shaped potatoes are fried in oil until crisp then basted in butter then braised in herbs and garlic.
4.88 from 54 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine French
Servings 4
Calories 308 kcal

Equipment

  • sharp knife
  • cutting board
  • medium frying pan / skillet with lid

Ingredients
 
 

  • 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
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • 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.

Nutrition

Serving: 200gCalories: 308kcalCarbohydrates: 2gProtein: 1gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 1022mgPotassium: 28mgFiber: 0.2gSugar: 0.5gVitamin A: 1070IUVitamin C: 2mgCalcium: 18mgIron: 0.2mg
Keyword Fondant, melting potatoes, pommes fondant, potatoes
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