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Close up side shot of fondant potatoes

Fondant Potatoes

French dish of potatoes cooked in butter, stock, garlic and herbs
4.14 from 38 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Side Dish
Cuisine French
Servings 4
Calories 409 kcal


  • 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
  • seasoning


  • 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.


Serving: 200gCalories: 409kcalCarbohydrates: 24gProtein: 5gFat: 34gSaturated Fat: 20gCholesterol: 81mgSodium: 486mgPotassium: 744mgFiber: 5gSugar: 1gVitamin A: 1067IUVitamin C: 22mgCalcium: 67mgIron: 6mg
Keyword Fondant, potatoes
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