- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- 1 serve veg or fruit
Elevate your roast dinners with these buttery, golden fondant potatoes. Impress guests and share them at your next gathering to show off your culinary skills.
- Serves6
- Cook time50 minutes
- Prep time15 minutes
Ingredients
- 6 Red Royale potatoes, peeled
- 2 tbs olive oil
- 60g butter, chopped
- 4 sprigs thyme
- 2 sprigs rosemary
- 4 garlic cloves, peeled, halved lengthways
- 1 cup (250ml) chicken or vegetable stock
- Thyme sprigs, extra, to serve
- Rosemary sprigs, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180ºC. Cut the ends off the potatoes so they sit flat. Cut each potato in half crossways so you have 12 halves. Use a 5cm round cutter to cut out a cylinder from each half (reserve trimmings for another use).
Step 2
Heat the oil in a large heavy-based ovenproof frying pan over medium heat. Add potato, flat-side down, and cook, turning occasionally, for 6-8 mins or until golden.
Step 3
Reduce heat to low and add the butter, thyme, rosemary and garlic. Cook for 1 min or until butter melts and becomes foamy. Turn potato and spoon over the butter mixture. Add the stock and season.
Step 4
Bake, uncovered, turning and basting halfway through, for 35-40 mins or until potato is tender. Sprinkle with extra thyme and rosemary to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: You can use the potato off-cuts to make mashed potato or soup.
Fondant potatoes: elegant French cuisine you can cook at home
Bring a splash of France to your dinner table with the classic French recipe, fondant potatoes. Dating back to the 19th century, these crispy yet creamy potatoes, which are seared until golden and then baked in a buttery broth, are a favourite of chefs and culinary enthusiasts alike but are surprisingly easy to prepare in your kitchen and turn your home into a French bistro. Dish them up as an elegant side or make them the star event – your options are endless.
What are the best potatoes for a fondant?
To achieve the creamy interior of these soft potatoes, you need to use the right potatoes. High-starch varieties, like Red Royale, are best because of their crispy exterior and creamy interior. Avoid using waxy potatoes, as you won’t achieve the melting potatoes you want. Love potatoes? Check out our collection of easy potato recipes, which are perfect for everyday or when you’re feeding a crowd.
The essential kitchen tools you need: how to cut fondant potatoes
As advised in the method of our fondant potatoes recipe, using a 5cm circular cutter will help you create the perfect cut every time. It will also ensure your potatoes cook evenly. If you don’t have a circular cutter, don’t panic! You can use an egg ring as a guide to achieve the perfect circle cut. Don’t forget to use a peeler or a sharp knife to shave the sides of the potato to create a softer shape.
Can you cook fondant potatoes in the oven?
It’s surprisingly simple to learn how to cook fondant potatoes. However, to achieve the texture these potatoes are known for, you will need to fry them first before placing them in the oven and basting them with the butter mixture.
Wondering what to serve with fondant potatoes? They go extremely well with roast meat recipes but, as they’re rich and buttery, try pairing them with lighter dishes like grilled vegetables or a crisp green salad to balance out the meal. Whatever way you choose to serve them, your guests will be thoroughly impressed with your culinary skills.
FAQs
Fondant potatoes
- Serves6
- Cook time50 minutes
- Prep time15 minutes
Ingredients
- 6 Red Royale potatoes, peeled
- 2 tbs olive oil
- 60g butter, chopped
- 4 sprigs thyme
- 2 sprigs rosemary
- 4 garlic cloves, peeled, halved lengthways
- 1 cup (250ml) chicken or vegetable stock
- Thyme sprigs, extra, to serve
- Rosemary sprigs, extra, to serve
Description
Elevate your roast dinners with these buttery, golden fondant potatoes. Impress guests and share them at your next gathering to show off your culinary skills.
Method
Step 1
Preheat oven to 180ºC. Cut the ends off the potatoes so they sit flat. Cut each potato in half crossways so you have 12 halves. Use a 5cm round cutter to cut out a cylinder from each half (reserve trimmings for another use).
Step 2
Heat the oil in a large heavy-based ovenproof frying pan over medium heat. Add potato, flat-side down, and cook, turning occasionally, for 6-8 mins or until golden.
Step 3
Reduce heat to low and add the butter, thyme, rosemary and garlic. Cook for 1 min or until butter melts and becomes foamy. Turn potato and spoon over the butter mixture. Add the stock and season.
Step 4
Bake, uncovered, turning and basting halfway through, for 35-40 mins or until potato is tender. Sprinkle with extra thyme and rosemary to serve.