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The fondant potato is an absolute delight to eat. it’s one of those classic french potato recipes that works really well with a heart roast beef dinner. as such, i’ll be putting this in the Sunday roast playlist!
A fondant potato is basically a posh frenchified roast potato. They are barrel shaped potatoes fried off in olive oil until golden, and then plenty of butter, thyme and garlic is added, before being oven roasted in some good quality chicken stock.
What you get is a soft, tender interior that’s full of the flavour of the stock and butter. Then you get a nice crisp top, and a squidgey fudgey bottom. They are basically superb. They’re pretty retro, and normally served in restaurants, but don’t let that put you off, because not only are fondant potatoes delicious, but really easy to make as well. Give them a go, folks 😉
To make my fondant potatoes you will need:
►3 large potatoes (desiree, King Edward, Russet or maris piper)
►About 400ml of chicken stock (make more just in case)
►2 lightly crushed garlic cloves
►A few sprigs of thyme
►A generous knob of butter
►Salt & pepper
►Olive oil
►A deep sided roasting tray or oven proof saute pan
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