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Fondant Potatoes

Introduction & method

I frequently see contestants on programs like Masterchef attempt to do these and almost always fail to get the interior cooked. Making fondant potatoes is really not difficult, and the end result tastes great and melts in the mouth.

Fondant Potatoes Recipe

Prep the Potatoes

You need big potatoes, round not flat around the middle. The aim is to cut the potato down to a barrel-shape, about 5-6 cm (2 inches) diameter and 5cm high. Cut one end off a potato so that the cut end is at least 6cm across. Cut the other end 5cm away. Now peel the potato, trying to form a slightly bowed but nicely curved exterior. 

Cook the Potatoes

Choose a pan that will comfortably hold all of your potatoes - if you're only doing 2, a small saucepan will be fine. Cover the bottom with a thin layer of oil, turn on the heat and place the potatoes in, cut side down. Cook them for 5-6 minutes until the bottom is brown and crispy. Turn the potatoes over and do the other end. Add the butter, and when it is foaming add the crushed garlic, a few sprigs of thyme (save one or two for garnish) and cook those for a minute, then carefully add the stock. The butter is likely to spit when you do this so take your time. Don't put too much stock in - it should only come halfway up the side of the potatoes. Bring the stock to a boil, turn it down to a simmer, put a lid on the pan and cook for 25-30 minutes. Be careful not to let the pan boil dry. Towards the end of the cooking time, test for doneness by inserting a skewer into the centre of a potato - if it feels soft, it's done.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Fondant Potatoes on YouTube.


Ingredients & Info

 2 medium/large potatoess
 1 tbsp rapeseed (canola) oil
 1 tbsp butter
 2 cloves garlic
 250 ml chicken stock
 4-5 sprigs fresh thyme

US Customary/Imperial

Serves 1 
Prep time: 5 minutes.
Cooking time: 40 minutes.
Total time: 45 minutes.