My New Favourite Way To Cook Potatoes! | Easy Fondant Potatoes Recipe

 Kitchen Sanctuary

Fondant potatoes are something really special, with a fluffy, soft interior, crisp top and a crunchy, slightly chewy base that’s packed with flavour from the stock, butter and garlic.

They really are eyeball-rollingly delicious!

Perfect for that extra special date-night dinner, a family Sunday roast or as a dish that everyone will be fighting over on the Christmas dinner table.
And you know what? I think they’re actually simpler to make than regular roasties.

Oven Temp: Preheat the oven to 200C/400F (fan)

4 large, long potatoes or 8 medium-sized potatoes – , peeled (about 800g/1.75lbs – 900g/2lbs)
2 tbsp vegetable oil
3 tbsp unsalted butter
2 cloves garlic – peeled and sliced in half
2 sprigs of fresh thyme
240 ml (1 cup) hot chicken stock – , use strong stock if you can – I use 2 chicken oxo cubes with 240ml/1cup water.
½ tsp salt
¼ tsp freshly ground black pepper

To Serve:
sprigs of fresh thyme
Maldon salt

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