Prepare the perfect fondant potatoes with the Hairy Biker’s simple four-step recipe.
Ideal for a Sunday roast, these fondant potatoes are different from standard roast potatoes as they’re flavoured with garlic, thyme and butter, and are flatter on the top and bottom. This recipe comes straight from the Hairy Bikers, Si and Dave, who serve their fondant potatoes with pickled pears and roast partridge. They’re ideal for any roast dinner though, and easy to make with just five ingredients.
If you’re catering for vegetarians, don’t forget to swap the chicken stock for vegetable stock.
- 4 good potatoes
- 2 cloves garlic, just a bit smashed
- 2 or 3 of sprigs of thyme
- 150g (5oz) butter
- 75ml (3fl oz) chicken stock (you can use vegetable stock to make this recipe vegetarian)
- Sea salt flakes and black pepper
Peel the potatoes, cut a flat top and bottom on your spud. Cut out a round of potato with a pastry cutter. Cut off the sharp corners to make a nice barrel shape.
Melt the butter in a saucepan over a medium heat until it starts to foam. Place the potatoes in the pan and cook for about 5-6 minutes until golden on the bottom. When done turn over the potato and cook for the same time again.
Add the stock. Put in the crushed garlic clove and thyme sprigs, watch out for this exploding everywhere. Season well.
Cover and simmer gently until the potato is cooked. Keep warm.
Tips for making Hairy Bikers' fondant potatoes:
While the traditional way to make fondant potatoes is with thyme, rosemary works equally as well if you’ve run out.
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