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

They really are eyeball-rollingly delicious! 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.

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)

Ingredients:
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

Process:
1. Preheat the oven to 200C/400F (fan)

2. Peel the potatoes and slice the ends off, so they’re flat. You want a decent amount of surface area for the flat bits, so be sure to slice off a good amount, so the potatoes are the same width all the way along (not tapering at the ends).

3. Cut the potatoes into 2” tall cylinders (you should get 2 cylinders out of a large, long potato and 1 out of a smaller potato).

4. Heat the oil on the hob (cooker-top) in an oven-proof frying pan on a high heat until hot. Place the potatoes in the pan, flat side down and cook for 5-6 minutes, until golden brown. You may need to move them slightly a couple of times to prevent them from sticking to the bottom of the pan.

5. Turn the potatoes over, reduce the heat to medium-high and cook for a further 5-6 minutes, until golden brown.

6. Add the butter, garlic and thyme and let the butter melt in the pan.

7. Stir the garlic and thyme with the butter to infuse the flavours for a minute, then baste the potatoes with the butter.

8. Remove the garlic (or it will may burn) and pour the chicken stock around the potatoes. Pour it in slowly and carefully as it will bubble and may splash.

9. Sprinkle the potatoes with the salt and pepper and place in the oven to cook for 35 minutes.
Check the potatoes are tender (insert a sharp knife into one of the potatoes – it should slide in easily). If they’re not yet tender, place back in the oven for a further 5-10 minutes. Top up with a splash of hot stock if the pan starts to look too dry. There should only be a tiny amount of stock left at the end of cooking – giving the base of the potatoes a slight stickiness.

10. Once tender, serve topped with sprigs of fresh thyme and a sprinkling of Maldon salt..

Extra Tips:
Type of potatoes to use:
I use Maris Pipers - which are a floury potato. This ensures the potatoes have a lovely fluffy interior that absorb lots of flavour. King Edward, Rooster and Russet also work great.

Can I make them ahead?
You can partly make them ahead. Fry the potatoes on both sides, add the butter, garlic and thyme and baste them, then cool, cover and refrigerate for up to a day. On the day, remove from the fridge, remove the garlic, add the stock, salt and pepper and roast in the oven as per the recipe.

#CookingShow #Potatoes #Recipe

[Chronickle]

What I really like about your videos Nikki is that there isn’t any fancy equipment or ingredients. You make it all look easy and delicious using nothing different than most of us have in our own homes. Will definitely give these a go. Thanks x

[frothyham]

I could listen to her say just about anything and everything with that wonderful voice, and it would still be butter to my ears.

[djkojack]

I use a little less chicken stock and add in 1/2 cup of white wine! Adds a real depth of flavor ! Love making these for date nights with wife.

[purtystephy]

I just subscribed because of your voice alone! Now i am about to attempt to make these! Thank you 😃😃😃😄😁😁😁

[dttempleton]

I just can't figure out why anyone would bother to "not like" this video. Potato haters? People that think only scallops and filet mignon should have that shape? People who love burnt garlic?

[LBStirlo]

You’ve got one of the best food channels around man, real talk, hearty grub, you don’t f””” about

[spinningbackspin]

Well, I did these yesterday. I had never heard of them before. Just an old country cook here. They were fabulous. Great addition to a New Year's dinner.

[zankki]

Ton of butter and garlic. I'm sold!

[Andy-wplj]

I love you! Thank you for your time and commitment to your Chanel. My mrs now thinks I’m a god in the kitchen thanks to you. 😉 x

[Foodanddrinkfestival]

Tried this last night, very pleased.
Keep up the quality, clear, concise videos.Highly recommended !

[oshkoshbjosh]

Her accent is so lovely. I will definitely be giving this a go... also that's a beautiful pan. Such a great way to serve potatoes, I'd never have thought of serving them this way.

[geoffreydebrito]

My first try at Fondant Potatoes was less than successful. You've inspired me to try again with your very clear instructions. Thanks.

[michaelmendillo]

Just awesome !!! I am a HUGE fan of the almighty Spud !!!! 😁💕

[yvonnebarnett]

Love this channel. Straightforward and delicious. This is how cooking videos should be made.

[joankilburn]

WOW. The look FABULOUS. Thank you from Arizona.

[letsdothis]

Absolutely the most fantastic potato recipe I made this once for me and my husband and he keeps insisting on make it for him at least once a week. I don't have a problem with that because I live in Texas and we're all fat but that's okay.

[happytimes]

Nicky you are blowing my mind. Your videos are amazing thank you

[paulacoulter]

I love this recipe, thank you for teaching it in such a simple way! I've used it a few times and have played around with different spices and types of potatoes too (sweet potatoes with paprika, cayenne, maple syrup and sumac among others was amazing). Such a great way to enjoy delicious spuds - a great wow factor as well!

[matthewbentley]

The pros use clarified butter not oil. To get a better flavour. Sauté the garlic and thyme in the butter over a low heat. This then makes an infusion. You strain it off and reuse. You can do this process for oils too. Potatoes, swede, parsnips butter is the preferred choice for maximum flavour. You will notice so much difference for this dish. The flavour will be amazing.

[chaddamp]

another fab recipe thanks !!! will try with my home grown maris pipers and thyme and garlic !!