how to make fondant potatoes - fondant potato recipe by Theo Michaels

How To Make Fondant Potatoes | Fondant Potatoes with Garlic and Rosemary

How to make fondant potatoes I hear you ask! Fondant potatoes are a glorious indulgent thing.

I can take absolutely no credit whatsoever for these golden buttery bites of heaven. But since a fontant potato recipe is incredibly easy and tasty I thought I’d share them with you lot..

When it comes to how to make fondant potatoes there are a few schools of thought as to the perfect shape for a fondant potato recipe. But I have an issue with wasting food purely for aesthetic reasons (especially if I’m cooking at home); but in general nice and smooth works best – just like the one in my photo 🙂

Love potatoes? Check out my rosemary roasted new potatoes or my bad-boy twice cooked chunky chips

How to make fondant potatoes

Fondant Potatoes Recipe:

1 potato per person (a floury variety works best – not waxy ones)

Packet of butter (about 500 gms – a ridiculous amount of butter!)

Cup of chicken stock (or water if without stock)

2 cloves garlic

2 sprigs of rosemary

How to make fondant potatoes – Method:

  1. Simply peel your potato and shape to a similar look to the one in the photo.
  2. Warm the butter in a small saucepan until fully melted and bubbling and then add the rosemary, garlic cloves and a few turns of a pepper mill.
  3. Add your potatoes and leave them alone. They are frigid little things and dislike being manhandled. Leave them on a medium heat for about 8 minutes – the underside should be golden (if not, leave for another 5 minutes and check again). Once golden turn them over and leave for another 5 minutes to colour the other side.
  4. Remove the pan from the heat just until it stops bubbling a bit and then add your stock or water (enough to be at least half way up the potato) – be careful – when you add the stock/water this thing will boil like mount Vesuvius – now return to the heat and leave to cook on a low heat.
  5. This will take about another 8 minutes or more – test by poking with a skewer or knife, it should glide through with no resistance. Fondant potatoes should be soft and buttery – not al dente!

Goes well with venison steak and a gym membership…