Potato Fondant | Fondant Potatoes with Garlic and Rosemary

Potato Fondant | Fondant Potatoes with Garlic and Rosemary

Potato Fondant and how to cook them.

A potato fondant is a delicious thing, but how do you make fondant potatoes I hear you ask? Well here goes..

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

When it comes to making potato fondants 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

A potato fodant starts off life being cooked confit (submerged in oil; in this instance it’s butter) and then topped with stock to help cook it through.

Potato fondants are incredibly rich, but totally delicious, here’s how I make potato fondant.

Potato Fondant - how to make Potato fondant with Garlic & Rosemary

3rd April 2014
: 4
: medium


  • 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.
  • Step 1 Peel potatos and shape to a similar look to the one in the photo.
  • Step 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.
  • Step 3 Add your potatoes and leave them alone.
  • Step 4 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.
  • Step 5 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.
  • Step 6 This will take about another 8 minutes – 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!
  • Step 7 Goes well with steak and a gym membership..

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2 thoughts on “Potato Fondant | Fondant Potatoes with Garlic and Rosemary”

  • Always meant to checkout how to make these. Now I know, I wont be making them anytime soon! No wonder they look so delish; so much butter 🙂 Maybe a christmas treat! P.s. Discovered recently that polysaturates are no worse for you than polyunsaturates. Transfat is the villain!

  • I made your fondant potatoes and they were a hit! Delicious! However, they did not look as good as yours do. Close, but not quite. We still ate ’em up! So good! Thanks.

    Love, Diane

    So proud of you!

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