If you’re looking for the ultimate side dish to elevate steaks, roast chicken, or even your Christmas dinner, fondant potatoes are pure luxury on a plate! Using Maris Piper potatoes (or Yukon Gold as an US alternative), these beauties are cut into thick rounds, about 1.5-inch slices, to create the perfect balances of golden crust and a creamy, fluffy centre.
The magic begins in a heavy-based pan or cast iron skillet, where butter foaming gently kisses the potatoes as you baste them to perfection. Aromatic garlic cloves, rosemary sprigs, and thyme sprigs infuse every layer with deep, savoury notes. After searing, you’ll reduce stock until it forms a rich glaze that clings to each piece like velvet.
Season generously, finishing with a pinch of smoked sea salt – Maldon Smoked Sea Salt flakes add a subtle, earthy whisper that makes this dish unforgettable.
How to Make Fondant Potatoes with Garlic, Rosemary & Thyme
Step 1 – Prep and Sear
- Pat the potato rounds dry. Preheat a large heavy‑based or cast‑iron pan over medium‑high.
- Add olive oil; when shimmering, arrange potatoes cut‑side down in a single layer.
Step 2 – Brown Both Sides
- Fry 5–7 minutes until deeply golden.
- Turn and brown the second side 3–5 minutes. Season generously with Maldon Smoked Sea Salt.
- Tip: Don’t crowd the pan; work in batches if needed for even crust.
Step 3 -Add Flavour and Baste
- Add butter; when foaming, add crushed garlic, rosemary and thyme.
- Tilt the pan and baste the potatoes for 30–60 seconds.
Step 4 – Simmer in Stock
- Carefully pour in stock around the potatoes (aim for liquid to come halfway up the sides).
- Cover and gently simmer 20–25 minutes until fork‑tender and the stock has reduced to a glossy, buttery glaze.
- Cue: A skewer should slide in easily; edges remain intact with a creamy centre.
Step 5 – Finish and Serve
Discard woody herb stalks. Taste the glaze; finish with a pinch of Maldon Smoked Sea Salt. Serve immediately.
Tips & FAQs
Tips
- Use evenly sized rounds for consistent cooking; trim ends to create flat surfaces.
- If your pan is oven‑safe, you can finish covered at 200°C/180°C fan (400°F) for 15–20 minutes instead of stovetop.
- Stock should reach halfway up the potatoes; increase slightly if using a wider pan.
- For extra smokiness, finish with a light sprinkle of Maldon Smoked Sea Salt flakes just before serving.
FAQs
- What are the best potatoes for fondant potatoes
- Floury/waxy‑all‑rounders like Maris Piper or Yukon Gold hold shape yet turn creamy inside
- How long do fondant potatoes take to cook?
- About 30 minutes total: 8–12 minutes to brown, then 20–25 minutes to simmer until tender.
- Can you make fondant potatoes ahead of time?
- Yes—brown and simmer until just tender, cool in the glaze, then reheat gently with a splash of stock and a fresh knob of butter.
- Can this be vegetarian or vegan?
- Vegetarian: use vegetable stock.
- Vegan: swap butter for plant‑based block and use vegetable stock.
Serving Suggestions
- Serve alongside steak, roast chicken, lamb, or festive mains.
- Spoon over pan juices; add chopped chives or parsley for freshness.
- For entertaining, cut smaller 2.5 cm / 1‑inch rounds and present on a platter with extra smoked sea salt.
Storage & Reheating
- Fridge: Store in an airtight container with leftover glaze for up to 3 days.
- Reheat: Pan with a splash of stock over medium‑low, basting until hot; or oven at 180°C/160°C fan (350°F) covered for 10–12 minutes. Avoid microwaving to keep edges crisp.
