James Martin Fondant Potatoes is a classic French dish that features potatoes cooked in butter and stock until golden and tender. The result is crispy on the outside, soft on the inside, and infused with the flavors of garlic, thyme, and rich stock. These potatoes are perfect for elevating a simple meal into something elegant and flavorful.
What are James Martin Fondant Potatoes?
James Martin’s Fondant Potatoes is a luxurious version of the classic French dish where potatoes are cut into thick rounds, seared in butter until golden, and then gently simmered in a flavorful stock. This cooking method results in potatoes that are crisp on the outside, soft and tender on the inside, and infused with rich, buttery flavors. The recipe is simple yet elegant, making it a perfect side dish to elevate meals like roast meats, fish, or even vegetarian main courses.
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Why You Should Try This Recipe
- Elegant and Flavorful: Adds a touch of restaurant-style sophistication to any meal.
- Crispy and Tender: Perfectly golden on the outside with a soft, melt-in-your-mouth interior.
- Simple Ingredients: Uses basic pantry staples like butter, potatoes, and stock.
- Pairs Well with Various Dishes: Versatile enough to complement meats, poultry, or vegetarian mains.
- Great for Special Occasions: A perfect side dish to impress guests during dinner parties.
Ingredients Needed to Make James Martin Fondant Potatoes
- Large potatoes (4-6): Preferably Yukon Gold or Maris Piper, as they hold their shape well.
- Butter (50g): For browning the potatoes and adding richness to the dish.
- Vegetable or chicken stock (250ml): Adds depth of flavor and helps tenderize the potatoes.
- Garlic cloves (2, crushed): Infuse the dish with a mild garlic flavor.
- Fresh thyme (2 sprigs): Adds an aromatic, herbal note.
- Salt and pepper: To taste.
- Olive oil (1 tbsp): For initial frying to prevent the butter from burning.
Equipment
- Large ovenproof frying pan or skillet
- Sharp knife and cutting board
- Tongs or spatula
- Measuring jug
Instructions to Make James Martin Fondant Potatoes
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Prepare the potatoes: Peel the potatoes and slice off the top and bottom to create flat surfaces. Cut each potato into thick rounds, about 5cm in height.
- Brown the potatoes: In a large ovenproof frying pan, heat the olive oil and butter over medium heat. Once the butter has melted and is foaming, add the potato rounds. Fry them for 4-5 minutes on each side until golden brown and crispy.
- Add the aromatics: Once the potatoes are browned, add the crushed garlic cloves and thyme sprigs to the pan.
- Add the stock: Pour the vegetable or chicken stock into the pan, ensuring the liquid reaches halfway up the sides of the potatoes. Season with salt and pepper.
- Roast in the oven: Transfer the pan to the preheated oven and cook for 25-30 minutes, or until the potatoes are tender and have absorbed most of the stock.
- Serve: Remove from the oven and serve hot, spooning some of the buttery stock over the potatoes for extra flavor.
What Goes Well with James Martin Fondant Potatoes?
- Roast meats: Fondant potatoes pair beautifully with roast chicken, beef, lamb, or pork.
- Grilled fish: Serve with pan-seared or baked salmon, cod, or sea bass.
- Vegetarian dishes: They make a rich and satisfying side for roasted vegetables or grilled mushrooms.
- Steamed greens: Add a light vegetable like asparagus or green beans to balance the richness of the potatoes.
- Rich sauces: Pair with gravy, red wine jus, or a creamy mushroom sauce for added indulgence.
Expert Tips for Making the Best James Martin Fondant Potatoes
- Use starchy potatoes: Varieties like Maris Piper or Yukon Gold are best as they hold their shape while becoming tender inside.
- Brown the potatoes well: Achieving a good golden crust before adding the stock is key to creating a crispy exterior.
- Don’t skimp on the butter: Butter is essential for flavor and helps create the signature richness of fondant potatoes.
- Monitor the stock: Make sure the stock doesn’t completely evaporate during cooking. You can add more stock if necessary to keep the potatoes moist.
- Let them rest: After removing from the oven, let the potatoes rest for a few minutes to allow the flavors to settle and the potatoes to firm up slightly.
Easy Variations of James Martin Fondant Potatoes
- Garlic and rosemary: Swap the thyme for rosemary and add an extra garlic clove for a more robust flavor.
- Truffle oil: Drizzle truffle oil over the finished potatoes for a luxurious touch.
- Cheesy fondant potatoes: Sprinkle-grated Parmesan or Gruyère cheese over the potatoes during the last 5 minutes of baking for a cheesy crust.
- Lemon and herb: Add a splash of lemon juice and some finely chopped parsley before serving for a fresh, zesty finish.
Best Practices to Store James Martin Fondant Potatoes
- Refrigerate leftovers: Store the cooled potatoes in an airtight container in the refrigerator for up to 3 days.
- Freeze for longer storage: You can freeze cooked fondant potatoes in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
- Store the sauce separately: If you have leftover buttery stock, store it in a separate container and reheat with the potatoes.
Best Practices to Reheat James Martin Fondant Potatoes
- Reheat in the oven: Preheat the oven to 180°C (350°F) and reheat the potatoes in a baking dish for 10-15 minutes until warmed through.
- Microwave for quick reheating: Place the potatoes in a microwave-safe dish and heat on high for 2-3 minutes, though this may affect their crispness.
- Pan-fry for extra crispness: For best results, reheat the potatoes in a skillet with a little butter over medium heat to restore their crispy exterior.
How Can I Make James Martin Fondant Potatoes Healthier?
- Use less butter: You can reduce the amount of butter and substitute part of it with olive oil for a slightly lighter version.
- Use low-sodium stock: Opt for low-sodium vegetable or chicken stock to control the salt content in the dish.
- Add more herbs: Use fresh herbs like thyme, rosemary, or parsley for added flavor without additional calories.
- Serve with a light main: Balance the richness of the potatoes with lean proteins or steamed vegetables.
Nutrition Value (per serving):
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 3g
- Fiber: 4g
FAQs
What are the best potatoes for making fondant potatoes?
Yukon Gold or Maris Piper potatoes are the best choices for making fondant potatoes. These varieties are starchy and hold their shape well while becoming tender and creamy on the inside during cooking.
How do I keep fondant potatoes from burning?
To prevent fondant potatoes from burning, make sure to brown them in butter and oil over medium heat, then lower the heat before adding the stock. Ensure the pan is oven-safe, and roast the potatoes in the oven to avoid high direct heat that can cause burning.
Can I make fondant potatoes ahead of time?
Yes, fondant potatoes can be made ahead of time. Cook them up to the point of browning, then refrigerate. When ready to serve, finish cooking them in stock in the oven. This method saves time while still giving you crispy and flavorful potatoes.
How do I reheat fondant potatoes without losing crispness?
To reheat fondant potatoes without losing their crispness, place them in a preheated oven at 180°C (350°F) for about 10-15 minutes. Avoid microwaving, as this can make them soft instead of crispy.
Final Words
James Martin’s Fondant Potatoes are a show-stopping side dish that will elevate any meal. Their rich, buttery flavor and tender texture make them perfect for special occasions or whenever you want to impress your guests.
Serve them alongside your favorite roast, or grilled fish, or simply with a fresh salad for a decadent yet balanced meal.
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James Martin Fondant Potatoes
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 6
- Category: Side Dish
- Method: Pan-frying and roasting
- Cuisine: French
Description
Fondant potatoes are potatoes that are cut into thick rounds, browned in butter, and then slowly cooked in stock until they become tender and soak up the rich flavors. James Martin’s take on this classic French dish uses simple ingredients but creates a luxurious side that pairs beautifully with roast meats, fish, or even vegetarian dishes.
Ingredients
- Large potatoes (4-6): Preferably Yukon Gold or Maris Piper, as they hold their shape well.
- Butter (50g): For browning the potatoes and adding richness to the dish.
- Vegetable or chicken stock (250ml): Adds depth of flavor and helps tenderize the potatoes.
- Garlic cloves (2, crushed): Infuses the dish with a mild garlic flavor.
- Fresh thyme (2 sprigs): Adds an aromatic, herbal note.
- Salt and pepper: To taste.
- Olive oil (1 tbsp): For initial frying to prevent the butter from burning.
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Prepare the potatoes: Peel the potatoes and slice off the top and bottom to create flat surfaces. Cut each potato into thick rounds, about 5cm in height.
- Brown the potatoes: In a large ovenproof frying pan, heat the olive oil and butter over medium heat. Once the butter has melted and is foaming, add the potato rounds. Fry them for 4-5 minutes on each side until golden brown and crispy.
- Add the aromatics: Once the potatoes are browned, add the crushed garlic cloves and thyme sprigs to the pan.
- Add the stock: Pour the vegetable or chicken stock into the pan, ensuring the liquid reaches halfway up the sides of the potatoes. Season with salt and pepper.
- Roast in the oven: Transfer the pan to the preheated oven and cook for 25-30 minutes, or until the potatoes are tender and have absorbed most of the stock.
- Serve: Remove from the oven and serve hot, spooning some of the buttery stock over the potatoes for extra flavor.
