James Martin Fondant Potatoes
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.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 6
- Category: Side Dish
- Method: Pan-frying and roasting
- Cuisine: French
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.