Potatoes, potatoes, potatoes…. probably one of the main reasons I am overweight. Unfortunately, I cant blame the potatoes themselves because obviously they didn’t come and hold me up at gunpoint until I ate them! I just have a weakness for them in pretty much any and every form.
These fondant potatoes (or, if you want to be fancy Pommes Fondant – melting potatoes) are almost certainly on the Diet Police’s Most Wanted list but they are heavenly! If you are watching your weight, I would suggest you keep them for a special occasion or when you are entertaining – the kids wouldn’t appreciate them anyway!
Maybe it’s the French connotation but this seems like the kind of posh side dish that would not seem out of place on the menu in a swanky London restaurant where you need a reservation made 6 months in advance and a three course meal costs at least 2 weeks wages! Deceptive really because it’s actually made with the humble potato, some stock, herbs and butter.
This recipe benefits from fresh herbs. If I could, I would have fresh herbs all the time. If you’ve been reading for a while you’ll know this is one of my favourite subjects! Sadly, it’s not always possible to have all your herbs fresh all the time. But, if you do have an evening where you’re entertaining or maybe a special occasion like a birthday dinner coming up, you’ll most likely be planning in advance which makes it a bit easier to get your hands on them. Trust me, it will make such a difference if you can manage it!
If you’re going to do great things with potatoes, you need tools – most notably a great peeler. I bought a new peeler like this one a few weeks ago which is awesome. It has a clever little rotating thingy on it which switches through 3 different “blades” so it peels, ribbons and some other thing which I haven’t figured out yet! But it’s pretty cool and should be very handy for salads when the temperature starts to creep up!
Armed with a decent potato peeler and frying pan, these “pommes fondant” are disgustingly easy to make! Just peel the potatoes, and take a slice off the top and bottom so they can stand up in the pan during cooking. Then brown the tops and bottoms, put in some butter, stock, garlic and fresh herbs and pop a lid on them and off they go while you get on with the rest of the meal. Simples!
So, please do let me know what you think in the comments or via the contact me form – I can’t wait to hear what special occasion you made these for and what you served them with! DDx
Fondant Potatoes
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Potatoes cooked with butter, garlic and herbs until they have a gorgeous almost melting centre!
Ingredients
- 4 medium potatoes
- 100 g salted butter
- 1 tablespoon olive oil
- 4 cloves of garlic, gently crushed with the flat side of a knife
- 2 sprigs of fresh thyme
- 6 fresh sage leaves
- 200 ml vegetable stock
- Salt and pepper
Instructions
- Peel the potatoes. Slice the top and bottom off the potatoes so they can stand up in the pan during cooking.
- Heat the olive oil in a wide and shallow frying pan that has a lid. Stand the potatoes on one of the flat ends and cook for 6 minutes over a low heat until the end is golden brown. Turn on to the other flat end and repeat.
- Add the butter, garlic, sage and thyme and allow the butter to melt completely.
- Add the stock carefully and put the lid on the pan.
- Simmer gently for 40 minutes until the potato is tender and the sides of the potatoes are lightly golden.
- Serve drizzled with a little bit of the herby buttery stock from the pan.
Notes
- As written, the recipe is suitable for vegetarians. However, if you wish you can use chicken stock instead.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: Per serving
- Calories: 354 kcal (18%)
- Fat: 24g (34%)
- Saturated Fat: 13g (67%)
