The first time I tried fondant potatoes, I thought I’d messed them up. I was halfway through basting, the butter started foaming, and I swear I nearly set off the smoke alarm. But by the end? Those potatoes — golden, crispy, sat in a shallow pool of thyme-scented broth — were hands down the fanciest thing I’d ever pulled from my oven.
There’s just something magic about how simple ingredients — potatoes, butter, thyme — turn into something that feels special. Like Sunday-lunch-worthy, or date-night-on-a-Tuesday special. And the best part? They’re nowhere near as complicated as they look. Once you’ve done it once, it becomes a bit addictive, if I’m honest.
Why You’ll Love It
- That crispy, golden crust is proper satisfying — like posh roasties
- The middle turns all fluffy and soft, almost like mashed potato got a glow-up
- They look fancy but honestly? Dead easy
- Only five ingredients, and you’ve probably got most of them already
- You can prep them ahead and just bang ’em in the oven later
- The buttery, herby broth makes them feel like a side dish from a proper restaurant
Ingredients
- 3 large russet potatoes
- 2 tbsp high-heat vegetable oil (like grapeseed or sunflower)
- Salt and black pepper
- 3 tbsp butter
- 4 sprigs thyme (plus a few leaves to scatter on top)
- ½ cup chicken broth (or a bit more if needed)
How to Make It
shape your spuds:
Slice the ends off the potatoes so they stand up straight, then peel around the sides to make rough cylinders. Doesn’t have to be perfect — rustic is charming. Cut each one in half across the middle so you’ve got 6 tidy chunks.
soak and dry:
Plop them into cold water for 5 minutes — helps get rid of excess starch so they crisp up nicer. After that, dry them properly with kitchen roll. Like, bone dry. Otherwise you’ll get a scary oil sizzle later.
sear till golden:
Get a heavy oven-safe pan on the hob and heat the oil until it just starts to shimmer — not smoke, shimmer. Pop the potatoes in, cut-side down, and don’t touch them for 5–6 minutes. That’s how you get that lovely deep crust.
flip and butter:
Flip ’em when golden. Sprinkle with salt and pepper. Then add the butter and thyme. Let the butter melt and foam — it’ll smell amazing. Use a spoon to baste the tops while it bubbles away.
pour the broth:
Carefully pour in the chicken broth — go slow, it’ll hiss and puff up. The liquid should come up halfway on the potatoes, not drown them. Let it simmer gently for a minute or so while you preheat your oven (220°C/425°F).
into the oven:
Pop the whole pan in the oven and roast for 30 minutes. If they’re not super soft inside yet, add a splash more broth and give them 10 minutes more. Test with a knife — it should slide in like butter.
let them rest:
Take the pan out and let the potatoes sit for 5 minutes. They’ll firm up just slightly and be easier to handle. Spoon a bit of the herby butter from the pan over the top before serving.
Common Mistakes and How to Dodge Them
My potatoes aren’t soft inside — what’s up?
They probably needed a bit more time or broth. Don’t be afraid to add another splash and bake 10 mins longer.
Why are they greasy or soggy?
Usually it’s one of two things: oil wasn’t hot enough when you seared them, or you didn’t dry the spuds properly. Water + oil = sad potatoes.
They stuck to the pan — help?
They’ll release naturally once they’re golden. If you force them, they tear. Be patient — easier said than done, I know.
They taste a bit plain — how come?
Use plenty of salt and pepper! And try a garlic clove or two in the butter next time if you want a bit more oomph.
Storage and Reheating
- Fridge: Keep leftovers in an airtight container for up to 3 days
- Freezer: Wrap each potato in cling film and freeze in a bag or container for up to a month
- Reheat in oven: 180°C (350°F), loosely covered with foil, 10–15 minutes
- Reheat on hob: Fry gently in butter until warm and crispy again — dreamy
Frequently Asked Questions
Can I use other potatoes?
You can, but russets are best — their starchiness gives that fluffy inside and crisp crust. Waxy ones go a bit gluey.
What if I don’t have chicken broth?
Use veggie stock or even a bit of water with a pinch of salt and garlic. Just don’t skip the liquid — it’s key.
Can I prep them ahead of time?
Yep! You can shape and sear them earlier in the day, then finish them off in the oven when needed.
What’s the trick for the golden crust?
Hot oil. Bone-dry potatoes. Don’t touch them while searing. Let the pan do the work — it’s hard not to peek, I know.
Nutrition Facts (Per Serving)
- Calories: 294 kcal
- Fat: 16g
- Carbs: 36g
- Protein: 4g
- Sodium: 618mg
- Sugar: 2g
More Hairy Bikers Recipe:
Hairy Bikers Fondant Potatoes
Description
Crisp, golden fondant potatoes cooked in butter and thyme broth — fancy enough for a dinner party, but easy enough for a weeknight side.
Ingredients
Instructions
- Cut potatoes into rough cylinders, then soak in cold water for 5 mins.
- Dry well and sear one cut side in hot oil until golden (5–6 mins).
- Flip, season, add butter and thyme. Baste as butter foams.
- Add broth halfway up the potatoes.
- Roast at 220°C for 30–40 minutes until knife-tender.
- Rest a few mins, spoon over pan juices, and serve.
Notes
- Dry potatoes = better sear. Don’t skip this step.
- Use broth generously — it helps cook the centre.
- Don’t move them while searing or they won’t crust up.
- Let them rest before serving to finish softening inside.