You know those recipes you try once and then never quite shake off? Yeah. These fondant potatoes. I made them on a rainy Sunday when the roast chicken needed something extra — and let me tell you, these buttery little golden discs absolutely stole the spotlight. Crisped on the outside, melting on the inside, soaked in herby, garlicky stock… they’re just ridiculous in the best way.
They look fussy, I know. Something about their perfect shape makes them seem like they belong in a restaurant next to a lamb jus and a snooty waiter. But they’re shockingly easy. You don’t need anything fancy. Just a hot pan, some patience, and a decent spud. Once you taste that buttery crust with soft, steamy middle? You’ll be making excuses to roast things just to have them on the side.
Why You’ll Love It
- That crispy-golden top is absurdly satisfying.
- Soft, almost creamy interior — like mashed potato’s more elegant cousin.
- They soak up flavour like little starchy sponges. Stock, garlic, herbs? All in.
- You don’t need to peel your soul to make them. Simple ingredients, one pan.
- Impressive enough for guests, but easy enough for Tuesday.
- Leftovers? Still dreamy the next day. Pop ‘em under the grill to crisp back up.
Ingredients
- 4 large Russet potatoes
- 2 tablespoons vegetable oil
- ¼ cup butter, cut into chunks
- 1 cup chicken stock or broth
- 2 garlic cloves, sliced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Kosher salt, to taste
- Freshly ground black pepper, to taste
How to Make It
Slice and prep your spuds:
Peel the potatoes, then cut them in half across the middle — not lengthwise. You want squat little barrels that can stand on their own. Pat them dry with paper towels (don’t skip this — helps the crisping).
Brown the bottoms (and tops):
In an oven-safe skillet, heat the oil over medium. Place the potatoes cut-side down and cook until beautifully golden — about 6–7 minutes. Flip and do the same on the other flat side. Let them sit still to get that crust.
Add the good stuff:
Turn off the heat, and gently tuck in the garlic slices, herbs, butter, and finally the stock — pour it around the potatoes, not directly on top. It should come about halfway up their sides.
Into the oven they go:
Pop the whole pan into a 400°F (200°C) oven and bake for 30–35 minutes, or until the potatoes are soft all the way through when poked with a knife. The stock should mostly absorb or reduce into glorious herby butter.
Serve hot, with a bit of flair:
Spoon some of the buttery juices over the top, sprinkle with extra salt and pepper if needed, and serve straight from the pan if you’re feeling rustic. No shame.
Common Mistakes and How to Dodge Them
Why won’t they brown?
They need contact! Don’t move them around in the pan — let them sit and sear. And make sure the pan is properly hot before adding them.
Mine stuck to the pan!
Could be the pan wasn’t hot enough, or the spuds were too wet. Dry thoroughly and preheat the oil.
Why are they still hard inside?
You might’ve skimped on the oven time or used smaller potatoes. They should feel soft when stabbed. If not, keep baking and check every 5 minutes.
Too salty or too bland?
Stock can be salty, so taste before adding extra salt. And season well after baking — that’s when it sticks best.
Storage and Reheating
Fridge:
Pop leftovers in an airtight container — they’ll keep for up to 3 days.
Freezer:
Yes, surprisingly. Freeze in a single layer on a tray, then move to a bag or box. Reheat from frozen in the oven at 180°C (350°F) until hot.
Reheating options:
Oven is best — 10 mins at 350°F. Air fryer? Glorious — 7 mins at 350°F. Microwave works, but expect less crisp and more squish.
Frequently Asked Questions
Can I use a different potato?
You can, but Russets work best for that crisp/fluff combo. Yukon Golds are a decent second choice.
Do I need to peel them?
Yes. I’ve tried it with skins — didn’t work. The peel keeps the sides from crisping and gets a bit leathery.
Can I make them ahead?
Absolutely. You can brown them, chill them, and then bake just before serving. Or reheat baked ones with stock splashed over top.
What do I serve these with?
Anything with gravy. Or butter. Or both. Roast meats, creamy mushrooms, even a fried egg if you’re feeling rogue.
Nutrition Facts (Per Serving):
- Calories: 98
- Fat: 1.1g
- Carbs: 19.3g
- Protein: 3.2g
- Sodium: 195.3mg
- Sugar: 2.4g
Try More James Martin Recipes:
James Martin Fondant Potatoes Recipe
Description
These golden fondant potatoes are crisp on top, soft in the middle, and soaked in a herby garlic butter — an easy, fancy-ish side dish that tastes like effort but isn’t.
Ingredients
Instructions
- Peel and halve potatoes; pat dry thoroughly.
- Brown flat sides in hot oil, 6–7 mins each.
- Add butter, herbs, garlic, and pour in stock.
- Bake at 400°F for 30–35 minutes, until tender.
- Spoon herby butter over before serving.
Notes
- Dry potatoes well before browning for best crust.
- Use oven-safe skillet — no need to transfer.
- Stock should come halfway up potatoes in pan.
- Don’t rush the searing stage — it’s where the magic happens.