James Martin’s Fondant Potatoes recipe is roasted till tender but still has a bit of crunch from the oven, and the cooking time is only 40 minutes. The outcome is potatoes that are so flavorful they’re almost unbelievable, with a pleasant scent.
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đ Why Youâll Love This James Martin Fondant Potatoes Recipe:
- You don’t have to be a master chef to cook this tasty French potato dish. There is no prerequisite knowledge or unique tools for this. You can make some seriously good meals in an oven-safe skillet.
- You’ll be licking your plate clean after eating these delightful nibbles. Buttery chicken stock flavored with fresh herbs makes an amazing gravy; be sure to drizzle some of it over the potatoes.
- This easy recipe can be prepared and baked in just fifteen minutes, making it ideal for last-minute dinners or hectic weeknights.
â What Is James Martin Fondant Potatoes Recipe?
James Martin’s Fondant Potatoes are a classic side dish made with large Russet potatoes that are peeled, halved, and browned in a skillet. They are then baked with garlic, thyme, rosemary, butter, and chicken stock until soft, resulting in tender and flavorful potato medallions.
đ James Martin Fondant Potatoes Ingredients
- 4 large Russet potatoes
- 2 tablespoons vegetable oil
- 1/4 cup butter (cut in tablespoons)
- 1 cup chicken stock or chicken broth
- 2 cloves garlic sliced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- kosher salt
- fresh ground black pepper
đ©âđł How To Make James Martin Fondant Potatoes
- Set oven temperature to 400 degrees.
- When you’re done peeling the potatoes, slice them in half and the halves will stand upright on their own thanks to the flat sides you gave them. After that, halve each potato. Dry the potatoes well with paper towels.
- In a large oven-safe skillet, heat the vegetable oil over medium heat. Prepare the potatoes by browning both sides. It may take 6-7 minutes on each side to do this.
- Turn off the heat and stir in the garlic slices, fresh thyme, and fresh rosemary along with the butter and chicken stock.
- Bake potatoes in a preheated oven until they are soft. Top the cooked potatoes with the butter mixture some kosher salt and freshly ground black pepper. Serve quickly for the best results.
đ Recipe Tips
- The best kind of potato to use in this recipe is a Russet. When baked, their soft inside and crisp exteriors make them the ideal shape for this dish.
- Add some fresh herbs to the dish. You won’t understand why they are essential until you try the finished dish.
- The potatoes need about 6-7 minutes per side to brown. They should be left alone as much as possible. If you’re worried about burning the potatoes, though, you may check the progress by removing a couple from the oven.
- Roast, uncovered, at a predetermined temperature until tender.
- Before serving, drizzle the herb butter or stock over the potatoes. This dish is just wonderful.
đ„ What Goes Well With James Martin Fondant Potatoes?
You can’t go wrong serving James Martin’s fondant potatoes alongside grilled barbecue chicken, a buttery steak, beef tips in gravy, crunchy coleslaw salad, broccoli cheddar soup, and smoky baked beans.
đ How To Store Leftover James Martin Fondant Potatoes?
- In The Fridge:Â Leftover James Martin’s fondant potatoes can be kept in the fridge for up to 3 days when placed in an airtight container.
- In The Freezer:Â You can freeze leftover James Martin’s fondant potatoes for up to 2 months if you preserve them in a freezer-safe bag.
đ„” How To Reheat James Martin Fondant Potatoes?
- Oven: Turn on the oven to 350 degrees F then arrange James Martin’s fondant potatoes in a baking dish and heat for 10 minutes, or until hot throughout.
- Microwave: Set James Martin’s fondant potatoes on a microwave-safe plate and heat for 30 seconds at a time on medium power or until heated
- Air Fryer: Bring the temperature of the air fryer to 350 degrees F then spread James Martin’s fondant potatoes in the air fryer basket and heat for 7 minutes.
FAQs
What Is the difference between confit and fondant potatoes?
The difference between confit and fondant potatoes lies in their cooking methods and textures. Fondant potatoes have a crispy top and consistent texture, while confit potatoes are tender with distinct shapes.
Why are my fondant potatoes not crispy
Your fondant potatoes may not be crispy due to insufficient browning during the initial skillet phase or inadequate drying of the potatoes before cooking.
How do I prevent fondant potatoes from sticking?
To prevent fondant potatoes from sticking, ensure the skillet and oil are hot before adding potatoes, and avoid overcrowding the pan.
Why aren’t my fondant potatoes browning?
Your fondant potatoes may not brown due to insufficient heat, or excess moisture. Ensure proper spacing and use higher heat if needed for browning.
Try More James Martin Recipes:
James Martin Fondant Potatoes Nutrition Facts
Amount Per Serving
- Calories 98
- Calories from Fat 10.2
- Total Fat 1.1g
- Saturated fat 0.5g
- Cholesterol 3mg
- Sodium 195.3mg
- Potassium 404mg
- Carbohydrates 19.3g
- Net carbs 17.4g
- Fiber 1.8g
- Sugar 2.4g
- Protein 3.2g
James Martin Fondant Potatoes Recipe
Description
James Martinâs Fondant Potatoes recipe is roasted till tender but still has a bit of crunch from the oven, and the cooking time is only 40 minutes. The outcome is potatoes that are so flavorful theyâre almost unbelievable, with a pleasant scent.
Ingredients
Instructions
- Set oven temperature to 400 degrees.
- When youâre done peeling the potatoes, slice them in half and the halves will stand upright on their own thanks to the flat sides you gave them. After that, halve each potato. Dry the potatoes well with paper towels.
- In a large oven-safe skillet, heat the vegetable oil over medium heat. Prepare the potatoes by browning both sides. It may take 6-7 minutes on each side to do this.
- Turn off the heat and stir in the garlic slices, fresh thyme, and fresh rosemary along with the butter and chicken stock.
- Bake potatoes in a preheated oven until they are soft. Top the cooked potatoes with the butter mixture some kosher salt and freshly ground black pepper. Serve quickly for the best results.
Notes
- The best kind of potato to use in this recipe is a Russet. When baked, their soft inside and crisp exteriors make them the ideal shape for this dish.
- Add some fresh herbs to the dish. You wonât understand why they are essential until you try the finished dish.
- The potatoes need about 6-7 minutes per side to brown. They should be left alone as much as possible. If youâre worried about burning the potatoes, though, you may check the progress by removing a couple from the oven.
- Roast, uncovered, at a predetermined temperature until tender.
- Before serving, drizzle the herb butter or stock over the potatoes. This dish is just wonderful.