This delicious recipe for James Martin’s Fondant Potatoes is a quick and simple way to elevate your meals. Featuring golden, buttery potatoes simmered in a fragrant blend of garlic, rosemary, and thyme, it’s a perfect side dish. Using everyday ingredients like stock and herbs, this dish is both comforting and versatile for any occasion.
Ingredients Needed
- 6 medium Maris Piper potatoes (or Yukon Gold)
- 1 tbsp (15 ml) olive oil
- 200g (7 oz) unsalted butter, cubed
- 4 large garlic cloves, bashed
- 2 sprigs rosemary
- 2 sprigs thyme
- 200 (7 fl oz)ml chicken or vegetable stock
How To Make Fondant Potatoes
- Prepare Potatoes: Slice ends off potatoes to make them flat on both sides.
- Fry: Heat oil in a pan over medium-low heat. Fry potatoes cut-side down for 5-7 minutes until golden. Flip and fry the other side. Add butter to melt.
- Season & Add Stock: Scatter garlic and herbs around the potatoes. Season well. Pour the stock into the pan carefully to avoid splashes.
- Simmer: Cover and simmer gently for 25-30 minutes until tender. Serve hot.
Recipe Tips
- Choose the Right Potatoes: Use Maris Piper or Yukon Gold potatoes for the best texture. They hold their shape and absorb flavors beautifully.
- Cut Evenly: Slice the potatoes evenly so they cook at the same rate and brown properly on both sides.
- Don’t Skip the Butter: Butter gives the potatoes their rich, golden crust and luxurious taste—use unsalted for better control of seasoning.
- Simmer Gently: Keep the heat low when adding the stock to avoid scorching. This helps the potatoes absorb the liquid without breaking apart.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover fondant potatoes cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Reheat: Heat a non-stick pan over medium heat, add a little butter or stock, and warm the potatoes gently for 5-7 minutes, turning occasionally.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 230
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 210mg
- Potassium: 520mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 3g
Try More James Martin Recipes:
- James Martin Carrot And Coriander Soup
- James Martin Double Chocolate Brownies
- James Martin Bubble And Squeak
- James Martin Roast Leg Of Lamb
James Martin Fondant Potatoes Recipe
Description
This delicious recipe for James Martin’s Fondant Potatoes is a quick and simple way to elevate your meals. Featuring golden, buttery potatoes simmered in a fragrant blend of garlic, rosemary, and thyme, it’s a perfect side dish. Using everyday ingredients like stock and herbs, this dish is both comforting and versatile for any occasion.
Ingredients
Instructions
- Prepare Potatoes: Slice ends off potatoes to make them flat on both sides.
- Fry: Heat oil in a pan over medium-low heat. Fry potatoes cut-side down for 5-7 minutes until golden. Flip and fry the other side. Add butter to melt.
- Season & Add Stock: Scatter garlic and herbs around the potatoes. Season well. Pour the stock into the pan carefully to avoid splashes.
- Simmer: Cover and simmer gently for 25-30 minutes until tender. Serve hot.
Notes
- Choose the Right Potatoes: Use Maris Piper or Yukon Gold potatoes for the best texture. They hold their shape and absorb flavors beautifully.
- Cut Evenly: Slice the potatoes evenly so they cook at the same rate and brown properly on both sides.
- Don’t Skip the Butter: Butter gives the potatoes their rich, golden crust and luxurious taste—use unsalted for better control of seasoning.
- Simmer Gently: Keep the heat low when adding the stock to avoid scorching. This helps the potatoes absorb the liquid without breaking apart.
James Martin Fondant Potatoes Recipe