Fondant potatoes

Fondant potatoes

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

From The Hairy Bikers' Twelve Days of Christmas



  • 150g/5oz butter
  • 4 potatoes, peeled, cut into barrel-shapes using a cookie cutter
  • 75ml/3fl oz chicken or vegetable stock
  • 2 garlic cloves, peeled, crushed lightly with the edge of a knife
  • 2-3 sprigs fresh thyme
  • sea salt flakes and freshly ground black pepper


  1. Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. (Do not move the potatoes as they cook.)

  2. Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides.

  3. Carefully pour in the stock, then add the garlic cloves and thyme sprigs. (CAUTION: the hot fat will splutter when it comes into contact with the stock.) Season, to taste, with salt and freshly ground black pepper.

  4. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.