Fondant Potatoes Butter Poached Spuds

Fondant potatoes are like boss-level spuds, seared barrels of potato are seared then gently cooked, almost confit style in butter and stock.

Despite their reputation for being difficult, taking your time and not rushing results in perfectly cooked, buttery and soft potatoes every time!

Classic French Potato Fondant

Cooking shows that play the game of food as sport are littered with failed fondant potatoes.

So much so that you would think that they are difficult to make, but they are not; they are easy, but you cannot cheat or rush.

They are for me the undisputed heavyweight champion of the potato side dish division.

Now, I love chips, I'd sell your children (I don't have my own, hehe) for perfect roast potatoes and mashed potato, which makes my heart skip a beat.

But these luxurious buttery soft potatoes trump them all!

They are essentially nothing more than seared potatoes poached in butter and stock.

The name fondant indicates its French origin, and it is a word that means melting, which tells you all that you need to know about the texture.

Frequently Asked Questions

Does the type of potatoes matter?

Yes, enormously! If you try and make these with waxy potatoes, you will be deeply disappointed; it just does not work.

You want a floury or mealy potato, something like a King Edwards or Maris Piper. If you are in the US, grab a Russet spud and off you go!

There is no salt in the recipe, is that right?

Yes, I use salted butter for practically everything and combining this with stock means that salt is not required. That, of course, does not mean that you cannot add more if you wish.

Can I use other herbs?

Yes, although thyme is my favourite. Rosemary or tarragon are other good options.

Can I use a lid rather than baking parchment?

No! The lid does not permit enough evaporation. You want the water to slowly evaporate, allowing the bottom of the potatoes to sit in almost pure butter at the end of the cooking process.

The best way to make the paper cartouche is to cut a square of baking parchment around 50% larger than your saucepan. Then get all origami on it.

Fold it in half to form a rectangle, then in half again to form a square, then into a triangle. Then keep folding that triangle smaller by folding it in on itself, making a long thin triangle.

Finally, grab some scissors, cut the tip of the triangle off (5mm or ⅕"), then cut the triangle into a length that is just over half of the diameter of the saucepan. Unfold, and you have a circle (ish) with a hole in the middle.

Can I use a frying pan?

Not really, a frying pan allows the liquid to evaporate too quickly and risks not cooking the potatoes.

Serving Suggestions

The question is really what can't you serve fondant potatoes with, and as far as I am concerned, that list is short... To be fair, I'd happily eat them with my cornflakes!

Whilst they are deceptively easy to cook, they are seriously indulgent, so I tend to keep them for special treat meals.

They are great for Christmas or New Year's too!

I've served them with everything from roast pigeon (pictured below), roast partridge and roast guinea fowl to my roast pork fillet with apple puree and roasted chicken and chicory recipe.

They are also particularly good for a Sunday lunch!

Whether it is a simple perfectly roast chicken, slow cooker pork loin, roast ham hock or this slow cooker roast beef, these are a great addition.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• 24cm or 10" saucepan.
• 50mm (2") cookie cutter.
• Paring knife.
• Kitchen knife.
• Chopping board.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Baking parchment.