Fondant Potatoes Recipe

Easy fondant potatoes poached in butter and stock with a sprig of thyme.

Fondant Potatoes Recipe

Fondant potatoes are the most indulgent potato side dish, barrels of spud slowly poached in a brown butter and stock mix, the perfect side for a special meal.

Course Side Dish

Cuisine French

Diet Vegetarian

Keyword fondant potatoes, potatoes cooked in butter and stock, potatoes cooked in stock

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Calories 419kcal

Author Brian Jones

Ingredients

2 Large Floury Potatoes
1 tablespoon Cooking Oil
125 g Butter 8 tablespoon
1 Sprig Fresh Thyme
250 ml Vegetable Stock 1 Cup

Instructions

Lay the potato on the table and cut it into a thick slice approximately 30mm (1¼-1½") thick.
Using a 50mm (2") cookie cutter or aluminium form, cut out four barrels of potato; you may need to use more potatoes if yours are small.
Using a potato peeler, form a 3-5mm (⅛-¼") chamfer (an angled cut) around the edge of the potato barrels, both top and bottom.
Heat the cooking oil over a medium-high heat in a medium (24cm 9-10") saucepan.
Sear the top of the potatoes until they are a deep golden colour in the oil, this should take between 3 and 5 minutes.
Flip over the potatoes and then add in the butter and sprig of thyme, cook the potatoes for 5 minutes in the butter. The butter should begin to brown during this period.
Remove from the heat and pour in the vegetable stock. Do this carefully because the butter will foam a lot when you begin.
Return it to the heat and reduce it to medium-low.
Cover the potatoes with a piece of baking parchment that is wet and has a small hole cut in the middle (a cartouche), and simmer the potatoes for 35-40 minutes.

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