Fondant Potatoes Recipe

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Steps

1. Step 1

   Preheat the oven to 200C/400F (fan).

2. Step 2

   Peel the potatoes and slice the ends off, so they’re flat. You want a decent amount of surface area for the flat bits, so be sure to slice off a good amount, so the potatoes are the same width all the way along (not tapering at the ends).

3. Step 3

   Cut the potatoes into 2” tall cylinders (you should get 2 cylinders out of a large, long potato and 1 out of a smaller potato).

4. Step 4

   Heat the oil on the hob (cooker-top) in an oven-proof frying pan on a high heat until hot. Place the potatoes in the pan, flat side down and cook for 5-6 minutes, until golden brown. You may need to move them slightly a couple of times to prevent them from sticking to the bottom of the pan.

5. Step 5

   Turn the potatoes over, reduce the heat to medium-high and cook for a further 5-6 minutes, until golden brown.

6. Step 6

   Add the butter, garlic, and thyme and let the butter melt in the pan.

7. Step 7

   Stir the garlic and thyme with the butter to infuse the flavours for a minute, then baste the potatoes with the butter.

8. Step 8

   Remove the garlic (or it will burn) and pour the chicken stock around the potatoes. Pour it in slowly and carefully as it will bubble and may splash.

9. Step 9

   Sprinkle the potatoes with the salt and pepper and place in the oven to cook for 35 minutes.

10. Step 10

    Check the potatoes are tender (insert a sharp knife into one of the potatoes – it should slide in easily). If they’re not yet tender, place them back in the oven for a further 5-10 minutes. Top up with a splash of hot stock if the pan starts to look too dry. There should only be a tiny amount of stock left at the end of cooking – giving the base of the potatoes a slight stickiness.

11. Step 11

    Once tender, serve topped with sprigs of fresh thyme and a sprinkling of Maldon salt.

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