Fondant Potatoes

Name: Fondant Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, British, French, Mediterranean
Ingredients: 4 medium potatoes (the best potatoes for holding their shape in the pan are King Edward or Desiree); 100 g salted butter; 1 tablespoon olive oil; 4 cloves of garlic, gently crushed with the flat side of a knife; 2 sprigs of fresh thyme; 6 fresh sage leaves; 200 ml vegetable stock, or chicken stock; Freshly ground black pepper

6 steps

Prep:20minCook:40min

Updated at: Fri, 10 Jul 2026 16:06:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories353.6 kcal (18%)

Total Fat24.1 g (34%)

Carbs32.3 g (12%)

Sugars1.7 g (2%)

Protein4.2 g (8%)

Sodium318.8 mg (16%)

Fiber4.1 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4potatoes

medium, the best potatoes for holding their shape in the pan are King Edward or Desiree

100gsalted butter

1 tablespoonolive oil

4 clovesgarlic

gently crushed with the flat side of a knife

2 sprigsfresh thyme

6fresh sage leaves

200mlvegetable stock

or chicken stock

freshly ground black pepper

Instructions

Step 1

Peel the potatoes. Slice the top and bottom off the potatoes so they can stand up in the pan during cooking.

Step 2

Heat the olive oil in a wide and shallow frying pan that has a lid. Stand the potatoes on one of the flat ends and cook for 6 minutes over a low heat until the end is golden brown. Turn on to the other flat end and repeat.

Step 3

Add the butter, garlic, sage, thyme and a few good grinds of black pepper, and allow the butter to melt completely.

Step 4

Add the stock carefully and put the lid on the pan.

Step 5

Simmer gently for 40 minutes until the potato is tender and the sides of the potatoes are lightly golden.

Step 6

Serve drizzled with a little bit of the herby buttery stock from the pan.