My Favourite Way To Cook Potatoes! | Easy Fondant Potatoes Recipe
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- Опубликовано: 11 дек 2020
- They really are eyeball-rollingly delicious! Fondant potatoes are something really special, with a fluffy, soft interior, crisp top and a crunchy, slightly chewy base that's packed with flavour from the stock, butter and garlic.
Perfect for that extra special date-night dinner, a family Sunday roast or as a dish that everyone will be fighting over on the Christmas dinner table.
And you know what? I think they're actually simpler to make than regular roasties.
Free printable Fondant Potato recipe is available on our site: www.kitchensanctuary.com/fond...
Oven Temp: Preheat the oven to 200C/400F (fan)
Ingredients:
4 large, long potatoes or 8 medium-sized potatoes - , peeled (about 800g/1.75lbs - 900g/2lbs)
2 tbsp vegetable oil
3 tbsp unsalted butter
2 cloves garlic - peeled and sliced in half
2 sprigs of fresh thyme
240 ml (1 cup) hot chicken stock - , use strong stock if you can - I use 2 chicken oxo cubes with 240ml/1cup water.
½ tsp salt
¼ tsp freshly ground black pepper
To Serve:
sprigs of fresh thyme
Maldon salt
Process:
1. Preheat the oven to 200C/400F (fan)
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. 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. 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. Turn the potatoes over, reduce the heat to medium-high and cook for a further 5-6 minutes, until golden brown.
6. Add the butter, garlic and thyme and let the butter melt in the pan.
7. Stir the garlic and thyme with the butter to infuse the flavours for a minute, then baste the potatoes with the butter.
8. Remove the garlic (or it will may burn) and pour the chicken stock around the potatoes. Pour it in slowly and carefully as it will bubble and may splash.
9. Sprinkle the potatoes with the salt and pepper and place in the oven to cook for 35 minutes.
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 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.
10. Once tender, serve topped with sprigs of fresh thyme and a sprinkling of Maldon salt..
Extra Tips:
Type of potatoes to use:
I use Maris Pipers - which are a floury potato. This ensures the potatoes have a lovely fluffy interior that absorb lots of flavour. King Edward, Rooster and Russet also work great.
Can I make them ahead?
You can partly make them ahead. Fry the potatoes on both sides, add the butter, garlic and thyme and baste them, then cool, cover and refrigerate for up to a day. On the day, remove from the fridge, remove the garlic, add the stock, salt and pepper and roast in the oven as per the recipe.
#CookingShow #Potatoes #Recipe 
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What I really like about your videos Nikki is that there isn’t any fancy equipment or ingredients. You make it all look easy and delicious using nothing different than most of us have in our own homes. Will definitely give these a go. Thanks x
You are so welcome!
riii (ght!)
Ok Nick mind invite us round when the spuds are ready 😛
I could listen to her say just about anything and everything with that wonderful voice, and it would still be butter to my ears.
I use a little less chicken stock and add in 1/2 cup of white wine! Adds a real depth of flavor ! Love making these for date nights with wife.
who's wife?
@@DjGerryLoveSongs Yours I can imagine, haha
Sounds like a splendid idea - will be trying that today!
its also great if you can get a pan sauce from whatever meat you're cooking! love the white wine idea, so many uses. cheers
How much ml of chicken stock do you roughly use?
You’ve got one of the best food channels around man, real talk, hearty grub, you don’t f””” about
I love this recipe, thank you for teaching it in such a simple way! I've used it a few times and have played around with different spices and types of potatoes too (sweet potatoes with paprika, cayenne, maple syrup and sumac among others was amazing). Such a great way to enjoy delicious spuds - a great wow factor as well!
Love this channel. Straightforward and delicious. This is how cooking videos should be made.
Tried this last night, very pleased.
Keep up the quality, clear, concise videos.Highly recommended !
Well, I did these yesterday. I had never heard of them before. Just an old country cook here. They were fabulous. Great addition to a New Year's dinner.
"an old country cook". sounds like you should have your own youtube channel. :)
I just can't figure out why anyone would bother to "not like" this video. Potato haters? People that think only scallops and filet mignon should have that shape? People who love burnt garlic?
With respect, I don’t think it’s anything personal. In a lot of cases, I think (maybe, possibly.) it’s to do with the jolly old algorithms or whatever. I’ll give a download on certain subjects a thumbs down even if I don’t mind the content but just don’t want to be swamped by similar stuff on my RUclips recommendations. It’s bad enough as it is, I’m getting on a bit & the other night (I don’t sleep well🥲) up popped recommendations on cremation etc😳... “Ta very much” I thought, but I’ll find out soon enough.
That’s my theory anyway, I could be absolutely wrong. No offence meant, but with all this lockdown business going on, replying to someone like your dear self on RUclips is almost like having a chat😁
Fondant?
Lazy Nicky
I’d call em roast potatoes 🥔 and not fondant
You didn’t even use cutters to make them in to perfect cylinder shapes 😉
Because if you don't add your Chicken, stock. 2/3 of the way up. Then you're gonna end up with an unevenly cooked potato.. Also please soak your potatoes to remove the starch before cooking. otherwise kudos❤️ I'll still give you a like.
My first try at Fondant Potatoes was less than successful. You've inspired me to try again with your very clear instructions. Thanks.
You made this recipe seem very approachable for any level of cooking experience, and they look tasty!
I love you! Thank you for your time and commitment to your Chanel. My mrs now thinks I’m a god in the kitchen thanks to you. 😉 x
That is awesome! Thank you so much, Chris and I are so glad you're enjoying the videos :)
I have just found Nikki's channel and so far I'm impressed, so simple easy and clear instruction but fancy too.
Her accent is so lovely. I will definitely be giving this a go... also that's a beautiful pan. Such a great way to serve potatoes, I'd never have thought of serving them this way.
Ton of butter and garlic. I'm sold!
Absolutely the most fantastic potato recipe ever!!!!!! I made this once for me and my husband and he keeps insisting on make it for him at least once a week. I don't have a problem with that because I live in Texas and we're all fat but that's okay.
This the most aesthetically beautiful and satisfying cooking channel I've come across, by far. This is brilliant. I'm gonna try these potatoes😍👌
I love how you say butter. You have inspired me to try to do these potatoes
Wow! I have never tried potatoes this way. I saw your video and later in the day (yesterday) I made them. The family raved about the texture and flavor. WINNER! Thank you.
Wow! This is an amazing recipe great way to serve potatoes differently very elegant little towers of fluffy goodness 👍🌝❤ your techniques was so easy to follow thank you for all your videos you make cooking fun for the friends & family x
They look wonderful. Will definitely try to make these. Thank you.
I just subscribed because of your voice alone! Now i am about to attempt to make these! Thank you 😃😃😃😄😁😁😁
Hi dear
How are you doing.?
I love the pic on your profile and my heart tells me you are nice person .
I don't know how to relate with you.?
If you don't mind please share me your contact so we can talk more about ourselves okay thank you
OMG they look AMAZING!!
Thank you so much, that really looked delicious.
Easy and they look soooo appetizing.
Thanks for this one. Will definitely try it.
So glad I found your channel. Now I’ve got to start trying all these recipes!
I Nicky. I love the way you turned a tricky/chefy dish into a more accessible dish. I haven’t cooked or eaten these for many years and they are one of the nicest ways to make lovely potato dishes. Thank you
Great Video!!
I've made these in the past and they are fantastic. I've always needed more chicken stock so make sure to have about 1/2cup more on hand. Also I baste with the thick syrup left after the stock reduces. Yum!!!
Those look delicious! Will definitely give them a try
Do the knife doneness check through the sides. The tops are pretty crispy and you don't want to go cracking them.
Great suggestion!
nice tip. thankyou.
Pro tip
Good tip... but the tops of mine did not stay crispy at all. They were delicious but not crispy.
@@bubbles2868 Make sure your pan is nice and hot before you put the potatoes in the oil.
New ideas for potatoes! I love it, can't wait to give it a try. Thank you very much!
They look absolutely delicious! I will definately cook some.
Oh my. I love roast potatoes, but these are on another level for sure. I will definitely have a go at these. Thanks. Stuart
Thanks so much for sharing this wonderful way to cook potatoes it may be quite standard in the UK but as I’m American I find this to be very “chefy” and I love it ... on most of the cooking shows that I watch they just cook the potatoes that way without explanation because it’s something everyone should already know how to do and with your instruction now I can too 🙏🏻👍🏻💕
This is one recipe that I will make. Always looking for a different way to cook spuds! Thank you for posting!
Must try for the New Year, thanks for sharing!
I really love your cooking style and ideas.Will definitely try it soon enough
WOW!!!! What a fantastic recipe. Thank you.
Thankyou for making things as simple as possible
Hi, thanks for the video. Made them twice over the festive season. Used Maris pipers and roosters. Both delicious.
I did think to know all about potatoes.....
Very good idea! Thanks a lot!
Best regards from Reinhard (Hardy)
Your german fan
You are welcome!
Thank you for this... it was in the making tonight and it was delicious!! A fancy new way to enjoy 🥔🥔🥔🥔🥔🥔🍻🍻🍻
Wow! I'll bet even Gordon Ramsay would love these! I'm definitely saving this one! Thanks for sharing!
Nicky you are blowing my mind. Your videos are amazing thank you
Wow, thank you!
So I just got recommended this video and as soon as I got here I saw the mood, pretty setup of the room, and heard her voice and I clicked like and subbed. You're good at what you do!!
Welcome aboard, thank you so much for your kind words :)
for real
Well done - potatoes and video. Like the recipe, liked the part about not worrying about equal diameters. The oven instructions were appreciated. Best part: less than 5 minutes. Concise and effective. Made it really approachable, your presentation was amazing.
Glad you enjoyed it!
Just awesome !!! I am a HUGE fan of the almighty Spud !!!! 😁💕
Me too!!
I will never go hungry as long as I have onions and potatos at home!
@@321scully you got that right !!!! Did you know that you can live on spuds alone !!!! Damn right 😁🖒💕
Love this channel, thanks so much!
another fab recipe thanks !!! will try with my home grown maris pipers and thyme and garlic !!
Sounds great, I love homegrown spuds :)
Nice one again. However I would fry up those offcuts at the same time and enjoy it as the chef's portion 😋
Good call!
pitmaster privilege :)
@@Kitchensanctuary Also use vegan butter and veggie stock instead of animal abuse products. Cruelty free is always always always better. Baby calves have their heads smashed in with sledgehammers repeatedly until death so humans can steal their mother's breast milk to sell you butter. ruclips.net/video/UcN7SGGoCNI/видео.html
@@TheParadigmShiftTV Why can't we just let those young calves run free?
@@johnvonhorn2942 Because farmers view them as a waste product drinking all the product they want to steal to sell to people. Farmers kill babies and mothers and profit from their dead bodies. Buy plant milks instead. There's so many to choose from. There's no need to drink the estrogen and pus filled fluid of a pregnant mother cow who gets killed for her "service". Watch the documentary 'Dominion'.
this has been my favorite potato dish for years
I'm so happy others are finally discovering it
A great idea. It tasted wonderful!
Those look amazing!!
Just found you recently! I am already a fan! Nice recipes easy to do and so good! Great work!
Awesome! Thank you!
I made these last weekend for New Years Eve and they were a big hit!
I too love this recipe. Thanks for demonstrating.
My pleasure 😊
Thanks, just made them and they were indeed great. A keeper.
Loved your recipe they look scrumptious😋
Thank you
Tried your version of Roast Spuds the other day.& your shepherds pie. Both turned out lovely! Will be giving these a try soon!
I tried it, it is amazing! No super skills needed❤
Thank you for your video! I just made the potatoes and they look and taste delicious. I love it!
Thank you!
Love your recipes,and they work.
Yum!! I’ll be trying this very soon, thanks 👍
So far, a good and simple recipe, and easy to prepare. 🥔
Glad you like it!
They look great. Easy recipe to make. Will give it a go.
Attempting right now for first time = just came out and look pretty good... thanks for this!
Very good recipe, for something as simple as potatoes. Good idea. Thank you.
Absolute perfection
I made these last night and they turned out great. Very delicious. Thank you for this recipe.
I want to make these tomorrow for New Years but can you please tell me what temperature you had your oven on she didn't say🤔
@@grammy965 Im way too late but check the video description, it says 200C/400F
@@slimyweaselscum Thank you so much !
Wow. What a beautiful background/kitchen. I’m so jealous
Thank you! 😊
You are my new favourite person. My little boy loves your recipes
WOW. The look FABULOUS. Thank you from Arizona.
You are so welcome!
Hi dear
How are you doing.?
I love the pic on your profile and my heart tells me you are nice person .
I don't know how to relate with you.?
If you don't mind please share me your contact so we can talk more about ourselves okay thank you
Outstanding ! They turned out great.
Wow! Yummy yummy in my tummy. Making these for sure.
Took a bit longer to cook than advertised, but thank you so much for the method. Loved it and will definitely do again.
Giving these a go for the first time tonight ,,,,,, Wish me Luck
What a great idea. Thanks for posting.
I can’t wait to try these! Thanks Nicki!
Wow...super easy and looking delicious👌🙂
Superb video love these potatoes love all the recipes you make cooking so easy
Very nice recipe, will try this on Sunday.
Looks easy peasy & I have some reasonably large MP spuds in the jolly old larder, if it wasn’t 23.30 I’d have a go right away. Roll on tomorrow tea time, they look delicious & the download is really well presented & easy to follow. Yum yum yum, ty for that idea😋 PS, I’ve just checked out a few more downloads from this channel, soooo I’ve subscribed & I pressed the little bell🔔. Have a medal🥇...🌟👍🌹
These are quick roasted potatoes, love them!
Awesome recipe, thanks for a brilliant video; love how there is nothing confusing about your instructions; I HAVE to give these a go!!
Thanks so much 😊
@@Kitchensanctuary You are welcome, keep up the great work.
Looks amazing & I am going 2 try them tonight🤗
Fabulous thankyou for the idea 🙏
absolutely perfect
Looks delicious!
Simply put WOW !!
Thanks Dean :)
I left it in the oven. Should I also turn the oven on?
did this recipe yesterday, turned out perfect :-)
I was ready to eat these right off my monitor! Nicky - you make these so well. And your accent is divine....the 'boh-tir' and 'thee ooh-vin'.... :)
Thanks for making this so straightforward
Going to try these! Thank you 🙏
Yummy! I've subbed you. Your style is perfect for newbies to cooking. Merry Christmas 🎅
I love your styile, concise and informative, you cut to the chase with panache.
I appreciate that!
yep im subscribing. x
Thanks you, that looks delicious.
Every time I see a cook spooning/basting during a pan fry i think 'how polite' Nice to think we can reshape the potato in this way. Good idea. Thank you!
It is a very interesting recep!I see you for the first time,i will try it!😊
Cannot wait to try this recipe!!