Recipe for 'lovely' roast potatoes alternative that tastes 'gorgeous with a roast'
Swap traditional roasties for a delicious French-inspired alternative - fondant potatoes.
Potatoes are a staple ingredient in so many meals, and when done right, are a dish in their own right.
Fondant potatoes, also known as 'pommes de terre fondantes', are a French dish of potatoes that are browned and then roasted in butter and stock until they are tender and creamy on the inside, and crispy and golden brown on the outside.
They look impressive when cooked correctly, and are easier to make than they look using this simple BBC Good Food recipe.
As shared by cook and author Esther Clark, she urged: "Try something new with potatoes. Fondant potatoes are favourites with chefs and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast."
The best part is the recipe calls for just six simple ingredients. One reviewer went as far as to call them "lovely", suggesting that they are "definitely worth a try".
Fondant potatoes recipe
Ingredients
Six medium Maris Piper potatoes
One tbsp olive oil
200g unsalted butter, cubed
Four large garlic cloves, bashed
Two sprigs rosemary
Two sprigs thyme
200ml chicken or vegetable stock
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Method
Fondant potatoes rely on almost the same techniques as roasties to achieve a soft, fluffy core and crisp outer skin.
Start by peeling the potatoes then slice the ends of each one so they lay flat on either side. Now heat the oil in a pan over a medium-low heat.
When the oil is hot, add the potatoes cut-side-down then fry the spuds for five to seven minutes, or until deep golden brown. Next, flip the potatoes and fry them on the other side.
Now add the butter to the pan to melt. Some people who have tried the recipe recommended reducing the butter quantity to around 80g to soften the "rich" flavour. This leaves "enough sauce to pour over each potato when serving", assured one reviewer.
Next, scatter the garlic and herbs around the potatoes and season well with salt and pepper. After this, carefully pour the stock around the potatoes, taking care not to splash hot butter.
Cover the pan with a lid and leave the contents of the pan to simmer gently for 25-30 minutes, or until the potatoes are tender.
Serve the fondant potatoes piping hot from the pan alongside a Sunday roast, or try as a side with pie.
