Fondant potatoes

Recipe video above. Golden on the outside and meltingly tender inside (hence the name!), infused with flavour from roasting in a buttery stock. Lovely, elegant way to cook potatoes, very restaurant-y! If you're in a hurry, don't worrying about shaping into cylinders. Just cut thick slabs of potato (whatever shape they happen to be!) and cook per the recipe. Or, just use a potato peeler to shape as best you can. It will still taste just as good!

Up your side dish game with these elegant fondant potatoes. These potatoes are roasted with fresh herbs and butter until tender.

For crisp on the outside, buttery on the inside potatoes, make fondant potatoes, also known as pommes de terre fondantes. This French-inspired recipe is surprisingly simple.

Potatoes Fondant are called "melting potatoes" because they do just that...they melt in your mouth. If you can't find duck fat, then go with bacon grease or just plain vegetable oil. You'll still have stunning potatoes.

An easy, impressive recipe for restaurant-quality fondant potatoes made with just five staple ingredients.

Fondant Potatoes are potatoes that are peeled, cut into cylinders, browned in butter, and then oven-roasted in butter and chicken stock.

The preparation of these potatoes might seem a little faffy and believe me, I thought so too, but by making sure they are all fairly uniform, you will encourage the best even cooking.As we know, potatoes come in all shapes and sizes, from knobbly to skinny. Therefore, I haven't put a total weight of whole unpeeled potatoes in the recipe because it all depends on their shapes! The aim is to end up with around 350 g of evenly-sized potato cylinders, and the leftover scraps of potato can be…

James Martin’s Fondant Potatoes recipe is roasted till tender but still has a bit of crunch from the oven, and the cooking time is only 40 minutes. The outcome is potatoes that are so flavorful they’re almost unbelievable, with a pleasant scent.

Crispy on the outside and creamy within, Fondant Potatoes are the ideal date night or dinner party side dish. Simplified no-soak recipe!