My Favourite Way To Cook Potatoes! | Easy Fondant Potatoes Recipe
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- Опубліковано 24 сер 2024
- 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.kitchensan...
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
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?
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
You’ve got one of the best food channels around man, real talk, hearty grub, you don’t f””” about
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. :)
Ton of butter and garlic. I'm sold!
My first try at Fondant Potatoes was less than successful. You've inspired me to try again with your very clear instructions. Thanks.
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 :)
Tried this last night, very pleased.
Keep up the quality, clear, concise videos.Highly recommended !
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.
Love this channel. Straightforward and delicious. This is how cooking videos should be made.
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 UA-cam 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 UA-cam 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.
You made this recipe seem very approachable for any level of cooking experience, and they look tasty!
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!
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!
another fab recipe thanks !!! will try with my home grown maris pipers and thyme and garlic !!
Sounds great, I love homegrown spuds :)
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
Nicky you are blowing my mind. Your videos are amazing thank you
Wow, thank you!
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.
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 😁🖒💕
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
The pros use clarified butter not oil. To get a better flavour. Sauté the garlic and thyme in the butter over a low heat. This then makes an infusion. You strain it off and reuse. You can do this process for oils too. Potatoes, swede, parsnips butter is the preferred choice for maximum flavour. You will notice so much difference for this dish. The flavour will be amazing.
I love how you say butter. You have inspired me to try to do these potatoes
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!
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.
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 too love this recipe. Thanks for demonstrating.
My pleasure 😊
I love your styile, concise and informative, you cut to the chase with panache.
I appreciate that!
yep im subscribing. x
I have just found Nikki's channel and so far I'm impressed, so simple easy and clear instruction but fancy too.
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 !
Going to try these with Sunday dinner. YUM
Hope you enjoy
@@Kitchensanctuary thank you I normally enjoy cooking and eating all of your dishes
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
Thankyou for making things as simple as possible
So glad I found your channel. Now I’ve got to start trying all these recipes!
Oh my. I love roast potatoes, but these are on another level for sure. I will definitely have a go at these. Thanks. Stuart
WOW!!!! What a fantastic recipe. Thank you.
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 has been my favorite potato dish for years
I'm so happy others are finally discovering it
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.
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
New ideas for potatoes! I love it, can't wait to give it a try. Thank you very much!
So far, a good and simple recipe, and easy to prepare. 🥔
Glad you like it!
Must try for the New Year, thanks for sharing!
OMG they look AMAZING!!
This is one recipe that I will make. Always looking for a different way to cook spuds! Thank you for posting!
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
Just found you recently! I am already a fan! Nice recipes easy to do and so good! Great work!
Awesome! Thank you!
I just love how perfectly organized you are while still making it so natural and fun! Excited new subscriber!
Thanks so much! 😊
@@Kitchensanctuary we
We
÷22
@@Kitchensanctuary =÷we÷were
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. ua-cam.com/video/UcN7SGGoCNI/v-deo.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'.
Wow! I'll bet even Gordon Ramsay would love these! I'm definitely saving this one! Thanks for sharing!
Very nice recipe, will try this on Sunday.
Thanks for making this so straightforward
I tried it, it is amazing! No super skills needed❤
I left it in the oven. Should I also turn the oven on?
Thank you so much, that really looked delicious.
Simple and guaranteed delicious.
Yes indeed!
Lovely! The best version of potatoes there is. If you had an aristocratic European ancestor, this was their favorite side dish.
I use half oil, half butter at the start. Mmm! And add the herbs/spices at the start, to flavor the oil. But I have to remove the oil/butter before adding stock, to avoid spatter. Its ok, because browning is done and we're just steaming in the oven. Or cover and steam on the stove top, seems to work for me.
Nice! Awesome to have some alternative to boiled potatoes or fries. Thank you!
Hope you enjoy
My kids can name almost 25 ways they've eaten potatoes!
Go for it.
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.
They look absolutely delicious! I will definately cook some.
Thank you for your video! I just made the potatoes and they look and taste delicious. I love it!
Thank you!
Very practical information. i could clearly see how many potatoes for how many - which I have difficulty envisioning for most veg. I have stumbled upon you in the past. Now am subscribed. will be watching to see what other 'magic through simple you reveal.
My best
Thank you!
Glad it was helpful!
Hi, thanks for the video. Made them twice over the festive season. Used Maris pipers and roosters. Both 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!
I made these last weekend for New Years Eve and they were a big hit!
Wow. What a beautiful background/kitchen. I’m so jealous
Thank you! 😊
Superb video love these potatoes love all the recipes you make cooking so easy
Butter olive oil garlic nicely done on my fondants !
I love this. Basically turning a potato into a scallop. Will definitely try it. Brilliant!
Hope you enjoy
interesting seeing as these are made almost identical as how you would cook a ribeye steak lol. Sear them, and finish in the oven! super easy
I was about to post the same thing. This is how to cook a great steak or chop minus the broth and cut all the cook times by 80%. They're even shaped like filet mignon.
Thank you for this... it was in the making tonight and it was delicious!! A fancy new way to enjoy 🥔🥔🥔🥔🥔🥔🍻🍻🍻
Easy and they look soooo appetizing.
Thanks for this one. Will definitely try it.
IVE BEEN MAKING THESE FOR YEAR AT HILDAYS WHEN DOBT DO MASHED. ACTUALLY PERFECT PORTION WHEN THERES SO MUCH FOOD. BEAUTIFUL ELEGANT WITH SPRIG TIME ON TOP.
Love this channel, thanks so much!
When I make potato fondant, I use a mandoline and slice the potatoes oblong. I then sprinkle both sides of the potatoes with salt and pepper and brown them on all sides in some evoo.
Very good recipe, for something as simple as potatoes. Good idea. 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!
Did them this evening, fab and thanks vm!
Wow! Yummy yummy in my tummy. Making these for sure.
They look wonderful. Will definitely try to make these. Thank you.
Took a bit longer to cook than advertised, but thank you so much for the method. Loved it and will definitely do again.
Very delicious, this remember me of Roasted Potato 🥔
It is a very interesting recep!I see you for the first time,i will try it!😊
Well, how can I have reached this ripe old age and never made fondant potatoes??? They will be made this weekend! Thank you 😘❤️🇬🇧
Attempting right now for first time = just came out and look pretty good... thanks for this!
Gorgeous K, why the Garlic out so early, it wouldn't burn in the stock?
Agreed, I don't think it had enough time to infuse. Personally I'd keep them in, but it comes down to individual taste. I like a stronger taste of garlic in my food.
@@brownstar45 My kinda Lady x
Garlic oil/butter would make even more sense. I'm not keen on all these European herbs (Korean native here) and can do w/o. But garlic butter (as you would use for garlic bread) would most decidedly give this dish even more of a kick.
You are my new favourite person. My little boy loves your recipes
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'.... :)
UK ex- pat living in Thailand new subscriber i miss normal food your recipes are great help thank you 😁😁🙏🙏
Just when you saw everything as far as potatoes are concerned, WA LA. These look so appetizing and so easy.
@James Hama HOT.
Subscribed. Love the details of the recipe. Verbally.
Thanks and welcome
Simply put WOW !!
Thanks Dean :)
Yum!! I’ll be trying this very soon, thanks 👍
Just made these tonight... delicious. Wish they had stayed crispy on the top at least, but don't see how that's possible with them soaking up all that liquid. Still, they just melted in the mouth. Next time I will use a white wine and chicken stock ratio. Thanks for sharing. 😁
Great job!
There are many channels with good recipes, but yours is my absolute favorite. Because your recipes are easy, fun to do, an most importantly, absolutely delicious. Your recipes are an absolut hit with everyone I served them to, or recommended your channel to. Thank you so much for such wonderful ideas. I love watching your videos just as much as I love cooking your recipes.
These are quick roasted potatoes, love them!
am going to try this one ... looks yum!
Hope you enjoy
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!!!
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🥇...🌟👍🌹
Fabulous thankyou for the idea 🙏