Looking to impress someone special? Or maybe you’re just in the mood to treat yourself to a restaurant-worthy experience at home? Potato fondants are the answer. These golden, buttery delights are the epitome of elegance, and while they may require a little more effort than your usual roasties, trust me when I say they’re worth every minute. With their crispy, golden crust and creamy, melt-in-your-mouth interior, they strike the perfect balance between indulgence and sophistication.

Why these cheeky lil fondants are a chef’s fave

Fondants are a true labour of love, which is probably why you’ll often find them on fine dining menus. They have that “wow” factor that takes an ordinary meal and turns it into something extraordinary. And here’s the best part—they’re not as difficult to make as you might think. Sure, they need a bit of patience and attention to detail, but once you get the hang of them, they’re actually pretty straightforward.

One of the keys to nailing potato fondants is trusting the process. Yes, there’s that heart-stopping moment when they look like they’re glued to the pan and threatening to burn. Don’t panic—this is exactly what’s supposed to happen! The potatoes are creating that gorgeous, golden crust that makes fondants so irresistible. Just resist the urge to move them too soon, and you’ll be rewarded with the crispiest, most delicious results.

The secret to that perfect fondant shape

Let’s talk aesthetics. One of the things that makes fondants stand out is their distinctive shape. To get that pro-level hexagonal finish, you can slice around the sides of your potatoes with a sharp knife. Or, if you’re after something a bit quicker (and let’s be honest, we all have those days), use a round cutter to shape your spuds. The key is consistency—keeping all the pieces the same size ensures they cook evenly, so every bite is as perfect as the last.

Why clarified butter Is a game-changer

I’m a big believer in the power of clarified butter when it comes to potato fondants. It has a higher smoke point than regular butter, which means you can get that golden crust without worrying about burning. Plus, it adds a rich, nutty depth of flavour that takes these spuds to the next level. If you’re new to clarified butter, don’t worry—I’ve got you covered with an easy recipe here.

Elevate any meal

Potato fondants are so versatile that they work just as well with a simple roast chicken as they do with a fancy steak or a festive feast. They’re the kind of dish that makes people think you’ve gone all out, even if it’s just a Wednesday night dinner. Serve them with a drizzle of pan juices, a sprinkle of fresh herbs, or even a cheeky dollop of garlic butter.

Potato Fondants

By Poppy Cooks

https://www.poppycooks.com/recipes/potato-fondants/

With their crispy, golden crust and creamy, melt-in-your-mouth interior, they strike the perfect balance between indulgence and sophistication.
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Ingredients

Metric Imperial

    Metric

  • 6 red skin potatoes
  • 150g butter
  • 1 chicken stock pod
  • 200ml water
  • 3 cloves of garlic
  • 1 sprig of thyme
  • Salt and pepper

    • Imperial

  • 6 red skin potatoes
  • 5 1/4oz butter
  • 1 chicken stock pod
  • 7oz water
  • 3 cloves of garlic
  • 1 sprig of thyme
  • Salt and pepper

Instructions

  1. Cut your potatoes into the same lengths and widths. (Using a cutter is an easier way to do this, but you can get by without one!).
  2. Once your potatoes are cut, get them into water to prevent browning.
  3. To clarify your butter, place it in the microwave until melted, do not stir!
  4. Leave in the fridge or freezer to set.
  5. Once set, poke a hole in the corner and let the milky bit out, this will help prevent burning whilst cooking.
  6. Get half of your butter melting in a medium heat pan.
  7. Place your potatoes in flat side down, leave them to colour in the butter for around 10-15 minutes.
  8. Add in your just crushed garlic, thyme & rest of your butter.
  9. Once coloured, add in your stock.
  10. Turn the potatoes over and turn the heat up slightly to bring the liquid to the boil.
  11. The liquid should be just at the top of the potato, but not covering.
  12. Leave this to reduce by about a centimetre, then add a cartouche/parchment paper on top.
  13. Leave them on a medium-highish heat, (just keeping a loose eye on them) for around 40-50 minutes, depending on the size of you potatoes.
  14. Once the liquid is half way down the potatoes, remove the parchment and leave them on the heat for about another 15-20 minutes. (Once you see that the stock liquid has gone, you should still see the fatty, buttery bit left, this is what is going to give you the caramelised crispy potato top).
  15. Now don’t be alarmed but you want your fondant to stick to the pan. That’s when you KNOW it's going to be good. So leave the fondants on a low-medium heat until you can’t remove them from the pan
  16. Take them off the heat and leave to the side, they can take anywhere between 10 and 20 minutes to remove themselves from the pan, don’t rush them or you may end up with all the good bit left, looking up at you in the pan!
  17. Once they are wobbling free, turn the over and basque in all their glory.

Find this recipe online at https://www.poppycooks.com/recipes/potato-fondants/

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1 Comment

  1. Andrew on January 18, 2025 at 2:56 pm

    I made these last night and they were delicious, however I was only able to get one potato to “wobble” free. I used a stainless steel sauce pan … maybe non-stick or carbon steel would be a better option?

    Reply

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