Recipe: Sam Mannering’s Fondant Potatoes

These fondant potatoes reheat fabulously, with a knob of butter or four.

Sam Manning

These fondant potatoes reheat fabulously, with a knob of butter or four.

Master class moment. I feel like if there were to be a holy trinity of potato dishes, you’d have good mash, scalloped potatoes, and then those things.

An important part of the French culinary canon, they are essentially a sophisticated roast potato. But what a roast potato.

Fondant is, appropriately, French for “melt”, and they do, provided you give them plenty of time in the oven, with a quick hit with the broiler if needed to get the outside nice and crispy.

They reheat fabulously, with a knob of butter or four.

* Recipe: Spicy lamb with eggplant and yogurt
* Recipe: Sam Mannering Crispy Pork Belly Strips with Nectarine Salsa
* Recipe: Roast chicken with peaches, garlic and herbs
* Recipe: Parmentier with beef cheeks

fondant potatoes

Preparation time: 15 minutes

Cooking time: 1 hour

Serves: 4 to 6 as a side dish


4-5 large agria potatoes, peeled

Sea salt

Cooking oil

3 tablespoons of butter

5 garlic cloves, peeled and crushed

Small handful of thyme

Black pepper

½ cup good chicken or vegetable broth


  1. Preheat the oven to 180°C in convection.

  2. Cut the peeled potatoes into 1.5 inch thick slices, then using a round cookie cutter (mine was 2.5 inches in diameter), cut the slices into even rounds. Immerse in a bowl of water and leave for 20 minutes.

  3. Drain and rinse the rings, then dry them. Season well with salt on both sides.

  4. Get an ovenproof frying pan over medium-high heat. Add a little oil, let it heat up, then quickly fry the potato slices on both sides until golden brown.

  5. Lower the heat and add 3 tablespoons of butter, the garlic and the thyme, bring to a boil, then add the broth, just enough to come halfway up the potatoes, and continue to cook gently for another five minutes on the heat twisting the spuds once or twice.

  6. Bake for about 20 minutes to finish, by which time the potatoes should be beautifully soft and tender in the middle and nice and crispy on the outside. Serve immediately. These will reheat well.

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