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: https://www.kitchensanctuary.com/fond...

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.

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