James Martin Fondant Potatoes recipe is the secret to making restaurant-quality potatoes at home. Often considered a “chef’s trick,” fondant potatoes involve cutting potatoes into uniform cylinders, browning them in butter until golden and crisp, and then slowly braising them in chicken stock and aromatics. The result is a potato that is beautifully crunchy on the top and bottom, yet meltingly soft and creamy in the middle—hence the name “fondant,” which means “melting” in French. It is an elegant side dish that elevates any roast dinner or steak night.
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Why You Will Love This Fondant Potatoes Recipe:
- Texture Contrast: You get the best of both worlds: the crunch of a roast potato and the creaminess of a mashed potato in one bite.
- Deep Flavor: Because they absorb the stock and butter as they cook, they are far more flavorful than plain boiled or roasted potatoes.
- Visual Appeal: The uniform cylinder shape looks incredibly professional on the plate.
- One Pan: The entire process happens in a single ovenproof frying pan, minimizing washing up.
- Make Ahead: You can brown them in advance and finish them in the oven just before serving.
James Martin Fondant Potatoes Ingredients
- 4 large baking potatoes (Maris Piper, King Edward, or Russet are best for fluffy interiors)
- 50g butter (cubed)
- 2 tbsp vegetable oil or olive oil
- 500ml chicken stock (or vegetable stock), hot
- 2-3 garlic cloves, peeled and lightly crushed (whole)
- 2-3 sprigs fresh thyme or rosemary
- Salt and freshly ground black pepper
How To Make James Martin Fondant Potatoes
- Shape the Potatoes: Peel the potatoes. Slice off the rounded ends to create flat tops and bottoms. Cut the potatoes into cylinders using a round pastry cutter (approx 5-6cm wide) or use a knife to trim them into barrel shapes. They should be about 4-5cm tall.
- Tip: Save the trimmings for mash or soup!
- Soak: Place the shaped potatoes in a bowl of cold water for 5 minutes to remove excess starch. Pat them thoroughly dry with kitchen paper (wet potatoes won’t crisp).
- Brown: Heat the oil in a heavy-based, ovenproof frying pan over medium-high heat. Place the potatoes in the pan, flat-side down. Fry for 5 to 7 minutes until the bottom is deep golden brown and crispy.
- Flip and Butter: Turn the potatoes over so the browned side is facing up. Add the butter, crushed garlic cloves, and thyme sprigs to the pan. Let the butter foam and bubble around the potatoes for 2 minutes.
- Braise: Carefully pour the hot chicken stock into the pan. The liquid should come about halfway up the sides of the potatoes (add a little water if needed, but don’t submerge them completely). Season with salt and pepper.
- Oven Cook: Place the pan into a preheated oven at 200°C (400°F) / Fan 180°C. Bake for 25 to 30 minutes.
- Check: The potatoes are done when they are tender all the way through (test with a knife) and most of the stock has evaporated, leaving a buttery glaze.
- Serve: Serve immediately, spooning the remaining buttery pan juices over the top.
Recipe Tips
- The Right Potato: Do not use waxy potatoes (like new potatoes or reds). They won’t absorb the stock properly. You need floury/starchy varieties like Maris Piper.
- Don’t Rush the Browning: The color on the first side is the presentation side. Make sure it is a deep, rich brown before flipping. If it’s pale, it won’t have that signature crunch.
- Hot Stock: Ensure your stock is hot when you add it to the pan. Adding cold stock brings the temperature down too fast and stops the cooking process.
- Butter Basting: If cooking on the stovetop longer before the oven, spoon the foaming butter over the potatoes repeatedly to infuse flavor.
What To Serve With Fondant Potatoes Recipe?
These luxurious, Fondant Potatoes are the ideal match for a high-quality steak, such as a Ribeye or Fillet, where their buttery, melting texture complements the tender meat perfectly. They also serve as an elegant upgrade to a traditional Sunday roast, pairing beautifully with Roast Chicken or Lamb Chops. To balance the richness of the butter and stock glaze, it is best to serve them alongside simple, vibrant greens like Steamed Asparagus, Green Beans, or wilted spinach.
How To Store Leftovers Fondant Potatoes Recipe?
- Refrigerate: Store in an airtight container for up to 3 days. The texture will firm up when cold.
- Freeze: Not recommended. Freezing cooked fondant potatoes destroys their delicate structure, making them mushy when thawed.
How To Reheat Leftovers Fondant Potatoes Recipe?
- Oven: Place the potatoes in a small baking dish with a splash of stock or a knob of butter. Cover with foil and heat at 180°C for 15 minutes. Uncover for the last 5 minutes to re-crisp the top.
- Microwave: You can microwave them for 1-2 minutes, but they will lose their crispy crust and become soft throughout.
FAQs
Yes, brown them in a regular frying pan, then transfer the potatoes and the butter/oil mixture to a baking dish. Pour the hot stock into the baking dish and put that in the oven.
Absolutely, just swap the chicken stock for a high-quality vegetable stock.
They likely needed more time or more liquid. If the stock evaporates before they are cooked, add a splash more hot water and return to the oven for 5-10 minutes.
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Fondant Potatoes Nutrition Facts
Serving Size: 1 potato cylinder
- Calories: 210 kcal
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 350mg
- Total Carbohydrate: 24g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 3g
James Martin Fondant Potatoes
Course: Sides, Dinner, LunchCuisine: French, BritishDifficulty: Easy4
servings15
minutes35
minutes210
kcalJames Martin’s Fondant Potatoes are a masterclass in texture and flavor. Known as “melting potatoes,” this French technique involves cutting potatoes into uniform cylinders, searing them until golden brown, and then slowly braising them in butter and chicken stock. The result is a potato with a crisp top and a luxuriously creamy, flavorful interior that elevates any meal.
Ingredients
4 large baking potatoes (Maris Piper, King Edward, or Russet are best for fluffy interiors)
50g butter (cubed)
2 tbsp vegetable oil or olive oil
500ml chicken stock (or vegetable stock), hot
2-3 garlic cloves, peeled and lightly crushed (whole)
2-3 sprigs fresh thyme or rosemary
Salt and freshly ground black pepper
Directions
- Shape the Potatoes: Peel the potatoes. Slice off the rounded ends to create flat tops and bottoms. Cut the potatoes into cylinders using a round pastry cutter (approx 5-6cm wide) or use a knife to trim them into barrel shapes. They should be about 4-5cm tall.
Tip: Save the trimmings for mash or soup! - Soak: Place the shaped potatoes in a bowl of cold water for 5 minutes to remove excess starch. Pat them thoroughly dry with kitchen paper (wet potatoes won’t crisp).
- Brown: Heat the oil in a heavy-based, ovenproof frying pan over medium-high heat. Place the potatoes in the pan, flat-side down. Fry for 5 to 7 minutes until the bottom is deep golden brown and crispy.
- Flip and Butter: Turn the potatoes over so the browned side is facing up. Add the butter, crushed garlic cloves, and thyme sprigs to the pan. Let the butter foam and bubble around the potatoes for 2 minutes.
- Braise: Carefully pour the hot chicken stock into the pan. The liquid should come about halfway up the sides of the potatoes (add a little water if needed, but don’t submerge them completely). Season with salt and pepper.
- Oven Cook: Place the pan into a preheated oven at 200°C (400°F) / Fan 180°C. Bake for 25 to 30 minutes.
Check: The potatoes are done when they are tender all the way through (test with a knife) and most of the stock has evaporated, leaving a buttery glaze. - Serve: Serve immediately, spooning the remaining buttery pan juices over the top.
Notes
- The Right Potato: Do not use waxy potatoes (like new potatoes or reds). They won’t absorb the stock properly. You need floury/starchy varieties like Maris Piper.
Don’t Rush the Browning: The color on the first side is the presentation side. Make sure it is a deep, rich brown before flipping. If it’s pale, it won’t have that signature crunch.
Hot Stock: Ensure your stock is hot when you add it to the pan. Adding cold stock brings the temperature down too fast and stops the cooking process.
Butter Basting: If cooking on the stovetop longer before the oven, spoon the foaming butter over the potatoes repeatedly to infuse flavor.
