Fondant potatoes

This potato recipe is for fondant potatoes. Each fondant potato looks great on the plate and is an eye catching way of presenting potatoes.



  1. Pre-heat the oven to 190°C (Gas Mark 5).
  2. Choose a nice large potato, such as a baking estima.  Wash, peel and rewash the potatoes.  Trim one side to make a flat surface.  Place the flat surface of the potato onto your board.  Using a 2.5-inch plain pastry cutter, put it into the potato to cut out a circle about 3cm deep.  Remove the circle of potato from the cutter and trim the top edge slightly.  You should have ended up with a potato shaped like an ice hockey ‘puck’; indeed, in our kitchen we call them hockey puck potatoes.  You will need two per portion.
  3. Gently melt the butter in a small pan.
  4. Place the potatoes into a shallow ovenproof dish and brush with melted butter.  Season with the sea salt and milled pepper.  Add enough stock to half cover the potatoes and place in the pre-heated oven.
  5. Cook until most of the stock has been absorbed.  Depending on the size of the potatoes, it should be about 1 hour.  The potatoes should be soft to touch but still holding their shape and a nice golden brown on top.  An occasional basting with melted butter while cooking should ensure an even colour on top of the fondant potatoes.
  6. When cooked, remove the fondant potatoes from the oven and, using a palette knife, carefully transfer the fondant potatoes onto warmed plates.

If you have lots of potato trimmings left over, don’t throw them away.  They are great to add to a soup.

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