Try out my buttery fondant potatoes… These lovely creamy smooth oven braised potatoes are a real treat! I am always on the lookout for new potato side dishes and these potatoes are absolutely to die for.
I make these golden potatoes quite often as a side dish for steak or pork!
So quite a while ago I saw these fondant potatoes a lot.
That was while watching one of the previous Masterchef UK cooking competitions. I think it was even a basic skills challenge but I’m not sure about that. Just like slicing onions you know, only this time people had to peel and carve perfect fondant potatoes.
Best Fondant Potatoes
I’m just not sure which season it was exactly.
But these potatoes looked so delicious so I just had to put them on my to-do list. I’m always happy to try out new potato side dishes and yep, in the end these golden oven braised potatoes are such a delicacy.
They are extremely smooth and soft on the inside while the outside is golden and nicely coated with a decadent layer of melted butter.
We love them to bits. And so will you when you try these!
I’m a fan of steak and fries. But I have to admit that steak and fondant potatoes are also a huge hit here at home.
It’s a great winter potato side dish!
You might think, well these potatoes have a funny shape. Where do you buy these?
That’s a job for job. Well maybe it’s a technique you might have heard about before! Chefs call cutting potatoes and other vegetables into even shapes ‘turning’. Rings a bell?
Are you looking for another oven roasted potato side dish?
Then you should also check out my crunchy hasselback potatoes!
Best Fondant Potatoes Recipe
My buttery fondant potatoes, creamy smooth braised potatoes in the oven! I always want to try out new potato side dishes and these potatoes are to die for.
- 6 small oven potatoes
- 1 tbsp unsalted butter
- 2 tsp olive oil
- ½ cup chicken or vegetable stock (120 ml), warm
Peel the potatoes. You can use a dough cutter if you want the potatoes to be of the same shape. I used a sharp knife to make the sides even. This French technique is called ‘turning’ potatoes.
Then trim the edges a little bit.
Add the unsalted butter and the olive oil to a medium non-stick pan (one with a lid). Place it over medium heat until the butter and oil start to foam, then add the potatoes.
Don’t let the butter and oil burn. Bake the potatoes in it for a couple of minutes on both sides until a little browned. Drizzle regularly with the butter and oil. Season with a little pepper and salt. Then pour in the warm stock.
Turn the heat lower and bring to to a light simmer. Then put a lid on the pan.
Let the potatoes cook gently for about 15 to 20 minutes or until they are very smooth and soft on the inside. Check regularly if you don’t have to add extra stock or water.
You can grill the potatoes in the oven for a couple of minutes if you want to add more color to them. Remove the potatoes from the pan and serve.