James Martin Fondant Potatoes

James Martin fondant potatoes are a classic French-style side dish with crisp, golden edges and a soft, buttery centre. They are cooked slowly in stock and butter, which gives them a rich flavour and luxurious texture. This recipe is straightforward rather than difficult, but it rewards a little patience and care. From start to finish, it takes about 45 minutes.

Ingredients

For the potatoes

• 6 large Maris Piper or King Edward potatoes
• 40g unsalted butter
• 2 tbsp olive oil
• 2 garlic cloves, lightly crushed
• 2 sprigs fresh thyme or rosemary
• 300ml hot chicken or vegetable stock
• Salt, to taste
• Freshly ground black pepper

How to Make James Martin Fondant Potatoes

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the potatoes cook evenly.
• Prepare the potatoes: Peel the potatoes and trim the ends so they sit flat. Cut each potato in half lengthways and season both sides with salt and pepper.
• Brown the potatoes: Heat the olive oil and butter in a large ovenproof frying pan over medium heat. Place the potatoes cut side down and cook for 5 to 7 minutes until deeply golden.
• Add flavour: Turn the potatoes over, then add the garlic and herbs to the pan. Let them cook for 1 minute so the flavours release into the butter.
• Add the stock: Carefully pour in the hot stock so it comes halfway up the potatoes. Bring to a gentle simmer.
• Bake: Transfer the pan to the oven and bake uncovered for 25 to 30 minutes, basting once or twice, until the potatoes are tender and the liquid has reduced.
• Rest and serve: Remove from the oven and let the potatoes rest for 5 minutes. Spoon over the buttery juices before serving.

Tips

Why are my fondant potatoes not crispy?

The pan needs to be hot enough when you first brown the potatoes. Do not move them too early, as this prevents a good crust from forming.

Can I make these without an ovenproof pan?

You can transfer the potatoes and liquid to a snug baking dish after browning, then continue cooking in the oven.

How do I stop the potatoes from falling apart?

Use floury potatoes and handle them gently when turning. Cutting clean, flat edges also helps them keep their shape.

Serving Suggestions

• Serve with roast chicken, beef, or lamb
• Pair with pan-fried fish and greens
• Add as a side to a vegetarian mushroom dish

Storage

Room temperature

Fondant potatoes should not be kept at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven with a splash of stock.

Freezing

Freezing is not recommended, as the texture becomes grainy once thawed.

Nutrition

• Calories: 260 kcal
• Carbohydrates: 28g
• Protein: 3g
• Fat: 15g
• Saturated fat: 7g
• Sodium: 220mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Fondant Potatoes

Recipe by Milli RoseCourse: Side DishCuisine: British, FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp-edged, buttery James Martin fondant potatoes cooked slowly in stock and herbs for a soft, rich centre.

Ingredients

• 6 large Maris Piper potatoes

• 40g unsalted butter

• 2 tbsp olive oil

• 2 garlic cloves, crushed

• 2 sprigs fresh thyme

• 300ml chicken or vegetable stock

• Salt and black pepper

Directions

• Preheat the oven to 200°C or 180°C fan.
• Peel, trim, and season the potatoes.
• Brown the potatoes in butter and oil until golden.
• Add garlic, herbs, and stock.
• Bake until tender and the stock has reduced.
• Rest briefly and spoon over the buttery juices before serving.

Notes

• Use a snug pan so the stock reduces properly.
• Baste once or twice for extra flavour.
• Serve immediately for best texture.