• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ร—
    Home > Meal Type > Sides

    Simple Fondant Style Potatoes

    Updated: Mar 10th 2020 โ€ข Published: Sep 18th 2015 โ€ข 15 Comments

    Jump to Recipe SaveSaved!

    Potatoes, butter and vegetable stock all cooked slowly on the hob until you are left with fluffy potatoes, packed with flavour and a wonderful buttery crispy bottom. These easy fondant style potatoes are perfect for just about any meal. Or squashed onto buttered bread to make the ultimate carb lovers dinner, the potato sandwich.

    Simple Fondant Style Potatoes. Fluffy potatoes, packed with flavour with a wonderful buttery crispy bottom. These are the perfect side dish!

    When I bought my first house, the previous owner had been, in her younger days, a keen gardener, something I was not, so the already neglected garden was left neglected for a little longer. I was working full time and had a dilapidated turn of the century (the last one not this one!!!) house to renovate. The garden was at the bottom of my list. One spring I got on top of it with pavers, raised beds and some decking. All should have been right with the world, but my green fingers predecessor had been not only a gardener but a kitchen gardener. Something I praised when I found the rosemary, thyme, sage and mint plants, but something I cursed when I realised that under my beautiful pavers was the remnants of 40 years of potato growing. I found potatoes popping up everywhere!!!!!!!

    Simple Fondant Style Potatoes. Fluffy potatoes, packed with flavour with a wonderful buttery crispy bottom. These are the perfect side dish!

    Which has nothing to do with this recipe but what would my blog be like if I didn't share random pieces of information with you ๐Ÿ˜‰ Actually I do have a point! (come on, you know you love my ramblings x)

    My point is that potatoes are easy to grow, or if you are not that way inclined they are also cheap to buy and make a great base for a meal. Sure there are people who tell you not to eat them, but then the very same people would be appalled at the 13 packets of pasta I have in my pantry!! (Actually it is a bit less now as I have been cooking up pasta at every opportunity ๐Ÿ˜‰ If you want to know why I had 13 packets of pasta check out this post)

    So potatoes, inexpensive, delicious and oh so versatile. I have shared a couple of wonderful potato recipes with you recently and todays post is another favourite of ours. It isn't a quick cook answer but it is a handsfree cook. Meaning once you have set it going, all you have to do is find something to go with your potatoes. I wasn't joking above, many a night I cook these for the boys, Stew gets home from work, stuffs the leftovers into a sandwich and then declares he is too full for dinner. Which is probably a good thing as he has just polished off the potatoes that were part of said dinner!

    Simple Fondant Style Potatoes. Fluffy potatoes, packed with flavour with a wonderful buttery crispy bottom. These are the perfect side dish!

    But these will go with so many dishes, like my smashed thyme potatoes these fondant style potatoes are a versatile side dish and they are a bit more exciting than plain boiled potatoes. Not that I am putting boiled potatoes down!!! Boiled new potatoes, cold salted butter, YUM. Back in the days of house renovation and potato discovery there were many evenings when I would eat a plate of boiled potatoes with butter and nothing else. What can I say, I am a carb girl!

    I'm starting a new Potato Recipe collection over on my Recipe Collections Page. We are potatoes lovers at Temporary Rickety Cottage. (Still need to name the new house!!!)

    Simple Fondant Style Potatoes. Fluffy potatoes, packed with flavour with a wonderful buttery crispy bottom. These are the perfect side dish!

    The slow cooking, gives these potatoes their meltingly soft interior, whilst the butter and evaporating stock ensures you get a crackle when you eat them. This isn't a roast potato crunch, more a soft slightly crisp bite. It is buttery, crisp and scrumptious. The key is the low heat and foil lid, this ensures your potatoes are cooked through, don't burn and are fluffy and delicious. I use vegetable stock for these but chicken works well too, or even water, but then I would season it generously with salt.


    Enjoy x

    ๐Ÿ“– Recipe

    Print Recipe
    5 from 4 votes

    Simple Fondant Style Potatoes

    Simple Fondant Style Potatoes. Fluffy potatoes, packed with flavour with a wonderful buttery crispy bottom. These are the perfect side dish!
    Cook Time30 mins
    Total Time30 mins
    Servings: 4 -6
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon olive oil
    • 850 g baby potatoes
    • 500 ml vegetable stock
    • 30 g butter
    • Black pepper
    • Fresh parsley - for garnish

    Instructions

    • Wash the potatoes (You can peel them if you wish but I don't bother, it is more work and you lose fibre content)
    • Place a heavy bottomed frying pan over a low heat.
    • Add the oil and butter and allow it to heat slightly.
    • Tip the potatoes into the pan so they sit in a single layer.
    • Pour over the stock and bring back to the boil.
    • Cover the frying pan with a piece of aluminium foil (or a life if your frying pan has one) and reduce the heat to the lowest setting.
    • Set your timer for 20 minutes. By this time your potatoes should be just cooked through.
    • Remove the foil and gently jiggle the pan to move the potatoes.
    • Bring the stock back up to a rolling boil.
    • Cook, uncovered, until all the stock has evaporated and the potatoes have started to brown and crisp.
    • Remove from the heat and sprinkle with parsley for serving.
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts
    Simple Fondant Style Potatoes. Fluffy potatoes, packed with flavour with a wonderful buttery crispy bottom. These are the perfect side dish!

    More Sides

    • close up of roasted vegetables in a blue cast iron pan
      Easy French Ratatouille
    • Overhead close up of the grains of basmati rice
      Indian Basmati Rice
    • close up of a spoonful of chopped carrots and corn
      Buttered Carrots and Corn
    • close up on the grains of rice in a bowl of fried rice
      Cantonese Fried Rice

    Reader Interactions

    Comments

    1. Sam says

      September 30, 2015 at 6:41 pm

      YUM!

      Reply
    2. Lokness @ The Missing Lokness says

      September 23, 2015 at 1:29 am

      Haha, how funny that there are potatoes just popping up left and right in your garden! There potatoes are gorgeous looking! Love the crispy bottoms. Makes awesome side dish!

      Reply
      • Claire McEwen says

        September 23, 2015 at 1:38 am

        LOL, I can see the funny side now, I wasn't so impressed when it first started ๐Ÿ˜‰
        Thank you, they do make a great side dish, so versatile, you can serve them with so many things.
        Thanks for stopping by.

        Reply
    3. [email protected] says

      September 21, 2015 at 5:55 pm

      5 stars
      Potatoes should be a separate food group. Seriously. And a potato collection? Shriek! I will be your most frequent visitor! That's SO clever Claire, I love it!

      Your photos are getting better and better. These are super sharp, perfect brightness, great tone - you totally nailed it.

      Reply
      • Claire McEwen says

        September 21, 2015 at 6:25 pm

        They should be!!!! I knew we would be on the same wave length. Carb lovers unite ๐Ÿ™‚

        Thank you, I have learnt so much from your book, it is the BEST!!

        Reply
    4. Maureen | Orgasmic Chef says

      September 21, 2015 at 8:56 am

      5 stars
      I could live on potatoes, especially potatoes that look like this. OMG they are calling my name. Loudly.

      Reply
      • Claire McEwen says

        September 21, 2015 at 12:25 pm

        Hehe, food always calls my name too. Isn't it a wonderful feeling ๐Ÿ˜‰

        Reply
    5. Liz (Good Things) says

      September 20, 2015 at 4:12 pm

      Simple, and so yummy!

      Reply
      • Claire McEwen says

        September 21, 2015 at 12:24 pm

        Thank you Liz ๐Ÿ™‚

        Reply
    6. Kathryn Doherty says

      September 20, 2015 at 1:25 am

      Huge carb lover here, particularly when it involves ANYTHING potato related. I'm sort-of a potato addict. Could eat them daily. But somehow, I'd never thought to make a potato sandwich - ha, love that idea!! And love the look of these glorious potatoes. Pinning and can't wait to indulge ๐Ÿ™‚

      Reply
      • Claire McEwen says

        September 20, 2015 at 9:33 am

        Carb lovers are the best people to cook for x
        Hehe, glad to have introduced a new carb idea. Stew is king of carb on carb ๐Ÿ˜‰ He has even been known to stuff rice in-between two slices of bread!!
        Thanks for the pin ๐Ÿ˜€

        Reply
    7. Cailee says

      September 19, 2015 at 9:30 pm

      Oh my word... you describe these wonderfully!! That buttery crisp on the bottom sounds so lovely! Great recipe! Very versatile as well! Breakfast, lunch or dinner!! ๐Ÿ™‚

      Reply
      • Claire McEwen says

        September 19, 2015 at 10:19 pm

        Breakfast!!!! YES!!!!! What a great idea ๐Ÿ™‚
        Squashed and topped with a poached egg and some crumbled crisp bacon. Oh my!

        Reply
    8. Nancy | Plus Ate Six says

      September 19, 2015 at 11:32 am

      5 stars
      I'm pretty sure I'd be 'taste testing' a few of these before they made it to the table - perfect comfort food just on their own :0

      Reply
      • Claire McEwen says

        September 19, 2015 at 1:46 pm

        Hehe, that may or may not happen in our house....I couldn't possibly comment ๐Ÿ˜‰

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More โ†’

    As featured in

    Popular

    • close up on a ladle of gravy pouring into a white gravy boat
    • square picture of a cast iron skillet of pasta
    • close up on the coriander and charred top of a sweet naan bread
    • Garlic bacon spaghetti in a large shallow grey bowl
    • Close up on roasted lemon potatoes in a white bowl

    Footer

    โ†‘ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright ยฉ 2020 Sprinkles and Sprouts

    Copyright © 2023 ยท Cravings Pro Theme on Genesis Framework ยท WordPress ยท Log in