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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 | Sprinkles and Sprouts
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  • 1 tbsp olive oil
  • 850 g baby potatoes
  • 500 ml vegetable stock
  • 30 g butter
  • Black pepper
  • Fresh parsley - for garnish


  • 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.
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