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James Martin Fondant Potatoes

James Martin Fondant Potatoes
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James Martin is known for elevating simple ingredients using classic techniques. Fondant potatoes come from French cuisine and are all about texture and control.

Ingredients

Scale

For the Potato Base

  • 4 large floury potatoes (such as Maris Piper or Russet)

  • 1 tablespoon salt (for seasoning)

Quality note: Floury potatoes are ideal here because they absorb stock and create that soft interior texture.

For Browning

  • 2 tablespoons olive oil

  • 40 g unsalted butter

For Flavor and Cooking

  • 2 cloves garlic, lightly crushed

  • 2–3 sprigs fresh thyme

  • 250 ml good-quality chicken stock (or vegetable stock for vegetarian option)

  • Freshly ground black pepper, to taste

Instructions

Step 1: Prepare the Potatoes

Peel the potatoes and trim the ends so they stand upright. Cut each potato into thick cylinders, about 5–6 cm tall.

Rinse briefly to remove excess starch, then pat completely dry.

Dry potatoes brown better.

Step 2: Brown the Potatoes

Preheat your oven to 190°C (375°F).

Heat olive oil in an ovenproof frying pan over medium-high heat. Add butter and let it melt.

Place the potato cylinders flat-side down in the pan. Cook without moving them for 5–6 minutes until deeply golden.

Flip carefully and brown the other flat side for another 4–5 minutes.

The crust should look evenly golden, not pale.

Step 3: Add Aromatics and Stock

Reduce the heat slightly. Add crushed garlic and thyme to the pan.

Pour in the stock carefully — it should come about halfway up the sides of the potatoes.

Bring to a gentle simmer.

Step 4: Roast in the Oven

Transfer the pan to the oven.

Roast for 25–30 minutes, basting occasionally with the stock, until the potatoes are tender inside and most of the liquid has reduced.

Insert a knife into the center — it should slide in easily.

Step 5: Finish and Serve

Remove from oven. Spoon the reduced stock and butter over the potatoes before serving.

Season with black pepper and a light sprinkle of salt if needed.

Serve immediately while crisp and hot.

Find it online: https://britishrecipes.uk/james-martin-fondant-potatoes/