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Fondant potatoes recipe

Fondant potatoes recipe

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Try something different with potatoes this Christmas. These fondant potatoes are soft on the inside and crispy on the outside. Cook with a garlic and rosemary plant-based butter and enjoy as festive gluten and dairy-free side. See method

  • Serves 6
  • 25 mins to prepare and 25 mins to cook
  • 249 calories / serving
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 6 medium Maris Piper potatoes (about 800g in total)
  • 1 tbsp olive oil
  • 100g salted plant butter
  • 3 garlic cloves, thickly sliced
  • 1 rosemary sprig
  • 400ml hot vegetable stock made using 1 vegetable stock cube
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    8g 42%
  • Sugars

    1g 1%
  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 21.8g Protein 3g Fibre 2.2g


  1. Cut 2cm off the long ends of all the potatoes so they have two ends that they can stand up on, then peel the skin from the sides. Cut each potato in half again so you have twelve short cylinders.

  2. Heat the oil in a lidded medium deep frying pan over a medium-high heat and fry the potatoes for 5-6 mins on each cut end, until they have a golden crust. Add the butter and allow to melt, then stir in the garlic and rosemary and allow to cook for 1 min before carefully pouring in the stock. Add the lid and turn the heat down to gently simmer for 20 mins, until the potatoes are tender throughout.

See more Vegetarian Christmas recipes

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