Fondant potatoes


Smooth potatoes such as Desiree

Spread, butter or oil

Chicken or vegetable stock

Pepper for seasoning


Peeler, vegetable knife, chopping board, small saucepan, oven-proof pan or dish.


  1. Preheat the oven to 230°C.
  2. Choose small or medium, even sized potatoes.
  3. Wash, peel and rewash the potatoes.
  4. Turn into 8-sided barrel shapes, about 5cm long and 2.5cm across in the centre, deducing to 1.5cm at each end.
  5. Prepare enough barrels for 2-3 per person.
  6. Gently melt the spread or butter in a saucepan or the microwave.
  7. Brush potatoes with melted spread/butter or oil and place in a pan suitable for the oven.
  8. Half cover with stock and season with pepper.
  9. Cook in a hot oven for about 1 hour, brushing the potatoes frequently with melted spread/butter or oil.
  10. When cooked the stock should be completely absorbed by the potatoes.
  11. Brush with melted spread/butter or oil.

Top tips:

  • Serve lightly sprinkled with thyme, rosemary, oregano, or grated cheese.

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Melt, simmer and boil
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Glaze & Coat
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