Search
Saved recipes | | Register | Welcome!
Search
(30 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

The Hairy Bikers' fondant potatoes

Print Page
The Hairy Biker's fondant potatoes
  • Makes: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

Serve these fondant potatoes with the boys' pickled pears and roast partridge recipe from their BBC2 Christmas special, The Twelve Days of Christmas

Ingredients

  • 4 good potatoes
  • 2 cloves garlic, just a bit smashed
  • 2 or 3 of sprigs of thyme
  • 150g (5oz) butter
  • 75ml (3fl oz) chicken stock (you can use vegetable stock to make this recipe vegetarian)
  • Sea salt flakes and black pepper

Method

  1. Peel the potatoes, cut a flat top and bottom on your spud. Cut out a round of potato with a pastry cutter. Cut off the sharp corners to make a nice barrel shape.
  2. Melt the butter in a saucepan over a medium heat until it starts to foam. Place the potatoes in the pan and cook for about 5-6 minutes until golden on the bottom. When done turn over the potato and cook for the same time again.
  3. Add the stock. Put in the crushed garlic clove and thyme sprigs, watch out for this exploding everywhere. Season well.
  4. Cover and simmer gently until the potato is cooked. Keep warm.
This recipe is taken from the Hairy Bikers' 12 days of Christmas special, BBC2 at 9pm, on Wednesday 16th December 2009.

This recipe is part of The Hairy Bikers' roast partridge with festive stuffing, fondant potatoes and pickled pears recipe.

Average rating

  • 4
(30 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

George Zibba

Made these last night with guinea fowl. Would have been helpful to know what size potatoes to use as mine were about 4 inch high rounds and took 45 mins to cook... were very yummy but almost sickly sweet even with the addition of thyme, garlic etc. Maybe I've become too used to the taste of low fat spreads!

Paul

Cook them using whichever method you see fit. Who cares what you use as long as the result is the same.

Rosalind Lorenz

Well bugger me have you never heard of innovation good on ya hairy bikers im a trained french chef and try all sorts of different ways to cook things thats cooking at its best!

Howard Palmer

This is not a classic fondant potato recipe. Fondant potatoes are cooked in an oven and not in a saucepan!

comments powered by Disqus
Receive our recipes email