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The Hairy Bikers' fondant potatoes

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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


  • 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


  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.

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Karen Clarke Kennedy

I cooked these last night, and they were very good, but way, way too much butter. I used 4 small potatoes for 2 of us, then cut them in half, but they were swimming in butter, so had to pour most of it away before adding the stock!! I think probably 50 g would suffice!!

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!


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!

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