The Hairy Bikers' fondant potatoes

(105 ratings)
Fondant potatoes recipe
Fondant potatoes recipe
  • Makes: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

The Hairy Bikers’ fondant potatoes are really easy to make. Flavoured with garlic, thyme and butter, these delicious fondant potatoes are perfect served with your roast dinner.They’re ideal if you’re bored of the same old roast potatoes or boiled potatoes and want to upgrade the side with a special touch. The Hairy Bikers serve their fondant potatoes with pickled pears and roast partridge, but this easy fondant potato recipe will go well with any roast. You could serve them as a special treat for Christmas or Easter, but also just on a special Sunday with your roast dinner. We bet all your family and friends will love them and you'll end up making them every Sunday! To make this fondant potato recipe, you'll only need six ingredients, and you might even already have most of them in your cupboard - potatoes, garlic, thyme, butter, chicken stock and salt and pepper. These delicious fondant potatoes only take around 30 mins to cook, and you can easily do it while the rest of your roast dinner is cooking. They take little bit more effort than normal roasties, but it's so worth it for their tasty garlicky flavour. This recipe for fondant potatoes serves 4 people, but if you’re feeding more people just double up the ingredient quantities.


  • 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

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(105 ratings)

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Paul O'Rourke

I'd like to know how you got a pastry cutter through 4 inches of potato.


You can see the size of the cut potatoes compared to the cress placed on top of them...


It would depend on the size of pan you are using, obviously.


So all the great chefs I've seen cook them in a pan are wrong? I guess we should all listen to some random bloke on the internet instead then, as you are clearly more knowledgable than all those chefs...

James Paice

I managed to pour in 500ml of stock so have been furiously boiling it off. Will be interesting to see what tastes like. Certainly the steam smells delicious.

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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