Search

The Hairy Bikers' fondant potatoes

(63 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!

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

  • Prep time:

  • Cooking 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 potatoes are perfect served with your roast dinner.They’re ideal if you’re bored of the same old roast potatoes or boiled potatoes. The Hairy Bikers serve their fondant potatoes with pickled pears and roast partridge. You could serve them as a special treat for Christmas or Easter. These delicious fondant potatoes only take 30 mins to make and serve 4 people. If you’re feeding more people just double up the ingredient quantities. This recipe was taken from the Hairy Bikers' 12 days of Christmas special on BBC2.

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, 2009.

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

Your rating

Average rating

  • 4
(63 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

By providing your email address above you agree to the Time Inc. (UK) Ltd Terms and Conditions and the Privacy Policy

Subscribe to Essentials

Subscribe from only £22.99