Fondant Potato Stars

Potato fondants are having their hot girl summer and we are here for it.

Done in 45 minutes



What you'll need:

2 kgMaris Piper potatoes, as big as possible

2 tbspvegetable oil

3 tbspunsalted butter

a few sprigsthyme

1half a garlic bulb

2 tspsea salt

750mlchicken stock

This potato fondant recipe is going to change your life. They are the easiest and perhaps the most beautiful of all the potatoes, and now they come in star shapes too.


Get yourself some star cookie cutters. Trim the potato so it has two flat sides, or if it's a big potato cut it into several disks. Cut out your potato stars - I find a variety of sizes to be visually appealing. Place them immediately in a bowl and cover with cold water.

Heat a frying pan over a medium low heat. Dry the potatoes off. Add the oil and butter, then the potato stars and the garlic and thyme. Season with sea salt and baste with the frothy butter.

Carefully turn them over to see how well they are browning - once they are looking golden and beautiful flip them all over and cook for another 5 minutes or so on the other side, basting repeatedly with butter.

Pour over the stock so it comes halfway up the potatoes and simmer for 10 minutes, basting them every few minutes. Place a lid over the top until they are cooked through, roughly another 10 minutes. The stock will thicken to a beautiful gravy; serve them with it spooned over the top.


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Hugh Woodward

Hugh Woodward

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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