Honey-mustard fondant potatoes
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Honey-mustard fondant potatoes
Recipe by Sarah Cook
When your oven is crammed full of other dishes, these hob-cooked fondant potatoes are a delicious space-saver
Serves: 4-6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
395Kcal
Fat
20gr
Saturates
11gr
Carbs
47gr
Sugars
10gr
Fibre
5gr
Protein
5gr
Salt
1gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 1-1.2kg medium waxy potatoes, such as Vivaldi or Charlotte, peeled
- 75g ghee
- 800ml vegetable stock (made with 1 stock cube) - use gluten-free stock if required
- 3-4 thyme sprigs
- 2 tbsp clear honey
- 2 tbsp wholegrain mustard
Step by step
Get ahead
Peel and shape the spuds ahead of time, then keep submerged in cold water until ready to cook. Dry them well before frying or they won’t be able to brown up properly.
- Melt the ghee in a large, deep frying pan. Take a sliver off 2 sides of each potato so they will lie flat in the pan, in a single layer; you want the potatoes to sit at roughly the same height.
- Fry until the underneath sides are a dark golden-brown colour; 8-12 minutes. Carefully flip and repeat with the other sides.
- Pour enough stock into the pan to just cover the potatoes – a few bits poking out are fine. Add the thyme and keep the rest of the stock on standby.
- Bring to the boil, then continue bubbling over a high heat (uncovered) for about 40 minutes until the stock has evaporated and the potatoes are tender when poked with a fork. If the liquid evaporates before the potatoes are ready, add a bit more stock and carry on until tender. If you want your potatoes to be a little darker then fry for a couple of minutes in the ghee that’s left in the pan, turning, then pour off the excess.
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Add the honey, mustard and a couple of pinches of salt to the pan. Gently turn each potato to coat well. Sprinkle with salt to serve.
