Fondant Potatoes with Bee Lane Cold Smoked Tomatoes

Cooking Time 40

Serves 4


  • 1 kg red potatoes, peeled and cut into even sized pieces (about the size of a golf ball)
  • 2 Tbsp mild vegetable oil
  • 30g butter
  • 2 garlic cloves, peeled & lightly crushed with the blade of a knife
  • ½ cup good quality chicken stock
  • 4-5 fresh thyme sprigs
  • sea salt & freshly ground black pepper
  • To Serve:
  • 150g tub Bee Lane cold-smoked tomatoes, brought to room temperature, drained and roughly chopped (reserve flavoured oil for another use)
  • Optional: extra sprigs of thyme

Red Potatoes

Yellow Potatoes


Fondant potatoes sound fancy but are simple to make and add a touch of sophistication to almost any meal. They are first browned in a pan, and then simmered in good quality stock with garlic, fresh thyme and butter.  As they simmer they absorb the stock and flavourings resulting in deliciously flavoursome, golden potato-y loveliness!

We take ours to the next level with a liberal scattering of Bee Lane cold-smoked tomatoes, which makes for an elegant side dish to a roast chicken dinner. We also really fancy them as a great companion to a steak and salad dinner (steak loves our cold smoked tomatoes!), and they would sit happily amongst any number of vegetarian main courses (see tip below). 

  1. Heat the oil in a large non-stick frying pan over medium heat and put in the potatoes.  
  2. Give the pan a shake to coat potatoes with oil and then leave them to cook for about five minutes, until starting to brown. 
  3. Shake the pan and turn the potatoes to brown all over – this will take up to 15 minutes.
  4. When the potatoes are nicely golden all over, add the butter to the pan and baste the potatoes with it as it melts.
  5. Add the garlic, thyme sprigs and ½ cup of stock to the pan and season lightly.
  6. Cover pan and turn to low.
  7. Simmer the potatoes in the stock mixture for about 20 minutes, until the potatoes are cooked through and the stock mixture is mostly absorbed.

Note: cooking times may vary according to how big the potato pieces are – if after 20 minutes the stock is all absorbed, and the potatoes are not quite cooked, add another ¼ cup of stock to the pan and continue cooking until tender.

To serve:

Transfer potatoes to a warmed serving dish, pour over any residual stock mixture in the pan, and liberally scatter with the roughly chopped Bee Lane cold-smoked tomatoes and extra thyme if desired.

TIP: Use good quality vegetable stock in place of chicken stock to make the dish vegetarian.

0 0 votes
Recipe Rating

Inline Feedbacks
View all comments