Syn Free Fondant Potatoes | Slimming World

I hope you’ll agree with me when I say that you can’t have a roast dinner without some decent potatoes. These Syn Free Fondant Potatoes are something a bit different.

Syn Free Fondant Potatoes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

I’m not a lover of roast potatoes (weird I know, but ate too many when we had the restaurant) so I’m the pain in the arse every week when Kate has to cook something different just for me.Syn Free Fondant Potatoes

Fondant potatoes are pretty easy to make, and are pretty forgiving if you mess them up. that said, they’re really hard to mess up in the first place. Especially when you have a step by step guide (see below).

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Butter flavour is ideal for this Syn Free Fondant Potatoes recipe.

Frylight Find Out More


As for the potatoes, any decent white potatoes should do. You could cut them cylindrically, but we think that would be a waste of potato!

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Syn Free Fondant Potatoes

Votes: 6
Rating: 4.67
Rate this recipe!


Prep Time

Cooking Time

people 10 minutes 40 minutes



Slimming World 

180kcal 7

Smart Points (Flex/Freestyle)



Per people Per people Per people
Gluten Free icon
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
Please don't take a screenshot. These recipes are updated often!
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  1. Pre heat the oven to 180 - 190°C
  2. Dissolve the stock cube in 500ml of boiling water
  3. Peel the potatoes and cut the top and bottom of each one so they can stand upright with a flat top
  4. Heat up a fairly deep frying pan, suitable for the oven, and spray it with a decent amount of Frylight
  5. Place the potatoes flat side down in the pan and cook over a medium heat until they turn golden brown
  6. Turn the potatoes over and cook the other side until it's golden brown
  7. Pour in the stock until the potatoes are half covered. Be careful when you do this as the pan may spit a bit
  8. Place the pan in the pre heated oven. Check them after 30 minutes, they should be soft when stabbed with a knife
  9. If they are still a bit hard leave them in the oven for another 10 minutes, the potatoes will absorb the stock, so add some more stock or water if neccessary
  10. When the potatoes are soft remove them from any remaining stock and serve with whatever you like (they are great with a roast dinner!)

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!