Fondant Potatoes
These delicious, slimming friendly Fondant Potatoes are the perfect roast dinner accompaniment whether you’re counting calories or following Weight Watchers!
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NutritionPer Serving
- Calories180
- Carbs39g
- Protein4g
- Fat0.3g
- Saturates0.1g
- Sugars3g
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 to know in the blurb!
If you want something a bit different to try with your roast dinners, and you’re willing to take a step away from a traditional roast potato (hard, we know!) then you should definitely give these Fondant Potatoes a go!
Fondant potatoes are unfussy (any decent white potatoes will do), easy to make, and are very 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! Serve them with the rest of the usual roast dinner trimmings, and max out on the veggies.
What diets is this Fondant Potatoes recipe suitable for?
This Fondant Potatoes recipe is suitable for dairy free diets.
It can be made vegetarian, vegan and gluten free as long as you swap out the following ingredients for vegetarian, vegan and gluten free versions;
- Stock Cubes
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make these Fondant Potatoes?
There are no special ingredients needed to make this recipe.
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How many calories are in these Fondant Potatoes?
There are 180 calories per portion in this Fondant Potatoes recipe, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Fondant Potatoes recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Pre heat the oven to 180 – 190°C.
Step 2
Dissolve the stock cube in 500ml of boiling water.
Step 3
Peel the potatoes and cut the top and bottom of each one so they can stand upright with a flat top.
Step 4
Heat up a deep frying pan, suitable for the oven, and spray it with a decent amount of low-calorie cooking spray.
Step 5
Place the potatoes flat side down in the pan and cook over a medium heat until they turn golden brown.
Step 6
Turn the potatoes over and cook the other side until it’s golden brown.
Step 7
Pour in the stock until the potatoes are half covered. Be careful when you do this as the pan may spit a bit.
Step 8
Place the pan in the pre heated oven. Check them after 30 minutes, they should be soft when stabbed with a knife.
Step 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 necessary.
Step 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!).
What could I serve with these Fondant Potatoes?
How do you know when these Fondant Potatoes are cooked?
The potatoes are cooked when they have absorbed the stock and are soft.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep these Fondant Potatoes in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Fondant Potatoes in the fridge for approximately 3 days or so.
Can I freeze Fondant Potatoes?
We do not recommend freezing this recipe.
How do I reheat these Fondant Potatoes?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
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Fondant Potatoes
These delicious, slimming friendly Fondant Potatoes are the perfect roast dinner accompaniment whether you’re counting calories or following Weight Watchers!
-
Prep Time
10 MINS
-
Cook Time
40 MINS
- KCals 180
- Carbs 39G
Instructions
- Pre heat the oven to 180 - 190°C
- Dissolve the stock cube in 500ml/ 2 cups of boiling water
- Peel the potatoes and cut the top and bottom of each one so they can stand upright with a flat top
- Heat up a fairly deep frying pan, suitable for the oven, and spray it with a decent amount of low calorie cooking spray
- Place the potatoes flat side down in the pan and cook over a medium heat until they turn golden brown
- Turn the potatoes over and cook the other side until it's golden brown
- Pour in the stock until the potatoes are half covered. Be careful when you do this as the pan may spit a bit
- Place the pan in the pre heated oven. Check them after 30 minutes, they should be soft when stabbed with a knife
- 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
- When the potatoes are soft remove them from any remaining stock and serve with whatever you like (they are great with a roast dinner!)
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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6 comments
See what others have to say
BevTuesday 5th March 2024
Slightly confused..do you discard the top and bottom you cut of ..and then slice by the large bit into 3 slices? It’s just than I was left with quite large potatoes that took soooo long to cook!! so wondering if there is a step missing..or maybe I have missed something?
HollyMonday 11th March 2024
Hey Bev, if you have a look at the photo for step 3 I think that helps. So once the potato is peeled you slice the top and bottom off so each potato is now into 3 sections, then place into the frying pan. Hope that helps!
YvonneFriday 12th August 2022
I’m a little confused! The pictures show slices of potatoes but the instructions tell you to only cut the top and bottom off the potatoes. At what point do you slice them? Thanks.
HollyMonday 15th August 2022
Hey Yvonne, if you have a look at the photo for step 3 I think that helps. So once the potato is peeled you slice the top and bottom off so each potato is now into 3 sections, then place into the frying pan. Hope that helps!
KatieTuesday 7th July 2020
I don’t have a deep frying pan suitable to go in the oven too – is there a particular one you use? The pictures show a tray so could I fry in a pan and then transfer on a tray to the oven or would they fall apart…? I am worried I have read this wrong somehow!
HollyTuesday 7th July 2020
Hey Katie, a deep baking tray would work fine if you don’t have a deep frying pan. Just transfer them carefully from the frying pan to the baking tray before you pour the stock over them. Hope that helps!
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