Potato Fondant
Seared in olive oil, braised in stock, glazed in what is left.
A fondant cooked the Spanish way. Olive oil does the searing and most of the work, butter comes in only for richness, and the potato finishes glazed in its own reduced stock rather than swimming in it.
Written for approximately 20 fondants · 1 fondant, approximately 5 cm across and 4 cm high · Preparation 20 min · Cooking 35 min
Ingredients
- Large waxy potatoes2 kg to 2.5 kg
- Olive oilfor searing
- Butterenough for richness
- Garlica few cloves
- Thymea few sprigs
- Chicken stock or light beef stockto come halfway up the potatoes
- Sea saltto taste
Method
Cut the potatoes into neat cylinders or thick rectangular blocks.
Sear in olive oil until golden on both flat sides.
Add a little butter, garlic and thyme.
Add stock to come approximately halfway up the potatoes.
Cover and cook gently until tender.
Remove the lid and reduce the remaining liquid until the potatoes are beautifully glazed.
Chef’s notes
- Olive oil is the principal fat, with just enough butter to give the potato richness. It keeps the dish authentically Spanish.
- The yield and the size are Chef Paul's own: his standalone Potato Fondant document states 20 portions and approximately 20 fondants, cut with a 5 cm ring to roughly 5 cm across and 4 cm high. One full fondant per guest is the later DUKAI service decision.
- The Beef Fillet with Rioja Jus takes 10 fondants, which is half a batch. Set the servings to 10 above and the quantities follow.
Make ahead
Cook and glaze them in advance, then finish them in the pan to order. They hold well and reheat better than most garnishes.
Keeping
DUKAI storage guidance
Fondants are finished to order. If they are cooked ahead, cool it quickly rather than leaving it on the pass: to below 21°C within about two hours, and to 5°C or below within a further four. Keep them in their glaze at 5°C or below and use within 3 to 4 days.
Allergens and diet
Milk, from the butter.
Used in
Last refined · September 2026