ELEVATE Your Festive Spread with TASTY Vegan Fondant Potatoes!

Brown Butter Carrots: • Vegan Brown Butter Car...
These #vegan fondant potatoes are the ideal recipe for you to try out if you're looking for something a bit different to your classic mashed potatoes or roasties. Fondant potatoes are a classic dish found on many a fancy restaurant menu, and for good reason; they're delicious! The crispy top and creamy inside are a partnership made in heaven, and the buttery, umami flavour of the fondant makes the potatoes a great side dish or even as a meal in their own right. They also look really fancy; perfect for adding that WOW factor to your dinner table!
The vegan fondant potatoes can even be made in advance, a great timesaver that frees you up, instead of having to spend all of your time in the kitchen instead of with your guests.
I reheated the leftover fondant potatoes in a small pan with a little of the leftover butter that I strained. They came out beautifully crisp on top, so do feel free to make up a large batch with the intent of reheating them!
Check the pinned comment for recipe notes and tips
In this video, you'll learn:
✅ How to make vegan fondant potatoes
✅ Which potatoes to use for fondant?
✅ How to fry potatoes
✅ How to make vegan fondant potatoes in the oven
✅ How to make vegan fondant potatoes on the stove
✅ What are pommes fondant?
✅ How to reheat fondant potatoes
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Fondant Potatoes Ingredients:
7 medium Potatoes
1 tbl Sunflower Oil
3 tsp Chicken Flavour Stock
700ml (3 cups + 1tbl) Boiling Water (I only used about ⅔ of the stock; feel free to make up less)
3 small Rosemary Sprigs
Half a bulb of Garlic
200g (1¾ stick) Vegan Butter (I reckon you would still get a good result with half this amount, depending on the size of your pan)
¼ tsp Black Pepper
Mentioned Links:
Brown Butter Carrots: • Vegan Brown Butter Car...
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - We're making vegan fondant potatoes!
00:49 - Which potatoes to use for fondant?
01:45 - Frying the potatoes
04:40 - Adding vegan butter and flavour to the fondant potatoes
05:35 - Add the stock and simmer to create the fondant
07:16 - Let's eat some vegan fondant potatoes!

[@AuntieRachelsChaoticKitchen]

Brown Butter Carrots: kzbin.info/www/bejne/maC5fnxtoNJ5osk Recipe notes & tips: - I think this would work really nicely with miso as the stock! I’d mix 2-3 tablespoons of brown miso paste with 600ml water (enough miso paste that it taste nice and deep) - I forgot to mention this in the video, but if you’re making the fondant on the stove, I’d recommend moving the potatoes around in the pan, and even flip during the simmer stage; this will stop the bottoms going too dark. You’ll lose some of the crispness from the top, but that’s better than a burnt bottom! - If you want to make the fondant in the oven; follow the instructions up to adding the stock, and then put the dish into an oven preheated at 200°C/400°F. Depending on the thickness of the potatoes, it’ll take between 15 and 35 minutes, or until a knife goes in smoothly - If you want to make enough fondant potatoes to feed a large group, I would fry the potatoes in batches (in oil). Once they’re golden brown on each side, add a little butter to the pan, and brush it up the sides of the potatoes (this will stop oxidation; where the potatoes develop an ugly grey brown colour). Transfer them into a large roasting pan, and keep adding until you’ve fried them all. Then add the garlic and herbs, more butter if needed, and roast at 200°C/400°F for a few minutes until the garlic starts toasting and any added butter has melted. Then add the stock, and continue to roast until all the potatoes are tender when you slide a the tip of your knife in

[@josiahalcorne]

The carrot dish is still the best looking recipe you've done so far.

[@daemonchild1977]

That looks delicious. Really impressive. Thank you.

[@AuntieRachelsChaoticKitchen]

My absolute pleasure!! They were incredible

[@RaysLaughsAndLyrics]

🗣Spud Sensation.. gotta luv it! Overingulgence is the best part of the holidays. Thanks much for introducing us to this taste bud bomb. You seem in good spirits today. Hoping your health is on par as well. All the best to you and yours going forward.👍

[@AuntieRachelsChaoticKitchen]

My health isn't great, so I'm just trying to what I can, when I can. Thanks for your support ❤️

[@RaysLaughsAndLyrics]

@AuntieRachelsChaoticKitchen Well, you carry Ur pain well. You have a very upbeat personality. Very sorry for Ur ill health. Wishing U all the best fair lady. Take care, and thanks so much again for the culinary magic you unselfishly share with us.

[@dmagik8]

Damn that potato dish looks delicious. Gonna have to add that to the repertoire. You still mad fine!

[@lawrencemoss4164]

I tried making these a couple weeks ago, they turned out distavorous lol. I even bought a cast iron skillet, made chicken stock from scratch. As charles Barkley would say, they were just turrable. You made it look so easy. I'll try it again after watching your vid. Thanks for the video.

[@AuntieRachelsChaoticKitchen]

I rarely cook in cast iron. I've heard that the pan is the right temperature when you drop a tiny bit of water on it, and it forms a bead and "dances" on the surface

[@elsjeprins3335]

Best ever! Can eat them forever!

[@umk747]

Ahh I've always wondered how these are made. Love the tutorial and consideration on which potatoes to use - will have to give this a try!

[@AuntieRachelsChaoticKitchen]

Let me know how you get on!

[@dauntlesspr]

Ooh that looks gooooood

[@AuntieRachelsChaoticKitchen]

Ridiculously good!!

[@leighmacbane5256]

Hello Rachel, how are you? Like another commenter my first look thought was YUM scallops! But then read the title and said WTH are “fondant” potatoes?! YUMMY by the looks of them! What do you think about doing this without the stock? You had me at butter! Or would that make them tougher? For the past 30-35 years you have always been a beautiful woman to me and now with you teaching me how to cook dishes like this you are an even more beautiful person! Thank you! Great page! Great recipes!

[@AuntieRachelsChaoticKitchen]

It just will not work without adding liquid. You don't have to use stock; it could be plant milk, water, or even wine!

[@leighmacbane5256]

@@AuntieRachelsChaoticKitchen ok got it. Cool thanks, have a great weekend!

[@joffyjazz]

They look really tasty! Visually they also look like scallops! lol.

[@AuntieRachelsChaoticKitchen]

They do! There's a recipe for vegan scallops I'm going to try at some point, using king oyster mushrooms

[@joffyjazz]

@@AuntieRachelsChaoticKitchen Cool. Can't wait to see it!

[@punnymoney3692]

Looks great!! I like taters!! :D

[@AuntieRachelsChaoticKitchen]

Taters, precious