Outdoor Cooking & Charcoal Oven Recipes / Bake

Fondant potatoes cooked in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Fondant Potatoes

Tara Quick's fondant potatoes turn golden on the cut surfaces while their centres soak up butter and chicken stock. Garlic, sage and thyme perfume the pan. Cook them gently in Charlie and spoon over the juices. A lovely alternative to the usual roast potatoes.

Chris TaylorFire cook and author
Bake
Prep20 minutes
Cook55 minutes
Serves8 to 10
DifficultyMedium
Oven temperature200°C (390°F)
RackCharlie Oven Cooking Rack
CharcoalHalf a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/fondant-potatoes

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Ingredients

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven£5,950.00Choose your oven
  • Stag British Premium Lumpwood Charcoal£96.50
  • Charlie Oven Cooking Rack£280.00
  • Charlie Oven Tongs 55cm£40.00
Stag British Premium Lumpwood Charcoal, Charlie Oven Cooking Rack and Charlie Oven Tongs 55cm £416.50 together

Method

Setting up Charlie
  1. Light half a football of charcoal and place it in the base of the Charlie Oven.
  2. Allow the oven to reach 200°C (390°F).
  3. Place the Charlie Oven Cooking Rack in the oven.
  1. Peel the potatoes and use a circular cutter to shape them into uniform cylinders. The top and bottom should be completely flat.
  2. Gently heat the olive oil and butter in a large skillet pan with garlic, thyme, and sage leaves. Add the potatoes and fry on medium heat for 5 minutes.
  3. Turn the potatoes carefully and cook on the other side for a further 5 minutes, keeping the heat at medium.
  4. Add the chicken stock to the pan and place it in the Charlie Oven at 200°C (390°F) for 45 minutes.
  5. Check the potatoes. If the inside is soft, they are ready. If not, leave for a further 5 minutes. If the stock reduces too quickly, add more.
  6. Serve topped with sea salt, pepper, and fresh thyme.

Tips

  • Use a circular cutter for uniform shapes, as presentation is key with fondant potatoes.
  • Do not rush the initial frying stage: a good golden crust on both sides is essential.
  • Keep an eye on the stock level and top up if it reduces too quickly.
  • You can start the frying on the hob before transferring to the Charlie Oven if preferred.
  • These make a striking side dish for roast meats, especially lamb or beef.

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The cook

Chris Taylor

Fire cook and author

Chris "Chops" Taylor worked as a home economist on MasterChef before turning to fire cooking, and has co-written Fire Feasts and Backyard Baking with DJ BBQ. He co-founded Whittle and Flame charcoal and has taught steak and fire cooking masterclasses on Charlie.

More recipes by Chris Taylor

Frequently asked questions

  • How long do fondant potatoes take in the Charlie Oven?

    About 45 minutes at 200°C (390°F) after frying, with the chicken stock in the pan. If the centres are not soft by then, give them a further 5 minutes, topping up the stock if it reduces too quickly.

  • Can I fry the fondant potatoes on the hob first?

    Yes. Fry them in the butter, olive oil, garlic, thyme and sage for 5 minutes each side over medium heat, then add the stock and move the pan into Charlie. Do not rush this stage, as the golden crust matters.

  • Why cut fondant potatoes into cylinders?

    Even shapes cook at the same rate and look neat on the plate. Use a circular cutter and make the tops and bottoms completely flat so each side gets a good golden crust in the pan.

  • What do fondant potatoes go with?

    They make a striking side for roast meats, especially lamb or beef. Finish them with sea salt, pepper and fresh thyme just before serving. The recipe serves 8 to 10 from 2kg of potatoes.