Recipes

Glazed fondant Ratte potatoes

If there’s one potato dish that never fails to impress, it’s this one. These glazed fondant Ratte potatoes are glossy, rich, and buttery. Slowly confited with thyme, garlic and rosemary, the potatoes caramelise underneath while staying perfectly tender inside. Simple ingredients, proper technique, and a finish that looks as good as it tastes.

Serves

4–6 as a side (easily scalable for events)

Ingredients

• 800g Ratte potatoes (also known as fingerling potatoes) or enough to fill your chosen pan

• 120-150g unsalted butter, sliced

• 2 garlic cloves, halved

• 3-4 sprigs fresh thyme

• 1 small sprig rosemary

• Cornish sea salt (or flakey sea salt)

• Freshly ground black pepper (optional)

Ingredient swap:
If Ratte or fingerling potatoes are hard to find in the UK, use Charlotte, Anya, or any waxy potato. Avoid floury varieties, as they will fall apart during cooking.

Method

1. Prepare the potatoes

   Wash the potatoes and cut them lengthways, trimming just enough from each side to create flat surfaces. The shapes will vary and that’s absolutely fine. The aim is to maximise surface area for caramelisation.

2. Butter the pan

   Choose a wide, heavy-based frying pan. Lay the sliced butter across the base of the pan in an even layer.

3. Arrange the potatoes

   Place the potatoes cut-side down, packing them in as tightly as possible. The fuller the pan, the less butter you’ll need and the more evenly they’ll cook.

4. Season from the start

   Sprinkle generously with Cornish sea salt. Add the thyme, garlic, and rosemary, nestling them between the potatoes.

5. Cook gently

   Place the pan over a medium heat. As the butter melts, it will emulsify, then begin to separate. The milk solids will caramelise, creating a beautifully golden base, while the remaining fat slowly confits the potatoes.

6. Leave them to work their magic

   Once the butter is gently bubbling and the temperature is right, you can largely leave the pan alone. Check every 5-10 minutes to ensure the butter is not burning. You’re looking for deep caramelisation, not colour that’s too dark.

7. Finish and serve

   After around 30-40 minutes (depending on size), the potatoes should be perfectly tender with a glossy, golden underside. Lift them carefully from the pan and serve immediately, spooning over a little of that herb-infused butter.

Tips for Success

• Use a waxy potato. Floury ones will only fall apart.

• Pack the pan tightly to prevent sticking and encourage even cooking.

• Butter over stock keeps the flavour rich and gives you more control, especially when cooking on the hob rather than finishing in the oven.

• For large-scale catering, cook in batches using wide pans rather than overcrowding.

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