Fondant WA Potatoes with Bee Lane Cold Smoked Tomatoes

Fondant WA Potatoes with Bee Lane Cold Smoked Tomatoes

Serves 4

Fondant potatoes sound fancy but are simple to make and add a touch of sophistication to almost any meal.

They are first browned in a pan, and then simmered in good quality stock with garlic, fresh thyme and butter.  As they simmer they absorb the stock and flavourings resulting in deliciously flavoursome, golden potato-y loveliness!

We take ours to the next level with a liberal scattering of our cold-smoked tomatoes, which makes for an elegant side dish to a roast chicken dinner. We also really fancy them as a great companion to a steak and salad dinner (steak loves our cold smoked tomatoes!), and they would sit happily amongst any number of vegetarian main courses (see note below).


1 kg red potatoes, peeled and cut into even sized pieces (about the size of a golf ball)

2 Tb mild vegetable oil
30g butter
2 garlic cloves, peeled & lightly crushed with the blade of a knife
½ cup of stock of your choice (chicken is the traditional stock for this dish)
4-5 fresh thyme sprigs
sea salt & freshly ground black pepper

 To serve:

150g tub Bee Lane cold-smoked tomatoes, brought to room temperature, drained and roughly chopped
(reserve flavoured oil for another use)
Optional: extra sprigs of thyme 


  • Heat the oil in a large non-stick frying pan over medium heat and put in the potatoes.
  • Give the pan a shake to coat potatoes with oil and then leave them to cook for about five minutes, until starting to brown.
  • Shake the pan and turn the potatoes to brown all over – this will take up to 15 minutes.
  • When the potatoes are nicely golden all over, add the butter to the pan and baste the potatoes with it as it melts.
  • Add the garlic, thyme sprigs and ½ cup of stock to the pan and season lightly.
  • Cover pan and turn to low.
  • Simmer the potatoes in the stock mixture for about 20 minutes, until the potatoes are cooked through and the stock mixture is mostly absorbed.
  • Note: cooking times may vary according to how big the potato pieces are - if after 20 minutes the stock is all absorbed, and the potatoes are not quite cooked, add another ¼ cup of stock to the pan and continue cooking until tender.

 To serve:

  • Transfer potatoes to a warmed serving dish, pour over any residual stock mixture in the pan, and liberally scatter with the roughly chopped cold-smoked tomatoes and extra thyme if desired.