Bacon Wrapped Fondant Potatoes

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These are the lil sweet and salty gifts you wanna find in your stocking on Christmas morning. You’ll legit forget about the rest of your presents after these golden barrels of deliciousness.

I made these bacon wrapped fondant potatoes as part of my ’25 days of potatoes’ series back in 2021 and they genuinely made the cut to my plate on Christmas Day as they were so good! They even made it onto my 2023 series because I’m still not over them. It was family and friends requested so I couldn’t say no. So, if you’re looking for that next level spud to elevate your meal, this is the one.

What I love about this recipe is that to secure the pancetta/streaky bacon in place, you simply shove a sprig of rosemary in each spud. Not only does it keep everything in place, but you also get a nice herby kick – plus it looks pretty and a bit cheffy. Who doesn’t love a recipe with multi-purpose rosemary?

One thing to remember when making this recipe is that towards the end, it will appear as though your fondants are stuck to the bottom of the pan. Don’t worry! This is meant to happen! Leave them for about 10-15 mins once the heat has been turned off and they will eventually wiggle free. If you force them free, you’ve lose some of the caramelised bottoms.

Why clarified butter I hear you ask…

I also used clarified butter in this recipe as it has a higher smoke point and gives you a richer and nuttier flavour. You can find out how to make it here.


metric imperial
  • 8 russet potatoes
  • 8 maris piper potatoes
  • 8 rashers of pancetta or thin streaky bacon
  • 8 rashers of pancetta or thin streaky bacon
  • 10 sprigs of Rosemary
  • 10 sprigs of Rosemary
  • 6 cloves of garlic
  • 6 cloves of garlic
  • 9oz clarified salted butter
  • 250g clarified salted butter
  • Enough chicken stock to finish covering the spud babies
  • Enough chicken stock to finish covering the spud babies


  1. Cut the potatoes into similar heights and then into rounds as best you can. You can use cutters if preferred as it's a little quicker!
  2. Get the pancetta wrapped around them and secure it by piercing it with a piece of rosemary. A nice sturdy piece.
  3. In a small sauce pan add in oil. You want enough to cover the base of the pan.
  4. Place the pan on medium-high heat and add in the potatoes, bottom down (if that makes sense).
  5. Let the spuds get some colour, this usually takes around 5-10 mins.
  6. After this time, flip them over and add in the clarified butter. You can find my recipe for clarified butter in the description above.
  7. Use the chicken stock to then make sure the potatoes are just covered. Then add in the garlic and Rosemary.
  8. Add some parchment on top and leave to cook on a medium low heat for around 50-60 mins. It’s a long process but it’s worth it!
  9. You are looking for all the stock and some of the butter to have evaporated. Leaving you with super soft fluffy potatoes in a pool of caramelised butter.
  10. Once it’s like this turn the heat off and leave the spuds in the pan. After about 10-15 mins they will be ready to wiggle off of the bottom of the pan! Add a sprinkle of salt and you’re good to go!