Fondant potatoes are often considered quite fancy, and if you worry too much about tradition then they can be quite hard to master. They are an absolute classic in French cookery, and something you'll see the length and breadth of the country, but they are surprisingly rare on menus this side of the channel, even though they seem to pop up on MasterChef more often than not! It's a really versatile dish, because you can swap around the fats and liquids to suit the star of the dish. Just as incredible with a rich beef stock as they are with a light fish bouillon. Stick to just olive oil for a lighter version... although I'm afraid these are never going to be…