Golden, Buttery Fondant Potatoes With Crispy Edges And A Melting Center—Simple Ingredients Turned Into Something Elegant, Comforting, And Quietly Perfect For Rainy-Day Resets And Solo Indulgence.
Jump to RecipeGordon Ramsay Fondant Potatoes Recipe Ingredients
- 400g large floury potatoes, peeled
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- 50g unsalted butter
- 6 sprigs fresh thyme
- 1 cup low-sodium chicken stock (or bone broth)
How To Make Gordon Ramsay Fondant Potatoes
- Prepare the Potatoes: Preheat oven to 200°C / 180°C fan. Peel the potatoes and cut them into 6cm-wide cylinders, then halve into 3.5cm rounds. Pat dry with a paper towel.
- Season and Sear: Season the potato rounds with kosher salt and black pepper. Heat 1 tbsp olive oil in a heavy skillet (preferably cast iron) over medium-high heat. Sear the potatoes on both cut sides until golden brown, about 6–8 minutes total.
- Add Butter and Thyme: Add the butter, fresh thyme sprigs, and remaining 1 tbsp olive oil to the skillet. Let the butter melt and foam, spooning it over the potatoes briefly.
- Add Stock: Pour in the chicken stock until it reaches halfway up the potatoes. Bring to a gentle boil over medium heat.
- Bake in Oven: Transfer the skillet to the preheated oven. Bake for 30 minutes, basting the potatoes with the buttery stock halfway through.
- Serve: Remove from the oven and spoon the buttery stock over the potatoes. Serve hot, optionally sprinkled with flaky salt for extra texture.
Recipe Tips
- Why use a cast iron skillet? A heavy skillet like cast iron retains heat evenly, ensuring a crispy, golden crust on the potatoes.
- Why avoid flipping during cooking? Fondant potatoes are seared for crust, then braised for tenderness. Flipping disrupts the process—sear, braise, done.
- How do I get the best texture? Finish with a pinch of flaky salt just before serving to enhance the crispy edges.
- How do I control the stock? The stock should simmer gently, not boil vigorously, to allow the potatoes to absorb flavor without breaking apart.
What To Serve With Fondant Potatoes
These rich, buttery potatoes pair beautifully with dishes that complement their elegance:
- Grilled or roasted meats, like steak or lamb chops
- Pan-seared fish, such as salmon or cod
- A light green salad with a tangy vinaigrette
- Sautéed green beans or asparagus
How To Store Fondant Potatoes
- Store: Place cooled leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat: Reheat gently in a skillet over low heat with a splash of stock or in an oven at 180°C / 350°F until warmed through. Avoid microwaving to preserve texture.
Fondant Potatoes Nutrition Facts
- Calories: 400 kcal
- Protein: 5g
- Fat: 20g
- Carbohydrates: 50g
- Sugar: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What type of potatoes work best?
Floury potatoes like Russet or Maris Piper are ideal for their starchy texture, which creates a creamy center and crispy exterior.
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock works well for a vegetarian version, though chicken stock or bone broth adds deeper flavor.
Can I make fondant potatoes ahead of time?
Yes, prepare and sear the potatoes, then refrigerate. Finish baking with stock and butter when ready to serve.
Try More Recipes:
- Gordon Ramsay-Style Baked Potatoes Recipe
- Gordon Ramsay’s Truffle Mashed Potatoes Recipe
- Gordon Ramsay’s Smashed Potatoes Recipe
Gordon Ramsay Fondant Potatoes Recipe
Course: Side DishesCuisine: FrenchDifficulty: Easy4
servings15
minutes45
minutes400
kcalGolden, buttery fondant potatoes with crispy edges and a melting center, made with simple ingredients for an elegant and comforting side dish, perfect in just 1 hour.
Ingredients
400g large floury potatoes, peeled
3/4 tsp kosher salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil
50g unsalted butter
6 sprigs fresh thyme
1 cup low-sodium chicken stock (or bone broth)
Directions
- Preheat oven to 200°C / 180°C fan. Cut peeled potatoes into 6cm-wide cylinders, halved into 3.5cm rounds. Pat dry.
- Season with salt and pepper. Sear in 1 tbsp hot oil in a skillet until golden on both sides (6–8 min).
- Add butter, thyme, and remaining oil. Let butter melt, spooning over potatoes.
- Add stock until halfway up potatoes. Bring to a gentle boil.
- Bake in oven for 30 min, basting halfway.
- Serve hot, spooning buttery stock over potatoes.
Notes
- Use a heavy skillet. Cast iron holds heat and creates that signature crust.
- Don’t flip them. You’re not pan-frying. Sear, braise, done.
- Finish with flaky salt. Adds texture and that final chef-y touch.
- Stock should simmer, not boil. Gentle heat = gentle absorption.
