This Gordon Ramsay Fondant Potato Recipe is a crispy and creamy recipe, which is made with chicken stock and fresh thyme. It’s the perfect side dish for any roast, ready in about 45 minutes.
Jump to RecipeGordon Ramsay Fondant Potato Recipe Ingredients
- 4 large Maris Piper or Russet potatoes, peeled
- 4 tbsp unsalted butter
- 1 cup chicken or vegetable stock
- 2 garlic cloves, lightly crushed
- Fresh thyme sprigs
- Salt and black pepper
- Olive oil for frying
How To Make Gordon Ramsay Fondant Potato Recipe
- Prep Oven and Potatoes: Preheat your oven to 200°C (390°F). Peel the potatoes and trim the ends to shape them into uniform, flat-topped cylinders.
- Sear the Potatoes: Heat a generous amount of olive oil in a large, oven-safe skillet over medium-high heat. Carefully place the potatoes in the pan, flat-side down, and sear for 5–6 minutes until a deep golden-brown crust forms.
- Sear the Second Side: Flip the potatoes and brown the other side for another 5–6 minutes.
- Baste with Aromatics: Add the butter, crushed garlic cloves, and thyme sprigs to the pan. As the butter foams, tilt the pan and use a spoon to baste the potatoes with the aromatic butter for about 1 minute.
- Roast in the Oven: Pour the stock into the skillet until it comes about halfway up the sides of the potatoes. Season with salt and pepper. Transfer the skillet to the preheated oven and roast for 30 minutes, or until the potatoes are tender all the way through when pierced with a knife.
- Rest and Serve: Let the potatoes rest in the pan for 5 minutes before serving.
Recipe Tips
- Why is it important to rest the potatoes? Letting the fondant potatoes rest for just 5 minutes after they come out of the oven is a crucial step. It allows the butter and stock to settle into the potato, making them extra flavorful and preventing the liquid from bleeding out when you cut into them.
- How do you get a perfect golden crust? Be patient with the searing process. The time it takes to get a good crust can depend on your pan. A cast iron skillet will create a crust faster, while stainless steel might require a little more time. Don’t flip them until they are a deep golden brown.
- Why shouldn’t you overcrowd the pan? It’s essential to leave space between each potato in the skillet. This allows them to sear and brown evenly. If they are too crowded, they will steam instead of fry, and you won’t get that signature crispy crust.
- What’s the best pan for fondant potatoes? A heavy, oven-safe skillet is required. Cast iron is an excellent choice because it holds heat very well and goes seamlessly from the stovetop to the oven.
What To Serve With Fondant Potatoes
These elegant potatoes are a classic side dish for a variety of main courses:
- A perfectly cooked steak, like a ribeye or filet mignon
- Roast chicken or duck breast
- A rack of lamb
- Pan-seared fish like salmon or cod
How To Store Fondant Potatoes
- Refrigerate: Store leftover fondant potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheating: For best results, reheat them in a skillet with a little butter and a splash of stock, or in a moderate oven until warmed through.
Fondant Potato Nutrition Facts
- Calories: 308 kcal
- Protein: 5g
- Fat: 15g
- Carbohydrates: 40g
- Sodium: 400mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are the best potatoes for this recipe?
Starchy, floury potatoes like Maris Piper, Russet, or King Edward are the best choices. They have a fluffy texture that becomes incredibly soft and creamy on the inside while the outside gets crispy.
Can I prepare these ahead of time?
You can peel and shape the potatoes a few hours ahead, keeping them submerged in cold water to prevent browning. However, the final cooking process should be done just before serving for the best texture.
Why did my potatoes fall apart?
This can happen if the potatoes are overcooked or if you use a waxy variety of potato that doesn’t hold its shape as well. Ensure you are using a starchy potato and check for tenderness with a knife towards the end of the cooking time.
Gordon Ramsay Fondant Potato Recipe
Course: Side DishCuisine: BritishDifficulty: Easy4
servings10
minutes35
minutes308
kcalAn elegant side dish of potatoes, shaped into cylinders, seared to a deep golden brown, and then slowly roasted in a buttery, aromatic stock until creamy and tender.
Ingredients
4 large Maris Piper or Russet potatoes, peeled
4 tbsp unsalted butter
1 cup chicken or vegetable stock
2 garlic cloves, lightly crushed
Fresh thyme sprigs
Salt and black pepper
Olive oil for frying
Directions
- Preheat oven to 200°C (390°F). Peel potatoes and trim them into uniform, flat-topped cylinders.
- In a hot, oven-safe skillet, sear the potatoes in olive oil on both flat sides for 5-6 minutes each, until deep golden brown.
- Add butter, garlic, and thyme to the pan. Baste the potatoes with the foaming butter for 1 minute.
- Pour in stock to come halfway up the potatoes. Season with salt and pepper.
- Transfer the skillet to the oven and roast for 30 minutes until tender.
- Rest for 5 minutes before serving.
Notes
- Resting the potatoes for 5 minutes after cooking is essential for the best flavor and texture.
- Do not overcrowd the pan; this ensures the potatoes sear properly and develop a crispy crust.
- Use a heavy, oven-safe skillet like cast iron for the best heat distribution and retention.
- The potatoes are done when a knife can be inserted into the center with no resistance.
