Gordon Ramsay Fondant Potatoes Recipe

This crisp, buttery gordon ramsay fondant potatoes recipe is made with russet potatoes, fresh thyme, and chicken stock, and ready in 50 minutes. The edges turn deeply golden in the hot pan before the stock reduces down into a rich, savory glaze. I find this traditional technique completely transforms the humble potato.

The Secret To Getting It Right

I used to struggle with getting the potatoes to cook evenly without burning the bottoms. The trick I learned is taking the time to sear them properly before adding any liquid.

Once I mastered the heat control, the difference was incredible. Basting the potatoes in bubbling butter and stock creates a soft, melting interior that regular roasting just cannot match.

Gordon Ramsay Fondant Potatoes Recipe Ingredients

• 4 large russet or Maris Piper potatoes
• 2 tbsp vegetable oil
• 3 tbsp unsalted butter
• 3 cloves garlic, crushed
• 4 sprigs fresh thyme
• 1 cup chicken stock
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

How To Make Gordon Ramsay Fondant Potatoes Recipe

1. Prepare The Potatoes: Peel the potatoes and cut off the ends to create flat cylinders, then halve them crosswise to make 2-inch tall pieces.
2. Sear The Ends: Heat the vegetable oil in an oven-proof skillet over medium-high heat and sear the potatoes flat side down for 5 minutes until deeply golden.
3. Flip And Butter: Turn the potatoes over, reduce the heat to medium, and add the butter, crushed garlic, and fresh thyme to the pan.
4. Baste The Potatoes: Spoon the foaming butter over the potatoes for about 2 minutes to infuse them with flavor.
5. Braise In Stock: Pour the chicken stock into the pan, season with salt and pepper, and transfer to a 400°F (200°C) oven for 25 to 30 minutes until tender.

Recipe Tips

• Choose the right potato: Starchy potatoes like russets work best because they absorb the flavorful liquid while holding their shape.
• Dry the potatoes: Patting the cut potatoes dry with a paper towel ensures a crispier crust during the initial sear.
• Check for doneness: Insert a sharp knife into the center of a potato; it should slide in with absolutely no resistance.

What To Serve With Fondant Potatoes

These rich potatoes pair perfectly with a pan-seared steak or roast chicken. The leftover pan juices also act as a wonderful light gravy for a side of roasted asparagus or green beans.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them gently in a warm oven or a skillet to maintain their crust, as microwaving will make them soggy. They do not freeze well.

FAQs

• Can I use vegetable stock instead? Yes, you can substitute chicken stock with vegetable stock to make this dish vegetarian.
• Do I need an oven-proof skillet? It makes the process much easier, but you can transfer the seared potatoes to a baking dish if needed before baking.
• Why are my potatoes still hard? They likely needed more time in the oven or more liquid to braise properly.
• Can I prepare them ahead of time? You can peel and shape them in advance, but keep them submerged in cold water so they do not oxidize before cooking.

Nutrition

• Calories: 210
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 320mg
• Total Carbohydrate: 24g
• Protein: 4g

Try More Recipes:

• Gordon Ramsay Baked Potatoes Recipe
• Gordon Ramsay Tomato Relish Recipe
• Gordon Ramsay Salsa Holandesa Recipe

gordon ramsay fondant potatoes recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Crisp, buttery gordon ramsay fondant potatoes recipe made with russet potatoes, fresh thyme, and rich chicken stock in 50 minutes. This technique-driven dish creates meltingly tender centers and deeply caramelized edges for a beautiful dinner party side.

Ingredients

• 4 large russet or Maris Piper potatoes

• 2 tbsp vegetable oil

• 3 tbsp unsalted butter

• 3 cloves garlic, crushed

• 4 sprigs fresh thyme

• 1 cup chicken stock

• 1/2 tsp sea salt

• 1/4 tsp freshly ground black pepper

Directions

• 1. Prepare The Potatoes: Peel the potatoes and cut off the ends to create flat cylinders, then halve them crosswise to make 2-inch tall pieces.
• 2. Sear The Ends: Heat the vegetable oil in an oven-proof skillet over medium-high heat and sear the potatoes flat side down for 5 minutes until deeply golden.
• 3. Flip And Butter: Turn the potatoes over, reduce the heat to medium, and add the butter, crushed garlic, and fresh thyme to the pan.
• 4. Baste The Potatoes: Spoon the foaming butter over the potatoes for about 2 minutes to infuse them with flavor.
• 5. Braise In Stock: Pour the chicken stock into the pan, season with salt and pepper, and transfer to a 400°F (200°C) oven for 25 to 30 minutes until tender.