Fondant Potato Recipe

Fondant Potatoes - Gordon Ramsay Recipe

There are many different ways to cook potatoes, but fondant potatoes are special and are my favourite. Soft, buttery and delicious.

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The good news is, that they are much easier to make than you might think.

Fondant potatoes are cooked in stock, crispy on the top, slightly chewy on the bottom and deliciously soft in the middle. 😋

I've seen almost every MasterChef TV series has at least 2 chefs that make them on each and every show without fail! 

Try something new and turn the humble potato into the chef's favourite, fondant potatoes.

Seasoned with thyme and cooked in butter and chicken stock (or you can use vegetable stock) fondant potatoes are perfect for any time, especially if you are trying to impress.

If you're entertaining or planning on cooking a special Valentine's Day meal give these a go and you are bound to impress your guests or dinner date.

What are fondant potatoes?

Fondant potatoes, or Pommes fondant, is a method of preparing potatoes that traditionally involves cutting them into cylinders, browning the sides, and then slowly roasting them in butter and stock.

Fondant potatoes are a delicious change from ordinary mashed or boiled potatoes.

Serve with a nice fillet steak for the perfect Valentine's Day meal for you and your partner.

Which potato variety should you use?

You will need a floury potato variety that won't go to mush whilst cooking and a Y-peeler is great for this as you can get a nice shape to the potatoes.

Floury potatoes have a fluffy, dry texture, making great mash or chips. Key varieties include Desiree, Estima, King Edward and Maris Piper.

I used my Samuel Groves Ultimate Carbon Skillet Pan which is absolutely brilliant as it can go into the oven. 

If you don't have such a thing, you can transfer the potatoes and stock to a small baking dish to finish cooking.

How to make fondant potatoes

Peel the potatoes and slice the sides off to flatten.

Peel into barrel shapes (but with two flat sides). Now using the speed peeler or sharp knife, take the edge off all the way around - see the picture below.

Repeat on the other side of each potato. This will stop the edges from burning.

Season the potatoes and heat up a glug of oil in a frying pan just big enough to take both potatoes. If you use too big a pan you'll have to add more stock to come halfway up the potatoes.

When the oil is nice and hot, add the potatoes and cook for a couple of minutes before turning. They should be nicely coloured on one side and lightly browned on the other.

Now make sure the more coloured side is facing up and add the thyme sprigs and the butter. Leave to cook for about 5 minutes over a medium/low heat.

The butter will foam nicely. Now you must add the chicken stock, carefully so you don't get splashed by the hot oil and butter.

Only add enough chicken stock so it only comes halfway up the potatoes.

Cover the frying pan and pop it into your preheated oven for about 20 to 25 minutes, when they will have soaked up the lovely stock.

Make sure they're cooked through and serve straight away with whatever you fancy - a nice steak would be good.

Make sure they're cooked through and served straight away.

What to serve with fondant potatoes

With my Bacon Wrapped Chicken

With slices of Roast Beef, Roast Pork, Roast Lamb

Or with a nice Steak on a Date Night.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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French

Yield: 2 potatoes

Author: Jan Bennett

Fondant Potato Recipe

If you're entertaining or planning on cooking a special Valentines Day meal give these a go and you are bound to impress your guests or dinner date.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

Pre-heat your oven to 200°C/400°F or Gas 6

• 2 or 4 good-sized potatoes floury (Maris Piper or King Edward)
• 1 tablespoon of Olive oil
• 40g knob of unsalted butter
• a couple of sprigs of thyme
• 200ml chicken stock - made from 1 Knorr chicken stock cube
• black pepper to season
• Plus a little sea salt if you think they need it, it all depends on the saltiness of the stock you use - my suggestion, is don't use OXO as they are too salty.

Instructions

1. Peel the potatoes and slice the sides off to flatten. Peel into barrel shapes (but with two flat sides).
2. Now using the speed peeler or sharp knife, take the edge off all the way around - see the picture below.
3. Repeat on the other side of each potato. This will stop the edges from burning.
4. Season the potatoes and heat up a glug of oil in a frying pan just big enough to take both potatoes.
5. When the oil is nice and hot, add the potatoes and cook for a couple of minutes before turning.
6. They should be nicely coloured on one side and lightly browned on the other.
7. Now make sure the more coloured side is facing up and add the thyme sprigs and the butter.
8. Leave to cook for about 5 minutes over medium/low heat. The butter will foam nicely.
9. Add the chicken stock, carefully so you don't get splashed by the hot oil and butter.
10. Only add enough chicken stock so it only comes halfway up the potatoes.
11. Cover the frying pan and put it on the middle shelf of your preheated oven for about 20 to 25 minutes by which time they will have soaked up the lovely stock.
12. Make sure they're cooked through and serve straight away with whatever you fancy; a nice steak would be good.

Did you make this recipe?

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