Gordon Ramsay Fondant Potato Recipe | CookOS

Gordon Ramsay Fondant Potato

Name: Gordon Ramsay Fondant Potato Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large Yukon Gold or Russet potatoes; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 1 cup chicken or vegetable stock; 2 cloves garlic, smashed; 2 sprigs fresh thyme (or ½ teaspoon dried thyme); ½ teaspoon salt (adjust to taste); ½ teaspoon black pepper; Fresh thyme or parsley, chopped; Extra butter for drizzling (optional)

Fondant potatoes are cylindrical potato pieces browned in butter and braised in stock until creamy inside and caramelized outside. Gordon Ramsay's technique delivers the crisp, golden crust and tender, velvety interior that defines this classic French side.

🌍French

Total

45 min

Servings

Difficulty

Hard

Est. Cost

$20–$33

Recipe Source

View original recipe

From Gordonramsayeats · by Ekani Ella

Ingredients

4 large Yukon Gold or Russet potatoes
2 tablespoons olive oil

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3 tablespoons unsalted butter

1 cup chicken or vegetable stock

2 cloves garlic, smashed

2 sprigs fresh thyme (or ½ teaspoon dried thyme)

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

Fresh thyme or parsley, chopped

Extra butter for drizzling (optional)optional

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Instructions

1
Peel the potatoes and cut them into thick cylinders (about 2 inches tall).
2
Soak them in cold water for 10 minutes to remove excess starch, then pat dry.
3
Heat olive oil in a large skillet over medium-high heat.
4
Place the potatoes flat-side down and sear for 4-5 minutes until deep golden brown.
5
Flip and sear the other side for another 4-5 minutes.
6
Reduce heat to medium and add butter, garlic, and thyme.
7
Baste the potatoes with the melted butter for extra flavor.
8
Carefully pour in the chicken or vegetable stock.
9
Season with salt and black pepper.
10
Cover and simmer for 20-25 minutes until the potatoes are tender and absorb the flavors.
11
Transfer to a plate, drizzle with extra butter, and garnish with fresh thyme.
12
Serve hot alongside steak, chicken, or seafood.

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Tips & Notes

Pro tips

Get the pan very hot before adding oil and butter—a proper sear locks in color and creates the crispy exterior in 2–3 minutes per side.
Don't stir or move the potatoes during the initial browning; let them sit undisturbed to develop a caramelized crust.
Cover the pan partially during braising to prevent too much evaporation; the potatoes should be half-submerged in stock for gentle cooking.
Press smashed garlic cloves flat after crushing so they infuse the stock evenly and are easy to remove before serving.

Substitutions

Chicken stock → vegetable or beef stock (beef will be heavier; use less)
Fresh thyme → rosemary or sage (use sparingly; these herbs are more assertive)
Unsalted butter → clarified butter or ghee (improves browning and raises smoke point)

Storage & make-ahead

Refrigerate cooked fondant potatoes in an airtight container for up to 3 days; reheat gently in a 350°F oven for 10–15 minutes or in a pan with a splash of stock over medium heat.

Equipment

heavy-bottomed ovenproof skillet or shallow braising pan (cast iron or stainless steel) · 2-inch round cutter (optional, for uniform cylinders)

Common Questions

What potatoes work best for fondant potatoes?

Yukon Gold or Russet potatoes are ideal. Yukon Gold has a buttery flavor and waxy texture; Russets are starchy and break down slightly for a creamier interior. Avoid waxy varieties like new potatoes.

How do you cut fondant potatoes?

Cut potatoes into 2-inch-tall cylinders using a sharp knife or a 2-inch round cutter. Uniform size ensures even cooking.

Can fondant potatoes be made ahead?

Brown them in butter up to 2 hours ahead; store at room temperature covered. Reheat gently in the oven at 350°F for 10–15 minutes before serving, or finish braising just before plating.

What stock should I use?

Chicken or vegetable stock works equally well. Use low-sodium stock and adjust seasoning at the end; beef stock overpowers the delicate potato flavor.

How do you know when fondant potatoes are done?

They should be fork-tender when pierced at the center and the liquid should be mostly absorbed or reduced. The bottom should be golden brown and slightly crispy.