Fondant potatoes are a classic French dish where cylindrical potato pieces are browned in butter and then slow-cooked in stock and aromatics until tender. Gordon Ramsay’s version ensures perfectly crisp exteriors and a rich, velvety interior, making them a luxurious side dish for steaks, roasts, or seafood.
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Peel the potatoes and cut them into thick cylinders (about 2 inches tall).
Soak them in cold water for 10 minutes to remove excess starch, then pat dry.
Heat olive oil in a large skillet over medium-high heat.
Place the potatoes flat-side down and sear for 4-5 minutes until deep golden brown.
Flip and sear the other side for another 4-5 minutes.
Reduce heat to medium and add butter, garlic, and thyme.
Baste the potatoes with the melted butter for extra flavor.
Carefully pour in the chicken or vegetable stock.
Season with salt and black pepper.
Cover and simmer for 20-25 minutes until the potatoes are tender and absorb the flavors.
Transfer to a plate, drizzle with extra butter, and garnish with fresh thyme.
Serve hot alongside steak, chicken, or seafood.
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