Gordon Ramsay Fondant Potatoes

Name: Gordon Ramsay Fondant Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 400g large floury potatoes, peeled; 3/4 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp extra virgin olive oil; 50g unsalted butter; 6 sprigs fresh thyme; 1 cup low-sodium chicken stock (or bone broth)

Fondant potatoes are cylindrical potato cuts seared until golden, then braised in stock until creamy inside and crisp outside. This Gordon Ramsay version uses floury potatoes and fresh thyme for deep flavor in under 45 minutes.

🌍French

Total

1h

Servings

4

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Cheframsayrecipes · by Ava Taylor

Ingredients

400g large floury potatoes, peeled
3/4 tsp kosher salt

1/2 tsp black pepper

2 tbsp extra virgin olive oil

50g unsalted butter

6 sprigs fresh thyme

1 cup low-sodium chicken stock (or bone broth)

7 Ingredients

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Instructions

1
Preheat oven to 200°C / 180°C fan.
2
Cut peeled potatoes into 6cm-wide cylinders, halved into 3.5cm rounds.
3
Pat dry, season, and sear in hot skillet with 1 tbsp oil until golden on both cut sides (6–8 min).
4
Add butter, thyme, and remaining oil. Let butter melt.
5
Add stock until halfway up potatoes. Bring to boil.
6
Transfer to oven, bake 30 min, basting halfway.
7
Serve hot, spooning over the buttery stock. Cry optional but valid.

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Tips & Notes

Pro tips

Cut potatoes into uniform cylinders (about 5cm tall) so they cook evenly; uneven sizes lead to some being mushy while others remain firm.
Sear cut-side down without moving for 3–4 minutes to develop a deep golden crust before flipping—this is the signature technique.
Don't skip deglazing with stock; the liquid braises the potato gently and prevents burning while creating a silky sauce.
Use fresh thyme sprigs rather than dried; they infuse better flavor and won't leave gritty particles in the stock.

Substitutions

Unsalted butter → ghee or clarified butter (higher smoke point, similar richness)
Fresh thyme → rosemary or sage (1–2 sprigs; woody herbs work similarly)
Extra virgin olive oil → clarified butter or light olive oil (EVOO can scorch; use mid-heat or lower-smoke oil)

Storage & make-ahead

Store cooled fondant potatoes in an airtight container with braising liquid for up to 3 days; reheat gently in a 160°C oven for 15 minutes to restore crispness.