Gordon Ramsay Fondant Potato Recipe
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.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Searing & Braising
- Cuisine: French
Ingredients
Scale
For the Fondant Potatoes
- 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
For Garnish & Serving
- Fresh thyme or parsley, chopped
- Extra butter for drizzling (optional)
Instructions
Step 1: Prepare the Potatoes
- 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.
Step 2: Sear the Potatoes
- 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.
Step 3: Add Butter and Aromatics
- Reduce heat to medium and add butter, garlic, and thyme.
- Baste the potatoes with the melted butter for extra flavor.
Step 4: Braise in Stock
- 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.
Step 5: Serve and Garnish
- Transfer to a plate, drizzle with extra butter, and garnish with fresh thyme.
- Serve hot alongside steak, chicken, or seafood.