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 of all potato dishes.

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The good news is, that they are much easier to make than you might think.Fondant potatoes are potatoes cooked in stock, crispy on the top, slightly chewy on the bottom and deliciously soft in the middle.

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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.

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Serve with a nice fillet steak and you have the perfect Valentine’s day meal for you and your partner.

Which Potato Variety?

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 that makes great mash or chips. Key varieties include Desiree, Estima, King Edward and Maris Piper.

If you don’t have such a thing, you can just 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 sort of 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.

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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 by which time 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.

To make 4 fondant potatoes, just add a little more stock so it comes halfway up the potatoes.

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

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

Source: https://gardencourte.com
Categories: Recipe