Gordon Ramsay’s Fondant Potatoes are a culinary delight that I’ve come to adore for their crisp exteriors and buttery, tender interiors.
This dish takes the humble potato to new heights, transforming it into a gourmet side that’s sure to impress.
Ramsay, renowned for his Michelin-starred dishes and fiery kitchen demeanor, has a knack for perfecting classic techniques, and his approach to fondant potatoes is no exception.
By slow-cooking potatoes in butter, stock, and herbs, he creates a side dish that’s rich in flavor and exquisite in texture.
What Goes Best with Gordon Ramsay’s Fondant Potato Recipe
Gordon Ramsay’s Fondant Potatoes are incredibly versatile and pair well with a variety of main dishes.
They’re particularly suited to accompany richer meats such as steak, lamb, or duck, where their creamy texture and buttery taste complement the savory flavors of the meat.
For a lighter option, they also go beautifully with roasted or grilled vegetables, adding a luxurious element to a vegetarian meal.
Ingredients
To prepare Gordon Ramsay’s Fondant Potatoes, you’ll need:
- 4 large potatoes (preferably Maris Piper or Russet), peeled
- 4 tablespoons unsalted butter
- 1 cup chicken or vegetable stock
- 2 cloves of garlic, lightly crushed
- Fresh thyme sprigs
- Salt and freshly ground black pepper
- Olive oil, for frying
How to Prepare Gordon Ramsay Fondant Potato Recipe
- Shape the Potatoes: Begin by cutting the peeled potatoes into barrel shapes using a sharp knife. This not only makes them visually appealing but also allows them to cook evenly.
- Brown the Potatoes: Heat a bit of olive oil in a heavy, oven-proof skillet over medium-high heat. Add the potatoes, flat side down, and cook until they’re golden brown, about 5-6 minutes. Flip and brown the other side.
- Add Flavorings: Once the potatoes are browned, reduce the heat to medium. Add the butter, garlic, and thyme to the skillet. Once the butter has melted and is foamy, baste the potatoes with it for a minute.
- Braise the Potatoes: Pour the stock into the skillet until it comes about halfway up the potatoes. Season with salt and pepper. Bring the stock to a simmer, then transfer the skillet to a preheated oven at 200°C (390°F) and cook for about 30 minutes, or until the potatoes are tender.
Gordon Ramsay Fondant Potato Recipe
Ingredients
- 4 large potatoes preferably Maris Piper or Russet, peeled
- 4 tablespoons unsalted butter
- 1 cup chicken or vegetable stock
- 2 cloves of garlic lightly crushed
- Fresh thyme sprigs
- Salt and freshly ground black pepper
- Olive oil for frying
Instructions
- Shape the Potatoes: Begin by cutting the peeled potatoes into barrel shapes using a sharp knife. This not only makes them visually appealing but also allows them to cook evenly.
- Brown the Potatoes: Heat a bit of olive oil in a heavy, oven-proof skillet over medium-high heat. Add the potatoes, flat side down, and cook until they're golden brown, about 5-6 minutes. Flip and brown the other side.
- Add Flavorings: Once the potatoes are browned, reduce the heat to medium. Add the butter, garlic, and thyme to the skillet. Once the butter has melted and is foamy, baste the potatoes with it for a minute.
- Braise the Potatoes: Pour the stock into the skillet until it comes about halfway up the potatoes. Season with salt and pepper. Bring the stock to a simmer, then transfer the skillet to a preheated oven at 200°C (390°F) and cook for about 30 minutes, or until the potatoes are tender.
Notes
How to Serve Gordon Ramsay Fondant Potato Recipe
Serve the fondant potatoes hot, ideally straight from the oven to preserve their crisp exterior. Spoon over some of the buttery cooking liquid from the skillet for added richness. They make an elegant side dish for almost any main, especially roasted or grilled meats.
How to Reheat Gordon Ramsay Fondant Potato Recipe
- Microwave: While not ideal for retaining the crisp exterior, you can reheat fondant potatoes in the microwave by placing them on a microwave-safe plate and heating on high for 1-2 minutes.
- Oven: Preheat the oven to 180°C (350°F). Place the potatoes on a baking sheet and heat for 10-15 minutes, or until warmed through.
- Stovetop: For best results, reheat the potatoes in a skillet over medium heat. Add a little butter or stock to help them stay moist, covering the skillet to heat them through evenly.
How to Store Leftovers of Gordon Ramsay Fondant Potato Recipe
Store any leftover fondant potatoes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the potatoes for up to a month. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions Regarding Gordon Ramsay Fondant Potato Recipe
- Can I use another type of potato? While Maris Piper or Russet potatoes are recommended for their size and starch content, you can use other large, starchy potatoes for this recipe.
- What if I don’t have an oven-proof skillet? You can transfer the potatoes and liquid to a baking dish before placing them in the oven if your skillet isn’t oven-proof.
Nutritional Information
A serving of Gordon Ramsay’s Fondant Potatoes is indulgent, given the butter and olive oil used in the cooking process. Approximate nutritional values per serving include:
- Calories: 300-400
- Fat: 15-20g (Saturated Fat: 7-10g)
- Carbohydrates: 40-50g
- Fiber: 3-4g
- Protein: 4-5g
- Sodium: 200-300mg
The exact nutritional content will vary based on the specific ingredients used and portion sizes. While fondant potatoes are a richer side dish option, they make for a delightful treat when looking to elevate a meal for special occasions or indulgent dinners.
