Gordon Ramsay’s Fondant Potatoes Were My Rainy Day Reset Meal

It was raining. Like properly raining—the kind that makes you cancel everything, throw on the biggest hoodie you own, and start buttering things just to feel something.

So yeah, I made Gordon Ramsay’s Fondant Potatoes. I wasn’t cooking for anyone. No guests. No Instagram post in mind. Just me, my frying pan, and the overwhelming desire for something crispy, golden, and meltingly soft on the inside.

And my GOD did these deliver.

What Gordon Ramsay Would Do

If Gordon’s making fondant potatoes, he’s not messing around. He takes big floury potatoes (the kind that soak up flavor like drama), carves them into perfect cylinders—no sad lumpy chunks here—and gives them a golden sear in hot oil. Then comes the butter. Then thyme. Then stock, which feels so extra for a potato until you taste it.

He bastes, he roasts, he finishes with flair. And he serves them next to a steak like it’s no big deal. It is. It’s a big deal.

What I Changed (And Why)

Honestly? I did not carve them into perfect little logs. I tried, but mine were more like potato tumblers. Rustic chic, okay?
I also used chicken bone broth instead of regular stock because that’s what I had, and it turned out extra rich and velvety. Almost gravy-adjacent. No regrets.

And full disclosure—I forgot to baste halfway through because I got distracted watching a TikTok of a duck wearing shoes. Still turned out glorious.

How It Turned Out

These potatoes are the definition of comfort disguised as class. The outside? Crispy, buttery, golden-brown with that sizzly edge you only get from pan-searing. The inside? Soft. Creamy. A little silky. Like mashed potatoes but in a tuxedo.

And the thyme? It’s not just for the vibes. It perfumes the butter like you’re roasting in a French countryside kitchen instead of your tiny apartment with questionable lighting.

So, Was It Worth It?

Yes. A thousand yeses. These weren’t just potatoes. They were therapy. They reminded me that a side dish can be the main character if it’s loved enough. They made the rain feel intentional, like the kind of weather you want when you’re eating buttery carbs.

Would I make them again? Absolutely. Probably next time I’m sad. Or happy. Or breathing.

How to Make Gordon Ramsay’s Fondant Potatoes and Feel Like It’s Sunday in France

Crispy outside, melting inside. They look fancy. They taste indulgent. And they’re just potatoes. That’s the magic.

Smart Tips

• Use a heavy-bottom pan. Cast iron or stainless—something with commitment.
• Don’t skip the browning step. This is what gives that epic crust.
• Baste like you mean it. Butter and thyme = flavor insurance.
• Go low-sodium on the stock. You want depth, not saltwater.
• Rustic shapes still win. Don’t stress about perfection.