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

The First Time I Made These, I Wasn’t Craving Food—Just Something Warm That Worked

It was raining.
The kind of rain that makes you cancel plans, wrap yourself in the thickest hoodie you own, and start searing things in butter purely for emotional alignment.

So I made Gordon Ramsay’s Fondant Potatoes.
No dinner party. No photo shoot. No side dish duties.
Just me, a pan, and the very specific need for something that starts with a crisp and ends in silk.

And let me tell you: they understood the assignment.

Why These Work (And Why Most “Crispy Potatoes” Don’t)

The average roasted potato gives you crunch or fluff—but rarely both.
Gordon’s fondants? They deliver both in high definition.

What Makes Them Next-Level:

• Floury potatoes: Think Maris Piper, King Edward, or russets. They absorb stock and still crisp up beautifully.
• Pan-searing: Caramelizes the sides for that golden crust.
• Butter + thyme: Classic French flavor that tastes like intention.
• Stock braise: The center absorbs all that rich liquid until it’s basically wearing a velvet robe.

Fondant potatoes aren’t fast.
They’re not flashy.
But they’re luxury disguised as a root vegetable.

Ingredients That Actually Matter

• 400g large floury potatoes – Peeled, cut into thick rounds. You want heft.
• ¾ tsp kosher salt + ½ tsp black pepper – Season assertively.
• 2 tbsp extra virgin olive oil – For searing.
• 50g unsalted butter – For basting and decadence.
• 6 sprigs fresh thyme – Adds that herby perfume without shouting.
• 1 cup low-sodium chicken stock (or bone broth) – Choose quality. This is what the center tastes like.

Optional flex: a clove of smashed garlic tossed in with the butter. Aromatherapy.

How To Make Gordon Ramsay’s Fondant Potatoes (When the World Feels a Little Too Loud)

Step 1: Preheat Oven

Set to 200°C (400°F) or 180°C fan-forced. Get it ready.

Step 2: Shape Your Potatoes

Peel and trim into cylinders roughly 6cm wide and 3.5cm tall.
No pressure for perfection. Rustic wins hearts.

Step 3: Season and Sear

Pat potatoes dry. Toss with 1 tbsp olive oil, salt, and pepper.
Heat a skillet (cast iron preferred).
Sear both cut sides for 6–8 minutes until they’re deeply golden and crusty.
This is your crispy shell. Protect it with your life.

Step 4: Butter and Thyme

Add remaining oil, the butter, and thyme sprigs to the pan.
Let the butter melt and sizzle with the herbs. Your kitchen will smell like a Paris bistro.
Optional: Spoon the hot butter over the tops. Basque in the sizzle.

Step 5: Braise in Stock

Pour in the stock carefully (watch the steam). It should come halfway up the potatoes—not drown them.
Bring to a boil, then transfer the entire skillet to the oven.

Step 6: Bake + Baste

Bake for 30 minutes, basting once halfway (or… not. They’ll forgive you).
You’re not rushing dinner—you’re letting it become dinner.

Step 7: Serve and Savor

Baste one last time with that buttery, herby stock.
Plate next to steak, roasted chicken, or eat them with your fingers standing by the stove.
You’ve earned this.

What Gordon Ramsay Says About Fondant Potatoes

“You want that golden crust—that’s the flavor.”

Translation: The browning isn’t optional. It’s the foundation.

“Cook them like you’d want to be treated: crisp on the outside, soft on the inside.”

Honestly, fair.

“It’s not just a potato—it’s technique.”

This dish teaches patience, heat control, and respect for simplicity.

What I Got Wrong (And Fixed)

• Tried carving perfect cylinders. They looked like wobbly chess pieces. Now I go rustic.
• Used regular broth once. Still good, but chicken bone broth made it rich like velvet soup inside.
• Forgot to baste halfway. They still came out stunning. But basting adds gloss and extra love.
• Crowded the pan once. Don’t do it. Give them space to crisp.

Variations That Actually Work

• Vegetarian version: Use mushroom or vegetable broth. Add a dash of soy sauce for depth.
• Garlic butter twist: Add a smashed garlic clove with the thyme.
• Make it spicy: Add a pinch of chili flake with the salt.
• Lemon thyme or rosemary: Swap out the herbs for a different vibe.

⚠️ Do not use waxy potatoes (like red or fingerlings). They hold their shape but never soften inside.

Pro Tips That Change the Game

• Use a heavy skillet. Cast iron holds heat and creates that signature crust.
• Stock should simmer, not boil. Gentle heat = gentle absorption.
• Don’t flip them. You’re not pan-frying. Sear, braise, done.
• Finish with flaky salt. Adds texture and that final chef-y touch.

Storage + Leftover Moves

Fridge: Keeps 2–3 days in an airtight container.
Reheat: Oven at 180°C for 10 mins to bring the crisp back.

Leftover magic:

• Pan-fry with eggs for a fancy hash.
• Chop into soup for built-in luxury.
• Slice and crisp for next-day croquettes.

FREQUENTLY ASKED QUESTIONS

Q: Can I use russet potatoes?
Yes. They’re a great floury option—just choose large, uniform ones.

Q: What if I don’t have fresh thyme?
Use a small pinch of dried thyme—but fresh really shines in the butter.

Q: Can I make these ahead?
Sort of. Par-cook them and reheat in the oven with fresh butter.

Q: Can I use beef or veg stock instead?
Absolutely. Just keep it low-sodium and flavorful.

Q: Why are mine soggy?
Too much stock, or you didn’t sear them enough. Start hot and bold.

Try More Recipes:

• Gordon Ramsay’s Best Roast Potatoes Were the Quiet Meal That Recentered Me
• Gordon Ramsay’s Baked Potatoes Were Exactly What I Needed That Night
• Gordon Ramsay’s Smashed Potatoes Were the Quiet Reset I Needed
• Gordon Ramsay’s Scalloped Potatoes Were the Meal I Didn’t Know I Needed