Food: Fondant Potatoes

I went down a Gordon Ramsey rabbit hole the other day and watched a quick video of him making these. Usually I see fondant potatoes as cylinders or cubes cut out of potatoes, but he did halves.

You cut the potatoes in half and brown them, cut side down, in butter, margarine, or vegan “butter”. To be honest, I should have browned them longer or with the heat a little higher.

Then turn them over and add some stock. I used vegetable stock. The liquid is only supposed to come a little way up the potatoes, not over them. Put the pan into the oven at 450F (~232C) for about half an hour.

I should have 1) kept an eye on these and added more stock as it cooked away and 2) left them in just a few minutes longer.

As it was, they were near perfection. Perfection next time!

I don’t think I seasoned these with anything but salt and pepper, but some recipes call for throwing in a sprig of rosemary or thyme when they go into the oven.




I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Food: Fondant Potatoes

  1. Dan Antion

    March 7, 2023 at 11:50am

    I’ll add this to the “you can prepare potatoes any way and I’ll like them” list. Those look good.

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    • Author

      Marian Allen

      March 7, 2023 at 1:22pm

      I’d just as soon parboil the potatoes, then roast them. Less fuss and less spatter.

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  2. acflory

    March 7, 2023 at 10:38pm

    I guess the browning and the stock flavour the potato? I make a kind of goulash potato dish – onions red paprika powder, a bit of salt, just enough liquid to stop them burning, long slow cook – and the potatoes do taste great. Well, they do if you like paprika!

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    • Author

      Marian Allen

      March 8, 2023 at 7:13am

      Mmm, I lurrrrrv paprika! I love sweet paprika, and I love smoked paprika. Your dish sounds delish!

      Permalink  ⋅ Reply

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