Fondant potatoes are a classic French dish that combines the crispy and soft textures that spuds are revered for.
The secret to achieving this delectable finish lies in a meticulous cooking technique, but Gordon Ramsay’s approach has been described as dead easy to follow.
Ramsay’s advice to anyone attempting fondant potatoes is to pick a good variety of spuds, his personal favourite being the Desirée, according to the Guardian.
The chef notes that the variety is robust, and both waxy and floury in texture, while other types of potato like the King Edward variety are more fluffy, making them ideal for the dish too.
Countless British cooks have put the recipe to the test since Ramsay put the dish in the spotlight, with many leaving comments online.
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Commenting on the recipe for the website A Glug of Oil, one person wrote: “Made these [….] many times now. Dead simple and looks identical.”
Ingredients:
Two of four Desirée potatoes
One tablespoon of olive oil
40 grams knob of unsalted butter
Two sprigs of thyme
200ml chicken stock
Black pepper and sea salt to season.
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