I remember the first time I made Jamie Oliver’s Fondant Potatoes. It was a chilly Sunday evening, and I wanted something special to pair with roast chicken. I was feeling adventurous, so I decided to try something outside my usual potato routine. The idea of golden-crisp edges with tender, buttery insides sounded perfect. When they came out of the oven, I was impressed by how simple ingredients could create something so luxurious.
Now, making fondant potatoes has become a staple in my kitchen. It’s one of those dishes that feels gourmet but isn’t complicated. The recipe is forgiving, allowing for a bit of creativity, but the key is all in how the potatoes are cooked. Here’s a breakdown of Jamie Oliver’s approach, which has made it one of my all-time favorites.
Jamie Oliver’s Fondant Potatoes Recipe
Jamie’s recipe for fondant potatoes is a celebration of simplicity. The magic comes from slowly cooking the potatoes in butter, stock, and fresh herbs, transforming them into a golden, rich side dish. I find that his approach brings out the natural sweetness of the potatoes while giving them a deep savory flavor.
The first time I made it, I didn’t expect it to be so satisfying, but that buttery finish was unexpected. It’s not just about the texture-there’s something about the way the potatoes absorb the flavors from the stock and herbs that takes the dish to another level. The contrast between the crispy exterior and the soft, flavorful interior is what makes this dish feel so indulgent.
Ingredients Needed
You don’t need anything too exotic to make these potatoes. Here’s what you’ll need:
- Potatoes: Waxy potatoes like Yukon Golds or Maris Pipers work best. These hold their shape and absorb flavors well.
- Butter: You’ll need plenty of butter. It gives the potatoes that crispy, golden crust and a rich flavor.
- Stock: I always go for vegetable or chicken stock. It’s the key to infusing the potatoes with deep, savory notes.
- Fresh Thyme: A few sprigs of fresh thyme elevate the dish. It adds a subtle earthiness that complements the richness of the potatoes.
- Garlic: A couple of garlic cloves bring out a natural sweetness as the potatoes cook.
- Olive Oil: For sautéing the potatoes before they get bathed in the butter and stock.
- Salt and Pepper: To season generously.
How To Make Jamie Oliver’s Fondant Potatoes
Here’s the process, which is almost therapeutic once you get the hang of it:
- Prep the potatoes: Peel the potatoes and cut off the ends so they have a flat base. You want them to be uniform in size, about 2 to 3 inches tall. This helps them cook evenly.
- Brown the potatoes: Heat olive oil in a large ovenproof pan. Brown the potatoes on all sides. Don’t rush this step. Let them develop a nice golden color.
- Add garlic and thyme: Once the potatoes are golden, throw in the garlic and fresh thyme. You want the garlic to release its flavor into the butter without burning.
- Butter and stock: Add a generous amount of butter (about 3-4 tablespoons) and let it melt, then pour in the stock until the potatoes are about halfway submerged. Bring the liquid to a simmer.
- Roast in the oven: Now, pop the pan into the oven at 400°F (200°C) and roast for about 30 minutes. The stock will reduce, and the potatoes will soak up all that goodness. Keep an eye on them, flipping them halfway through.
- Finishing touches: When the potatoes are soft inside and have a crispy, golden exterior, they’re ready. Season with a bit more salt and pepper to taste.
Ingredient Science Spotlight
The magic behind fondant potatoes lies in a few key ingredients and their interactions during cooking:
- Butter: It provides the fat necessary to crisp up the edges while also adding a rich flavor. It has a low smoke point, so it’s crucial to cook the potatoes on a moderate heat to avoid burning.
- Stock: The stock infuses the potatoes with flavor as it reduces during roasting. Because potatoes are porous, they absorb the liquid like a sponge, picking up all the savory goodness.
- Potatoes: Waxy potatoes are perfect for this because they hold their shape. The starches inside don’t break down as easily, creating a creamy texture on the inside while allowing the outside to crisp up.
- Thyme and Garlic: Both of these release their essential oils as they cook. Thyme imparts an earthy, slightly minty flavor, while garlic brings sweetness and depth.
Expert Tips
- Don’t overcrowd the pan: If the potatoes are too close together, they won’t crisp up. Make sure they have space to develop that golden crust.
- Use clarified butter: If you want to avoid butter burning during the searing step, clarified butter (or ghee) is a great option. It has a higher smoke point.
- Flip the potatoes: Be sure to turn the potatoes halfway through cooking so they can absorb the stock evenly and get crisp all over.
- Let the potatoes rest: After you take them out of the oven, give them a few minutes to rest. This allows the flavors to settle and helps the potatoes retain their shape.
Recipe Variations
While Jamie’s recipe is fantastic on its own, there’s plenty of room to get creative:
- Add shallots: Sauté shallots along with the garlic and thyme for a sweet, aromatic twist.
- Infuse with other herbs: Swap thyme for rosemary, sage, or bay leaves. Each herb brings a new layer of flavor.
- Cheese: After roasting, sprinkle the potatoes with some Parmesan cheese or even a little goat cheese. It adds a tangy creaminess that pairs well with the potatoes’ rich flavor.
- Smoky flavor: Try adding a bit of smoked paprika to the butter and stock. It will infuse a smoky depth into the potatoes.
Final Words
Jamie Oliver’s Fondant Potatoes are more than just a side dish-they’re an experience. The process is a reminder that simple ingredients, when treated with care, can create something extraordinary. Whether you’re cooking for family or impressing guests, these potatoes will steal the show.
I often find myself making them even when I don’t have a fancy dinner planned because they’re just that comforting. There’s something about the buttery potatoes and their crispy edges that feels like home.
FAQs
How Do You Make Jamie Oliver’s Fondant Potatoes?
You start by cutting potatoes into thick rounds, then brown them in butter. After that, you add stock, garlic, and herbs. Simmer until tender and golden.
Can I Make Jamie Oliver’s Fondant Potatoes Ahead Of Time?
Yes, you can prep them in advance. Just cook them as usual and store in the fridge. Reheat gently before serving.
What’s The Best Type Of Potato For Fondant Potatoes?
Waxy potatoes like Yukon Gold or Maris Piper work best. They hold their shape and get a crispy exterior while staying soft inside.