The Jamie Oliver Fondant Potatoes recipe is a luxurious and flavorful way to enjoy potatoes. This classic French technique involves cooking the potatoes until they are golden brown on the outside and tender on the inside, infused with rich butter and aromatic herbs. The result is a melt-in-your-mouth side dish that pairs perfectly with a variety of main courses, from roasted meats to grilled vegetables.
What are Jamie Oliver’s Fondant Potatoes?
Jamie Oliver Fondant Potatoes are a luxurious side dish where potatoes are seared to a golden brown and then slow-cooked in butter and stock. This method creates a crisp, flavorful exterior and a soft, creamy interior, resulting in a perfectly balanced and indulgent potato dish. Perfect for elevating any meal, these potatoes are both visually impressive and deliciously satisfying.
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Why You Should Try This Recipe
- Elegant Side Dish: Fondant potatoes are an impressive side that can elevate any meal.
- Simple Ingredients: Made with basic ingredients like potatoes, butter, broth, and herbs.
- Perfect Texture: Crispy on the outside, soft and creamy on the inside.
- Versatile: Pairs well with everything from steak to roasted vegetables.
- Rich Flavor: Infused with the flavors of butter, garlic, and herbs, these potatoes are incredibly delicious.
Ingredients Needed to Make Jamie Oliver Fondant Potatoes
- Large Potatoes (4-6, Maris Piper or Yukon Gold): Choose evenly sized potatoes for uniform cooking.
- Unsalted Butter (100g): Adds richness and helps to brown the potatoes.
- Chicken or Vegetable Stock (400ml): Infuse the potatoes with flavor as they cook.
- Garlic (3-4 cloves, crushed): Adds a subtle depth of flavor.
- Fresh Thyme (4-5 sprigs): Infuses the dish with an aromatic, earthy flavor.
- Olive Oil (2 tablespoons): Used for the initial browning of the potatoes.
- Salt and Pepper: For seasoning the potatoes to taste.
Equipment
- Large Oven-Safe Frying Pan: For browning the potatoes and finishing them in the oven.
- Sharp Knife: To slice the potatoes evenly.
- Tongs or Spatula: For flipping the potatoes during browning.
Instructions to Make Jamie Oliver Fondant Potatoes
Step 1: Prepare the Potatoes
- Peel the potatoes and cut off the ends so they stand flat. Slice each potato in half to create thick rounds, about 4-5 cm thick.
Step 2: Brown the Potatoes
- Heat the olive oil in a large oven-safe frying pan over medium-high heat.
- Add the potato rounds to the pan and cook for 5-6 minutes on each side, until they are golden brown and crisp.
Step 3: Add Butter, Garlic, and Herbs
- Once the potatoes are browned, reduce the heat to medium and add the butter, crushed garlic cloves, and thyme sprigs to the pan.
- Spoon the melted butter over the potatoes as they cook for another 2 minutes, allowing the flavors to infuse.
Step 4: Add the Stock
- Pour the chicken or vegetable stock into the pan, ensuring the liquid comes halfway up the sides of the potatoes.
- Season with salt and pepper to taste.
Step 5: Transfer to the Oven
- Preheat your oven to 200°C (180°C fan). Transfer the pan to the oven and roast the potatoes for 25-30 minutes, or until they are tender inside and have absorbed the flavorful broth.
Step 6: Serve
- Once the potatoes are done, remove them from the oven and allow them to rest for a few minutes before serving. The result will be golden-brown, buttery potatoes with a soft, fondant-like interior.
What Goes Well With Jamie Oliver Fondant Potatoes
- Roast Chicken: The buttery richness of fondant potatoes pairs perfectly with juicy, roasted chicken.
- Steak: Serve these potatoes alongside a perfectly cooked steak for an indulgent meal.
- Grilled Vegetables: Fondant potatoes can complement lighter dishes like grilled asparagus or roasted carrots.
- Fish: The soft texture and subtle flavors of the potatoes balance well with delicate fish dishes.
- Pork Tenderloin: The richness of the potatoes enhances the flavors of roasted pork tenderloin.
- Salad: A simple green salad with a light vinaigrette adds freshness to balance the richness of the potatoes.
Expert Tips for Making the Best Jamie Oliver Fondant Potatoes
- Choose the Right Potatoes: Waxy potatoes like Yukon Gold or Maris Piper hold their shape well and become creamy when cooked.
- Brown the Potatoes Well: Ensure the potatoes are browned evenly on both sides for maximum flavor and texture.
- Use Fresh Herbs: Fresh thyme or rosemary adds an aromatic depth to the dish. Avoid using dried herbs as they may not infuse the same freshness.
- Don’t Rush the Cooking Process: Slow cooking in the oven allows the potatoes to absorb the broth and become tender inside.
- Spoon Butter Over the Potatoes: As they cook, continue to spoon the butter over the potatoes to enhance the flavor and create a rich, golden crust.
Easy Variations of Jamie Oliver Fondant Potatoes
- Herb-Infused Potatoes: Add rosemary, sage, or bay leaves along with thyme for a more complex herb flavor.
- Garlic and Parmesan: Add grated Parmesan cheese in the final minutes of cooking for a savory, cheesy topping.
- Spicy Fondant Potatoes: Add a pinch of chili flakes to the butter for a hint of heat.
- Lemon-Infused Fondant Potatoes: Squeeze fresh lemon juice over the potatoes just before serving to add brightness and balance the richness.
- Truffle Oil Drizzle: For an indulgent twist, drizzle a small amount of truffle oil over the finished potatoes.
Best Practices to Store Jamie Oliver Fondant Potatoes
- Refrigerate: Store leftover fondant potatoes in an airtight container in the fridge for up to 3 days. Let them cool completely before refrigerating.
- Freeze: If needed, you can freeze fondant potatoes in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat Gently: Reheat the potatoes in the oven at 180°C (160°C fan) for 10-15 minutes to maintain their crispy texture.
- Avoid the Microwave: Reheating in the microwave can cause the potatoes to lose their crisp exterior. The oven is best for reheating.
Best Practices to Reheat Jamie Oliver Fondant Potatoes
- Oven Reheating: Preheat your oven to 180°C (160°C fan). Place the potatoes on a baking sheet and reheat for 10-15 minutes, until heated through and the edges have crisped up again.
- Stovetop Option: You can also reheat the potatoes in a frying pan over medium heat with a little bit of butter. This helps to restore the crispy exterior while warming the interior.
- Avoid Overheating: Be careful not to overheat the potatoes, as this can cause them to dry out. Reheat just until they are warmed through.
How Can I Make Jamie Oliver Fondant Potatoes Healthier?
- Use Olive Oil Instead of Butter: Swap the butter for olive oil to reduce saturated fat while still getting a delicious, crispy exterior.
- Reduce Butter Quantity: Use less butter during the browning process and opt for a lower-fat stock to reduce overall fat content.
- Add More Herbs: Use additional fresh herbs like parsley, dill, or chives to enhance the flavor without adding extra fat or calories.
- Serve with Lighter Proteins: Pair the potatoes with grilled fish or lean chicken breast to balance the richness of the dish.
- Portion Control: Serve smaller portions of fondant potatoes alongside a larger serving of vegetables or a salad to maintain a balanced meal.
Nutrition Value (per serving):
- Calories: 320 kcal
- Protein: 5g
- Carbohydrates: 38g
- Fat: 18g
- Fiber: 4g
- Sugar: 2g
- Sodium: 450mg
FAQs
What are Fondant Potatoes?
Fondant potatoes are a decadent dish where the potatoes are browned in butter, then slowly cooked in broth with herbs and garlic until they are soft and creamy on the inside. This method transforms the humble potato into an elegant side dish that adds a touch of sophistication to any meal.
Can I use any type of potatoes for Jamie Oliver Fondant Potatoes?
While you can technically use any type of potatoes, starchy varieties like Russet or Maris Piper are ideal for Jamie Oliver Fondant Potatoes. These types create the best texture, resulting in a crispy exterior and a creamy interior, which is essential for achieving the perfect fondant potato.
How do I keep fondant potatoes from sticking to the pan?
To prevent fondant potatoes from sticking to the pan, ensure that the pan is properly preheated and that you use enough oil or butter to coat the bottom. Also, avoid moving the potatoes too soon after placing them in the pan; let them develop a golden crust before turning them.
Can I make fondant potatoes ahead of time?
Yes, you can make fondant potatoes ahead of time. After cooking, allow them to cool and then store them in the refrigerator. When ready to serve, reheat them in a hot oven at 180°C for about 10 minutes to restore their crispy exterior while keeping the interior tender.
What can I use instead of chicken stock for fondant potatoes?
If you prefer a vegetarian option or simply want to switch up the flavor, you can use vegetable stock instead of chicken stock for fondant potatoes. This will still provide a rich and savory flavor while keeping the dish suitable for vegetarians.
Final Words
The Jamie Oliver Fondant Potatoes recipe is a luxurious side dish that transforms simple ingredients into something extraordinary. With its golden, crispy exterior and creamy, tender interior, this dish is sure to impress at any dinner table.
More By British Baking Recipes
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Jamie Oliver Fondant Potatoes
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 6
- Category: Side Dish
- Method: Searing and Baking
- Cuisine: British
Description
Jamie Oliver Fondant Potatoes are a luxurious side dish where potatoes are seared to a golden brown and then slow-cooked in butter and stock. This method creates a crisp, flavorful exterior and a soft, creamy interior, resulting in a perfectly balanced and indulgent potato dish. Perfect for elevating any meal, these potatoes are both visually impressive and deliciously satisfying.
Ingredients
- Large Potatoes (4-6, Maris Piper or Yukon Gold): Choose evenly sized potatoes for uniform cooking.
- Unsalted Butter (100g): Adds richness and helps to brown the potatoes.
- Chicken or Vegetable Stock (400ml): Infuse the potatoes with flavor as they cook.
- Garlic (3-4 cloves, crushed): Adds a subtle depth of flavor.
- Fresh Thyme (4-5 sprigs): Infuses the dish with an aromatic, earthy flavor.
- Olive Oil (2 tablespoons): Used for the initial browning of the potatoes.
- Salt and Pepper: For seasoning the potatoes to taste.
Instructions
Step 1: Prepare the Potatoes
- Peel the potatoes and cut off the ends so they stand flat. Slice each potato in half to create thick rounds, about 4-5 cm thick.
Step 2: Brown the Potatoes
- Heat the olive oil in a large oven-safe frying pan over medium-high heat.
- Add the potato rounds to the pan and cook for 5-6 minutes on each side, until they are golden brown and crisp.
Step 3: Add Butter, Garlic, and Herbs
- Once the potatoes are browned, reduce the heat to medium and add the butter, crushed garlic cloves, and thyme sprigs to the pan.
- Spoon the melted butter over the potatoes as they cook for another 2 minutes, allowing the flavors to infuse.
Step 4: Add the Stock
- Pour the chicken or vegetable stock into the pan, ensuring the liquid comes halfway up the sides of the potatoes.
- Season with salt and pepper to taste.
Step 5: Transfer to the Oven
- Preheat your oven to 200°C (180°C fan). Transfer the pan to the oven and roast the potatoes for 25-30 minutes, or until they are tender inside and have absorbed the flavorful broth.
Step 6: Serve
- Once the potatoes are done, remove them from the oven and allow them to rest for a few minutes before serving. The result will be golden-brown, buttery potatoes with a soft, fondant-like interior.
