Jamie Oliver 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.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 6
- Category: Side Dish
- Method: Searing and Baking
- Cuisine: British
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.