I’ve always been a fan of perfectly cooked potatoes, but there’s something extra special about Jamie Oliver’s Fondant Potatoes. They’re crispy on the outside, soft and buttery on the inside, and simply delicious. When I first tried this recipe, it felt like a revelation. These potatoes, cooked to perfection, bring together the best of both worlds: golden, crunchy edges and a creamy, tender center. I remember making them for a family dinner a few years ago, and everyone’s reaction was so positive that I knew I had to share it with others. Ever since, I’ve been making Jamie Oliver’s Fondant Potatoes as a side dish for special occasions, as they always add a touch of elegance to the meal.
The great thing about this recipe is its simplicity and versatility. Even though the ingredients are few, the technique makes all the difference. You end up with potatoes that are rich, flavorful, and irresistible. If you’re looking for a way to elevate your potato game, this is the recipe for you. It’s not too difficult, but it definitely impresses. I’ve found that even guests who don’t typically get excited about potatoes end up asking for the recipe!
What is Jamie Oliver Fondant Potatoes?
Jamie Oliver’s Fondant Potatoes are an elegant and delicious way to prepare potatoes. They are thick, round slices of potato, slowly cooked in butter, stock, and herbs until they’re crispy on the outside and luxuriously soft on the inside. The technique involves searing the potatoes to get that golden crust and then simmering them in the flavorful liquid, allowing the potatoes to absorb all the goodness. This method results in perfectly tender potatoes with a rich, savory flavor. It’s a show-stopping side dish, yet it’s surprisingly simple to make.
Why you should try this recipe?
There are so many reasons to try Jamie Oliver’s Fondant Potatoes! Firstly, they are incredibly flavorful thanks to the combination of butter and stock, which creates a rich, savory taste. Secondly, the texture is a perfect balance of crispy and creamy, making each bite a little indulgence. I also love how versatile they are. Whether you’re serving them with a roast dinner, a grilled steak, or even a vegetarian main course, they’re the perfect side dish that will complement any meal. And let’s not forget the visual appeal. When you serve these potatoes, they’ll be the star of the plate, drawing compliments from everyone at the table. I’d highly recommend giving this recipe a try – it’s one of those dishes that will quickly become a favorite in your home.
Ingredients needed to make Jamie Oliver Fondant Potatoes
- 4 large Maris Piper potatoes (or any waxy potatoes)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken or vegetable stock
- 2 garlic cloves, smashed
- 1 sprig of rosemary (or thyme)
- Salt and freshly ground black pepper, to taste
Instructions to make Jamie Oliver Fondant Potatoes
- Start by peeling the potatoes and cutting them into thick, round slices (about 2 inches thick).
- Heat a large, oven-safe pan over medium heat and add the olive oil.
- Once the oil is hot, place the potato slices into the pan and cook for about 4-5 minutes on each side until they develop a golden, crispy crust. You may need to do this in batches depending on the size of your pan.
- Once all the potatoes are browned, add the butter to the pan and allow it to melt. Add the smashed garlic cloves and rosemary (or thyme) sprig, stirring everything together.
- Pour in the stock and season with salt and pepper. Let the liquid come to a simmer.
- Reduce the heat to low, cover the pan, and let the potatoes cook for 20-25 minutes, or until the potatoes are soft and tender.
- Once the potatoes are cooked, remove the pan from the heat and discard the garlic and rosemary (or thyme).
- Transfer the potatoes to a serving dish and spoon some of the delicious butter and stock mixture over them. Serve immediately and enjoy!
Jamie Oliver Fondant Potatoes
Ingredients
- 4 large Maris Piper potatoes or any waxy potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken or vegetable stock
- 2 garlic cloves smashed
- 1 sprig of rosemary or thyme
- Salt and freshly ground black pepper to taste
Instructions
- Start by peeling the potatoes and cutting them into thick, round slices (about 2 inches thick).
- Heat a large, oven-safe pan over medium heat and add the olive oil.
- Once the oil is hot, place the potato slices into the pan and cook for about 4-5 minutes on each side until they develop a golden, crispy crust. You may need to do this in batches depending on the size of your pan.
- Once all the potatoes are browned, add the butter to the pan and allow it to melt. Add the smashed garlic cloves and rosemary (or thyme) sprig, stirring everything together.
- Pour in the stock and season with salt and pepper. Let the liquid come to a simmer.
- Reduce the heat to low, cover the pan, and let the potatoes cook for 20-25 minutes, or until the potatoes are soft and tender.
- Once the potatoes are cooked, remove the pan from the heat and discard the garlic and rosemary (or thyme).
- Transfer the potatoes to a serving dish and spoon some of the delicious butter and stock mixture over them. Serve immediately and enjoy!
Notes
- Use the right potatoes: Maris Piper or other waxy potatoes work best for fondant potatoes as they hold their shape and have a smooth, creamy texture.
- Don’t rush the searing process: Make sure to brown the potatoes well on each side for that perfect crispy texture. It’s important to give them time to get that golden, caramelized crust.
- Simmer gently: When cooking the potatoes in the stock, make sure the heat is low. This will allow them to absorb the liquid slowly, resulting in a tender and flavorful interior.
- Season well: Don’t be afraid to season generously with salt and pepper. The potatoes absorb the flavors, and seasoning really enhances the dish.
- Add herbs: Rosemary is fantastic, but feel free to try other herbs like thyme or even sage for a different flavor profile.
- Calories: 250-300
- Fat: 14-18 grams (depending on butter and oil used)
- Carbohydrates: 30-35 grams
- Protein: 3-4 grams
- Fiber: 3-4 grams
What goes well with Jamie Oliver Fondant Potatoes
Jamie Oliver’s Fondant Potatoes are a perfect side dish for many meals. They pair wonderfully with a succulent roast chicken or a perfectly cooked steak. The richness of the potatoes complements the savory flavors of meats, and they also work beautifully with roasted vegetables, such as carrots, parsnips, or Brussels sprouts. If you’re looking for a vegetarian pairing, try serving them with a rich mushroom risotto or a creamy vegetable curry. These potatoes are versatile and can be served with almost anything that calls for a hearty, flavorful side.
My tips to make the best Jamie Oliver Fondant Potatoes
- Use the right potatoes: Maris Piper or other waxy potatoes work best for fondant potatoes as they hold their shape and have a smooth, creamy texture.
- Don’t rush the searing process: Make sure to brown the potatoes well on each side for that perfect crispy texture. It’s important to give them time to get that golden, caramelized crust.
- Simmer gently: When cooking the potatoes in the stock, make sure the heat is low. This will allow them to absorb the liquid slowly, resulting in a tender and flavorful interior.
- Season well: Don’t be afraid to season generously with salt and pepper. The potatoes absorb the flavors, and seasoning really enhances the dish.
- Add herbs: Rosemary is fantastic, but feel free to try other herbs like thyme or even sage for a different flavor profile.
Easy variations of Jamie Oliver Fondant Potatoes
While Jamie Oliver’s Fondant Potatoes are perfect as they are, you can easily switch up the recipe for a unique twist. You can try adding a splash of white wine to the stock for a deeper flavor, or even a dollop of cream for a richer finish. If you love garlic, feel free to add extra cloves for more aromatic intensity. You could also experiment with different herbs – thyme and sage are fantastic alternatives to rosemary. If you’re feeling adventurous, add a handful of grated cheese (like parmesan) on top during the last few minutes of cooking for a cheesy, crispy topping.
Best way to store Jamie Oliver Fondant Potatoes
If you happen to have leftovers, the best way to store Jamie Oliver’s Fondant Potatoes is to allow them to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, simply warm them in a hot oven or in a frying pan with a little butter or oil to crisp them up again.
Nutritional value
The nutritional value of Jamie Oliver’s Fondant Potatoes will vary based on the ingredients used, especially the type of stock and the amount of butter added. As a rough estimate, a serving of fondant potatoes (about one medium-sized potato per person) contains:
- Calories: 250-300
- Fat: 14-18 grams (depending on butter and oil used)
- Carbohydrates: 30-35 grams
- Protein: 3-4 grams
- Fiber: 3-4 grams
These numbers are approximate and will change based on portion sizes and any ingredient modifications.
FAQs
- Can I use other types of potatoes for this recipe?
Yes, you can use other waxy potatoes like Yukon Gold or Charlotte potatoes, but Maris Piper potatoes work best for their creamy texture and ability to hold shape during cooking. - Can I make these potatoes ahead of time?
While fondant potatoes are best served fresh, you can make them ahead of time and store them in the fridge. Reheat them in a hot pan to regain their crispy texture. - Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock is a great alternative if you prefer a vegetarian or vegan option.
Conclusion
Making Jamie Oliver’s Fondant Potatoes is a simple yet impressive way to elevate any meal. Over the years, I’ve made this dish countless times, and it always brings a smile to everyone’s face. The crispy, golden crust and the creamy, flavorful inside are simply irresistible. Whether you’re serving them with a roast or a vegetarian dish, these potatoes are sure to steal the show. I love how versatile this recipe is – with a few tweaks, you can make it your own. From family dinners to special occasions, Jamie Oliver’s Fondant Potatoes are my go-to for creating something memorable. If you haven’t tried them yet, I strongly recommend doing so; you won’t be disappointed!
