Fondant potatoes, a classic French dish that has tripped up many MasterChef contestants, are notoriously tricky to perfect. But chefs including Gordon Ramsay, Michel Roux and Bruno Loubet have shared their methods for achieving the ideal crispy exterior and meltingly tender centre.
Potato choice is key. Ramsay recommends Desirée or King Edward, while Roux suggests Bintje or Belle de Fontenay. Anne-Sophie Pic uses waxy new potatoes, and Edward Schneider favours Charlotte potatoes. Most chefs agree that peeling is essential for a crisp finish, and cutting large flat surfaces maximises browning.
Fat is crucial. Bourdain opts for duck fat, Ramsay uses olive oil with butter, but many prefer butter. Clarified butter is recommended to prevent burning, as it delivers a pure buttery flavour without the bitterness of burnt milk solids.
To cook through, stock is added after searing. Traditional chicken stock is common, as used by Ramsay and Bourdain, though veal stock is also traditional. The potatoes are simmered gently until tender, absorbing the flavours. The result is a succulent, rich potato that lives up to its name—fondant, meaning meltingly tender.
