Mashed potatoes, roast potatoes and crushed potatoes are perhaps a more common accompaniment to home cooking, but fondant potatoes are really easy to make. In this video Gordon shows us how this classic restaurant potato dish is achievable for any home cook
Preheat the oven to 200°C. If your oven isn't hot enough, your potatoes won't cook in time.
Ideally use a Desiree potato that has a floury texture. This will allow for a crunchy outside and soft inside.
There are two stages to cooking the potato fondant: pan-frying and roasting.
Firstly peel your potato and cut in half lengthways in the middle, making sure that they are cut to equal size so that they have the same cooking time.
Take a non-stick heat proof high sided roasting tin and place on a medium heat.
Add 1-2 tablespoons of olive oil. Make sure that this gets hot - you can see this happening as the oil gets thinner.
Add the potatoes cut side down - if your heat is correct you should hear them sizzle when they touch the hot fat.
When they are golden brown on one side, turn them over and season with salt and pepper.
Now add the chicken stock to just underneath the potato. If you add too much liquid the potato will become watery.
Just before you put them in the oven, add a good knob of butter - this will help give them a great glaze.
Scatter with thyme sprigs.
Cover the tray/dish with greaseproof paper and place in the oven.
Cook for approx 12-16 minutes. You can check they are done if you can cut through them with a sharp knife easily.
Remove the potato from the baking dish and then serve.