Elevate your dinner game with this impressive and flavorful Fondant Potato recipe! Crispy on the outside, creamy on the inside, and perfectly seasoned.
Fondant Potato
Fondant potato are a classic French potato dish that are crisp on the outside and creamy on the inside. They are a bit more involved than some potato recipes, but the results are well worth the effort.
To make fondant potato, start by peeling and cutting russet or Yukon gold potatoes into thick discs, about 1 1/2 inches in height. Use a mandoline or sharp knife to ensure even slices. Heat a large, oven-safe skillet over medium heat and add a few tablespoons of butter. Once the butter is melted and foaming, add the potato slices to the skillet and season them with salt and pepper.
Cook the potato for a few minutes until they are golden brown on one side, then flip them over and repeat on the other side. Once both sides are browned, add enough chicken or vegetable stock to the skillet to come up about 1/3 of the way up the sides of the potatoes. Be careful as the liquid may splatter.
Bring the stock to a simmer, then transfer the skillet to a preheated oven at 375°F. Bake for about 20-30 minutes, or until the potatoes are cooked through and the stock has reduced and thickened into a sauce. Baste the potato with the sauce occasionally during baking.
Remove the skillet from the oven and carefully transfer the potatoes to a serving dish, spooning the sauce over them. Garnish with fresh herbs, such as thyme or rosemary, and serve hot.
Fondant potato are a luxurious side dish that pairs well with a variety of main courses, such as roasted meats or fish. They are sure to impress your dinner guests with their crispy exterior and creamy, tender interior.
Why are they called fondant potatoes?
Fondant potatoes are named for their velvety and creamy texture, which is achieved through a unique cooking method that involves cooking the potatoes in butter and stock until they become caramelized on the outside and tender on the inside.
The term “fondant” in French cuisine refers to a sweet or savory dish that is cooked slowly in a liquid until it becomes soft and creamy. In the case of fondant potatoes, the cooking method involves parboiling the potatoes, then pan-frying them in butter until they develop a golden crust. The potatoes are then cooked slowly in a flavorful liquid such as chicken or vegetable stock until they are tender and creamy.
The name “fondant” also refers to the fact that the potatoes have a soft, melting texture similar to that of fondant candy. The resulting dish is rich and indulgent, with a buttery, savory flavor and a luxurious texture that makes it a popular side dish for special occasions and fine dining.
What is pommes fondant?
Pommes fondant, also known as fondant potatoes, is a classic French potato dish that is cooked in butter and stock until the potatoes are caramelized on the outside and tender on the inside.
To make pommes fondant, potatoes are peeled and cut into round, even shapes, such as discs or cylinders. The potatoes are then cooked in a mixture of butter and oil in a frying pan until they are golden brown on all sides. Stock or broth is added to the pan, and the potatoes are cooked over low heat until they become tender and creamy.
The name “pommes fondant” means “melting potatoes” in French, and refers to the dish’s creamy, velvety texture. Pommes fondant is a popular side dish in French cuisine and is often served with roasted meats or other hearty dishes.
Best Fondant Potatoes Recipe
Servings: 4 Preparation: 10 minutes Cooking time: 30 minutes Calories: 170 Fat: 10g
Ingredients
- 4 medium-sized potatoes, peeled and trimmed
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 garlic clove, peeled and crushed
- 1/2 cup chicken or vegetable broth
- 1-2 sprigs fresh thyme
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the potatoes into large, even-sized cylinders or barrel shapes.
- Heat the butter and olive oil in a large, oven-safe skillet over medium-high heat.
- Add the potatoes to the skillet and cook for 5-7 minutes, or until they are golden brown on one side.
- Flip the potatoes over and cook for an additional 5-7 minutes on the other side.
- Add the garlic, chicken or vegetable broth, and fresh thyme to the skillet.
- Season with salt and black pepper to taste.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the potatoes are tender and the liquid has reduced to a thick sauce.
- Spoon the sauce over the potatoes and serve hot as a side dish.
Nutrition:
- Calories: 170
- Protein: 2g
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 2g
- Sodium: 240mg
- Cholesterol: 0mg
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Ingredients
- 4 medium-sized potatoes, peeled and trimmed
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 garlic clove, peeled and crushed
- 1/2 cup chicken or vegetable broth
- 1-2 sprigs of fresh thyme
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the potatoes into large, even-sized cylinders or barrel shapes.
- Heat the butter and olive oil in a large, oven-safe skillet over medium-high heat.
- Add the potatoes to the skillet and cook for 5-7 minutes, or until they are golden brown on one side.
- Flip the potatoes over and cook for an additional 5-7 minutes on the other side.
- Add the garlic, chicken or vegetable broth, and fresh thyme to the skillet.
- Season with salt and black pepper to taste.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the potatoes are tender and the liquid has reduced to a thick sauce.
- Spoon the sauce over the potatoes and serve hot as a side dish.
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