Restaurant-Worthy Fondant Potatoes Recipe in 30 Minutes

Discover the deliciousness of Fondant Potatoes with this easy-to-follow recipe! Crispy on the outside and soft on the inside, they’re perfect for any meal.

Fondant Potatoes

Fondant potatoes are a classic French dish that consists of pan-fried, crispy on the outside, and tender on the inside potatoes. The dish is made by first cutting peeled potatoes into cylinder-shaped pieces, then searing them in a hot pan with butter and herbs until they are golden brown on all sides. After that, the potatoes are cooked in a flavorful liquid until they become tender and infused with flavor.

The name “fondant” comes from the French word “fondre,” which means “to melt.” This is because the potatoes become so tender that they almost melt in your mouth. Fondant potatoes are often served as a side dish for meat or poultry, as they complement the flavors of the main dish perfectly.

To make fondant potatoes, start by peeling and cutting your potatoes into cylinder shapes. You can use a cookie cutter or a knife to create even pieces. Next, heat a skillet over medium-high heat and add a few tablespoons of butter. Once the butter is melted and hot, add the potatoes to the pan and cook until they are golden brown on all sides.

Once the potatoes are nicely seared, add some herbs like thyme, rosemary, and garlic to the pan, along with some chicken or vegetable broth. Cover the pan with a lid and let the potatoes simmer until they are cooked through and the liquid has reduced and thickened into a flavorful sauce.

When ready to serve, you can spoon some of the sauce over the potatoes and garnish with additional herbs. Fondant potatoes are a delicious and elegant way to enjoy this versatile root vegetable, and they are sure to impress your dinner guests.

How do you reheat fondant potatoes?

To reheat fondant potatoes, you can use one of the following methods:

1. In the oven: Preheat the oven to 350°F (175°C). Place the potatoes in a baking dish or on a sheet pan and cover with foil. Bake for about 10-15 minutes or until heated through.
2. On the stove: Melt a little butter in a skillet over medium heat. Add the potatoes and cook, stirring occasionally, for about 5-7 minutes or until heated through.
3. In the microwave: Place the potatoes in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.

It’s important to note that reheating fondant potatoes may cause them to lose some of their crispy texture, but they should still be flavorful and tender. If you are reheating leftover fondant potatoes, it’s best to consume them within a day or two for the best quality.

Why is it called potato fondant?

1. The Art of Fondant Cooking: The term “fondant” originates from the French word “fondre,” meaning “to melt.” In the realm of culinary arts, “fondant” refers to a cooking technique where an ingredient, often a vegetable like potatoes, is slowly cooked and glazed in its own juices and butter. The result is a harmonious blend of flavors and a luxuriously tender texture that epitomizes the essence of gourmet cuisine.
2. A Classic French Connection: Potato fondant is deeply rooted in French culinary tradition. It’s a technique that showcases the French commitment to elevating simple ingredients into extraordinary dishes. The French take pride in creating dishes that are both visually appealing and indulgently delicious, and potato fondant is a prime example of this philosophy.
3. The Fondant Transformation: Potato fondant begins with a potato cut into a cylindrical shape, often referred to as a “fondant.” This potato cut is slow-cooked in a combination of butter and stock, allowing it to absorb the rich flavors and develop its signature melt-in-your-mouth texture. The cooking process transforms an ordinary potato into a culinary marvel that’s both elegant and flavorful.
4. An Emblem of Culinary Excellence: The name “potato fondant” encapsulates the essence of the dish – the transformation of a potato into a lusciously tender and flavorful masterpiece. The term “fondant” signifies the careful and artful cooking technique that is employed to achieve this level of culinary excellence.
5. Versatile Pairings and Adaptations: While the name may have a French origin, potato fondant has found its way into global cuisines, with chefs and home cooks adapting the technique and flavors to suit their preferences. From herbs and spices to regional ingredients, potato fondant has become a canvas for creative culinary expression.
6. Elevating the Dining Experience: The name “potato fondant” not only reflects the cooking process but also sets a certain expectation for diners. It signals an experience that goes beyond the ordinary – a dish that embodies meticulous preparation, attention to detail, and a dedication to creating moments of culinary delight.

What is pomme fondant?

1. Origins of the Name: “Pomme fondant” finds its origins in the French language, where “pomme” translates to “apple.” However, in the context of this dish, “pomme” refers to another beloved ingredient – the potato. “Fondant,” derived from the French verb “fondre” meaning “to melt,” embodies the essence of the cooking technique that transforms the potato into a tender and delectable creation.
2. The Essence of Fondant Cooking: At its core, pomme fondant represents the art of fondant cooking. The technique involves slow-cooking potato slices in a flavorful liquid, typically a combination of butter, stock, and seasonings. As the potato gently simmers, it absorbs the essence of the liquid, resulting in a harmonious marriage of taste and texture that epitomizes gourmet dining.
3. A Symphony of Flavors: Pomme fondant transcends the ordinary with its carefully orchestrated flavors. The potato slices, often cut into uniform cylinders or rounds, absorb the richness of the cooking liquid, creating a medley of buttery, savory, and aromatic notes that dance on the palate.
4. The Transformation Process: Pomme fondant undergoes a captivating transformation during its preparation. The slow-cooking process causes the potato slices to soften and absorb the liquid, resulting in a lusciously tender interior. Simultaneously, the edges caramelize and develop a delicate golden crust, adding a delightful textural contrast.
5. Elevated Culinary Experience: The term “pomme fondant” signifies more than just a dish – it encapsulates the artistry of cooking and the dedication to creating a memorable dining experience. From the careful selection of ingredients to the meticulous execution of the cooking process, pomme fondant embodies the essence of culinary craftsmanship.
6. Adaptations and Variations: While pomme fondant traditionally features potato slices, this culinary concept has inspired chefs and home cooks to explore variations using other ingredients. Sweet potatoes, carrots, and other root vegetables have found their way into the fondant technique, resulting in a spectrum of flavorful adaptations.
7. Presenting a Visual Feast: Pomme fondant is not only a treat for the taste buds but also a feast for the eyes. The dish’s elegant presentation showcases the skillful arrangement of perfectly cooked potato slices, often adorned with fresh herbs or complementary garnishes that enhance its visual allure.

Best Fondant Potatoes Recipe

Servings: 6 Preparation: 10 minutes Cooking time: 30 minutes Calories: 210 Fat: 13g

Ingredients

• 4 large potatoes, peeled and trimmed
• 4 tbsp unsalted butter
• 1 cup chicken or vegetable broth
• 2 garlic cloves, peeled and crushed
• 2-3 sprigs fresh thyme
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the potatoes into large, even-sized cylinders or barrel shapes.
3. In a large skillet, melt the butter over medium-high heat.
4. Add the potatoes to the skillet and cook for 5-7 minutes, or until they are golden brown on one side.
5. Flip the potatoes over and cook for an additional 5-7 minutes on the other side.
6. Add the chicken or vegetable broth, garlic, and fresh thyme to the skillet.
7. Season with salt and black pepper to taste.
8. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the potatoes are tender and the liquid has reduced to a thick sauce.
9. Spoon the sauce over the potatoes and serve hot as a side dish.

Nutrition:

• Calories: 210
• Protein: 2g
• Fat: 13g
• Carbohydrates: 22g
• Fiber: 2g
• Sugar: 1g
• Sodium: 220mg
• Cholesterol: 0mg

More delicious Recipes:

• Roasted New Potatoes
• Crispy potato rosti recipe
• Bombay Potato

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Restaurant-Worthy Fondant Potatoes Recipe in 30 Minutes

Rating: 4.7/5

( 39 voted )

Serves: 6 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 210 calories 13 fat

Ingredients

• 4 large potatoes, peeled and trimmed
• 4 tbsp unsalted butter
• 1 cup chicken or vegetable broth
• 2 garlic cloves, peeled and crushed
• 2-3 sprigs fresh thyme
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the potatoes into large, even-sized cylinders or barrel shapes.
3. In a large skillet, melt the butter over medium-high heat.
4. Add the potatoes to the skillet and cook for 5-7 minutes, or until they are golden brown on one side.
5. Flip the potatoes over and cook for an additional 5-7 minutes on the other side.
6. Add the chicken or vegetable broth, garlic, and fresh thyme to the skillet.
7. Season with salt and black pepper to taste.
8. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the potatoes are tender and the liquid has reduced to a thick sauce.
9. Spoon the sauce over the potatoes and serve hot as a side dish.