Fondant Potatoes aka Pommes Fondant
For best results Fondant potatoes are done with large starchy potato like Russet or Idaho.
The starches soak up the butter and broth yielding a smooth creamy texture inside full savory goodness.
Peel the taters and cut them into rough cylinders with flat ends, all about the same height, I went about 1-1/2" - 2".
I trim each end off an average sized potato and then cut it in half, two nice pieces.
2-4 pieces per person makes a nice serving.
Preheat your oven to 400°.
Grab a large oven safe frying pan, e.g. 12" cast iron.
You should be able to cook enough for six to eight people in a 12" pan.
Over med-high heat, add some some type of fat or oil, e.g. duck, bacon, beef or vegetable.
Note:
Bacon grease is my choice for added flavor as I almost always have it on hand.
But duck fat would make this dish most luxurious.
Fry them hot and fast like a scallop till beautifully brown and crisp on both sides.
Reduce the heat to med-low and add a very generous amount of butter (1 stick or more) and several sprigs of both fresh thyme and rosemary.
Add 6-8 cloves of chopped garlic.
Cook for another five minutes, while shaking and tilting that pan around.
Swirl all that flavorful herb infused butter around, be sure to spoon it over the tops too and then hit them with plenty of salt and fresh cracked pepper.
Now add some chicken stock or in a pinch vegetable stock to the pan, filling it about two thirds of the way up the sides of the taters.
Now carefully transfer to the preheated oven to finish cooking.
Note:
If you're using canned or boxed stock/broth you can really improve it's flavor and mouthfeel by adding unflavored gelatin to it when its at room temp.
And doing so really takes this dish up to the next level.
In about 45 minutes they'll be tender, and they'll have soaked up most of that butter and stock.
It's hard to overcook these so don't worry about it.
Spoon what's left across the tops again and serve.
Be prepared to say, "Wow, these are fantastic!" and listen to the compliments.
As for all those leftover slices of tater from trimming these down? Save them and cook fried taters for breakfast.
For best results Fondant potatoes are done with large starchy potato like Russet or Idaho.
The starches soak up the butter and broth yielding a smooth creamy texture inside full savory goodness.
Peel the taters and cut them into rough cylinders with flat ends, all about the same height, I went about 1-1/2" - 2".
I trim each end off an average sized potato and then cut it in half, two nice pieces.
2-4 pieces per person makes a nice serving.
Preheat your oven to 400°.
Grab a large oven safe frying pan, e.g. 12" cast iron.
You should be able to cook enough for six to eight people in a 12" pan.
Over med-high heat, add some some type of fat or oil, e.g. duck, bacon, beef or vegetable.
Note:
Bacon grease is my choice for added flavor as I almost always have it on hand.
But duck fat would make this dish most luxurious.
Fry them hot and fast like a scallop till beautifully brown and crisp on both sides.
Reduce the heat to med-low and add a very generous amount of butter (1 stick or more) and several sprigs of both fresh thyme and rosemary.
Add 6-8 cloves of chopped garlic.
Cook for another five minutes, while shaking and tilting that pan around.
Swirl all that flavorful herb infused butter around, be sure to spoon it over the tops too and then hit them with plenty of salt and fresh cracked pepper.
Now add some chicken stock or in a pinch vegetable stock to the pan, filling it about two thirds of the way up the sides of the taters.
Now carefully transfer to the preheated oven to finish cooking.
Note:
If you're using canned or boxed stock/broth you can really improve it's flavor and mouthfeel by adding unflavored gelatin to it when its at room temp.
And doing so really takes this dish up to the next level.
In about 45 minutes they'll be tender, and they'll have soaked up most of that butter and stock.
It's hard to overcook these so don't worry about it.
Spoon what's left across the tops again and serve.
Be prepared to say, "Wow, these are fantastic!" and listen to the compliments.
As for all those leftover slices of tater from trimming these down? Save them and cook fried taters for breakfast.
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