Fondant potatoes, also known as Pommes fondants, are a classic French dish that features pan-seared, golden-brown potatoes that are cooked in a mixture of butter and stock until they become tender and creamy on the inside.
How To Make:
To make fondant potatoes, peeled and trimmed potatoes are typically cut into uniform cylinders, which are then seared on both sides in a mixture of butter and oil until they are golden and crispy. The potatoes are then placed in a baking dish and basted with buttery pan juices and flavorful stock, such as chicken or vegetable broth. The dish is then baked in the oven until the potatoes are tender and infused with rich, savory flavors.
The key to making perfect fondant potatoes is to use a high-quality potato that is starchy enough to develop a crispy exterior while also being creamy and tender on the inside. Yukon Gold or Russet potatoes are popular choices for this dish, but any potato with a high starch content will work.
Fondant potatoes are a versatile side dish that pairs well with a variety of meats and vegetables. They are often served alongside roasted chicken, beef, or pork, as well as sautéed greens, such as spinach or kale. They can also be seasoned with herbs and spices, such as thyme, garlic, or rosemary, to add extra flavor and depth.
Tips and Variations:
Tips:
Choose the right potatoes: You want to choose a starchy potato like russets or Yukon golds that will hold their shape and absorb the flavors of the dish.
Cut the potatoes carefully: Cut the potatoes into even-sized cylinders so they cook evenly. Use a sharp knife and take your time.
Don't overcrowd the pan: Cook the potatoes in batches so they have plenty of space in the pan and can brown evenly.
Use butter and oil: To get the perfect crispy crust, use a combination of butter and oil in the pan. The butter adds flavor, while the oil helps prevent burning.
Baste the potatoes: As the potatoes cook, baste them with the butter and oil mixture to keep them moist and flavorful.
Variations:
Add garlic and herbs: Add minced garlic and chopped herbs like rosemary or thyme to the pan when cooking the potatoes for extra flavor.
Add cheese: Sprinkle-grated Parmesan or Gruyere cheese over the potatoes during the last few minutes of cooking for a delicious cheesy crust.
Add bacon: Cook bacon in the pan before adding the potatoes and use the bacon fat to cook the potatoes. Crumble the cooked bacon over the potatoes before serving.
Add onions: Add thinly sliced onions to the pan when cooking the potatoes for added sweetness and flavor.
Make it spicy: Add red pepper flakes or cayenne pepper to the butter and oil mixture for a spicy kick.
Ingredients:
- 4 large potatoes
- 1/4 cup butter
- 1 cup chicken or vegetable stock
- Salt and pepper to taste
- Fresh thyme or rosemary (optional)
Instructions:
Preheat your oven to 375°F (190°C).
The potatoes should be flattened by trimming the ends. Cut each potato into 2-inch thick slices.
In a sizable oven-safe skillet, melt the butter over medium heat. Add the potatoes to the skillet, season with salt and pepper, and cook until the potatoes are golden brown on both sides, about 5 minutes per side.
Once the potatoes are browned, add the chicken or vegetable stock to the skillet. Be careful not to pour the stock over the potatoes as this will wash off the browned surface. Instead, pour the stock around the edges of the skillet.
Add a few sprigs of fresh thyme or rosemary to the skillet, if desired.
Transfer the skillet to the oven and bake for 25-30 minutes, or until the potatoes are tender and cooked through.
Once the potatoes are done, remove the skillet from the oven and let the potatoes rest for a few minutes before serving.
To serve, spoon some of the pan juices over each potato, and sprinkle with additional salt and pepper to taste.