Fondant Potatoes
Most of the time, we need a side to complete a meal like vegetables, pasta, bread, etc. When it comes to veggies, I would say the most popular one is “Potatoes”. They can be mashed like Robuchon Mashed Potatoes, sautéed, fried, roasted, scalloped, boiled, etc.
There’s another method that I find so elegant, perfect for special occasions… Fondant Potatoes aka Pommes Fondant! They’re incredibly delicious! Slowly roasted in a beautiful infused butter and broth, they come out nice and crispy outside and creamy inside! As much as they look “fancy”, this French method is actually easy to make with tasty results!
Here are a few points I would like to highlight. Oblong potatoes are the shape we want. From there, it’s easier to form them into a cylinder. The ends have to be cut off so the potatoes stand straight. Don’t discard the ends and keep them for stews, soups, chowders, and other similar dishes. Also try to have the same size and height… it looks better and cooks more evenly.
After browning the ends in oil and quickly spooning some infused butter on top, chicken broth is added. They’re transferred to the oven and it takes about 30 to 40 minutes until the potatoes are tender. To test if they are done, insert a pointy knife on the side – if it goes in like butter, the Fondant Potatoes are ready. Depending on the thickness, it might take a little longer so if the liquid is low, add a splash more broth.
Easy to make, this Fondant Potatoes recipe is another delicious way to enjoy them. Creamy inside with a crispy outside, they are so elegant and will certainly elevate your dinner. They are also perfect to serve during the Holidays or any other special occasions.
Bon Appétit!
Check out these other amazing potato recipes…
– Vegetable Tian
– Roasted Garlic Mashed Potatoes
– Perfect Poutine with Bacon Gravy
– Mixed Mashed Potatoes
– Twice Baked Potatoes
– Hash Brown Potatoes
– Creamy Bacon Potato Salad
– Tex-Mex Potatoes
– Potato Latkes
and for even more side recipes, click on this link… Recipe Category • Sides & Vegetables
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Fondant Potatoes
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Ingredients
- 4 large oblong russet potatoes, peeled
- 3 tbsp. vegetable oil (grapeseed or canola) tips & tricks
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 3 tbsp. butter tips & tricks
- 3 large sprigs thyme tips & tricks
- 2 large cloves garlic, smashed
- 1 cup low-sodium chicken broth, or more if needed
Directions
- Preheat oven to 400ºF
- After peeling potatoes, cut potatoes in half and slice the ends off making sure they’re sitting straight – try to have the same size and height.
- In an oven-proof skillet or cast-iron pan over high heat, add oil and when it starts shimmering, place potatoes flat side down; season with salt and pepper.
- Cook until brown, about 3 minutes per side, before flipping them; season again.
- As soon as the butter starts turning light brown, pour in chicken broth.
- Transfer to the preheated oven and bake for 30 to 40 minutes or until tender.
- To test if potatoes are tender, insert a pointy knife on the side – if it goes in like butter, they’re done. We’ll serve them immediately.
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