Best 2 Fondant Potatoes Recipes

Fondant potatoes, also known as pommes fondant, are an elegant and delicious side dish that adds a touch of sophistication to any meal. These buttery, tender potatoes are cooked slowly in stock or broth, resulting in a caramelized exterior and a creamy, melt-in-your-mouth interior. Fondant potatoes are a versatile dish that can be served with a variety of main courses, from roasted meats to grilled fish. They are also a popular choice for special occasions, such as holidays and dinner parties. In this article, we will explore the best recipes for making fondant potatoes, including classic techniques and modern variations. Whether you are a novice cook or an experienced chef, you are sure to find a recipe that suits your taste and skill level.

Here are our top 2 tried and tested recipes!

FONDANT POTATOES

Fondant Potatoes image

Provided by Josh Capon

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 Idaho potatoes
Kosher salt and freshly ground black pepper
Canola or olive oil, for searing the potatoes
About 4 cups vegetable, chicken or beef stock
2 sticks (1 cup) butter
8 cloves garlic
4 sprigs fresh sage
4 sprigs fresh rosemary
4 sprigs fresh thyme
Sea salt, for serving
Chopped chives, for garnish

Steps:

Peel and cut the potatoes into the size and shape of a soap dish. Season with salt and pepper.
Set a saucepan over medium-high heat and add some oil. Sear the potatoes in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. Bring to a simmer and cook until the potatoes are golden and tender, 30 to 45 minutes. Hold in the cooking liquid until ready to eat, the longer the better.
Slice and serve sprinkled with a little sea salt and chopped chives.

FONDANT POTATOES

Fondant Potatoes image

The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

3 large whole russet potatoes
2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
salt and ground black pepper to taste
3 tablespoons butter
4 sprigs thyme, plus more for garnish
½ cup chicken broth, or more as needed

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 33.5 g, Cholesterol 15.8 mg, Fat 10.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 173 mg, Sugar 1.2 g

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet potatoes.
Cut the potatoes evenly: This will help them cook evenly.
Soak the potatoes in cold water for at least 30 minutes: This will help remove excess starch and prevent the potatoes from sticking together.
Dry the potatoes thoroughly before cooking: This will help them brown evenly.
Use a heavy-bottomed pan: This will help distribute the heat evenly.
Cook the potatoes over medium heat: This will help them cook through without burning.
Stir the potatoes frequently: This will help them brown evenly.
Do not overcrowd the pan: This will prevent the potatoes from cooking evenly.
Season the potatoes to taste: Salt, pepper, and garlic powder are all good options.

Conclusion:

Fondant potatoes are a delicious and elegant side dish that can be served with a variety of main courses. They are easy to make, but they do require a little bit of time and attention. By following the tips in this article, you can make perfect fondant potatoes every time.