Best 2 Pommes De Terre Fondantes Recipes
"Pommes de terre fondantes", also known as melting potatoes, are a classic French dish that is both simple and delicious. The key to making perfect pommes de terre fondantes is to use the right type of potato and to cook them slowly and gently. The best potatoes for this dish are small, waxy potatoes, such as fingerling potatoes or baby potatoes. These potatoes hold their shape well and will not become too mushy when cooked. Pommes de terre fondantes can be cooked in a variety of ways, but the most popular method is to roast them in the oven. This allows the potatoes to caramelize and develop a crispy exterior, while the inside remains soft and fluffy.
Here are our top 2 tried and tested recipes!
POMMES DE TERRE FONDANTES
Provided by Pierre Franey
Categories dinner, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the potatoes in a kettle and add water to cover and salt. Bring to the boil and cook about 3 minutes. Drain.
- Heat the oil in a saucepan large enough to hold the potatoes in one layer. Add the potatoes. Cover and cook, turning often, until potatoes are golden brown on all sides, about 5 minutes.
- Pour off the fat and add the broth. Cover closely and cook over moderately low heat about 10 minutes. Add the butter and stir. Uncover the potatoes and cook until all the liquid is evaporated from the saucepan.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 492 milligrams, Sugar 1 gram, TransFat 0 grams
FONDANT POTATOES WITH GARLIC (FONDANT DE POMMES DE TERRE)
These potatoes are peeled and baked whole. They get a nice golden brown and are very soft inside. Potatoes should be medium size. If they are larger, cut them in half. (thanks, Loof, for the tip)
Provided by Outta Here
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Put oil and butter in a baking dish. Put dish in oven until butter melts.
- Add potatoes and garlic and turn to coat all sides of potatoes. Bake 15 to 20 minutes until golden brown.
- Add the broth and rosemary and bake another 15 minutes, or until the stock is absorbed and potatoes are soft. Season with salt and pepper.
- Serve. (discard garlic).
Nutrition Facts : Calories 341.2, Fat 24, SaturatedFat 13.1, Cholesterol 53.4, Sodium 102.5, Carbohydrate 29.5, Fiber 2.6, Sugar 1.4, Protein 3.8
Tips
- For a crispier top, parboil the potatoes for less time, about 5-7 minutes. For a softer top, parboil them for longer, about 10-12 minutes.
- Use a variety of potatoes for different textures and flavors. Yukon Gold potatoes are a good all-purpose potato, while russet potatoes are better for baking and frying. Red potatoes are waxy and hold their shape well, making them good for salads and roasted dishes.
- Add herbs and spices to the boiling water to flavor the potatoes. Some good options include rosemary, thyme, garlic, and peppercorns.
- For a richer flavor, use butter or olive oil instead of water to parboil the potatoes.
- Make sure the potatoes are thoroughly dry before pan-frying them. This will help them crisp up and prevent them from sticking to the pan.
- Don't crowd the potatoes in the pan when pan-frying them. This will also prevent them from sticking to each other and getting soggy.
- Serve the potatoes immediately after cooking them. They are best when they are hot and crispy.
Conclusion
Fondant potatoes are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be tailored to your own taste preferences. With a little practice, you can master the art of making perfect fondant potatoes.
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