Best 2 Potatoes Fondantes Recipes

Potatoes fondantes, also known as pommes fondantes in French, are a delectable culinary creation that captivates taste buds with their tender, velvety texture and irresistibly golden crust. Originating from the heart of French cuisine, this classic dish is a true testament to the art of simplicity, relying on just a handful of carefully selected ingredients. Join us on a delectable journey as we explore the secrets behind crafting the perfect potatoes fondantes, transforming ordinary spuds into an extraordinary dish that will leave you and your loved ones craving for more.

Here are our top 2 tried and tested recipes!

JACQUES PEPIN'S POTATOES FONDANTES

Jacques Pepin's Potatoes Fondantes image

The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.

Provided by Chef Lyle

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs yukon gold potatoes (20 to 25 potatoes,11/2 to 13/4 inches in diameter)
1 sprig fresh rosemary
2 cups reduced-sodium chicken broth
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt (less if the broth is salty)
1 -2 tablespoon fresh chives, thinly sliced
fleur de sel (optional) or coarse sea salt, for serving (optional)

Steps:

Trim the potatoes of any eyes or damaged areas and wash well in cold water.
Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.

POTATOES FONDANTES

Potatoes Fondantes image

Make and share this Potatoes Fondantes recipe from Food.com.

Provided by HappyMommy1422

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs baby yukon gold potatoes or 2 lbs Red Bliss potatoes
1 sprig fresh rosemary
2 cups chicken broth
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt (less if the broth is salty)
1 -2 thinly sliced fresh chives
sea salt, for seasoning just before serving

Steps:

Trim potatoes of any eye or damaged areas and wash in cold water.
Arrange as many potatoes as you can in one layer in a 10 inch non stick skillet.
(there should be a little room to spare).
Add the rosemary, broth, oil, butter and kosher salt.
Bring to boil over high hear.
Reduce heat to medium, cover the pan but leave the lid a little ajar and boil until the potatoes are fork tender, about 20 minutes.
The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
Remove the pan from the heat and press on each potato with a spoon or metal measuring cup just until it cracks open.
Set the pan over medium high heat and cook, uncovered until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
Gently turn the potatoes and brown the other side, another 4-5 minutes.
Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring to a serving platter.
Sprinkle with chives and serve immediately, passing the sea salt so diners can sprinkle on if they want.

Tips:

Choose the right type of potato: Waxy potatoes, such as Yukon Gold or fingerling potatoes, work best for pommes fondantes because they hold their shape well and have a creamy texture.
Use a mandoline or sharp knife to get evenly sized potato slices: This will ensure that they cook evenly.
Parboil the potato slices before roasting them: This will help them to cook through and prevent them from becoming dry.
Season the potato slices generously: Use a combination of salt, pepper, garlic powder, and onion powder to add flavor.
Roast the potato slices until they are golden brown and crispy: This will take about 20-30 minutes.
Serve the pommes fondantes hot: They are best when enjoyed immediately out of the oven.

Conclusion:

Pommes fondantes are a delicious and elegant side dish that can be enjoyed 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 create perfect pommes fondantes that will impress your family and friends.