FONDANT POTATOES
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
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
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
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
GARLICKY FONDANT POTATOES
These make a delicious change to steamed or boiled potatoes - they can be made ahead and finished on the stove top
Provided by Lesley Waters
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil and butter in a large roasting tin. Add the garlic and cook over a medium heat for 2 mins. Tip in the potatoes and toss to coat in the garlic butter and oil.
- Pour the stock over the potatoes and season with pepper and a little salt. Bring to the boil then transfer to the oven. Cook for 40-45 mins or until tender.
- Transfer to the stove-top and toss over a medium heat until most of the liquid has been absorbed and turned to a shiny glaze - about 15 mins. Tip potatoes into a warm serving dish and scatter over the thyme and serve.
Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.58 milligram of sodium
More about "fondant potatoes with garlic fondant de pommes de terre recipes"
FONDANT POTATOES (NO SOAKING REQUIRED!) - PINCH AND SWIRL
From pinchandswirl.com
Ratings 8Calories 300 per servingCategory Side Dish
- Heat avocado oil in a large cast iron skillet (or other oven safe skillet) over medium heat until hot and shimmering. Add potatoes in a single layer, leaving a little room between each one and season with salt and pepper. Let cook until golden brown on one side, 5-6 minutes (check at 4 minutes and reduce heat if potatoes are browning too quickly). With tongs, flip each potato, season with salt and pepper and cook until golden brown on the other side, 5-6 minutes more. Scatter butter pieces around potatoes and gently swirl pan to distribute as it melts and foams. Add chicken broth and sprigs of rosemary and thyme along with smashed garlic cloves to pan; bring to boil. Spoon broth mixture over potatoes.
- Transfer skillet to preheated oven and bake until tender, 30 to 35 minutes. Serve hot in skillet or transfer to serving platter. Spoon pan sauce over potatoes and garnish with fresh thyme leaves if desired.
POMMES DE TERRE FONDANTES (FONDANT POTATOES) RECIPE
From seriouseats.com
5/5 (6)Total Time 45 minsCategory Side DishCalories 421 per serving
FONDANT POTATOES | THE KITCHN
From thekitchn.com
FONDANT POTATOES - A GORDEN RAMSEY CLASSIC | SALTY …
From saltysidedish.com
FRENCH FONDANT POTATOES - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
BEST FONDANT POTATOE RECIPE - HOW TO MAKE FONDANT …
From delish.com
FONDANT POTATOES RECIPE WITH RUSSET IDAHO® POTATOES
From eatingeuropean.com
GARLIC ROSEMARY FONDANT POTATOES - NOSHING WITH THE …
From noshingwiththenolands.com
FONDANT POTATOES WITH GARLIC (FONDANT DE POMMES DE …
From recipezazz.com
EASY FONDANT POTATOES: AMAZINGLY TENDER, CREAMY,
From bakeitwithlove.com
Ratings 99Servings 4Cuisine American, FrenchTotal Time 55 mins
- Before beginning, please see my recipe notes for a quick suggestion on the preparation of your russet potatoes.
- Preheat your oven to 425 degrees F (218 degrees C) and bring your cast iron skillet (or other heavy bottomed oven safe skillet) with olive oil to medium heat on the stove top.
FONDANT POTATOES - POMMES DE TERRE FONDANTES - YOUTUBE
From youtube.com
POTATO FONDANT – POMMES DE TERRE FONDANTES - RECIPE30
From recipe30.com
FONDANT POTATOES - THE COOKIE ROOKIE®
From thecookierookie.com
BEST FONDANT POTATO RECIPE - POMMES DE TERRE FONDANTES - FOOD52
From food52.com
EASY FONDANT POTATOES RECIPE - TASTING TABLE
From tastingtable.com
CLASSIC FONDANT POTATO RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY FONDANT POTATOES WITH GARLIC & THYME BUTTER - LOST IN FOOD
From lostinfood.co.uk
FONDANT POTATOES WITH GARLIC (FONDANT DE POMMES DE TERRE)
From recipezazz.com
HOW TO MAKE FONDANT POTATOES (POMMES FONDANT) - JOTSCROLL
From jotscroll.com
You'll also love