Potatoes Fondantes Recipes

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.

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.

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.

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.

Steps:

• Slice the ends off the potatoes so they lie flat on either side.
• Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
• Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.

Steps:

• Do not peel the potatoes, but remove any eyes and dark spots. Cut the potatoes in half lengthwise and arrange them cut-side down in one layer in a large (preferably 10-inch) nonstick skillet.
• Add 1 1/2 cups water, butter, oil, oregano and salt. Bring the mixture to a boil over high heat, and cover. Reduce the heat to medium, and cook for 20 to 25 minutes. (At this point, the water should be gone and the potatoes should be browning nicely in the butter and oil.)
• Turn the potatoes over and saute them for 2 to 3 minutes to brown them lightly on the other side. Serve with the chicken.