Fondant potatoes is a popular European aristocratic dish. The classical cooking technique utilized for this old-school potato recipe has become an essential part of culinary school teaching. It is traditionally made by cutting potatoes into cylinders, browning on hot oil, then slowly roasting in butter and stock until the potatoes are fork-tender but maintaining their shape. The potatoes have a crusty, crunchy and well-seasoned edge while the inside is uniquely rich and creamy. This dish is typically served in hotels and restaurants but if you love potatoes, make this at home. You will surely love making this side dish more often than your regular potato side dishes such as mashed potatoes and roasted potatoes.
• 2 tbsp vegetable oil
• 3 large russet potatoes, peeled and cut into 6 equal cylinders
• 1 tsp salt
• 1 tsp pepper
• 3 tbsp butter
• 4 thyme sprigs
• ½ cup of chicken broth or stock
This recipe takes about 1 hour to make. Serves 6 fondant potatoes.
Pre-heat a cast iron skillet over high heat.
Drizzle oil into the pan.
Put potatoes in the pan and turn the heat down to medium-high heat.
Sprinkle salt and pepper over the potatoes.
Fry potatoes for about 5 minute or until the bottom is golden brown.
Turn the potatoes.
Using a paper towel, wipe the surface pan to remove the oil.
Add butter and 1 thyme sprig.
Sprinkle salt and pepper again on top of the potatoes.
Continue frying for 2 to 3 minutes until a butter turns bubbly and caramel in color.
Pour in chicken stock.
Put the skillet in the oven.
Bake in the oven at 450F for 30 minutes.
Transfer on a serving platter and drizzle thyme oil from the pan.
Let it cool before serving.
Ideas And Tips:
• It is recommended to check the potatoes while roasting in the oven. If the potatoes are not cooked yet and there’s no more stock left in the pan, just add a splash of stock to prevent burning.
images – https://www.youtube.com/watch?v=XOatJPocjDo