Fondant Potatoes

The texture of these buttery potatoes, lightly crisped at the edges, is wonderful, and so much more tasty than conventionally roasted spuds.

These potatoes are a delicious accompaniment to meat dishes of all variety.

Fondant potatoes do sound a bit cheffy, but they are easy to make...you just have to keep an eye on them, but that doesn't mean lifting the lid every few minutes. This is where pans with clear lids are a benefit.

Fondant potatoes are a classic French potato dish that features potatoes cooked until they have a crispy golden-brown crust on the outside and a tender, creamy interior. The technique involves pan-frying the potatoes to create this unique texture and flavor.

To make fondant potatoes, whole peeled potatoes, typically round or oval-shaped, are first parboiled until they are partially cooked. Then, they are carefully shaped and pan-fried in butter and oil until they develop a crispy, caramelized exterior. The potatoes are usually seasoned with salt, pepper, and herbs such as thyme or rosemary while cooking.

The pan-frying process involves basting the potatoes with the melted butter and oil, which helps to enhance their flavor and develop a rich, brown crust. During this process, the potatoes are turned frequently to ensure even cooking and browning.

Fondant potatoes are often served as a side dish alongside various meats, such as roasted or grilled meats, steaks, or poultry. They provide a delightful combination of textures and flavors, with a crispy outside and a soft, buttery inside. The dish is known for its elegant presentation and is popular in both home cooking and fine dining establishments.

Substitutions:

• What type of potatoes should I use? I recommend choosing a starchy potato such as russet or Idaho, desiree or maris piper for fondant potatoes. These types of potatoes have a higher starch content, which helps to achieve a creamy interior and crispy edge.

More Great Recipes For The Humble Potato

• Frites, a favorite all over the world known as, French Fries.
• Leek And Potato Soup garnished with bacon, what could be better?
• For a famous but low fat spud recipe, Pommes Boulangère.

📖 Recipe

Fondant Potaoes

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• Author: Judith Coates
• Total Time: 2 hours

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Description

Fondant potatoes are a classic French potato dish that features potatoes cooked until they have a crispy golden-brown crust on the outside and a tender, creamy interior.

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Ingredients

Units MUS Scale 1x2x3x

• 1 kg potatoes (red potatoes, Maris Piper or Desirée are a good potato for this recipe)
• 25 g unsalted butter
• 200 ml chicken or vegetable stock
• 1 sprig fresh thyme
• 2 cloves of garlic, peeled and crushed with a knife (optional)
• Freshly ground pepper, and salt

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Instructions

1. Peel and cut the potatoes into even sized barrel shapes, approx 4cm in diameter and 2.5cm thick – use a cookie cutter for this if you have one.
2. In a large sauté pan, melt the butter over a low heat until it is foaming, then add the potatoes and cook slowly to color – around 15 minutes, turning once about half-time.
3. Add half the stock and simmer for 10-15 minutes. [NOTE: It will sizzle frantically at this stage – Beware splashes].
4. Add the remaining stock, garlic and thyme, cover with circle of damp greaseproof paper, and put pan lid on.
5. Cook for 35-40 minutes on low heat until the stock has reduced and potatoes are tender.
6. Season and serve.

• Prep Time: 20
• Cook Time: 100 minutes
• Category: side dish
• Method: stove top
• Cuisine: French