Buttery Fondant Potatoes are a culinary delight, featuring perfectly shaped potato cylinders crisped in butter and roasted to perfection in a savory broth.
Understanding Fondant Potatoes
Fondant Potatoes, or pommes fondant, are a classic French dish that results in potatoes with a crispy exterior and a creamy, melt-in-your-mouth interior. The cooking method involves browning the shaped potatoes in butter and then finishing them in the oven with chicken stock and herbs.
Selecting Ingredients for Fondant Potatoes
- Potatoes: Opt for russet potatoes due to their size and starch content, which contributes to the creamy texture.
- Butter: Unsalted butter is used to brown and cook the potatoes, creating a rich, flavorful base. If using salted butter, adjust the seasoning accordingly.
- Chicken Stock: Homemade or store-bought chicken stock adds depth of flavor, enriching the final sauce that the potatoes are served with.
- Rosemary: Fresh rosemary imparts a fragrant aroma and taste, enhancing the overall savoriness of the dish.
Preparation Tips
Soaking the Potatoes: To achieve the best texture, soak the potato cylinders in cold water to remove excess starch. This step ensures that the potatoes will cook evenly and obtain a desirable texture.
Serving Suggestions
Fondant Potatoes are versatile and can accompany various main dishes such as grilled steaks, pork chops, or even a simple baked chicken. They add a touch of elegance to any plate with their unique presentation and succulent flavor.
Pro Tips for Perfect Results
- Ensure uniformity in potato size for even cooking.
- Do not underestimate the importance of soaking the potatoes to reduce starchiness.
- Fresh herbs like rosemary can be complemented with thyme or oregano for varied flavors.
Ingredients
- 4 russet potatoes
- ½ teaspoon (2.5 g) kosher salt
- ¼ teaspoon (1.25 g) black pepper
- 2 tablespoons (30 ml) olive oil
- ½ cup (1 stick / 113 g) unsalted butter, divided
- 2 teaspoons (10 g) minced garlic
- 1 cup (240 ml) chicken stock
- 2 sprigs fresh rosemary, additional for garnish if desired
- Salt and pepper, to taste
Instructions
- Preparation: Begin by washing and peeling the potatoes. Trim the ends and cut into 2-inch (5 cm) thick cylinders. Soak these in cold water for 15 minutes to remove starch.
- Drying and Seasoning: Drain and pat the potatoes dry. Season evenly with salt and pepper.
- Preheat and Sear: Heat your oven to 400°F (204°C). In a large oven-safe skillet, warm the olive oil and 2 tablespoons of butter over medium-high heat. Place potatoes in the skillet, searing undisturbed for 4-5 minutes on each side until golden brown.
- Add Flavors: Introduce minced garlic to the skillet, cooking for about a minute. Toss in the rosemary, then pour in the chicken stock and add remaining butter, cut into pieces.
- Roast: Transfer the skillet to the oven. Roast for 30 minutes or until the potatoes are tender when pierced with a fork.
- Serve: Once done, baste the potatoes with the butter-stock mixture from the skillet. Adjust seasoning with salt and pepper, and serve hot, garnished with additional rosemary if desired.
Enjoy these luxurious Buttery Fondant Potatoes as a special treat that transforms simple ingredients into an extraordinary side dish.
