A fondant potato is a classic dish that is very easy to make and you only need to warm it up if you want to cook more extensively.
Boiled potatoes are nicely pre-cut or twisted. These are fried until nice and crispy in butter and then cooked with poultry stock until perfect doneness. This way you have the ultimate combination of fried potatoes that have absorbed all the delicious gravy.
So you can nicely cut the potatoes, but you can also choose to cut them out perfectly round. Below we will show you step by step.
What are fondant potatoes?
Fondant potatoes is a culinary preparation method for potatoes that is popular in French cuisine. The word “fondant” means “melting” or “soft” in French, and that is exactly what this cooking method aims to achieve: potatoes that are soft, creamy and gooey on the inside. With a beautiful golden brown exterior.
To make this, potatoes are usually cut into equal pieces, usually in the form of round thick slices. These potatoes are then fried in butter and/or oil until they develop a golden brown crust. They are then often simmered in stock or another liquid, such as white wine, until they are soft and creamy. This in combination with herbs such as garlic, thyme and rosemary.
The result is a side dish that is both crunchy and creamy, with a rich flavor thanks to the butter and aromatic herbs. Fondant potatoes are delicious and a special way to cook potatoes. Ideal for festive meals.
Fondant Potatoes
Ingredients
- 600 grams waxy potatoes
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 cloves garlic unpeeled
- 25 cl chicken stock
- dash sunflower oil
- knob butter
- black pepper freshly ground
- salt
Instructions
- Peel the potatoes and cut them into barrels by cutting off the top and bottom and then “peeling” them further with a sharp knife. This gives you perfect barrels.
- If you want it a little easier or a lot tighter, cut out the potatoes with a small cookie cutter. Make sure all potatoes are approximately the same size.
- Wash the potatoes thoroughly and pat dry.
- Heat a dash of sunflower oil in a non-stick pan and quickly fry the potatoes on all sides.
- Add a nice knob of butter, the thyme, rosemary and garlic and season lightly with salt and pepper. Let the potatoes fry until they are nicely colored.
- Deglaze with the stock and bring to a boil. Reduce heat and simmer gently for about 15 minutes. Check with a sharp knife whether the potatoes are done. The time obviously depends on the size of the potatoes.
- Let it simmer vigorously until almost all the liquid has been absorbed. If you do not use the potatoes immediately, you can leave some moisture in the pan. You can heat it up perfectly when serving.
