Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, fondant potatoes. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Fondant potatoes is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Fondant potatoes is something that I have loved my whole life. They are fine and they look fantastic.
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. When golden, flip potatoes and add butter, garlic and rosemary. Peel and cut the potatoes into the size and shape of a soap dish.
To begin with this particular recipe, we must first prepare a few ingredients. You can have fondant potatoes using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Fondant potatoes:
- Prepare 6 large Accord potatoes
- Prepare Extra virgin olive oil
- Take Butter
- Get Stock (preference)
- Make ready cloves Garlic
- Take Rosemary
- Get Thyme
- Prepare Truffle salt
- Take Cracked black pepper
- Make ready Parmesan (optional)
Fondant Potatoes, or Pommes Fondant, is an amazing recipe using russet Idaho® potatoes which are cut into cylinders and seared to golden perfection. They're then cooked in a rich stock with garlic, butter and herbs, to ensure a smooth creamy texture inside, with an amazing aroma. Fondant potatoes are from the French cuisine with the word 'fondant' meaning "melting". Traditionally, fondant potatoes are peeled and cut into round, barrel-like shapes with the top and bottoms cut flat.
Steps to make Fondant potatoes:
- Wash and shape the potatoes.
- On a medium heat shallow non stick frying pan add oil, rosemary, thyme and garlic and pan fry the potatoes until golden on one side.
- Season the top of the potatoes with salt and pepper. Mix stock with 500ml water. Turn the potatoes and add the stock to the pan so that the potatoes are sitting in about 2cm of liquid. Place a lid on the pin and simmer. Monitor the fondants and move them gently so that they don’t stick to the pan.
- Add blob of butter once the potatoes are softer to the touch in the middle. Using a pastry brush baste the potatoes continually with the liquid. Once the fondants are ready, remove them and place them on a baking tray with parchment paper. Keep warm until serving. Keep the liquid as it could be used for a base for a gravy.
- Grate Parmesan and sprinkle over the fondants.
When served they all look so beautiful and taste wonderful, however, in their round shape they do look a bit like scallops.. Fondant potatoes will keep in the fridge for up to four days and will retain their terrific flavor. They will however, lose their fluffiness but they'll be perfect for breakfast hash browns, or just fried with some diced onion and garlic powder, and sprinkled with a little fajita seasoning. Fondant Potatoes, or Pommes Fondant, is an amazing recipe using russet Idaho® potatoes which are cut into cylinders and seared to golden perfection. They're then cooked in a rich stock with garlic, butter and herbs to ensure a smooth, creamy texture inside, with an amazing aroma.
So that is going to wrap this up with this exceptional food fondant potatoes recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
