International Recipes

Fondant Potatoes (Pommes Fondant)

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. The aroma in your house will be so mesmerizing that you won’t be able to resist these potatoes once they are out of the oven.

Fondant Potatoes

Ingredients

  • 4 russet Idaho® potatoes, peeled and cut into cylinders
  • 4 tablespoon butter, unsalted*
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
  • 2 cloves garlic, peeled and crushed
  • 5 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 1/2 cups chicken or vegetable stock
  • Salt and pepper, to taste

Instructions

  1. Cut the ends off both sides of the potatoes so that they can stand. Then, gently peel the skin and cut them in the half.
  2. In order to achieve crispy crust on the outside of the potatoes and a soft creamy consistency on the inside, place potatoes in a bowl of water for 10 to 15 minutes to remove excess starch. Pat dry.
  3. Heat oven to 425 degrees F. Heat a heavy bottom skillet (e.g., cast iron, which can be transferred into the oven) over medium heat on the stovetop.
  4. Add the butter and oil.*
  5. Add potatoes, flat side down, and cook for about 5 minutes on the first side or until golden brown. Season with salt and pepper. Flip and season the other side.
  6. Add garlic and fresh herbs. Cook for 4 to 5 minutes.
  7. Pour in the stock and transfer the skillet to the preheated oven. Bake for about 30 to 35 minutes – until most of the liquid has evaporated and the potatoes are tender inside. Be very careful when taking the skillet out of the oven, it will be super hot so don't accidentally grab the handle. You'll want to end up with about 2 tablespoons of sauce to spoon over the potatoes.*
  8. Garnish the potatoes with fresh herbs and serve.

Notes

* The butter will give the potatoes a nice sear and taste, but it can burn easily. Adding some olive oil can help prevent that.

If you still end up with a lot of liquid in your skillet, move the potatoes onto a serving plate and loosely cover them with a foil. Turn the heat on under the skillet and cook the sauce until reduced to about 2 tablespoons. Spoon the remaining sauce over the potatoes.

Attribution

Recipe and photo used with permission from: Edyta Hannas, Food Blogger, Eating European, through Idaho Potato Commission







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