Best 2 Potatoes Fondantes Recipes

Indulge your taste buds with the delectable "Potatoes Fondantes," a culinary masterpiece that combines the simplicity of roasted potatoes with an elegant twist. These tender and caramelized potato slices, bathed in a savory broth, will elevate your meals to a new level of sophistication. Discover the secrets behind this classic French dish and explore variations that cater to diverse dietary preferences, including vegan and dairy-free options. Embark on a culinary journey that promises to transform your perception of roasted potatoes and leave you craving for more.

Let's cook with our recipes!

JACQUES PEPIN'S POTATOES FONDANTES

Jacques Pepin's Potatoes Fondantes image

The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.

Provided by Chef Lyle

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs yukon gold potatoes (20 to 25 potatoes,11/2 to 13/4 inches in diameter)
1 sprig fresh rosemary
2 cups reduced-sodium chicken broth
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt (less if the broth is salty)
1 -2 tablespoon fresh chives, thinly sliced
fleur de sel (optional) or coarse sea salt, for serving (optional)

Steps:

Trim the potatoes of any eyes or damaged areas and wash well in cold water.
Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.

POTATOES FONDANTES

Potatoes Fondantes image

Make and share this Potatoes Fondantes recipe from Food.com.

Provided by HappyMommy1422

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs baby yukon gold potatoes or 2 lbs Red Bliss potatoes
1 sprig fresh rosemary
2 cups chicken broth
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt (less if the broth is salty)
1 -2 thinly sliced fresh chives
sea salt, for seasoning just before serving

Steps:

Trim potatoes of any eye or damaged areas and wash in cold water.
Arrange as many potatoes as you can in one layer in a 10 inch non stick skillet.
(there should be a little room to spare).
Add the rosemary, broth, oil, butter and kosher salt.
Bring to boil over high hear.
Reduce heat to medium, cover the pan but leave the lid a little ajar and boil until the potatoes are fork tender, about 20 minutes.
The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
Remove the pan from the heat and press on each potato with a spoon or metal measuring cup just until it cracks open.
Set the pan over medium high heat and cook, uncovered until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
Gently turn the potatoes and brown the other side, another 4-5 minutes.
Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring to a serving platter.
Sprinkle with chives and serve immediately, passing the sea salt so diners can sprinkle on if they want.

Tips:

Use a variety of potato types for a more interesting flavor and texture. Waxy potatoes, such as Yukon Golds or fingerlings, hold their shape better when cooked than starchy potatoes, such as Russets, making them ideal for recipes like pommes dauphine or pommes noisette.
Cut the potatoes evenly so they cook at the same rate. If you're making a dish where the potatoes are served whole, such as pommes de terre Anna, use a mandoline to get uniformly thin slices.
Soak the potatoes in cold water for at least 30 minutes before cooking. This will help remove excess starch and prevent the potatoes from sticking together.
Season the potatoes generously. You can use a variety of herbs, spices, and seasonings, depending on your taste. Some popular options include garlic powder, onion powder, paprika, and thyme.
Cook the potatoes slowly over low heat. This will help them cook through evenly without burning.
Don't overcrowd the pan when cooking the potatoes. This will prevent them from cooking evenly.
Serve the potatoes immediately after cooking. They are best enjoyed hot and crispy.

Conclusion:

Fondant potatoes are a versatile and delicious side dish that can be enjoyed with a variety of meals. With their crispy exterior and creamy interior, they are sure to please everyone at the table. So next time you're looking for a new way to cook potatoes, give fondant potatoes a try. You won't be disappointed!