Fondant Potatoes. Learn how to make a Fondant Potatoes recipe! Slice the ends off the potatoes so they lay flat on either side. Heat the oil in a pan over a medium-low heat.
Fondant potatoes — a classic French technique of cooking potatoes — sound sorta fancy, but they're nothing more than large rounds of russet potatoes that are browned in butter and roasted in the oven. Fondant potatoes may seem to some like a very dated recipe and indeed it was at a"fancy" restaurant back in the Eighties where I first tasted them. I believe though, that delicious never really goes out of. You can make Fondant Potatoes using 8 ingredients and 7 steps. Here is how you make it.
Ingredients of Fondant Potatoes
- It’s of Potatoes.
- Prepare of Salt.
- Prepare of Black pepper.
- It’s of Oil.
- Prepare of Chicken stock.
- Prepare of Rosemary.
- You need of Garlic.
- Prepare of Butter.
Fondant potatoes are simple to make yet look elegant. With their creamy interior and crunchy exterior, you'll love how this recipe transforms ordinary spuds into the star of your table. 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.
Fondant Potatoes instructions
- Set all ingredients Ready.
- Wash and peel potatoes, cut as desired(but should be a little big).
- In a pan, heat about 1/2 cup veg oil, place the potatoes and fry till one side, also season it with salt and black pepper.
- Flip the potatoes and fry the seasoned side..
- Add butter,crushed garlic, and rosemary. Fry till butter has melted completely.
- Add stock halfway through the potatoes and place in a preheated oven to cook.
- Cook potatoes till tender and stock is absorbed completely. Serve with some sauce or chicken.
Josh Capon gives these potatoes the steakhouse treatment. Peel and cut the potatoes into the size and shape of a soap dish. But these potatoes are really an easy and luxurious side dish to a roast or steak. They're a French fancy that's been the undoing of many a MasterChef contestant, but opinion is divided as to just how you cook them. Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make simple yet elegant side dish!