Fondant potatoes
 Fondant potatoes are the cupcake-shaped item to the left of the meat | |
| Type | side dish |
|---|---|
| Place of origin | France |
| Main ingredients | potato,butter,stock |
Fondant potatoes,[1]orpommes fondantes[2](French for "melting potatoes" ), is a method of preparingpotatoesthat traditionally involves cutting them into cylinders, browning the ends, and then slowly roasting the potatoes in butter and stock, such as chicken stock or beef stock.[2][1][3]
See also[edit]
References[edit]
- ^abEdward Schneider (2009-02-09)."Simple Fondant Potatoes".New York Times.Retrieved2015-01-01.
They are perfect cylinders of potato browned very slowly in butter, with stock added repeatedly until they are glazed and full of flavor. Fondant potatoes simultaneously taste of pure potato and of more than potato, and they get very creamy inside.
- ^abSasha Marx (2023-09-07)."Pommes de Terre Fondantes (Fondant Potatoes)".Serious Eats.Retrieved2024-01-01.
- ^John Mitzewich (2023-03-01)."Fondant Potatoes".Allrecipes.Retrieved2024-01-18.
My fondant potatoes are oven-braised in a buttery, thyme-flavored sauce. The result of this old-school method? Golden brown potatoes with a crispy crust that remain rich and creamy on the insides. Serve this classic French side dish alongside roast chicken, beef, or fish.
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