Fondant Potatoes, or Pommes Fondant, is a method of preparing potatoes that traditionally involves cutting them into cylinders, browning the ends, and then slowly roasting them in butter and stock.” In this preparation, we braise them whole, and then lightly smash them to create more surface for crisping.
I am convinced that LOVE and QUALITY INGREDIENTS make a dish great! Although I am not a fan of packaged foods, I do have a carefully curated pantry, filled with exceptional products that I dot my “I’s” and cross my “T’s” with.
Aneto Chicken Broth is without a doubt the best ready-made broth I have ever tried! It is available at gourmet grocers and online.
Enjoy these step by step prep photos and the recipe below and prepare for POTATO GREATNESS!
Place potatoes in a deep nonstick skillet, large enough to accommodate the potatoes. Arrange the baby potatoes so that they fit together neatly but with a bit extra room. You’ll have to flatten them out later, so they need a little space. Add in the rosemary, thyme, chicken broth, olive oil, 1 tablespoon butter and garlic. Heat the pan to high and bring to a boil. Once the broth boils, reduce the heat to medium, and cover the skillet, leaving a very small opening for excess steam to escape. Make sure the broth continues to boil for 20 minutes, or until the potatoes are easily punctured with the tip of a sharp knife. (time may vary)
Remove the pan from the heat, remove and discard the herb sprigs and use a meat mallet, wooden spoon, or back of a measuring cup to gently press down on the tops of the potatoes until the skin cracks and they flatten out a bit.
Return the potatoes to high heat, uncovered, and cook until the liquid evaporates and the potatoes are browned on the bottom, about 10-12 minutes. Remove the potatoes from heat again, turn the potatoes, scrape up any burnt bits, and add the last tablespoon of butter to the pan.
Press the other sides of the potatoes to crack and flatten them more if necessary. Sprinkle the potatoes with parsley or chives and cook until the other side is browned, about 5 minutes.
Serve warm and sprinkled with salt if desired.
Fondant Potatoes
This cooking method is foolproof and requires minimal attention, leaving time to prepare other dishes. The results are sublime, creamy and flavorful potatoes on the inside and crispy potatoes on the outside. Imagine grilling a potato skin and then stuffing it with tasty mashed potatoes, et voilà!
- Yield: 6 1x
- Category: Starters, Sides & Snacks
INGREDIENTS
- 3 lb baby Yukon Gold potatoes
- 1 sprig rosemary
- 3 sprigs thyme
- 3 c chicken broth, plus ½ cup more if necessary
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter, divided
- 2 cloves garlic, finely minced
- 2 tbsp. parsley or chives, finely chopped
- kosher salt
INSTRUCTIONS
- Place potatoes in a deep nonstick skillet, large enough to accommodate the potatoes. Arrange the baby potatoes so that they fit together neatly but with a bit extra room. You’ll have to flatten them out later, so they need a little space.
- Add in the rosemary, thyme, chicken broth, olive oil, 1 tablespoon butter and garlic. Heat the pan to high and bring to a boil. Once the broth boils, reduce the heat to medium, and cover the skillet, leaving a very small opening for excess steam to escape. Make sure the broth continues to boil for 20 minutes, or until the potatoes are easily punctured with the tip of a sharp knife. (time may vary)
- If the liquid has all absorbed, add additional cup of chicken broth. You could also use water here if you don’t have enough broth, or a combination of the two. You want the liquid to cover about ⅓ way up the potatoes at this point.
- Remove the pan from the heat, remove and discard the herb sprigs and use a meat mallet, wooden spoon, or back of a measuring cup to gently press down on the tops of the potatoes until the skin cracks and they flatten out a bit.
- Return the potatoes to high heat, uncovered, and cook until the liquid evaporates and the potatoes are browned on the bottom, about 10-12 minutes.
- Remove the potatoes from heat again, turn the potatoes, scrape up any burnt bits, and add the last tablespoon of butter to the pan. Press the other sides of the potatoes to crack and flatten them more if necessary. Sprinkle the potatoes with parsley or chives and cook until the other side is browned, about 5 minutes.
- Serve warm and sprinkled with salt if desired.
NOTES
- You can use any combination of hearty herbs that you like to flavor the broth.
- Taste your broth, if you find it salty you can dilute it by adding water. If you use low sodium broth you may have to add a bit of kosher salt to it. Use high quality broth for this recipe…it will make all the difference. I highly recommend “Aneto Chicken Broth”.
