Fondant potatoes

Fondant potatoes are a classic French dish known for their rich, buttery flavor and tender texture. This dish involves browning potatoes in butter and then slowly roasting them in a flavorful broth until they are soft and creamy on the inside while maintaining a crispy, golden exterior.

Preparation

Fondant potatoes are typically made using Yukon Gold or other waxy potatoes, which hold their shape well during cooking. The preparation involves several key steps:

1. **Peeling and Shaping**: The potatoes are peeled and often cut into barrel-like shapes, approximately 2 inches in height.
2. **Browning**: The shaped potatoes are browned in a pan with melted butter until they develop a golden crust on both flat sides.
3. **Roasting**: After browning, the potatoes are transferred to an oven-safe dish or left in the pan, and a flavorful liquid such as chicken stock or vegetable broth is added. The dish is then roasted in the oven until the potatoes are tender and infused with the broth's flavors.

Ingredients

The primary ingredients for fondant potatoes include:

• Potatoes
• Butter
• Chicken or vegetable broth
• Garlic
• Thyme
• Salt
• Pepper

Cooking Techniques

The key to perfect fondant potatoes lies in the balance of browning and slow roasting. The initial browning in butter creates a crispy exterior, while the slow roasting in broth ensures the interior becomes soft and creamy. The addition of herbs like thyme and garlic enhances the flavor profile, making the dish aromatic and savory.

Serving Suggestions

Fondant potatoes are often served as a side dish, complementing a variety of main courses such as roast chicken, beef tenderloin, or lamb chops. They are also a popular choice for holiday meals and special occasions due to their elegant presentation and rich taste.

Variations

While the traditional recipe is quite straightforward, there are several variations of fondant potatoes:

• **Herb Variations**: Different herbs such as rosemary or sage can be used to infuse the potatoes with unique flavors.
• **Broth Variations**: Using different types of broth, such as beef broth or vegetable broth, can alter the flavor profile of the dish.
• **Additional Ingredients**: Some recipes include additional ingredients like onions or carrots to add complexity to the dish.

History

Fondant potatoes have their origins in French cuisine, where they are known as "pommes fondantes." The term "fondant" refers to the meltingly tender texture of the potatoes after they have been slow-cooked in broth.

See Also

• French cuisine
• Potato dishes
• Roasting
• Side dish