Classic Fondant Potato Recipes

FONDANT POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
• Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
• Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
• Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
• Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
• Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
• Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
• Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

CLASSIC FONDANT POTATO RECIPE

Steps:

• Gather the ingredients.
• Peel the potatoes and then rinse them under cold water. Slice off the narrow ends of each potato, discard, and cut each remaining potato in half, crosswise, to create a total of 6 potato cylinders of nearly equal size. Heat the oil in a dutch oven or a cast iron pan over high heat. When the oil is hot, sear both sides of each potato cylinder until golden brown, about 5 to 6 minutes.
• Lower heat to medium-high and add the butter pieces to the pan to melt around the potatoes. Cook for 5 minutes.
• Add the stock and simmer for 5 minutes.
• Finally, add the garlic and thyme sprigs. Cover with a tight-fitting lid, lower heat to medium-low, and simmer for 20 minutes. Insert a sharp knife into one potato to see if it's tender all the way to the center. If tender, the potatoes are ready; if not, cook a little longer.
• Serve the potatoes with your favorite roast, chops, or grilled steak. You can also strain the stock and butter from the cooked potatoes into a small saucepan and reduce the stock slightly to serve alongside the potatoes; it really makes a delicious sauce.

POTATOES FONDANT RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat the canola oil in a large cast iron skillet over medium-high heat.
• Season the potatoes with salt, then add to the hot skillet, flat-side down. Sear for about 5 minutes, until golden brown, then flip and cook on the other flat side for another 5 minutes.
• Add the clarified butter, rosemary, thyme, and garlic to the skillet. Let the butter melt, then use a large spoon to baste the potatoes with the butter until coated, about 30 seconds.. Add the chicken stock and bring to a boil.
• Transfer the skillet to the oven and roast the potatoes for 35 minutes, or until tender.
• Spoon the pan sauce over the potatoes and garnish with freshly ground black pepper.
• Enjoy!

FONDANT POTATOES

Steps:

• Slice the ends off the potatoes so they lie flat on either side.
• Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
• Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.