Jacques Pépins Potatoes Fondantes Recipes

JACQUES PéPIN'S POTATOES FONDANTES

Steps:

• A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates
• Trim the potatoes of any eyes or damaged areas and wash well in cold water
• Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use)
• Add the rosemary, broth, oil, butter, and salt
• Bring to a boil over high heat
• Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes
• The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does
• Remove the pan from the heat and press on each potato with a 1/4-cup measure just until it cracks open
• Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes
• Gently turn the potatoes and brown the other side, another 4 to 5 minutes
• Press firmly on the potatoes to crack them; this helps them absorb more broth and ensures a creamy, moist interior
• Then continue boiling, but now uncovered
• After the broth has completely reduced, let the potatoes sizzle in the skillet until their bottoms are deliciously browned
• Turn to brown the other side and then serve while hot
• Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter
• Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Steps:

• Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

JACQUES PEPIN'S POTATOES FONDANTES

Steps:

• Trim the potatoes of any eyes or damaged areas and wash well in cold water.
• Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
• Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
• Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
• Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
• Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
• Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.

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.

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Steps:

• Place potatoes in a deep skillet and season with salt and pepper, to taste.
• Cover potatoes half way with chicken stock, about 3 cups, add the butter and cover skillet with lid.
• Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending on the size of the potatoes.
• Remove the lid and allow the stock to evaporate, about another 5 minutes.
• Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash.
• Allow the potatoes to brown on each side and reseason with salt and pepper if desired.
• Remove potatoes to serving platter and garnish with parsley.