Pommes De Terre Fondantes Recipes

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POMMES DE TERRE FONDANTES



Pommes De Terre Fondantes image

Provided by Pierre Franey

Categories     dinner, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

8 medium-size potatoes, about 1 1/2 pounds, peeled
Salt to taste if desired
2 tablespoons corn, peanut or other vegetable oil
1/2 cup fresh or canned chicken broth
1 tablespoon butter

Steps:

  • Put the potatoes in a kettle and add water to cover and salt. Bring to the boil and cook about 3 minutes. Drain.
  • Heat the oil in a saucepan large enough to hold the potatoes in one layer. Add the potatoes. Cover and cook, turning often, until potatoes are golden brown on all sides, about 5 minutes.
  • Pour off the fat and add the broth. Cover closely and cook over moderately low heat about 10 minutes. Add the butter and stir. Uncover the potatoes and cook until all the liquid is evaporated from the saucepan.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 492 milligrams, Sugar 1 gram, TransFat 0 grams

FONDANT POTATOES WITH GARLIC (FONDANT DE POMMES DE TERRE)



Fondant Potatoes With Garlic (Fondant De Pommes De Terre) image

These potatoes are peeled and baked whole. They get a nice golden brown and are very soft inside. Potatoes should be medium size. If they are larger, cut them in half. (thanks, Loof, for the tip)

Provided by Outta Here

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon canola oil
7 tablespoons unsalted butter, cut into pieces
4 yukon gold potatoes, peeled (or other waxy potato)
8 garlic cloves, unpeeled and crushed with the flat edge of knife
1/2 cup chicken broth (or vegie broth)
1 sprig fresh rosemary
salt and pepper, to taste

Steps:

  • Heat oven to 350°F.
  • Put oil and butter in a baking dish. Put dish in oven until butter melts.
  • Add potatoes and garlic and turn to coat all sides of potatoes. Bake 15 to 20 minutes until golden brown.
  • Add the broth and rosemary and bake another 15 minutes, or until the stock is absorbed and potatoes are soft. Season with salt and pepper.
  • Serve. (discard garlic).

Nutrition Facts : Calories 341.2, Fat 24, SaturatedFat 13.1, Cholesterol 53.4, Sodium 102.5, Carbohydrate 29.5, Fiber 2.6, Sugar 1.4, Protein 3.8

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