Chef John Fondant Potatoes Recipes

POTATOES FONDANT RECIPE BY TASTY

Potatoes Fondant Recipe by Tasty image

Fondant potatoes, also known as melting potatoes, are a classic French delicacy that seem like something only fancy chefs can whip up, but are actually quite simple to make. Yukon gold potatoes are cut into cylinders, pan-fried until crispy, then transferred to the oven to braise in a buttery herb bath for a crispy-on-the-outside texture that's deceptively creamy on the inside. Don't forget to eat the roasted garlic with the potatoes-it's the best part!

Provided by Kelly Paige

Categories Sides

Time 50m

Yield 3 servings

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
1 ½ lb yukon gold potato, peeled, ends trimmed, cut into 2-inch-long (5 cm) cylinders
kosher salt, to taste
4 tablespoons unsalted butter
1 sprig fresh rosemary
3 sprigs fresh thyme
6 large cloves garlic, smashed
1 cup chicken stock
freshly ground black pepper, to taste

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!

Nutrition Facts : Calories 608 calories, Carbohydrate 51 grams, Fat 43 grams, Fiber 3 grams, Protein 3 grams, Sugar 4 grams

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