Fondant potatoes are a classic of French gastronomy, ideal both as a side dish and to serve as a cover. They are characterized by being made in two cooking times, the first in a fatty medium, such as butter, olive oil or a mixture of the two, as we have done. This first part will make the potato brown and more or less crispy on the outside, depending on the browning. The second cooking stage is carried out in a liquid medium, such as chicken or vegetable broth, which will make the potato soft and melting inside.
An easy, economical and delicious recipe. If you haven’t tried these delicious potatoes yet, in this article we teach you how to make fondant potatoes and we encourage you to try the recipe, you’ll see how easy it will be for you.
Ingredients to make Fondant Potatoes:
- 4 large potatoes
- 50 grams of butter
- 50 milliliters of olive oil
- 400 milliliters of chicken broth
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
How to make Fondant Potatoes:
Peel and wash the potatoes. Cut the ends of the potatoes a little to give them all a similar shape. If they are very large, you can cut them in half. We have shaped the potatoes into a cylinder with a round cookie cutter. Season the pieces obtained. Tip: Don’t throw away the leftover potato pieces, you can cook them anyway and eat them.
Put the chopped butter and olive oil in a pot or pan and heat. Brown the potato pieces over high heat on both sides. You can brown them to your liking to give them a more or less crispy touch depending on how brown you leave them.
Lower the heat and add the chicken broth. Cover the pot and cook the fondant potatoes over low heat for about 40 minutes or until tender. Flip them halfway through cooking. If you prefer, you can use a vegetable broth.
When they are ready, serve the recipe for hot fondant potatoes, with a little cooking broth if you want them as an appetizer. If you are going to use them as a garnish, you can serve them without the broth, we leave it to your choice.
