Olde Hornet
Well-Known Member
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Fondant Potatoes
Golden spuds that are crisp on the outside and practically melting in the middle.
Golden spuds that are crisp on the outside and practically melting in the middle.
Fondant potatoes — a classic French technique of cooking potatoes — sound sorta fancy, but they’re nothing more than large rounds of russet potatoes that are browned in butter and roasted in the oven with stock and butter. The results are golden spuds that are crisp on the outside and practically melting in the middle. (Which is why chefs often refer to them as “melting potatoes.”) The stock and butter combine into a rich pan sauce that gets spooned over the potatoes for a seriously impressive side dish.
Don’t be intimidated by the sound of that — they take less than one hour to make and use humble ingredients you might already have on hand. They also come together using just one pan, making cleanup a breeze. Once you get the basic technique down, you’ll be able to make them in no time at all.