Fondant potatoes are a French gastronomic classic that can be used as a garnish or as a tapa. They are distinguished by two cooking times the first in a fatty medium such as butter olive oil or a combination of the two as we have done.
This first step will brown the potato and make it more or less crispy on the outside depending on how brown you want it. The second cooking time is spent in a liquid medium such as chicken or vegetable broth which softens and melts the potato on the inside.
- 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
- Pee and scrub the potatoes. Cut the ends of the potatoes to make them all the same shape. You can cut them in half if they are very large. Using a round cookie cutter we cut the potatoes into cylinders. Season the obtained pieces with salt and pepper
- Warm the chopped butter and olive oil in a pot or pan.
- Brown the potato slices on both sides over high heat. You can brown them to your liking giving them a crunchy or soft texture depending on how golden you leave them.
- Reduce the heat to low and add the chicken broth. Cook the fondant potatoes for about 40 minutes or until tender covered in a pot over low heat. Halfway through cooking flip them over. You can use vegetable broth instead if you prefer.
- When the hot fondant potatoes are done, serve them with a little cooking broth if you want them as an appetizer. If you're going to use them as a garnish you can serve them without the broth it's entirely up to you.
- Don't throw away the leftover potato pieces; you can cook them in the same way and eat them.
Amount Per Serving Calories 475Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 13gCholesterol 29mgSodium 534mgCarbohydrates 64gFiber 7gSugar 4gProtein 8g