.jpg) Fondant potatoes are the cupcake-shaped item to the left of the meat | |
| Type | Side dish |
|---|---|
| Place of origin | France |
| Main ingredients | Potato,butter,stock |
Fondant potatoes,[1] orpommes fondantes[2] (French for 'melting potatoes'), is a method of preparingpotatoes that involves cutting them into cylinders, browning the ends, and slowly simmering in butter and stock.[2][1][3]
They are perfect cylinders of potato browned very slowly in butter, with stock added repeatedly until they are glazed and full of flavor. Fondant potatoes simultaneously taste of pure potato and of more than potato, and they get very creamy inside.
My fondant potatoes are oven-braised in a buttery, thyme-flavored sauce. The result of this old-school method? Golden brown potatoes with a crispy crust that remain rich and creamy on the insides. Serve this classic French side dish alongside roast chicken, beef, or fish.
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