JACQUES PEPIN'S POTATOES FONDANTES
The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.
Provided by Chef Lyle
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim the potatoes of any eyes or damaged areas and wash well in cold water.
- Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
- Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
- Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
- Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
- Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
- Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.
POMMES DE TERRE FONDANTES
Provided by Pierre Franey
Categories dinner, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the potatoes in a kettle and add water to cover and salt. Bring to the boil and cook about 3 minutes. Drain.
- Heat the oil in a saucepan large enough to hold the potatoes in one layer. Add the potatoes. Cover and cook, turning often, until potatoes are golden brown on all sides, about 5 minutes.
- Pour off the fat and add the broth. Cover closely and cook over moderately low heat about 10 minutes. Add the butter and stir. Uncover the potatoes and cook until all the liquid is evaporated from the saucepan.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 492 milligrams, Sugar 1 gram, TransFat 0 grams
POMMES FONDANTES
Make and share this Pommes Fondantes recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 220c or 400f.
- Cut potatoes in sections and then "turn" into barrel shapes 5cm (2inches) in length. Allow 3 per person.
- Stand potato barrels in a deep tray and add sufficent stock to come half way up the potatoes.
- Brush well with melted butter and season.
- Place in oven and cook until potatoes are golden brown on top and stock is almost completely reduced. Baste frequently with stock in the pan and brush with melted butter to build up a nice gloss.
- Serve sprinkled with the chopped parsley.
Nutrition Facts : Calories 286.6, Fat 7.4, SaturatedFat 4.1, Cholesterol 18.9, Sodium 227.5, Carbohydrate 47.9, Fiber 5.5, Sugar 3.9, Protein 8.1
More about "pommes fondantes recipes"
POMMES FONDANTES (MELTING POTATOES) - PUDGE FACTOR
From pudgefactor.com
5/5 (3)Total Time 30 minsCategory Side DishCalories 235 per serving
- Remove and discard any eyes from the potatoes. Wash the potatoes and arrange them in one layer in a large nonstick skillet.
- Add the stock, olive oil, and salt, and bring to a boil over medium high heat. Reduce heat to medium low; cover and cook gently for about 15 minutes, or until the potatoes are tender. There should be a little liquid left.
- Using a metal measuring cup, press gently on each potato to crack it open, being careful to not mash the potatoes.
- Add the butter and cook the potatoes, uncovered, over medium high heat, turning once, for about 3 minutes on each side, until all of the liquid is gone and the potatoes are golden brown on both sides.
FONDANT POTATOES (NO SOAKING REQUIRED!) - PINCH AND SWIRL
From pinchandswirl.com
Ratings 6Calories 300 per servingCategory Side Dish
- Heat avocado oil in a large cast iron skillet (or other oven safe skillet) over medium heat until hot and shimmering. Add potatoes in a single layer, leaving a little room between each one and season with salt and pepper. Let cook until golden brown on one side, 5-6 minutes (check at 4 minutes and reduce heat if potatoes are browning too quickly). With tongs, flip each potato, season with salt and pepper and cook until golden brown on the other side, 5-6 minutes more. Scatter butter pieces around potatoes and gently swirl pan to distribute as it melts and foams. Add chicken broth and sprigs of rosemary and thyme along with smashed garlic cloves to pan; bring to boil. Spoon broth mixture over potatoes.
- Transfer skillet to preheated oven and bake until tender, 30 to 35 minutes. Serve hot in skillet or transfer to serving platter. Spoon pan sauce over potatoes and garnish with fresh thyme leaves if desired.
POMMES DE TERRE FONDANTES (FONDANT POTATOES) RECIPE
From seriouseats.com
5/5 (5)Total Time 45 minsCategory Side DishCalories 421 per serving
FONDANT AUX POMMES : LA RECETTE FACILE - JOURNAL DES …
From cuisine.journaldesfemmes.fr
FONDANT AUX POMMES : RECETTE DE FONDANT AUX …
From marmiton.org
FONDANT POTATOES RECIPE WITH RUSSET IDAHO® POTATOES
From eatingeuropean.com
POMMES FONDANTES | TRADITIONAL POTATO DISH FROM FRANCE | TASTEATLAS
From tasteatlas.com
RECETTES DE POMMES FONDANTES | LES RECETTES LES MIEUX NOTéES
From 750g.com
FONDANT POTATOES - POMMES DE TERRE FONDANTES - YOUTUBE
From youtube.com
POMMES FONDANTES (MELTING POTATOES) | RECIPE | VEGETABLE SIDE …
From pinterest.com
WOW! POTATO FONDANT - MELT IN YOUR MOUTH BUTTERY CHICKEN POTATOES
From youtube.com
POMMES FONDANTES (MELTING POTATOES) | TIM W | COPY ME THAT
From copymethat.com
POTATO FONDANT – POMMES DE TERRE FONDANTES - RECIPE30
From recipe30.com
PATATES LEMONATES (GREEK LEMON POTATOES) RECIPE - SERIOUS EATS
From seriouseats.com
POMME DE TERRE FONDANTE – THE NOSEY CHEF
From noseychef.com
EASY FONDANT POTATOES: AMAZINGLY TENDER, CREAMY,
From bakeitwithlove.com
POTATOES FONDANTES - LIFE CURRENTS
From lifecurrentsblog.com
GORDON RAMSAY'S TIP FOR SUPERB FONDANT POTATOES
From tastingtable.com
POMMES DE TERRE FONDANTES - RECETTES DE CUISINE ÔDéLICES
From odelices.ouest-france.fr
BEST FONDANT POTATO RECIPE - POMMES DE TERRE FONDANTES
From food52.com
You'll also love