Melting Potatoes (Fondant). Peel the potatoes and slice off the ends. Season both sides of the potatoes generously with kosher salt and pepper. When golden, flip potatoes and add butter, garlic and rosemary.
Melting Potatoes fit right in at any family meal or served on a silver platter at an elegant dinner party. Fondant Potatoes, or Pommes Fondant, is an amazing recipe using russet Idaho® potatoes which are cut into cylinders and seared to golden perfection. They're then cooked in a rich stock with garlic, butter and herbs, to ensure a smooth creamy texture inside, with an amazing aroma. You can have Melting Potatoes (Fondant) using 6 ingredients and 5 steps. Here is how you cook that.
Ingredients of Melting Potatoes (Fondant)
- Prepare 4 of medium potatoes (you don’t have to use all the slices if you don’t have a big enough pan).
- Prepare 1 cup of chicken stock.
- You need sprigs of Fresh rosemary.
- You need 10 tbsp of salted butter.
- It's of Salt and pepper.
- You need 3 of large garlic cloves cut in half.
Slice the ends off the potatoes so they lay flat on either side. Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Add the butter to the pan to melt.
Melting Potatoes (Fondant) instructions
- Preheat you oven to 400.
- Skin and shape your potatoes into cylinders. Slice off the ends and slice into 1 inch discs.
- Melt 4 tbsp butter into a cast iron skillet.
- Generously salt and pepper the tops and place into the skillet seasoned side down, then salt and pepper the top. Sear the potatoes until tops are golden brown. Rotate them around to avoid cold spots and even browning..
- Flip the potatoes and add in the garlic, rosemary, chicken stock and butter into the pan and place in the oven for 30 minutes.
Scatter the garlic and herbs around the potatoes and season well. The creamer potatoes that I used were about the size of a golf ball. After bringing this to a boil over medium high heat, I covered the pan, and reduced the heat to medium low. Flip the potatoes and add the broth, rosemary and garlic. Potato fondant or also known in French as Pommes De Terre Fondantes is a technique used by cutting potatoes into cylinder sahpes and browning the ends while slowly braising and roasting in stock.