Fondant Potatoes – A Creamy Crusty Blast from the Past

Every once in a while I get a food wish that instantly takes
me back to culinary school. Things like aspic (not happening), larding a
tenderloin (not happening), and pulled sugar (sort of already happened) always
transport me back to those demos where the instructors fully admitted that we’d
probably never use these skills, but since they were considered “classic
techniques,” we’d have to spend time covering them anyway. Sure, makes perfect

This fabulous fondant potato technique is a prime example.
Made them a few times in school and loved them. Made them a few times at a
hotel early in my career and loved them. Haven’t made them since, and not
exactly sure why. They taste amazing, and as I try to make clear in the video,
the texture this method provides is unlike anything you get by just roasting.
The way the crusty, crunchy edges outside, works with the uniquely rich and
creamy inside is truly a magical thing. 

I just think that we’re so used to the usual rotation of
potato side dishes; fried, roasted, mashed, etc., that it’s hard to push
ourselves to do a potato recipe that has multiple steps. In fairness, the
multiple steps are super easy, but still. Anyway, if you’ve never experienced the
old world awesomeness that is the fondant potato, I hope this video inspires
you to try. Enjoy!

Ingredients for 6 fondant potatoes:
2 tbsp vegetable oil
3 large russet potatoes (other varieties will not work as
salt and pepper to taste
a knob of butter (a 2 or 3 tablespoon size chunk)
4 thyme sprigs
1/2 cup chicken broth or stock, more if needed

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