Fondant potatoes,[1] or pommes fondantes[2] (French for "melting potatoes"), is a method of preparing potatoes that traditionally involves cutting them into cylinders, browning the ends, and then slowly roasting the potatoes in butter and stock, such as chicken stock or beef stock.[2][1][3]
YouTube Encyclopedic
-
1/3Views:9 276 6063 69633 363
-
Fondant Potatoes 🥔
-
Fondant Potato Secrets⭐️⭐️⭐️Chefs Never Tell You | Mastering The Techniques of Fine Cooking
-
Fondant Potatoes
Transcription
See also
References
- ^ a b Edward Schneider (2009-02-09). "Simple Fondant Potatoes". New York Times. Retrieved 2015-01-01.
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.
- ^ a b Sasha Marx (2023-09-07). "Pommes de Terre Fondantes (Fondant Potatoes)". Serious Eats. Retrieved 2024-01-01.
- ^ John Mitzewich (2023-03-01). "Fondant Potatoes". Allrecipes. Retrieved 2024-01-18.
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.
Look up fondant potatoes in Wiktionary, the free dictionary.
 | This article about French cuisine is a stub. You can help Wikipedia by expanding it. |
This page was last edited on 6 February 2024, at 04:26