FONDANT POTATOES
Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast
Provided by Esther Clark
Categories Side dish
Time 48m
Number Of Ingredients 7
Steps:
- Slice the ends off the potatoes so they lie flat on either side.
- Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
- Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.
Nutrition Facts : Calories 409 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
BASIC FONDANT POTATOES
A fondant potatoes recipe for tender, golden spuds. Cooked with butter, stock and thyme, fondant potatoes are the perfect side to a roast
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 45m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5.
- Peel the potatoes and pat dry with kitchen paper.
- Heat the oil and butter in a flameproof dish, add the potatoes and brown all over. This will take about 5 mins.
- Season well, add the thyme sprigs and stock, and bring to the boil. Transfer the dish to the oven, uncovered.
- Cook for 25-30 mins until the potatoes are tender.
Nutrition Facts : Calories 138 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
FONDANT POTATOES
Steps:
- Peel and cut the potatoes into the size and shape of a soap dish. Season with salt and pepper.
- Set a saucepan over medium-high heat and add some oil. Sear the potatoes in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. Bring to a simmer and cook until the potatoes are golden and tender, 30 to 45 minutes. Hold in the cooking liquid until ready to eat, the longer the better.
- Slice and serve sprinkled with a little sea salt and chopped chives.
CLASSIC FONDANT POTATO RECIPE
Steps:
- Gather the ingredients.
- Peel the potatoes and then rinse them under cold water. Slice off the narrow ends of each potato, discard, and cut each remaining potato in half, crosswise, to create a total of 6 potato cylinders of nearly equal size. Heat the oil in a dutch oven or a cast iron pan over high heat. When the oil is hot, sear both sides of each potato cylinder until golden brown, about 5 to 6 minutes.
- Lower heat to medium-high and add the butter pieces to the pan to melt around the potatoes. Cook for 5 minutes.
- Add the stock and simmer for 5 minutes.
- Finally, add the garlic and thyme sprigs. Cover with a tight-fitting lid, lower heat to medium-low, and simmer for 20 minutes. Insert a sharp knife into one potato to see if it's tender all the way to the center. If tender, the potatoes are ready; if not, cook a little longer.
- Serve the potatoes with your favorite roast, chops, or grilled steak. You can also strain the stock and butter from the cooked potatoes into a small saucepan and reduce the stock slightly to serve alongside the potatoes; it really makes a delicious sauce.
Nutrition Facts : Calories 378 kcal, Carbohydrate 33 g, Cholesterol 62 mg, Fiber 3 g, Protein 5 g, SaturatedFat 15 g, Sodium 75 mg, Sugar 2 g, Fat 26 g, UnsaturatedFat 0 g
DUCHESS POTATOES
Creamy mashed potatoes piped into rosettes and baked to create crispy browned peaks. This recipe will easily add a tasty and visibly appealing distinction to any meal you serve them with.
Provided by Howard
Categories Side Dish Potato Side Dish Recipes
Time 2h13m
Yield 8
Number Of Ingredients 8
Steps:
- Prepare a piping bag with large open star tip.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
- Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
- Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
- Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
- Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
- Bake in the preheated oven until golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 20.7 g, Cholesterol 90.6 mg, Fat 7.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 538.7 mg, Sugar 0.1 g
EASY FONDANT POTATOES RECIPE
As elegant and refined as fondant potatoes may look (and taste, of course), they aren't so complex to make at all.
Provided by Susan Olayinka,Tasting Table Staff
Categories side
Time 1h25m
Number Of Ingredients 9
Steps:
- Peel the potatoes, then slice the top and bottom of them so they are straight.
- Place the olive oil into a cast iron skillet over medium-high heat.
- When the oil is hot, place the potatoes in it (flat side up), and cook until the potatoes begin to brown, around 7 minutes on each side.
- Add the butter, rosemary sprigs, thyme springs, garlic cloves, salt, and pepper, and cook for an additional 5 minutes, flipping the potatoes once.
- Meanwhile, preheat the oven to 350 F.
- Add the chicken broth to the skillet, then use a spoon to pour the broth over all of the potatoes so they are well-coated.
- Bake the potatoes for 1 hour.
- Take the skillet out of the oven, plate the potatoes, and serve warm.
Nutrition Facts : Calories 626 calories, Carbohydrate 94 g carbohydrates, Cholesterol 26 mg cholesterol, Fat 24 g fat, Fiber 7 g fiber, Protein 13 g protein, SaturatedFat 8 g saturated fat, ServingSize 0 g, Sodium 1424 mg, Sugar 4 g, TransFat 0 g
FONDANT POTATOES
The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
- Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
- Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
- Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
- Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
- Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
- Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
- Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 33.5 g, Cholesterol 15.8 mg, Fat 10.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 173 mg, Sugar 1.2 g
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