Jacques Pepins Potatoes Fondantes Food

JACQUES PéPIN'S POTATOES FONDANTES

Steps:

• A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates
• 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 1/4-cup measure just until it cracks open
• 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
• Press firmly on the potatoes to crack them; this helps them absorb more broth and ensures a creamy, moist interior
• Then continue boiling, but now uncovered
• After the broth has completely reduced, let the potatoes sizzle in the skillet until their bottoms are deliciously browned
• Turn to brown the other side and then serve while hot
• 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

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Steps:

• Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

JACQUES PEPIN'S POTATOES FONDANTES

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.

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Steps:

• Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

POTATOES FONDANTES

Steps:

• Trim potatoes of any eye or damaged areas and wash in cold water.
• Arrange as many potatoes as you can in one layer in a 10 inch non stick skillet.
• (there should be a little room to spare).
• Add the rosemary, broth, oil, butter and kosher salt.
• Bring to boil over high hear.
• Reduce heat to medium, cover the pan but leave the lid a little ajar and boil until the potatoes are fork tender, 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 spoon or metal measuring cup just until it cracks open.
• 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 4-5 minutes.
• Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring to a serving platter.
• Sprinkle with chives and serve immediately, passing the sea salt so diners can sprinkle on if they want.

POTATO FONDANTES WITH OREGANO

Steps:

• Do not peel the potatoes, but remove any eyes and dark spots. Cut the potatoes in half lengthwise and arrange them cut-side down in one layer in a large (preferably 10-inch) nonstick skillet.
• Add 1 1/2 cups water, butter, oil, oregano and salt. Bring the mixture to a boil over high heat, and cover. Reduce the heat to medium, and cook for 20 to 25 minutes. (At this point, the water should be gone and the potatoes should be browning nicely in the butter and oil.)
• Turn the potatoes over and saute them for 2 to 3 minutes to brown them lightly on the other side. Serve with the chicken.

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Steps:

• Place potatoes in a deep skillet and season with salt and pepper, to taste.
• Cover potatoes half way with chicken stock, about 3 cups, add the butter and cover skillet with lid.
• Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending on the size of the potatoes.
• Remove the lid and allow the stock to evaporate, about another 5 minutes.
• Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash.
• Allow the potatoes to brown on each side and reseason with salt and pepper if desired.
• Remove potatoes to serving platter and garnish with parsley.