POMME DE TERRE FONDANTES
Steps:
- Preheat oven to 350º.
- In a large skillet melt the butter with the olive oil. When hot add the potatoes cut side down. Sautee until golden brown, turning once.
- Transfer the potatoes to a gratin dish with the cut side up. Add chicken stock and place in the hot oven. Bake for 30 minutes or until tender when pierced with a knife and the stock is all gone.
- Serve hot.
Nutrition Facts : Calories 311 kcal, Carbohydrate 49 g, Protein 7 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 103 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
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
FONDANT POTATOES WITH GARLIC (FONDANT DE POMMES DE TERRE)
These potatoes are peeled and baked whole. They get a nice golden brown and are very soft inside. Potatoes should be medium size. If they are larger, cut them in half. (thanks, Loof, for the tip)
Provided by Outta Here
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Put oil and butter in a baking dish. Put dish in oven until butter melts.
- Add potatoes and garlic and turn to coat all sides of potatoes. Bake 15 to 20 minutes until golden brown.
- Add the broth and rosemary and bake another 15 minutes, or until the stock is absorbed and potatoes are soft. Season with salt and pepper.
- Serve. (discard garlic).
Nutrition Facts : Calories 341.2, Fat 24, SaturatedFat 13.1, Cholesterol 53.4, Sodium 102.5, Carbohydrate 29.5, Fiber 2.6, Sugar 1.4, Protein 3.8
POMMES DE TERRE FONDANTES
Provided by Pierre Franey
Categories dinner, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the potatoes in a kettle and add water to cover and salt. Bring to the boil and cook about 3 minutes. Drain.
- Heat the oil in a saucepan large enough to hold the potatoes in one layer. Add the potatoes. Cover and cook, turning often, until potatoes are golden brown on all sides, about 5 minutes.
- Pour off the fat and add the broth. Cover closely and cook over moderately low heat about 10 minutes. Add the butter and stir. Uncover the potatoes and cook until all the liquid is evaporated from the saucepan.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 492 milligrams, Sugar 1 gram, TransFat 0 grams
POMMES FONDANTES
Make and share this Pommes Fondantes recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 220c or 400f.
- Cut potatoes in sections and then "turn" into barrel shapes 5cm (2inches) in length. Allow 3 per person.
- Stand potato barrels in a deep tray and add sufficent stock to come half way up the potatoes.
- Brush well with melted butter and season.
- Place in oven and cook until potatoes are golden brown on top and stock is almost completely reduced. Baste frequently with stock in the pan and brush with melted butter to build up a nice gloss.
- Serve sprinkled with the chopped parsley.
Nutrition Facts : Calories 286.6, Fat 7.4, SaturatedFat 4.1, Cholesterol 18.9, Sodium 227.5, Carbohydrate 47.9, Fiber 5.5, Sugar 3.9, Protein 8.1
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POMMES FONDANTES (MELTING POTATOES) - PUDGE FACTOR
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5/5 (3)Total Time 30 minsCategory Side DishCalories 235 per serving
- Remove and discard any eyes from the potatoes. Wash the potatoes and arrange them in one layer in a large nonstick skillet.
- Add the stock, olive oil, and salt, and bring to a boil over medium high heat. Reduce heat to medium low; cover and cook gently for about 15 minutes, or until the potatoes are tender. There should be a little liquid left.
- Using a metal measuring cup, press gently on each potato to crack it open, being careful to not mash the potatoes.
- Add the butter and cook the potatoes, uncovered, over medium high heat, turning once, for about 3 minutes on each side, until all of the liquid is gone and the potatoes are golden brown on both sides.
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