Pommes De Terre Fondantes Food

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.

POMME DE TERRE FONDANTE

Steps:

• Peel the potatoes and cut the ends off so they will stand up. Use a paring knife to shave off the angles until they resemble a barrel. A very smooth effect can be achieved by giving the sides of the potato a final scrub with a ScotchBrite pad. This is the endless penance of the brigade kitchen assistant.
• Season both ends of the potatoes.
• Heat the butter in a thick, lidded pan (we use Le Creuset cast iron cookware for this), and fry one end of the potatoes until golden. Turn over, and fry the other end for a little less time.
• Pour in the chicken stock until it reaches about one third of the way up the sides of the potatoes.
• Baste the potatoes in the stock using the thyme brush. Set the brush on top and simmer covered on a low heat for 30 mins, basting with the brush occasionally.
• Check for done-ness with a paring knife and serve when soft in the centre.

FONDANT POTATOES

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.

POMMES DE TERRE FONDANTES

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.

FONDANT POTATOES WITH GARLIC (FONDANT DE POMMES DE TERRE)

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).

POMMES FONDANTES

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.