Cody Casey
Fondant potatoes, also known as pommes de terre fondantes, are a classic French side dish that can be made in a bread pan. The dish involves cutting potatoes into cylinders, pan-frying them, and then roasting them in an oven with a stock and butter sauce. The result is a crispy and brown exterior with a creamy and tender interior. While the process can be time-consuming, it is relatively easy and can be made in a single pan. The key to achieving the desired texture and flavour is to soak the potatoes in water to remove excess starch before cooking, ensuring a crisp exterior.
| Characteristics | Values |
|---|---|
| Type of dish | Side dish |
| Cuisine | French |
| Ingredients | Potatoes, butter, stock, oil, salt, pepper, garlic, herbs (thyme, rosemary, sage, oregano) |
| Equipment | Oven, pan (oven-safe, skillet, cast iron), tongs, paper towels, bowl, plastic wrap, splatter guard, spatula |
| Techniques | Peeling, soaking, pan-frying, roasting, basting |
| Time | Less than one hour |
| Difficulty | Easy |
| Serving suggestions | Steak, chicken, seafood, lamb, pork, spinach, green salad |
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What You'll Learn
How to prepare the potatoes
Fondant potatoes, also known as pommes de terre fondantes, are a French side dish that is surprisingly easy to make. The potatoes are cooked using a classic French technique that results in a crispy and brown exterior with a creamy and tender interior. Here is a step-by-step guide on how to prepare fondant potatoes:
Selecting the Potatoes:
Choose potatoes that are all of a similar size and shape, preferably round in the center. This ensures even cooking, preventing under or overcooked pieces. Russet potatoes are a popular choice for this dish.
Peeling and Soaking:
Peel the potatoes and trim about 1/2 inch off each side to create flat ends. Cut each potato in half to create two large pieces that can sit upright on their cut ends. Place the peeled and cut potatoes in a bowl of cold water and let them soak for 10 to 20 minutes. Soaking helps remove excess starch, resulting in a crispier exterior.
Seasoning and Browning:
Pat the potatoes dry with paper towels. Heat oil in an oven-safe skillet over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer, ensuring they don't touch each other. Season with salt and pepper. Fry until golden brown, which should take around 5 to 7 minutes.
Adding Aromatics and Butter:
Flip the potatoes using tongs and add aromatics like garlic, fresh herbs (thyme, rosemary, or oregano), and whole spices. Add butter to the skillet, allowing it to melt and foam. Baste the potatoes with the butter using a sprig of thyme or a spoon.
Baking and Serving:
Preheat your oven to 350-400˚F. Add chicken or vegetable broth to the skillet, being careful of any hot butter that may splash. Transfer the skillet to the oven and bake until the potatoes are tender, which should take around 30 to 40 minutes. The potatoes are ready when a knife can be easily inserted. Serve the potatoes with the pan juices drizzled on top, garnished with fresh thyme sprigs.
Fondant potatoes are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven with additional stock, but be aware that they may lose some of their crispness.
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The cooking process
Fondant potatoes, also known as pommes de terre fondantes, are a French side dish that is surprisingly easy to make. The cooking process is simple and can be done in a bread pan. Here is a step-by-step guide to making fondant potatoes:
First, prepare the potatoes. Peel the potatoes and trim about 0.5 inches off each side to create flat ends. Cut the potatoes in half crosswise so that you have large, flat-topped pieces that can sit upright. Place the peeled and cut potatoes in a bowl of cold water and let them soak for 10 to 20 minutes to remove excess starch, resulting in a crispier texture.
Next, heat up your bread pan on the stovetop. A cast iron pan or oven-safe skillet works best, but any oven-safe pan that is 10 inches or larger will do. Heat 2 tablespoons of oil, preferably canola or avocado, in the pan over medium-high heat until shimmering or just beginning to smoke.
Pat the potatoes dry with paper towels and place them in the hot oil, cut-side down, in a single layer. Season with salt and pepper. Fry the potatoes until they are golden brown, which should take around 5 to 7 minutes. Use tongs to carefully flip the potatoes, being mindful of any splattering oil.
Now it's time to add the butter and aromatics. Add a few tablespoons of butter to the pan and swirl or use a thyme sprig to paint it over the potatoes. You can also add aromatics like garlic, fresh herbs (thyme, rosemary, sage, or oregano), and whole spices. Cook until the butter foams and starts to brown, about 2 to 3 minutes.
Add chicken or vegetable broth to the pan, being careful as the butter may foam up. Use a spoon to baste the tops of the potatoes, and season with more salt and pepper if desired. You can also add a squeeze of lemon juice.
Finally, transfer the bread pan to a preheated oven at around 400˚F. Bake the potatoes until they are tender and creamy inside, which should take about 30 to 40 minutes. The potatoes are done when a paring knife can be easily poked through them.
Serve the fondant potatoes directly from the bread pan or arrange them on a platter. Don't forget to spoon over every drop of the buttery sauce! These potatoes are best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to 3 days.
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The importance of oil temperature
While making fondant potatoes, the temperature of the oil plays a crucial role in achieving the desired texture and taste. Here are some key points highlighting the importance of oil temperature:
Even Browning and Crispy Exterior: Oil temperature is essential for achieving an even and consistent browning of the potatoes. When the oil is at the right temperature, typically medium-high heat until shimmering or slightly smoking, the potatoes will fry evenly, resulting in a uniform crispy exterior. This visual appeal adds to the overall dining experience.
Cooking Time and Efficiency: Maintaining the appropriate oil temperature helps control the cooking time. If the oil is too cold, the potatoes will take longer to brown, and if the oil is too hot, they may burn quickly. Controlling the temperature ensures efficient cooking and prevents undercooked or overcooked potatoes.
Moisture Absorption and Texture: The oil temperature also impacts the moisture absorption of the potatoes. When the oil is at the right temperature, the potatoes absorb the right amount of oil, resulting in a moist and tender interior. This balance of temperatures ensures that the potatoes don't become greasy or dry.
Flavor Development: Oil temperature influences the flavor development in fondant potatoes. Heating the oil to the correct temperature allows for the proper Maillard reaction, a chemical process that produces flavor compounds and contributes to the distinctive taste and aroma of the dish.
Safety Considerations: Maintaining the appropriate oil temperature is crucial for safety reasons. If the oil is too hot, it may splatter or cause excess smoking, which can be hazardous. Additionally, controlling the temperature helps prevent the oil from reaching its smoke point, reducing the risk of unwanted flavors or toxic compounds forming.
In summary, the temperature of the oil is a critical factor in the success of fondant potatoes. It ensures even browning, controls cooking time, influences texture, enhances flavor, and contributes to the overall safety of the cooking process. By paying attention to the oil temperature, you can create delicious and visually appealing fondant potatoes with a crispy exterior and a moist, tender interior.
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The role of aromatics
Aromatics play a crucial role in enhancing the flavour of fondant potatoes. While the classic French technique of cooking fondant potatoes involves browning them in butter and roasting them in an oven with stock, adding aromatics infuses the potatoes with flavour, elevating the dish.
Aromatics such as garlic, fresh herbs, and whole spices are key to transforming fondant potatoes from a simple side dish to a truly impressive one. When added to the pan during roasting, these ingredients release their flavours, which are then absorbed by the potatoes.
Garlic is a popular aromatic choice for fondant potatoes. Its pungent aroma and savoury taste complement the buttery, creamy texture of the potatoes. Garlic cloves can be lightly smashed or smashed and added to the pan, where they become buttery soft and flavourful. Alternatively, garlic can be added to the pan after the potatoes have been browned, infusing its flavour into the dish as it roasts.
Fresh herbs like thyme, rosemary, sage, and oregano also play a vital role in the flavour profile of fondant potatoes. Thyme is a common choice, with its subtle, earthy flavour that pairs well with the potatoes. Rosemary, with its pine-like aroma, can be used alone or in combination with other herbs to create a more complex flavour profile. Sage and oregano are also viable options, adding their unique savoury notes to the dish.
The addition of whole spices can further enhance the flavour of fondant potatoes. While specific spice recommendations are limited in the sources provided, the general suggestion of "whole spices" indicates that this category of aromatics is worth exploring in conjunction with the other aromatics mentioned.
By incorporating these aromatics into the cooking process, the potatoes take on a depth of flavour that makes them a standout side dish. The combination of garlic, herbs, and spices creates a flavour profile that is savoury, buttery, and herbaceous, earning these potatoes their reputation as a fancy yet approachable dish.
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Serving suggestions
Fondant potatoes are a fancy-looking side dish that pairs well with a variety of mains, especially meat and seafood. The subtle thyme flavour means it is best not to serve this with Asian food. However, without the thyme, it can be a delicious side for Chinese BBQ pork, sticky honey soy baked chicken, or miso-marinated salmon.
Fondant potatoes are a great choice for holidays and celebratory meals. For a special dinner, serve them with sirloin steak, or for a less fancy meal, they go well with Salisbury steak. They can also be served with simple baked lemon chicken or garlic butter baked chicken.
Fondant potatoes are a good choice for dinner parties, as they can be served with a variety of mains to suit everyone's taste. For a date night, they pair well with another French favourite—Lyonnaise potatoes. They are also a good match for bacon-wrapped pork chops, roasted boneless leg of lamb, pan-fried lamb chops, shrimp or salmon piccata, or duck leg confit.
For a vegetarian option, serve fondant potatoes with a simple green salad with champagne vinaigrette, celery root remoulade, or a creamy cucumber salad.
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Frequently asked questions
Yes, you can make fondant potatoes in a bread pan, as long as it is oven-safe.
You will need potatoes, butter, oil, salt, pepper, chicken or vegetable stock, and herbs like thyme or rosemary.
It takes about an hour to make fondant potatoes. The potatoes need to be soaked for 10-20 minutes, then pan-fried for 5-7 minutes on each side, and finally baked in the oven for 30-40 minutes.
Fondant potatoes make a great side dish for meat or seafood meals. They pair well with steak, chicken, sausage, fish, or lamb.
