Fondue Potatoes: A Cheesy, Melted Dish To Warm Your Soul

Fondant potatoes, also known as melting potatoes, are a type of potato dish that is often favoured by chefs. They are made by browning potato cylinders in oil and then roasting them in butter, stock, and herbs. The result is a potato with a crispy exterior and a soft, creamy interior that is infused with flavour. Fondant potatoes are considered a cheffy dish and are perfect for special occasions or as a side dish for a roast dinner. They can be served with a variety of main courses, such as steak, chicken, or fish, and are sure to impress your guests with their elegant presentation and delicious taste.

Fondue potatoes are baked in a buttery herb-infused broth

Fondue potatoes, also known as melting potatoes, are a sublime way to turn the humble potato into a fine-dining-worthy side dish. They are baked in a buttery herb-infused broth, resulting in a potato that is golden and crispy on the outside, and meltingly tender on the inside.

The process of making fondue potatoes is straightforward. First, brown neat cylinders or thick slabs of potato on the stove. Then, add the butter, herbs, and broth, and bake until the potato absorbs the flavour. The exact baking time will depend on the size and shape of your potatoes, but it usually takes around 30 minutes for the potatoes to become tender.

The type of potato you use is important. Floury or starchy potatoes are best because they absorb the flavour better and become beautifully fluffy and soft inside. Examples of suitable potatoes include Russet (US), King Edward (UK), and Sebago (Australia).

When it comes to the butter, it's best to use unsalted butter and cut it into cubes so that it melts evenly. This is important because if the butter doesn't melt evenly, some of it may burn before the rest has melted. You'll also want to use oil for searing the potatoes, as butter burns more easily and doesn't brown the potatoes as evenly.

For the broth, chicken stock tends to add the best flavour because it has more savouriness than vegetable stock and is "cleaner" than beef stock. However, vegetable stock is a good alternative if you're serving vegetarians or simply prefer a vegetarian option.

Finally, fresh thyme sprigs are ideal for infusing flavour into the butter and stock. However, you can substitute them with dried thyme, keeping in mind that you may end up with little thyme bits stuck on your potato.

They are crispy on the outside and creamy on the inside

Fondant potatoes, also known as melting potatoes, are a type of potato dish that is crispy on the outside and creamy on the inside. This unique texture is achieved by browning the potatoes in oil and then baking them in a buttery herb-infused broth, resulting in a crispy exterior and a soft, meltingly tender interior.

To make fondant potatoes, start by peeling the potatoes and cutting them into neat cylinders or thick slabs. The potatoes should be large and floury, as these varieties absorb flavours better and become beautifully fluffy and soft on the inside. Examples of suitable potato types include Russet, King Edward, Rooster, and Sebago.

Once the potatoes are cut, season them with salt and pepper and brown them in a pan with oil. This step gives the potatoes their crispy exterior. After browning, add butter, garlic, and thyme to the pan and baste the potatoes with the melted butter. The butter adds richness and flavour to the dish.

Next, pour in the stock, which can be chicken or vegetable, and bring it to a boil. The stock adds savouriness and moisture to the potatoes, ensuring they remain tender and flavourful. Transfer the potatoes to an oven-proof skillet and bake them until tender. The baking process allows the potatoes to absorb the flavours of the stock, creating a creamy and flavourful interior.

Finally, serve the fondant potatoes with the buttery sauce. The finished dish will have a crispy exterior from the browning process, a creamy and tender interior from the baking process, and a rich, herb-infused flavour from the butter and stock.

Fondant potatoes make an impressive side dish for special occasions, such as a date-night dinner, Sunday roast, or holiday meal. They are a simple yet elegant way to elevate your potato game and are sure to be a crowd-pleaser.

The best potatoes for fondue potatoes are floury/starchy potatoes

Fondant potatoes, also known as melting potatoes, are a delicious and elegant way to cook potatoes. They are a favourite with chefs and are often served as part of a Sunday roast. Fondant potatoes are made by browning potato cylinders in oil, then roasting them in a buttery herb-infused broth. This results in a potato with crispy edges, a golden surface, and a creamy, flavourful interior.

To achieve the perfect fondant potato, it is essential to start with the right type of potato. The best potatoes for fondant potatoes are floury or starchy potatoes. This is because they absorb flavour better than waxy potatoes and become beautifully fluffy and soft on the inside. When selecting potatoes for fondant potatoes, look for large, floury varieties such as Russet (US), King Edward (UK), or Sebago (Australia). These potatoes will ensure your fondant potatoes have the desired texture and flavour.

The process of making fondant potatoes begins with peeling and shaping the potatoes into neat cylinders or thick slabs. This step is important to ensure even cooking and a visually appealing presentation. Once the potatoes are prepared, they are seasoned and browned in oil on both sides in an oven-proof skillet. This step gives the potatoes their crispy exterior and golden colour.

After browning, the potatoes are basted with butter, thyme, and garlic, infusing them with flavour. The addition of chicken or vegetable stock is what truly sets fondant potatoes apart. The potatoes are roasted in the stock, allowing them to absorb the flavour and become meltingly tender. The natural starches in the potatoes also thicken the stock, creating a glossy, herb-infused sauce that clings to the potatoes.

Fondant potatoes are a simple yet impressive side dish perfect for special occasions or a date-night dinner. They pair well with roast beef, pork, chicken, or lamb and can elevate a simple meal into something extraordinary. With their fluffy interior and crispy exterior, fondant potatoes are a delicious and elegant way to transform the humble potato.

Chicken stock is the best stock to use for fondue potatoes

Fondue potatoes, or "pommes de terre au fromage," are a delicious Swiss dish that involves potatoes baked in a savory cheese sauce. The name comes from the French word "fondre," which means "to melt." This comforting dish is typically served in a communal pot, with each person dipping into the melted cheese and enjoying the soft, flavorful potatoes.

The classic recipe for fondue potatoes includes baking potatoes, such as Russets or Yukon Golds, which are sliced and layered in a baking dish. A key ingredient in the dish is the stock, which is used to create a flavorful base for the cheese sauce. While some recipes might call for vegetable or beef stock, chicken stock is the ideal choice for a few reasons.

Firstly, chicken stock has a milder flavor compared to beef or vegetable stock, which allows the delicate taste of the potatoes to shine through. It provides a subtle savory note that enhances the overall flavor of the dish without overwhelming the palate. Chicken stock also tends to have a lighter color, which can result in a more visually appealing cheese sauce.

Additionally, chicken stock contains natural gelatin, which gives the cheese sauce a smoother, silkier texture. This can be especially beneficial when using a stronger-flavored cheese that might not melt as smoothly as others. The gelatin in the chicken stock helps create a cohesive, creamy sauce that clings beautifully to the potatoes without becoming greasy or clumpy.

Fondue potatoes are a great side dish for a dinner party

Fondue potatoes, also known as melting potatoes, are a great side dish for a dinner party. They are elegant, beautiful, and simple to make. The potatoes are peeled and cut into cylinders, browned in oil or butter on both sides in a pan, and then roasted with butter and stock. This results in a crispy, golden exterior and a creamy, fluffy interior. Fondue potatoes are almost like "mashed potato in a potato".

The type of potato is important for this dish. Floury or starchy potatoes are best because they absorb the flavour better and become beautifully soft and fluffy inside. Examples of suitable potatoes include Russet (US), King Edward (UK), and Sebago (Australia).

The choice of butter is also key. Unsalted butter is preferable, and it should be cut into cubes so that it melts evenly. Oil is used for searing the potatoes as butter burns and doesn't brown the potatoes as evenly.

Chicken stock is recommended for the best flavour, as it has more savouriness than vegetable stock and is "cleaner" than beef stock. However, vegetable stock can also be used if you're making the dish for vegetarians.

Fresh thyme sprigs are the best option to infuse the butter and stock with flavour. However, dried thyme can be substituted, although it will leave little bits stuck on the potatoes.

Preparing the potatoes is a simple process. First, trim the ends off the potatoes so that they lie flat on both sides. Then, heat oil in a pan over medium-low heat and add the potatoes, cut-side down. Fry them until they are deep golden brown, and then flip and fry the other side. Add the butter to the pan and let it melt.

Once the potatoes are browned, scatter the garlic and herbs around them and season well. Pour in the stock, cover, and simmer gently until the potatoes are tender. Then, simply baste the potatoes with the buttery sauce and serve!

Fondue potatoes are a delicious and impressive side dish that your dinner party guests will love. They are a great alternative to regular roast potatoes and are sure to be a conversation starter at your next gathering.

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