Fondant Potatoes

 

 

Fondant potatoes are something which make a beautiful side dish for the holidays. I can no longer remember where I got this recipe.  I suspect it was from one of the books I had to leave over in the UK, so I apologize in advance if somebody thinks I am poaching their recipe!

It might even be from when I cooked at the Manor.

These delicious potatoes are first poached in rich chicken stock and then browned until crisp and golden in a pan with some butter, garlic and herbs.

 

They go wonderfully with all kinds of roasted meats, and even fish.  They are beautifully flavored, and the texture is amazing.  

This recipe differs somewhat from other ones which I have seen. In this recipe the potatoes are poached first and then fried.  In other recipes they are fried and then poached.  

 

The method which I have used today creates a potato that is lovely and crisp on the outside, whilst still maintaining a creamy and soft interior.

I think that I prefer it this way.  I have not made a full recipe today (in full disclosure), but only a half recipe because I am only one person and can't eat that much. However, the instructions and ingredients given are for four people.

 

WHAT YOU NEED TO MAKE FONDANT POTATOES

Very basic simple ingredients really. You won't break the bank making these! 

• 2 1/2 pounds floury time of potatoes (a generous kilo)
• chicken stock as needed
• 3 TBS butter
• 4 cloves of garlic, peeled and bruised
• 1 to 2 springs of fresh thyme
• 1 sprig of fresh rosemary
• sea salt and freshly ground black pepper to taste

 

When I talk about a floury potato here, I mean a potato that isn't waxy.  Floury potatoes are drier and contain more starch than waxy potatoes.  

A waxy potato holds its shape in water once cooked, which makes them ideal for things like salads.

Floury potatoes on the other hand tend to expand and burst and become quite fluffy once cooked, which makes them ideal for things like mashed or baked potatoes.  They also make much better chips/fries.

 

In the UK a good example of a floury potato would be a King Edward or a Maris Piper.  Here in North America, I would recommend a russet or a Yukon gold. 

You want the interior of these potatoes to be soft and fluffy, whilst maintaining that buttery outside crisp crust! 

 

I used a chicken stock concentrate for my chicken stock and in full disclosure I always make my stock a bit on the strong side. ie. I don't add as much water as is called for. This means I get a nice strong chicken flavor.

The potatoes will absorb only a tiny bit of this stock when they are cooking in it because you are not cooking them all the way through. You are merely poaching them in it. This is why you want the nicest flavored stock, a stock with plenty of depth.

 

I used regular salted butter for mine.  I don't think it makes a difference really. You are adding salt to season them, so I just reduce the salt I use in seasoning them a bit.

I use fine sea salt and freshly ground black pepper.  I always do.  My herbs were fresh from my garden. I am so lucky that they haven't frozen yet! Perhaps that is because they are in window boxes off the ground.

My garlic was fresh local garlic and what a beautiful flavor it has. I had a HUGE clove of garlic today. I think half of the head of garlic was one clove and so I just used that one clove, peeling it and slicing it into smaller bits.

 

HOW TO MAKE FONDANT POTATOES

The name of these potatoes only sounds complicated. Nothing could really be easier!

Peel the potatoes and cut them into chunky slices crosswise, about an inch thick.

Put the potatoes into a saucepan and add enough chicken stock to just cover. Bring to the boil.

Reduce the heat and simmer for 10 to 12 minutes, until just barely tender. You don't want them to be overcooked and breaking up. You want them to be still fairly firm.

Drain well.

 

Heat the butter in a heavy bottomed skillet until it starts foaming. Place the potatoes in, cut side down, along with the cloves of garlic and the sprigs of thyme and rosemary.

Cook over medium heat for about five minutes until golden brown on the underside. Carefully turn and continue to cook for a further five minutes, until golden brown in color all over.

Discard the garlic and herbs, and season to taste with the salt and pepper. Serve immediately.

These really are delicious. The smell of the browning butter while they are cooking smells amazing.  It will make your house smell all lovely.  Add to that the smell of the garlic and herbs and you have something that will set everyone's tastebuds to tingling! 

I could honestly eat a whole plate of these and nothing else, truth be told!  And have!  *Blush*

Some other potato dishes which go with just about anything that you may enjoy over the holidays are the following:

DAUPHINOISE POTATOES - Meltingly tender potatoes, thinly sliced and cooked in a rich and garlicky cream. Delicious and rich. Wear your fat pants for this one! These are so yummy!

SLOW FRIED LEMON & OREGANO POTATOES - Sliced salad potatoes slowly fried in some olive oil and butter, along with lemon zest, lemon juice, garlic, oregano, salt and black pepper.  These are braised at the start until the potatoes are soft, deliciously golden brown and almost jammy. Crisped over high heat and some spinach added and you have a delightfully different potato side dish! Simple and delicious.

PARSNIP & POTATO MASH WITH SPICED ONIONS -Parsnips cooked with and mashed together with potatoes. The two together are white bliss!   Especially when you add some cream and a knob of butter. Add a delicious topping of spiced and fried onions and you have a marriage made in heaven! 

 

Yield: 4

Author: Marie Rayner

Fondant Potatoes

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Crispy, buttery and garlicky on the outsides and meltingly tender inside. These are mighty delicious potatoes.

Ingredients

• 2 1/2 pounds floury time of potatoes (a generous kilo)
• chicken stock as needed
• 3 TBS butter
• 4 cloves of garlic, peeled and bruised
• 1 to 2 springs of fresh thyme
• 1 sprig of fresh rosemary
• sea salt and freshly ground black pepper to taste

Instructions

1. Peel the potatoes and cut them into chunky slices crosswise, about an inch thick.
2. Put the potatoes into a saucepan and add enough chicken stock to just cover. Bring to the boil.
3. Reduce the heat and simmer for 10 to 12 minutes, until just barely tender. You don't want them to be overcooked and breaking up. You want them to be still fairly firm.
4. Drain well.
5. Heat the butter in a heavy bottomed skillet until it starts foaming. Place the potatoes in, cut side down, along with the cloves of garlic and the sprigs of thyme and rosemary.
6. Cook over medium heat for about five minutes until golden brown on the underside. Carefully turn and continue to cook for a further five minutes, until golden brown in color all over.
7. Discard the garlic and herbs, and season to taste with the salt and pepper. Serve immediately.

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