Pommes Fondantes (Melting Fondant Potatoes)
ID: 61affb59...
This is a classic French potato dish, 'Pommes Fondantes'. By browning the rounded potatoes until golden, then slow-cooking them in the oven with herbs, garlic, butter, and veal stock, you achieve a crispy exterior and a smooth, melting texture on the inside.
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🍳 Cooking Flow
Cut the potatoes into uniform rounds using a mold. → Sear both sides thoroughly in a pan until browned and season with salt. → Add herbs, garlic, butter, and veal stock, then simmer briefly. → Cover with a parchment paper lid and bake in an oven at 180-190°C for 20 minutes. → Baste with the cooking liquid while reducing it to glaze the potatoes.
Cooking Steps
Brief Cooking Order
Cut the potatoes into uniform rounds using a mold. → Sear both sides thoroughly in a pan until browned and season with salt. → Add herbs, garlic, butter, and veal stock, then simmer briefly. → Cover with a parchment paper lid and bake in an oven at 180-190°C for 20 minutes. → Baste with the cooking liquid while reducing it to glaze the potatoes.
Introduction
This is a classic French potato dish, 'Pommes Fondantes'. By browning the rounded potatoes until golden, then slow-cooking them in the oven with herbs, garlic, butter, and veal stock, you achieve a crispy exterior and a smooth, melting texture on the inside.
Step 1
Peel the potatoes and use a round cutter to trim them into cylindrical shapes.
Step 2
Heat olive oil in a frying pan and arrange the shaped potatoes. Season well with salt and sear both sides until they have a golden, crispy crust.
Step 3
Once both sides are nicely browned, add the butter, crushed garlic, bay leaf, thyme, and rosemary to infuse the oil with the herb aromas.
Step 4
Pour in the veal stock (and water if necessary) to integrate the flavors.
Step 5
Place a cartouche (parchment paper lid) on top and simmer gently in the pan over low heat for about 5 minutes.
Ingredients List
Important Notes
💡 Cutting the potatoes into uniform, round shapes ensures even cooking.
🔥 Properly browning both sides of the potatoes enhances their aroma and savory flavor.
✨ Repeatedly basting the potatoes with the sauce at the end creates the beautiful, glossy finish characteristic of pommes fondantes.
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