Pommes Fondantes (Melting Potatoes)
ID: f9b6891f...
A classic French home-style dish where potatoes are slow-cooked in butter, herbs, and veal stock until they melt in your mouth. This luxurious dish features a fragrant, golden-brown exterior and a rich, concentrated savory interior.
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🍳 Cooking Flow
Trim the potatoes into cylinders, soak in water, and pat thoroughly dry. → Sear the potatoes in a pan with olive oil, seasoning with salt as you go to achieve a beautiful golden-brown crust. → Wipe out excess oil, add butter, garlic, and fresh herbs to infuse aromatics, then pour in the veal stock. → Cover with a parchment paper lid (cartouche) to simmer briefly, then transfer to a 180–190°C (355–375°F) oven to cook through for 15–25 minutes. → Remove from the oven, discard the herbs, and baste the potatoes with the cooking liquid to glaze before serving.
Cooking Steps
Brief Cooking Order
Trim the potatoes into cylinders, soak in water, and pat thoroughly dry. → Sear the potatoes in a pan with olive oil, seasoning with salt as you go to achieve a beautiful golden-brown crust. → Wipe out excess oil, add butter, garlic, and fresh herbs to infuse aromatics, then pour in the veal stock. → Cover with a parchment paper lid (cartouche) to simmer briefly, then transfer to a 180–190°C (355–375°F) oven to cook through for 15–25 minutes. → Remove from the oven, discard the herbs, and baste the potatoes with the cooking liquid to glaze before serving.
Introduction
A classic French home-style dish where potatoes are slow-cooked in butter, herbs, and veal stock until they melt in your mouth. This luxurious dish features a fragrant, golden-brown exterior and a rich, concentrated savory interior.
Step 1
Peel the potatoes.
Step 2
Trim the top and bottom of the potatoes to flatten them, then use a circular cutter to shape them into clean cylinders.
Step 3
Soak the shaped potatoes in water to wash away excess surface starch.
Step 4
Peel the garlic cloves and lightly crush them with the side of a knife.
Step 5
Remove the potatoes from the water and pat the surfaces completely dry with paper towels.
Ingredients List
Important Notes
It is recommended to use waxy potatoes (like Yukon Gold or May Queen) as they hold their shape during long cooking. Starchy potatoes are not suitable as they will break apart. 💡
Trimming the potatoes into uniform cylinders ensures even heat distribution and a beautiful presentation. Save the scraps for soups or mashed potatoes. 🍳
Salt the potatoes during the searing stage rather than beforehand to prevent excess moisture from being drawn out, which can cause the potatoes to become dry. ⚠️
Using an oven instead of direct stovetop heat allows for a more even, gentle cooking process, creating that signature melt-in-the-mouth texture. 🔥
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