Delicious crispy and soft potato, which is a hybrid between hasselback potatoes and pommes fondant.
Recipe for hasselback pommes fondant
Deliciously crisp and soft potato, which is a hybrid between hasselback potatoes and pommes fondant.
Besides thinking that they are more elegant than both versions, they taste fantastic and make a great side dish for a good roast/steak for guests.
Servings: people
Hasselback Pommes Fondant
Delicious crispy and soft potato, which is a hybrid between hasselback potatoes and pommes fondant.
Equipment
- Potato Peeler
- Cutting Board
- Knife
- Bowl
- Pot
- Frying Pan
Ingredients
- 4 pcs. Baked Potato
- 14.9 gram Vinegar
- Oil neutral in flavor, for frying
- Flake Salt
Instructions
- Feel free to use large potatoes for the recipe. Peel the potatoes and cut them into squares. Do not discard what you have cut off, you can make mashed potatoes with it.
- Make slits about 0.5 cm deep crosswise on the top and bottom.
- Place the potatoes in a bowl with lukewarm water. Pour off the water after 1 minute and refill the bowl with lukewarm water again. Repeat the process once more (or more), until the water you pour off is clear. This ensures you have removed the desired amount of starch.
- Put water and vinegar in a pot and bring to a boil. Add the potatoes and boil for 10 minutes.
- Take the potatoes out of the boiling water and place them on a clean tea towel. Dry them well and place them on a rack so they can cool off a bit and become relatively dry. This makes them easier to fry crispy.
- Start a pan on medium-high heat (10 out of 14 on my stove) and add oil when the pan is hot.
- Place the potatoes in the pan with one of the two cut sides down and fry until they are crispy. This takes 4-7 minutes. Turn them over and fry on the other cut side until it is also crispy.
- Then fry the potatoes on the remaining 4 sides for about 1 minute on each side.
- Season the potatoes with flaky salt or salt and pepper from a grinder.
- Serve immediately.
- Enjoy your meal.