A delicious version of potatoes, where you get both a crispy and a soft element. Pommes Fondant is perfect for guest meals and a piece of red meat.
Recipe for pommes fondant
A delicious version of potatoes, combining both a crispy and a soft element. Pommes Fondant is perfect for guest dining and a piece of red meat.
My version is crispy on the outside and “soft” on the inside – just like big, fat, and delicious fries.
Over time, I’ve become uncertain about the correct method of preparation, but I promise this version doesn’t compromise on flavor.
When I make Pommes Fondant, I typically make mashed potatoes a few days later. When preparing Pommes Fondant, which involves cutting your baking potatoes into squares, there is plenty of “waste.”
Since I hate food waste, I always make mashed potatoes or potato and celery root mash from the leftover pieces/edges.
Servings: servings
Pommes Fondant
A delicious version of potatoes, where you get both a crispy and a soft element. Pommes Fondant is perfect for guest meals and a piece of red meat.
Ingredients
- 4 pcs. Baked Potato Try large and uniform in size
- 20 gram Butter
- 1 sprig Rosemary fresh
- 1 sprig Fresh thyme
- Salt
- Pepper From the grinder
- 0.5 l stock Try beef stock
Instructions
- Cut the large baking potatoes into squares and if there is still some skin on them, cut it off.
- Optionally, let them soak in water for 30 minutes and dry them well before placing them on the pan.
- Season them with salt and pepper.
- Put butter on the pan and turn up to high heat.
- When the butter sizzles, add the potatoes to the pan along with the herbs.
- Sear them on all sides and pour the stock onto the pan.
- Turn down the heat and cover with a lid. You can also put them in the oven at 150 degrees Celsius (302 degrees Fahrenheit) convection.
- Let them simmer for 30 minutes and they are ready to serve.