Potato fondant is a technique used by cutting potatoes into cylinder shapes to brown the ends while they slowly braise and roast in stock and butter. Pommes Fondant or melting potato, originated in France. This technique creates a potato that’s creamy inside and crispy, buttery on the outside. Potato Pave is another recipe that uses a creative cooking technique.
Fondant Potatoes
- 4 medium Yukon Gold Potatoes about 1 ½ pounds, if you use Russet potatoes; peel. cut and soak in cold water for 10 minutes to release some of the starch.
- 2 tablespoons avocado oil or other high heat oil
- kosher salt to taste
- freshly ground black pepper to taste
- 4 tablespoons butter cut into small pieces
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme plus fresh thyme leaves for garnish (optional)
- 4 large garlic cloves lightly smashed and peeled
- ⅔ cup chicken broth or vegetable broth
- Preheat oven to 400˚F.
- Slice ends off of potatoes and peel. Cut each potato crosswise into 2-inch cylinders.
- Heat avocado oil in a large cast iron skillet (or other oven safe skillet) over medium heat until hot and shimmering. Add potatoes in a single layer, leaving a little room between each one and season with salt and pepper. Let cook until golden brown on one side, 5-6 minutes (check at 4 minutes and reduce heat if potatoes are browning too quickly). With tongs, flip each potato, season with salt and pepper and cook until golden brown on the other side, 5-6 minutes more. Scatter butter pieces around potatoes and gently swirl pan to distribute as it melts and foams. Add chicken broth and sprigs of rosemary and thyme along with smashed garlic cloves to pan; bring to boil. Spoon broth mixture over potatoes.
- Transfer skillet to preheated oven and bake until tender, 30 to 35 minutes. Serve hot in skillet or transfer to serving platter. Spoon pan sauce over potatoes and garnish with fresh thyme leaves if desired.
- Adapted from: Marissa Stevens
