An elegant French potato classic that you often come across in top restaurants. The potatoes are cut into firm cylinders, half pre-cooked, fried golden brown in herb butter and then slowly cooked in the oven, crisp on the outside, meltingly tender and creamy on the inside. Simple, but with a result that impresses.
Pommes fondant
Pommes fondant
Method
01
Prepare and pre-cook
Peel the potatoes and cut out firm cylinders (approx. 4–5 cm high). Boil them gently for 8–10 minutes and pat very dry.
02
Fry in herb butter
Heat butter and olive oil in a frying pan. Add garlic, thyme and rosemary and fry the potato cylinders golden brown on both flat sides in this herb butter.
03
Oven with stock
Put the potatoes in a baking tin and pour the stock over them. Place in a preheated oven at 180 °C and cook for 20–25 minutes, until they are meltingly tender and the stock has largely been absorbed.
Tips & notes
Serve with festive main courses such as Canard à l’orange or the pork cheeks; the flavours reinforce each other beautifully. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Use veal stock instead of chicken or vegetable stock for a more intense flavour.
- Add an extra sprig of rosemary for a spicier touch.
Contains:
Milk
Serve with
| Calories | 359 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 52 g |
| Fat | 14 g |
| Fibre | 7 g |
Estimated values, calculated from standard nutritional values per ingredient.
