I want to share a new potato dish that was shared to me by my dear friend Eliane from La Serviette Blanche in Cannes: Pommes de Terre Fondante. As Eliane is a trained chef, she shared that this dish is a must learn basic in French cooking classes. I love to talk to her about food, it is a dream come thru for me. Friendship, food expertise and love for food all in one.
Quite a simple dish to assemble and a refreshing change and delicious compliment to any meat, poultry or fish dish that you will prepare. The potatoes come out of the oven tender in the inside, almost creamy, and crisp on the outside.
Pomme de Terre Fondantes
- 14 new potatoes 12 to 15 small, all the same size, cut all teh way thru new potatoes
- 1 tbsp olive oil 1 tablespoons olive oil
- 2 tbsps unsalted butter 2 tablespoons unsalted butter
- 6 garlic 6 unpeeled garlic cloves
- 1 cup chicken stock 1 cup chicken stock
- Preheat oven to 350º.
- In a large skillet melt the butter with the olive oil. When hot add the potatoes cut side down. Sautee until golden brown, turning once.
- Transfer the potatoes to a gratin dish with the cut side up. Add chicken stock and place in the hot oven. Bake for 30 minutes or until tender when pierced with a knife and the stock is all gone.
- Serve hot.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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