Crunchy Fried Shrimp
Crunchy fried shrimp recipe. Breaded with flaky, light panko bread crumbs and fried to a perfect golden color that …
- 15 mins
- Fish
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Pomme de Terre Fondantes
- 40 mins total
- 5 mins prep
- 35 mins cook
- serves 4
IntroductionSkip To The Recipe
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.
Nutrition Facts
Pomme de Terre Fondantes
Amount Per Serving
Calories 311
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 103mg4%
Potassium 1186mg34%
Carbohydrates 49g16%
Fiber 5g21%
Sugar 3g3%
Protein 7g14%
Vitamin A 175IU4%
Vitamin C 53.1mg64%
Calcium 40mg4%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Pomme de Terre Fondantes
- 40 mins total
- 5 mins prep
- 35 mins cook
- serves 4
Ingredients
-
12 to 15 small, all the same size, cut all teh way thru new potatoes
-
1 tablespoons olive oil
-
2 tablespoons unsalted butter
-
6 unpeeled garlic cloves
-
1 cup chicken stock
Instructions
-
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.
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