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
- 40 mins total
- 5 mins prep
- 35 mins cook
- serves 4
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
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.
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