Indulge in the exquisite flavors of Pomme de Terre Fondant with this easy-to-follow recipe. Perfect for a delicious and comforting meal.
I want to share a new potato dish that was shared with me by my dear friend Eliane from La Serviette Blanche in Cannes: Pommes de Terre Fondant.
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 true for me.
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It is quite a simple dish to assemble, a refreshing change, and a delicious complement to any meat, poultry, or fish dish you prepare.
The potatoes come out of the oven tender on the inside, almost creamy, and crisp outside.
Why is it called Potato Fondant?
They originate from the French word “fondant,” which means melting. Nicely describing the soft, tender, and creamy potatoes that are the signature of this dish.
From the 19th century, fondant potatoes have been a long-standing favorite of chefs and cooks.
Easy to prepare. A few staple ingredients and the oven does all the work.
Here are a few helpful tips for the ingredients needed for this Potatoes Fondant
As you can see from the printable recipe, you will need just a few ingredients stapled in your kitchen pantry.
New potatoes – are small and all the same size with tender skin color. Clean them well, but leave the skin on.
Olive oil – used to sautee the potatoes halves
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Garlic – I know six may sound much, but you will love how wonderfully they infuse the potatoes when cooked with the chicken stock.
Chicken stock – the key factor in baking and cooking the potatoes. Tender and infuse another layer of flavor into your potatoes.
If you enjoy this recipe for potato fondant, you may want to try my other recipes:
Fresh Fruits with Chantilly – A French Tradition
Garlic Potatoes – Easy and Simple
Potatoes Anns or Pommes Ann – Classic French
Pomme de Terre Fondant
Ingredients
- 12 new potatoes, 12 to 15 small, all the same size, cut all the way thru
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 6 garlic, unpeeled
- 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.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Sides, Vegetables
- Cuisine: French
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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