Pommes Fondant Melting Potatoes

dessert traditional recipe

INFO

Goes great with some meat.

Details

Ingredients

• 2-3 large potatoes
• Chicken Stock or Demi-glace
• 2-3 Tbso of Butter
• Thym
• 2 garlic cloves
• Salt & Pepper 
• Olive oil
• Parchment paper

Method

1. Peel the potatoes and trim the sides

2. Original recipes calls for making round pieces, using square leaves less trimming

3. Cut the potatoes into 2-3 in squares about 0.5 in thick

4. Rinse the potatoes in cold water, then dry out the pieces

5. Place a pan on medium heat

6. Add some oil

7. Lightly fry the potatoes on both sides, takes a few minutes

8. Add some butter, and fry some more until they turn golden, turning the potatoes as needed

9. Now add the stock or demi-glass, so that the potatoes are half immerged, add Thym and two cloves of garlic.

10. Lay the parchment paper over the potatoes (cut a circle that matches the pan inside

11. Cook on medium low for 10-15 mn, turn around t least once after 10 mn.

12. Turn off the heat, let it cool

13. At this point, you can set aside, transfer the potatoes to a tray and set the remaining liquid aise until ready to serve

14. When ready to serve, re-heat in the 150 C oven for 5 mn or in a pan with a tiny bit of oil, reheat the remaining stock/dem-glace

15. Cover the potatoes with the remaining liquid and serve

Quick View

Traditional
Serve	2
Preparation Time	10 mn
Cooking Time	~30 mn
Temperature
Authors	Pascal Crausaz
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