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How to Make Pommes Fondant
Classic French side dish. Credits go to Chef Calvert.
Pretty straight foward.
You will need a good pot for this. Or not. Whatever you have is fine.
Make sure you have the herbs in different containers. One it's to start and the other is to finish. You will understand when we get there.
Sage, savory, thyme, rosemary and garlic. Use whatever you have available.
Potatoes. Idaho/Russet will create a light crust on them. Yukon Gold will be softer.
Prepare for slicing.
Try to keep the same thickness.
You can cut it if that's what you are looking for.
Or even make shapes. (Don't do it, you waste delicious potatoes)
Cut the butter into pieces.
Some butter in the pan
Add your spuds.
Season heavily with salt.
Crush it and add it to the pot.
The butter will start to melt.
Let it go for a few minutes.
When it starts to get too intense.
Turn off the fire.
Let the bubbles go away.
When it's quiet, start again. High heat
Start a timer. Two or three minutes.
It will bubble again.
And get intense.
Turn the heat off again.
Bubbles be gone!
High heat again. Two more minutes timer.
Stop the fire when the timer is done.
High heat and timer.
Heat off. You must be confused at this point.
Bubble away. Again.
High heat and timer.
Timer done. Heat off.
Basically you want to bring them to a "boil" for two minutes and then turn off the heat.
When it becomes "cold", no bubbles, you turn the heat back on for a couple of minutes and then off again. Repeat the process until the potatoes are cooked.
Check the potatoes.. Almost there.
Be patient. Just keep repeating the process.
They have to be done by now.
Second round of herbs and garlic. Crush the garlic.
It's hot. Don't burn yourself.
Add the aromatics. Make sure they fry.
Turn the heat off for a couple of minutes.
Start to put them on the plate. No drain necessary.
Season each one with salt, the fancy one, and pepper.
Stack them or not.
A lot of flavor there.
Get some oil out.
Pour on top of the potatoes
Don't worry about being greasy. It's Christmas.
Take some of the fried herbs and add it to the plate.
Can't wait to try them.
Go for it.
This ring might be the best part.
Recycle the rest of the oil. If you can. Never in the drain.
Thank you for watching the guide. Happy holidays.
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New York, NY