How to Make Pommes Fondant

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How to Make Pommes Fondant

Classic French side dish. Credits go to Chef Calvert.

Chez Fred

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Pretty straight foward.

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You will need a good pot for this. Or not. Whatever you have is fine.

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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.

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Sage, savory, thyme, rosemary and garlic. Use whatever you have available.

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Potatoes. Idaho/Russet will create a light crust on them. Yukon Gold will be softer.

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Wash

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Prepare for slicing.

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Do it.

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Try to keep the same thickness.

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Both.

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You can cut it if that's what you are looking for.

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Or even make shapes. (Don't do it, you waste delicious potatoes)

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Basura

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Dry

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Both sides

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Cut the butter into pieces.

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Some butter in the pan

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Low

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Add your spuds.

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Season heavily with salt.

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Butter

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Herbs

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Crush it and add it to the pot.

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High heat

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The butter will start to melt.

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And bubble.

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Let it go for a few minutes.

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When it starts to get too intense.

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Turn off the fire.

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Let the bubbles go away.

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When it's quiet, start again. High heat

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Start a timer. Two or three minutes.

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It will bubble again.

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And get intense.

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Timer done.

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Turn the heat off again.

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Bubbles be gone!

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High heat again. Two more minutes timer.

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Bubbles.

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Stop the fire when the timer is done.

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No bubbles.

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High heat and timer.

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Intense.

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Heat off. You must be confused at this point.

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Bubble away. Again.

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High heat and timer.

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Really intense.

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Timer done. Heat off.

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Basically you want to bring them to a "boil" for two minutes and then turn off the heat.

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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.

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Check the potatoes.. Almost there.

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Be patient. Just keep repeating the process.

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They have to be done by now.

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Second round of herbs and garlic. Crush the garlic.

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It's hot. Don't burn yourself.

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Add the aromatics. Make sure they fry.

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Smells good.

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Turn the heat off for a couple of minutes.

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Start to put them on the plate. No drain necessary.

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Season each one with salt, the fancy one, and pepper.

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Stack them or not.

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A lot of flavor there.

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Get some oil out.

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Pour on top of the potatoes

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Don't worry about being greasy. It's Christmas.

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Take some of the fried herbs and add it to the plate.

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Done.

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Pommes fondant.

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Can't wait to try them.

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Beautiful stack.

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Go for it.

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This ring might be the best part.

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Recycle the rest of the oil. If you can. Never in the drain.

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Have fun.

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Thank you for watching the guide. Happy holidays.

You're Done

Check out other guides by this author!

Chez Fred

New York, NY

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Bailey Carlin

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Idaho potato

Butter

Herbs

Garlic

Salt

Pepper

Yeah!!! I've found another "Foodie". I've been looking for someone (who cooks) like you every where. I feel like I've died and gone to "Foodie Heaven" .

Lisa Noman 2 months ago

I will have to find an enameled dish for this, just tried it with my stainless steel stock pot and everything burnt. I had an extra potato slice so I used a small pot, and two iterations were plenty, but it still burnt. So I will try it again with a proper pot.

Amber Brucker 4 months ago

Wow. Just wow.

Pete Lozzi 5 months ago

I enjoyed the on off on off on off on off thing, personally.

Toni Foselli 5 months ago

No offence, but you kind of dragged this tutorial out. But potatoes looked really nice though.

Ugly Betty 5 months ago

Great guide❗The spuds sure look scrumptious but does it take 5 days to make?? I lost count somewhere in the middle of turning the heat off & on & off & ... 🆘

Serene Snapguider 5 months ago

I literally laughed out loud @saleh's comment!!! But seriously that was amazing!!!

Bailey Carlin 5 months ago

Looks super-pupper-delicious!!! What do these cycles of heating give to the dish? Why don't fry the potatoes without interruptions? You're cool as always!

Irina Romanova 5 months ago

Which country are you king of? Because only kings eat this way! Good job buddy, will definitely be making this very soon :) thanks for sharing!

Big Guy Big Flavors 5 months ago

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Lmao

Pat Reyes 5 months ago

I agree!! 👈

Serene Snapguider 5 months ago

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They look delicious but 75 pages????

Sharon Newman 5 months ago

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I'm actually really confused not even gonna lie

Pat Reyes 5 months ago

My confusion is bubbling away!! 💭❓💭

Serene Snapguider 5 months ago

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Almost licked my iPad to taste these!

Bob Mortimer 5 months ago

Thank you for sharing! Love your style - these look lovely. Happy holiday to you and yours!

Toni Foselli 5 months ago

Thanks so much Fred also you never did a roasting bird guide

Pat Reyes 5 months ago

What a great recipe. Thank you for sharing!

Brett Studner 5 months ago

Happy holidays to You too! Keep on making those delicious guides;-)!🎄🎅

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