How to Make Pommes Fondant

Classic French side dish. Credits go to Chef Calvert.

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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.

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