How to Make Pommes Fondant

Classic French side dish. Credits go to Chef Calvert.

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1
Pretty straight foward.

Pretty straight foward.

2
You will need a good pot for this. Or not. Whatever you have is fine.

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.

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.

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.

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

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Wash

Wash

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Prepare for slicing.

Prepare for slicing.

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Do it.

Do it.

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Try to keep the same thickness.

Try to keep the same thickness.

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Both.

Both.

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

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)

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

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Basura

Basura

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Dry

Dry

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Both sides

Both sides

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Cut the butter into pieces.

Cut the butter into pieces.

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Some butter in the pan

Some butter in the pan

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Low

Low

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Add your spuds.

Add your spuds.

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Season heavily with salt.

Season heavily with salt.

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Butter

Butter

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Herbs

Herbs

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Crush it and add it to the pot.

Crush it and add it to the pot.

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High heat

High heat

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The butter will start to melt.

The butter will start to melt.

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And bubble.

And bubble.

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Let it go for a few minutes.

Let it go for a few minutes.

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When it starts to get too intense.

When it starts to get too intense.

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Turn off the fire.

Turn off the fire.

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Let the bubbles go away.

Let the bubbles go away.

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When it's quiet, start again. High heat

When it's quiet, start again. High heat

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Start a timer. Two or three minutes.

Start a timer. Two or three minutes.

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It will bubble again.

It will bubble again.

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And get intense.

And get intense.

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Timer done.

Timer done.

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Turn the heat off again.

Turn the heat off again.

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Bubbles be gone!

Bubbles be gone!

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High heat again. Two more minutes timer.

High heat again. Two more minutes timer.

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Bubbles.

Bubbles.

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Stop the fire when the timer is done.

Stop the fire when the timer is done.

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No bubbles.

No bubbles.

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High heat and timer.

High heat and timer.

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Intense.

Intense.

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Heat off. You must be confused at this point.

Heat off. You must be confused at this point.

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Bubble away. Again.

Bubble away. Again.

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High heat and timer.

High heat and timer.

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Really intense.

Really intense.

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Timer done. Heat off.

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.

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.

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.

Check the potatoes.. Almost there.

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Be patient. Just keep repeating the process.

Be patient. Just keep repeating the process.

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They have to be done by now.

They have to be done by now.

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Second round of herbs and garlic. Crush the garlic.

Second round of herbs and garlic. Crush the garlic.

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It's hot. Don't burn yourself.

It's hot. Don't burn yourself.

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Add the aromatics. Make sure they fry.

Add the aromatics. Make sure they fry.

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Smells good.

Smells good.

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Turn the heat off for a couple of minutes.

Turn the heat off for a couple of minutes.

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

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

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

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

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Stack them or not.

Stack them or not.

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A lot of flavor there.

A lot of flavor there.

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Get some oil out.

Get some oil out.

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Pour on top of the potatoes

Pour on top of the potatoes

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

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.

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

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Done.

Done.

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Pommes fondant.

Pommes fondant.

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Can't wait to try them.

Can't wait to try them.

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Beautiful stack.

Beautiful stack.

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Go for it.

Go for it.

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This ring might be the best part.

This ring might be the best part.

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

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

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Have fun.

Have fun.

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Thank you for watching the guide. Happy holidays.

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