Pommes fondant

Fondant potatoes or Pommes fondant is a famous French side dish made by cooking thickly sliced potatoes in stock and butter for an extended period of time.

This dish is usually served as a side dish with roast chicken, veal, or lamb.

What do you need

6 medium size gold potatoes

3 tbsp salted butter

2 tbsp olive oil

¼ tsp black pepper powder

3 cloves garlic

4 sprigs fresh thyme

1 cup chicken stock

¼ tsp salt

How to proceed

The steps involve peeling the potatoes, I’m using 6 medium-sized Yukon gold potatoes, any other potato will do. When done peeling, slice the ends off. That way, you will have really flat edges at both ends. If the potatoes are longer than mine you can share them into two. You just want them to be about 2’’ tall.

When you are done place potatoes in a bowl of water and rinse to get them all cleaned up, then pat dry with some paper towels.

Heat 2 tablespoons of vegetable oil until simmering in an oven-proof skillet or pan, which should be done on high heat. Place the potatoes in the pan flat side down.

Fry the potatoes for about 5 to 6 minutes on one end until golden brown. You can move them around just so they don’t stick to the pan.

Add in 3 cloves of garlic; also add 4 sprigs of fresh thyme, lower the heat and add 3 tablespoons of salted butter, make sure you infuse the fat with a nice flavor of the thyme and garlic.

Turn them over with a pair of tongs and cook the opposite ends also until they are golden.

Swirl the pan every now and then and baste the potatoes with the infused butter. Remove the garlic and the thyme, you don’t need those anymore.

Slowly pour in chicken stock and season with salt and pepper.

Transfer the skillet to a preheated oven and roast for about 35 to 40 minutes turning halfway through the cooking time until potatoes are tender.

Your easy fondant potatoes are ready in no time.