Potatoes Fondantes
Блюдо: Side Dish
Кухня: French
Prep time: 
Cook time: 
Total time: 
Порций: 4 to 6
Potatoes fondantes (which means "melting") is an old French recipe. The idea is to boil potatoes in broth until tender and then press on them just so they crack open. This lets the potatoes absorb the broth, giving them a rich flavor and almost "melting" texture. Potatoes cooked this way are creamy and taste like coked alongside the roast.
Traditionally, the potatoes for this classic dish are peeled and trimmed into ovals.
Potatoes fondantes are grate with roasted beef, chicken, or lamb, or just with a fresh salad.
A nonstick skillet is crucial so the potatoes don’t stick to the pan as the liquid evaporates.
  • 2 pounds baby potatoes (20–25, about 1½-inch in diameter)
  • 1 sprig fresh rosemary
  • 2 cups low-salt chicken or vegetable broth
  • 2 Tbs extra-virgin olive oil
  • 1 Tbs unsalted butter
  • 1 tsp or less sea or kosher salt
  • 1 to 2 Tbs thinly sliced fresh chives
  1. Trim the potatoes of any eyes or damaged areas and wash well in cold water. Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (keeping some space between potatoes). Add the rosemary, broth, oil, butter, and salt (the broth should cover the potatoes ¾ of the way up).
  2. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar. Boil until the potatoes are tender when pierced with a fork, about 15–20 minutes. The liquid should still halfway surround the potatoes; if it doesn’t, add more broth or water until it does.
  3. Remove the pan from the heat and press on each potato with a flat-bottomed cup just until it cracks open.
  4. Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10–15 minutes.
  5. Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
  6. Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
  7. Sprinkle with the chives and serve immediately.
Recipe by Мои кулинарные зарисовки at https://www.aynmark.com/archives/132