.jpg.webp) Fondant potatoes are the cupcake-shaped item to the left of the meat | |
| Type | side dish |
|---|---|
| Place of origin | France |
| Main ingredients | potato, butter, stock |
Fondant potatoes,[1] or pommes fondantes[2] (French for "melting potatoes"), is a method of preparing potatoes that traditionally involves cutting them into cylinders, browning the ends, encasing them in fondant, and then slowly roasting the potatoes in butter and stock.[2][1]
See also
References
- 1 2 Edward Schneider (2009-02-09). "Simple Fondant Potatoes". New York Times. Retrieved 2015-01-01.
They are perfect cylinders of potato browned very slowly in butter, with stock added repeatedly until they are glazed and full of flavor. Fondant potatoes simultaneously taste of pure potato and of more than potato, and they get very creamy inside.
- 1 2 Sasha Marx (2023-09-07). "Pommes de Terre Fondantes (Fondant Potatoes)". Serious Eats. Retrieved 2024-01-01.
Look up fondant potatoes in Wiktionary, the free dictionary.
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