Fondant potatoes
Fondant potatoes, or pommes fondant, is a method of preparing potatoes that traditionally involves cutting them into cylinders, browning the ends, and then slowly roasting them in butter and stock.[1]
.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 |
See also
References
- Schneider, Edward (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.
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Look up fondant potatoes in Wiktionary, the free dictionary. |
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