Pommes fondant, or fondant potatoes are a real old school, classic French side dish that you see now and then on restaurant menus, but people rarely make it for themselves at home. They are surprisingly easy to make and once you try them I guarantee they will find a place in your regular repertoire. They have a nice caramelized crust on the outside and a soft, mashed potato texture on the inside. They are cooked in chicken stock, which will be absorbed by the potatoes, giving them a deep, rich flavour. Any chicken stock that isn't absorbed will reduce down to a nice glaze that will coat the golden crust of the potatoes. Pommes fondant are a great accompaniment to all sorts of meat dishes. Next week I will post the recipe for a chicken roulade that you can pair with these golden beauties.
4-6 large yukon gold potatoes
500ml chicken stock
3 sprigs thyme
salt & pepper
Preheat the oven to 375F/190C
1. Peel the potatoes and then cut into 2cm (3/4") slices. Season with a healthy amount of salt & pepper.
2. Heat 50g butter in a frying pan, then add the potatoes. Start on high heat, then when the butter starts to foam, reduce to medium heat. Brown the potatoes on each side, about 3 minutes per side.
3. Add the chicken stock, thyme and remaining butter to the pan, then transfer to the oven. Cook until a knife passed through the potatoes with no resistance, about 30 minutes.