fondant potatoes

These potatoes are simple, rustic, and melt-in-your-mouth delicious. The perfect side to a warm wintery meal.

Ingredients:

  • 4-6 Yukon gold potatoes (or any yellow waxy variety), medium to small

  • 3 T vegan butter

  • 2 T neutral oil

  • 2 C vegan chicken stock, hot ( I like Better than Bouillon No Chicken Base - 2 cups = 2 tsp bouillon + 16 oz. hot water)

  • 2-3 cloves of garlic (whole, lightly smashed to remove skin/paper)

  • 2-4 sprigs of fresh thyme

  • kosher salt (about 1/4 tsp.- 1/2 tsp.)

  • freshly cracked pepper

You will need:

  • Large pan ( oven-safe)

  • Potato peeler

  • Knife

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pommes fondant

(Or fondant potatoes) is another gift from the French culinary gods. The idea is simple- cut potatoes into cylinders so that the ends can get browned and crispy, then slow roast in the oven in butter and stock until creamy and melt-in-your-mouth dreamy.



Preheat oven to 400°

Directions:

  1. Peel potatoes, then rinse and dry.

  2. Cut off round ends so that ends are flat and will be able to brown on both ends. You want the potatoes to be about 2 1/2” high (from cut end to cut end).

  3. Heat a large oven-safe pan to medium-high heat. Once hot, add oil to heat.

  4. Add potatoes (cut side down) to heated oil and let cook for 3- 5 minutes or until golden brown.

  5. Flip potatoes and add butter, garlic, and thyme sprigs. Baste potatoes with butter mixture and continue to brown potatoes for another 5 minutes or until golden brown.

  6. When both sides are nice and browned, add the hot stock, sprinkle potatoes with salt and fresh cracked pepper, and move potatoes to the oven to continue cooking.

  7. After 15 minutes, turn your pan in the oven and baste with butter and broth. Also, check that the garlic isn’t burning- if it is, go ahead and remove the cloves.

  8. At the 30 minute mark, stick the potatoes with a knife and baste with butter and broth- go ahead and turn the pan again (to ensure even cooking).

  9. From here on out, keep checking your potatoes for doneness and continue to baste about every 15 minutes- total cooking time should be around 1 hour, depending on your oven.

  10. Your potatoes are done when a knife slides easily into them and the butter-broth mixture has browned, thickened, and reduced.

  11. Serve warm, with some broth poured over the top and fresh sprigs of thyme.



As always, I hope you try this recipe- if you do, let me know what you think in the comments!

Thanks for taking the time-

Debbie









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