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Pommes de Terre Fondantes (Fondant Potatoes)
For the best French melting potatoes, cook them like meat.
(Sounds like something y'all would like!)
WHY IT WORKS
Cutting the potatoes into thick discs with two flat sides makes them easy to brown and then braise in a skillet.
Fortifying stock with gelatin turns the braising liquid into a rich sauce.
Finishing the dish in the oven helps to produce fondant potatoes' characteristic "melting" tenderness.
https://www.seriouseats.com/fondant-potatoes-recipe-5217320?
1 replies
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= new reply since forum marked as read
