Last Updated on September 27, 2020 by Cookie
Fondant Potatoes sound so fancy, but they are nothing more than just some crunchy and rustic roasted potatoes. They are simply mouthwatering and ultra-delicious. Once you will try this recipe you will want to make it again and again.
Potatoes are versatile vegetables that are used in lots of recipes. Due to their satisfying texture, potatoes are one of the most delicious veggies when roasted to perfection. You will need humble ingredients that you probably have on hand, to create this out of world dish.
They look like some scallops, but these fondant potatoes taste fabulous and look rustic. An elegant dish full of flavor, taste, colors, and aromas. I love making this recipe and savoring it. It is an easy recipe with cheap ingredients.
Fondant potatoes will add flavor and a fancy look to any of your plates. It is a great and worth recipe to enjoy when you are parting or have family gatherings. An easy side dish to enjoy.
I usually like to play with classic recipes, that is why you can find in my recipe archives many of them personalized to my taste. This fondant potato recipe I also adapted to my cravings. Instead of butter and stock potatoes are baked in rich pork lard with meat, flavored with garlic. This combination makes potatoes smooth and creamy on the inside with a delicious and flavorful aroma on the outside.
This recipe is so homey and so provincial that making it is something unique and cozy. It warms your heart and will never get out of fashion. It is a timeless dish with positive feedback from all my guests and family. There aren’t any leftovers, on the contrary, if there were more the better it was.
What are Fondant potatoes?
Fondant potatoes recipe has a French origin, this is why this rustic, yet timeless dish is so delicious and flavorful to enjoy. Elegant not only by taste but also by its presentation. It is one of those side dish recipes that can be found on the menu of famous restaurants, but which is so simple to prepare. Although it is referred to as France’s dish I think the fondant potatoes are more popular in England.
The word “fondant” from French is translated as “to melt” – that is the reason why chefs refer to this recipe as “melting potatoes”. The method of cooking potatoes makes them so delicate. Potatoes ens up irresistibly crispy on the outside and creamy and tender inside.
Fondant potatoes usually have a cylindrical or barrel-shaped form. The original fondant potatoes recipe is cooked in two steps. First potatoes are seared until golden brown in oil. Then flavored with a copious amount of butter, garlic, herbs(usually fresh thyme or rosemary), and vegetable/chicken stock, potatoes are roasted in the oven. Event the hole proses sounds complicated and most of your guest will think that you spend a lot of time cooking this best side dish, fondant potatoes takes less than an hour to be prepared.
What type of potatoes to use for Fondant Potatoes?
I cooked this recipe several times and I can tell you that the key for delicious crispy outside and meltingly tender on the inside potatoes is the right type of potatoes. Ideally, you should choose large and longer potatoes, they are more uniform in thickness, and the slices will look better. The idea is to get a potato in the form of a barrel.
Potatoes must be similar in size, have no knots and irregular shapes, and be as fresh as possible. Russet potatoes are perfect for the fondant potatoes recipe.
Many recipes will offer to boil them firstly, and then roast them. I strongly do not advise boiling them as the potatoes will be too soggy and soft, but on the contrary, you look forward to obtaining crispy and super tasty baked potatoes. So just follow my steps in obtaining one of the best mesmerizing potatoes you have ever eaten.
How to make Fondant Potatoes?
Crispy on the outside, soft and tender on the inside, this potato recipe will melt in your mouth. These fondant potatoes can be cooked quick and simple, flavored with different aromas: garlic, cumin, basil, thyme, etc. For today’s’ recipe I chose only garlic, as lard with meat has enough flavor to enhance this best side dish. Although simple in their preparation Prepare the potatoes. For this recipe I do not peel potatoes, just rise them well in cold water. Then trim the ends and cut potatoes crosswise into 2 inch thick slices. Transfer potatoes in a bowl with cold water and soak them at least 20 minutes. This will help to remove excess starch from the potatoes.
Meanwhile preheat the oven to 400° F.
When elapsed time drains potato slices and then pat dry them with a paper towel. Transfer them back in a dry bowl and season generously with salt, black pepper, and paprika. Heat a big non-stick skillet with some olive oil over high heat. Add potatoes in a single layer cut-side down. Cook until golden brown and then flip the potatoes to the other side and add garlic. When potatoes are well-browned add lard with meat and send the dish to the oven. Because my lard was with too much meat I have added ½ cup of water. Bake for 30-40 minutes, depending on the thickness of the potatoes.
Remove the potatoes from the oven, drizzle with some juice from the pan, and some fresh herbs if desired.
Grab your fork and dig in to delicious!
Rustic and Crunchy Fondant Potatoes
- not-stick skillet
- 6 potatoes
- 3 tbsp olive oil
- 4 cloves of garlic
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- 1 tsp salt
- 1/2 cup pork lard with meat
- 1/2 cup water
- Prepare the potatoes. Trim the ends and cut potatoes crosswise into 2 inch thick slices. Transfer potatoes in a bowl with cold water and soak them at least 20 minutes.
- Meanwhile preheat the oven to 400° F.
- Drains potato slices and then pat dry them with a paper towel. Transfer them back in a dry bowl and season generously with salt, black pepper, and paprika.
- Heat a big non-stick skillet with some olive oil over high heat. Add potatoes in a single layer cut-side down. Cook until golden brown and then flip the potatoes to the other side and add garlic.
- When potatoes are well-browned add lard with meat and send the dish to the oven. Because my lard was with too much meat I have added ½ cup of water. Bake for 30-40 minutes, depending on the thickness of the potatoes.