Pommes fondant

Pommes fondant

By
From
French Lessons
Serves
4
Prep
20 mins
Cooking time
40 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
4 small all-purpose potatoes
300g butter
salt
pepper

Method

  1. Wash the potatoes well, then peel and rinse them again. Lay the potatoes on your chopping board and slice the ends and the two broadest sides flat. Use a small sharp knife to trim the edges so your potatoes are shaped like little barrels.
  2. Slice the butter and put it in the bottom of a heavy-based saucepan or braising dish. Season well and arrange the potatoes on top. Season again.
  3. Place the pan over a high heat and cook until the butter foams up over the potatoes. Cook for a few minutes then remove the pan from the stove and rest for 3 minutes. Return the pan to the heat and foam the butter again, adding more if need be. Cook for a few minutes, then allow to rest.
  4. Repeat several times until the potatoes are tender and have coloured a deep golden brown on the bottom. Serve immediately, golden side upwards.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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