Enjoyed for centuries in Europe, and now gaining popularity in the U.S., the secret to its crispy crust and creamy richness will have you wondering why you haven’t made it sooner.
The Star Of The Show
The fondant potato dish is an old European favorite that is now gaining popularity in the United States. To start, you’ll need a few Russet potatoes. These are the only spuds that have the right texture for creating a nice crust. Wash the potato and then cut off each end. Try to keep it as straight and uniform as possible.
After cutting off the ends, turn it up on its end and cut off the skin. The goal is to cut it in such a way that you end up with symmetrical cylinders.
Cut It In Half
Slice each spud in half once, then let it sit in a bowl of cold water for 5 minutes to help get rid of some of the starch.
The Secret Ingredient
Well actually, it’s the lack of an ingredient – water. The spuds need to be dried completely to become crispy when sauteed. Transfer the potato halves to a paper towel and let it dry completely. Blot the outside of the potato with a paper towel to absorb extra moisture.
Drop It Like It’s Hot
In a heavy bottomed or cast iron skillet, heat up your favorite vegetable oil. Place the best-looking side face down into the hot oil. Generously season with salt and pepper.
Give It A Nice Tan
Brown the potatoes until they are very crispy, which is a couple of steps beyond the “barely golden” stage. You want a nice crust on this. When it’s done, flip it over onto the other side.
Absorb The Excess
Take a paper towel and absorb the remaining oil. Here’s the fun part – you’re going to replace it with a knob of butter!
Butter It Up
Add a few sprigs of fresh thyme, dip it in butter, and then spread the goodness on top of the spuds. Continue to cook until the butter froth turns from white to a light tan color.
Give It A Good Roast
Add 1/2 cup of chicken stock, and roast in the oven until the stock absorbs into the potato. It should come out looking extremely delicious!
Just so you don’t burn your tongue, let it cool down a bit before serving. I bet it tastes even better than it looks!
Go on, you’ve been waiting for this moment. Mmmmm, it’s so yummy good!
Learn how to make this delectable dish.
Potatoes For Everyone
You don’t need to be a European aristocrat to make these delicious potatoes. This dish would be great to bring to a potluck, as a side entree at your next dinner party, or just part of a nice homemade meal for the family.