Potatoes, potatoes, potatoes…. probably one of the main reasons I am overweight. Unfortunately, I cant blame the potatoes themselves (obviously they didn’t come and hold me up at gunpoint until I ate them) – I just have a personal weakness for them in pretty much any and every form.
These fondant potatoes (or, if you want to be fancy Pommes Fondant – melting potatoes) are almost certainly on the Diet Police’s Most Wanted list but they are heavenly! If you are watching your weight maybe keep them for a special occasion or when you are entertaining – the kids wouldn’t appreciate them anyway!
Maybe it’s the French connotation but this seems like the kind of posh side dish that would not seem out of place on the menu in a swanky London restaurant where you need a reservation made 6 months in advance and a three course meal costs at least 2 weeks wages! Deceptive really because it’s actually made with the humble potato, some stock, herbs and butter.
This recipe really needs fresh herbs. If I could, I would have fresh herbs all the time. If you’ve been reading for a while you’ll know this is one of my favourite subjects! Sadly, it’s not always possible to have all your herbs fresh all the time. But, if you do have an evening where you’re entertaining or maybe a special occasion like a birthday dinner coming up, you’ll most likely be planning in advance which makes it a bit easier to get your hands on them. Trust me, it will make such a difference if you can manage it!
If you’re going to do great things with potatoes, you need tools – most notably a great peeler. I bought a new peeler like this one a few weeks ago which is awesome. It has a clever little rotating thingy on it which switches through 3 different “blades” so it peels, ribbons and some other thing which I haven’t figured out yet! But it’s pretty cool and should be very handy for salads when the temperature starts to creep up!
Armed with a decent potato peeler and frying pan, these “pommes fondant” are disgustingly easy to make! Just peel the potatoes, take a slice off the top and bottom so they can stand up in the pan during cooking. Then brown the tops and bottoms, put in some butter, stock, garlic and fresh herbs and pop a lid on them and off they go while you get on with the rest of the meal Simples!
So, please do let me know what you think in the comments or via the contact me form – I can’t wait to hear what special occasion you made these for and what you served them with! DDxPrint