Fondant Potatoes Will Steal the Show for Date Night – A Kitchen Hoor’s Adventures

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Unleash your inner chef with this simple yet impressive recipe for Fondant Potatoes. It’s the perfect side dish for your date night dinner.

 

I’ve had my eye on making fondant potatoes for a while now. But, like most, I thought they were difficult to make and required more effort than I was ready to put into it. I’m here to tell you, they are super simple to make! And they are so worth it! The crispy outside and tender inside all wrapped in buttery herb goodness. You’ll wonder why you didn’t make these potatoes before.

 

What are fondant potatoes?

 

Fondant potatoes are nothing more than cylinders of potatoes browned in butter and herbs, and then roasted in the oven in chicken broth and herbs until tender on the inside. They’re called fondant potatoes because the inside of the potatoes are soft and creamy like the texture of fondant. Russet or Idaho potatoes are best for this recipe. They hold up to this cooking method better than a red potato.  They make a delicious side dish for pork tenderloin with fig preserves or an herbed mustard sirloin.

 

 

Who invented fondant potatoes?

 

The exact origins of fondant potatoes are difficult to pinpoint because most historical recipes were not documented very well. One theory suggests that fondant potatoes were first introduced by the renowned French chef Auguste Escoffier in the late 19th or early 20th century. Escoffier developed the technique of gently browning and roasting potatoes in butter, creating their signature golden crust while keeping the insides tender and creamy.

 

Another theory is that fondant potatoes dates back even further, with roots in traditional French cooking. French cuisine has long celebrated the humble potato and its versatility. From pommes de terre sautés (sautéed potatoes) to potatoes au gratin or scalloped potatoes, the French have always found creative ways to elevate this starchy staple. Fondant potatoes were probably refined over time to achieve the perfect texture and flavor.

 

 

Regardless of their exact origins, fondant potatoes have certainly stood the test of time and continue to captivate taste buds around the world. Their simple yet elegant presentation, coupled with the contrast of the crispy exterior and melt-in-your-mouth interior, makes them an irresistible side dish that will steal the show on any dining table.

 

How do you make fondant potatoes?

 

Fondant potatoes may seem intimidating at first, but they truly are not difficult to make. To start with you’ll need to gather your ingredients. Grab your potatoes, butter, broth, garlic, and herbs. Make sure you use a starchy potato like russets or Idaho potatoes. And be sure to grab a pan you can put in the oven. I like to use my cast iron skillet because it maintains even heat throughout the cooking process.

 

 

First, peel the potatoes and cut off the ends. Then cut the potatoes into rounds that are even in height, so they all cook evenly. Once you’ve shaped your potatoes let them soak in a bowl of water for about 30 minutes to release some of the starch that can make these less creamy and delicious. Drain them and dry them with a paper towel before rubbing them with some olive oil and sprinkling them with salt and pepper.

 

Melt 2 to 3 tablespoons of butter over medium-high heat in your skillet. As the butter begins to sizzle, carefully place the potatoes in the pan, being care not to overcrowd the potatoes in the pan. The goal here is to sear the potatoes on all sides until they develop a beautiful golden-brown crust.

 

Once the potatoes are evenly seared, pour in enough chicken stock or vegetable broth to come about halfway up the sides of the potatoes. This liquid will help to tenderize the potatoes as they continue to cook, while also infusing them with additional flavor. I used chicken stock, but you can use whatever stock you like. Vegetable and chicken would be best because beef might overpower the delicate flavor of the potatoes.

 

 
Pop the pan in the oven and roast the potatoes at 350 F for about 20 to 30 minutes or until they are fork tender. About halfway through the cooking time, make sure to baste them with the juices in the pan. This will keep them moist and make sure the potatoes have all that buttery herb goodness throughout.

 

What are some tips for making perfect fondant potatoes?

 

First and foremost, selecting the right type of potato is crucial. For fondant potatoes, it’s best to opt for starchy varieties such as Russet or Yukon Gold. Their high starch content ensures a creamy texture on the inside while maintaining a crispy exterior. Red or fingerling potatoes doesn’t have enough starch to stand up to the extensive cooking time for these fondant potatoes.

 

 

Next, consistency in size will help with even cooking. Make sure to slice off the top and bottom to make the potatoes flat which will allow them to stand up in the pan. And be sure to cut them into approximately the same height. This will also help with even cooking times. Since I didn’t want to waste any potato goodness, I tossed in the pieces I cut off. They were tender and delicious, too!

 

The best fondant potatoes are pan seared and then roasted in the oven. So, begin by heating a skillet with a generous amount of butter and a hint of oil over medium-high heat. The olive oil prevents the butter from browning too quickly. Carefully place the potatoes, flat side down, into the hot pan. Pan sear the potatoes and allow them to brown and develop a flavorful crust. Be patient during this step and don’t rush it. You don’t want them to burn.

 

 

After the potatoes have achieved a golden brown color on both sides, it’s time to add the liquid. Pour in a delicious combination of chicken or vegetable broth, garlic, thyme, rosemary, and any other herbs or seasonings of your choice. The liquid should come about halfway up the sides of the potatoes. Pop the pan into the oven and allow the potatoes to roast in the broth. Baste them halfway through to make sure they stay moist and delicious.

 

What makes fondant potatoes perfect for date night?

 

Fondant potatoes, with their delicate balance of crispy exterior and tender interior, are not just an everyday side dish. They elevate any meal, making them the perfect addition to a romantic date night dinner.  They make any surf and turf dinner even more elegant.  Especially as a side to a delicious New York strip steak or perfectly roasted chicken or pork. They are versatile to make a delicious side dish for almost any date night dinner.

 

 

What sets fondant potatoes apart from other potato side dishes are their unique texture. The slow and gentle cooking method allows them to develop a rich, buttery flavor while maintaining their structure. As you savor each bite, the crisp exterior gives way to a creamy, melt-in-your-mouth center, fondant like center that creates a delightful combination of textures that is sure to impress your date.

 

But it’s not just about the taste and texture. Fondant potatoes have a stunning visual presence that is hard to ignore. Their golden-brown hue adds a touch of sophistication to your plate while the elegantly roasted potatoes will certainly impress your date and make them feel special. And then once they take a bite, they will be hooked on the delicious flavor these fondant potatoes have.

Date Night Dinner

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