Potatoes Fondantes, French for “Best Potato Dish Ever”

This story on potatoes fondantes first appeared on my blogspot blog in January 2013.

Aren’t these potatoes gorgeous? With the glistening butter and olive oil and the crispy golden skin, they’re just about everything you could ever want in a side dish. This recipe is called “Potatoes Fondante” and it’s adapted from Jacques Pepin, who wrote about the potatoes in a long-ago issue of Fine Cooking. I adore Jacques Pepin. Some folks go all “Julie and Julia” about Julia Child, and I truly do admire Mrs. Child, but for me, it’s Jacques all the way. Watching the series he made with his daughter Claudine Pepin, “Cooking with Claudine,” I soaked up a lifetime’s worth of lessons on ingredients and techniques that made cooking better and more enjoyable.

I could go on, but then you would miss these grand potatoes, the perfect side dish for a roast chicken or nice medium-rare steak. Go simple on the main dish and let these potatoes steal the spotlight.

Jacques Pepin’s Potatoes Fondantes

Recipe adapted from Fine Cooking magazine

Note: New potatoes can be hard to find and sometimes pricey. This recipe can be made with medium-sized Yukon Golds that are peeled and cut into 2-inch dice. Not quite as good as the new potatoes, but still worth the work.

Ingredients:

2 pounds new potatoes or 5 to 6 medium-size Yukon Gold potatoes

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter

2 sprigs fresh thyme

2 cups reduced sodium chicken broth

Salt and pepper to taste

Instructions:

1. Rinse and dry the potatoes. Place a 10-inch skillet over medium heat and add olive oil and butter.
2. When butter melts and fat sizzles, add potatoes and thyme. Pour broth into pan until it reaches halfway up the potatoes. If more liquid is needed, add water or additional broth. Bring to a boil, cover and lower the heat, leaving lid slightly ajar.
3. After about 20 minutes, check on potatoes. Remove thyme sprigs.The potatoes should be tender. Use a weight such as a measuring cup or (my choice) meat pounder to gently smash each potato. (If not using new potatoes, you may want to skip this step and go right to the browning).
4. Turn the heat to medium high and pan-roast the potatoes until they are brown and crispy on each side. Season with salt and pepper and serve immediately.

The Final Dish

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