Jacques Pepin's Potatoes Fondantes
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"The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven.
A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates."
photo by christineegibson
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 lbs yukon gold potatoes (20 to 25 potatoes,11/2 to 13/4 inches in diameter)
- 1 sprig fresh rosemary
- 2 cups reduced-sodium chicken broth
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt (less if the broth is salty)
- 1 -2 tablespoon fresh chives, thinly sliced
- fleur de sel (optional) or coarse sea salt, for serving (optional)
directions
- Trim the potatoes of any eyes or damaged areas and wash well in cold water.
- Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
- Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
- Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
- Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
- Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
- Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.
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Reviews
-
I used two lbs. of Yukon Gold potatoes. After I put olive oil and butter in the pan, I covered them in French onion soup broth, and followed the rest of the instructions. My whole family loved them. They were perfect with the pork roast I made, and the French onion inspired gravy was insane. They were also delicious without, with just olive oil and butter. I'd use the leftovers (as if there were any..lol) to make quick and easy hash browns the next morning. Super easy.
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These were easy to throw together for dinner! I used a 1.5lb bag of mini PC potatoes and they fit into my skillet perfectly! Very tasty, the only change was to use salted butter - I rarely have un salted on -hand.
RECIPE SUBMITTED BY
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Chef Lyle
Kingsport, 82
Originally born and raised in New York, and formerly the executive chef of the Courthouse Restaurant and Lounge, I moved to the State of Tennessee to be closer to our Children and Grandchildren. Although retired from working as a chef I still have a passion for cooking and love creating new recipes to share with family and friends.
