Fondant potatoes are a classic of French cuisine, ideal as much as garrison and to serve them as a lid. They are characterized by being made in two cooking times, the first in a fatty environment, such as butter, olive oil or a mixture of the two, as we have done. This first part will make the potato brown and remain more or less crispy on the outside, according to El Dorado. The second cooking time is carried out in a liquid medium, such as chicken or vegetable broth, which will cause the potato to be tender and melting inside. A easy, economical and delicious recipe. If you have not yet tried these delicious potatoes, from recipesgratis we show you how to make fondant potatoes and we encourage you to try the recipe, you will see how easy it will be.
| 🚻 4 Diners | 🕘 45m | 🍵 Chef | 🤯 Low Disturbance |
| Ingredients to make fondant potatoes: |
| 4 large potatoes 50 grams of butter 50 milliliters of olive oil 400 milliliters of chicken broth 1 pinch of salt 1 pinch of newly ground black pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make fondant potatoes:
1. pela and wash the potatoes. Cut the extremes of the potatoes a little to give all a similar way. If they are very large, you can cut them in half. We have given a cylinder to the potatoes with a round cookie mold. Salpimiento the pieces obtained.
Trick: Do not pull the leftover pieces of potatoes, you can cook them the same and eat them.
2. Put in a pot or pan the chopped butter and olive oil and heat.
3. Dora the pieces of potato over high heat on both sides. You can brown them to your liking to give them a more or less crispy touch depending on how golden you leave them.
4. Lower the fire and add the chicken broth. Cover the pot and let the fondant potatoes cook over low heat about 40 minutes or until tender. Turn around half cooking. If you prefer, you can use a vegetable broth.
5. When they are ready, the recipe for hot fondant potatoes serves, with a little cooking broth if you want them as an appetizer. If you are going to use them as garrison, you can serve them without the broth, we leave it to your choice.
