Baby Potatoe Pommes Fondantes

Baby Potatoe Pommes Fondantes

Ingredients:
2 pounds baby red potatoes
2 cups chicken or vegetable broth
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon chopped sorrel or thyme

Directions:
1⁄ teaspoon salt
2
1. Wash the potatoes and remove the eyes. Arrange as many as possible in a 10" or
12" skillet. Add all of the remaining ingredients. Bring the pan to a boil, reduce
the heat to medium, then cover with a lid that is slightly ajar. Cook the potatoes
for 15–20 minutes or until a fork can be inserted easily.
2. Make sure the liquid covers half of the potatoes and add more broth if necessary.
Use the bottom of a sturdy drinking glass to lightly smash the potatoes so the skins
barely crack. Place the pan over medium-high heat and cook until all of the liquid
has evaporated and the potatoes are brown on one side, about 10–12 minutes.
3. Use a pair of tongs to gently turn the potatoes. Cook for 5–7 minutes until brown
on the other side. If necessary, add another tablespoon of olive oil.
4. Remove the pan from the heat and let the potatoes rest for about 5 minutes before
sprinkling with a little extra salt to serve.
What Happens When You “Melt” Potatoes
Pommes Fondantes translates from French as “melted potatoes.” Slow
cooking these potatoes makes the inside creamy, and then frying them in
butter makes the outside crispy. These are likely to stick so use a well-
seasoned skillet for this dish.
POTATOES AU GRATIN
Cooking this dish in a cast-iron skillet should give you crunchier edges and crust.
Use a very well-seasoned skillet when making this dish to prevent sticking.
Yields 6 servings