Jacques Pepins Potatoes Fondantes Recipes

JACQUES PEPIN'S POTATOES FONDANTES

Steps:

• 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.

POTATOES FONDANTES

Steps:

• Trim potatoes of any eye or damaged areas and wash in cold water.
• Arrange as many potatoes as you can in one layer in a 10 inch non stick skillet.
• (there should be a little room to spare).
• Add the rosemary, broth, oil, butter and kosher salt.
• Bring to boil over high hear.
• Reduce heat to medium, cover the pan but leave the lid a little ajar and boil until the potatoes are fork tender, 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 spoon or metal measuring cup just until it cracks open.
• 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 4-5 minutes.
• Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring to a serving platter.
• Sprinkle with chives and serve immediately, passing the sea salt so diners can sprinkle on if they want.

JACQUES PéPIN'S POTATOES FONDANTES

Steps:

• A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates
• 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 1/4-cup measure just until it cracks open
• 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
• Press firmly on the potatoes to crack them; this helps them absorb more broth and ensures a creamy, moist interior
• Then continue boiling, but now uncovered
• After the broth has completely reduced, let the potatoes sizzle in the skillet until their bottoms are deliciously browned
• Turn to brown the other side and then serve while hot
• 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