Best Jacques Pepins Potatoes Fondantes Recipes

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

POTATO FONDANTES WITH OREGANO

Steps:

• Do not peel the potatoes, but remove any eyes and dark spots. Cut the potatoes in half lengthwise and arrange them cut-side down in one layer in a large (preferably 10-inch) nonstick skillet.
• Add 1 1/2 cups water, butter, oil, oregano and salt. Bring the mixture to a boil over high heat, and cover. Reduce the heat to medium, and cook for 20 to 25 minutes. (At this point, the water should be gone and the potatoes should be browning nicely in the butter and oil.)
• Turn the potatoes over and saute them for 2 to 3 minutes to brown them lightly on the other side. Serve with the chicken.

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.