Pomme Fondant
Is this the ultimate potatoe? Try for yourself I love these fellow crunchy and light absolutely wonderful
Ingredients
- 3 -4 Tbpsn of duck fat
- 150 grams butter non salted
- 5 potatoes peeled, cut in to even barrel shapes using a cicular cutter
- 20 Cl of chicken stock
- 3 garlic cloves knife crushed
- 3 sprigs of fresh thyme
- salt and fresh ground pepper
Preparation
1Add the duckfat to the pan and fry the potaoes gently untill brown on each side for around 10 minutes per side. Add the butterand fry until deep golden-brown on one side, about 4-6 minutes. Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides.
2Carefully pour in the stock, then add the garlic cloves and thyme sprigs. (WATH THE FAT WHEN YOU ADD THE WATER)Season, to taste, with salt and freshly ground black pepper.
3Cover the pan with a lid and reduce the heat until the stock is simmering. Important the stock does not cover the potatoes. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm in your oven at 100 degrees for a while but not too long.
