I came across this recipe on my Instagram feed and was immediately smitten. We are not big potato eaters but we do like a delicious potato recipe when we feel like some spuds and I can attest that this is one delicious high-class spud recipe. It will be a bit more effort than mashed potatoes but believe me, it’s worth it. Plus there is the “WOW” factor. I served up these golden medallions aside a couple of Waygu beef tenderloins a friend gifted us for JT’s birthday. These potatoes are absolutely delicious, think bœuff bourguignon potatoes that have caramelized nicely on all sides, they are crispy and creamy at the same time. And, you can make them in advance and finish them about 15 minutes before you’re ready to serve.
Fondant Potatoes
For the original recipe, please click here.
Serves 2 (to serve more people, simply multiply the ingredient below)
Ingredients:
- 4 small yellow potatoes
- 15 mL peanut oil
- 40 g unsalted butter
- 125 mL red wine
- 125 mL chicken stock
- 125 mL beef stock
- 15 mL roasted garlic purée
- Pinch of salt
Directions:
- Peel and cut the potatoes into large scallop-sized rounds (about 3cm in diameter). It’s important that they are relatively even in size to each other so they cook evenly.
- Brown each side in a frying pan with the hot peanut oil on medium heat. Add a pinch of salt.
- Add the butter and allow it to melt. Then increase the heat to just over medium and add the red wine, boil it off so it has almost evaporated, flipping the potatoes about halfway through and basting them with the red wine. You don’t want the liquid in a rip-roaring boil, just a fine rumble.
- Combine the chicken, beef stocks and roasted garlic and add about one-third of it to the pan. Lower the heat to medium and continue to cook until almost all of the liquid has evaporated, basting occasionally. Add the next third and cook until almost all of the liquid has evaporated, basting occasionally (to make ahead, cook the potatoes until this step leaving the addition of the final third of the liquid to reheat and finish cooking just before serving) and finally, add the last third, flipping the potatoes and basting occasionally, so that the potatoes are very soft but still maintain their shape and the cooking liquid is almost entirely evaporated (keep an eye on it at this point so it doesn’t burn). You should be able to easily cut through the potatoes.
- Allow the potatoes to cool for a few minutes and serve.
Notes:
- You may be tempted to serve a ‘normal’ serving of potatoes but these are extremely rich so two or three medallions per serving are perfect.
- The dish takes quite some time to caramelize so set aside about an hour to make a batch.
- The original recipe bakes the potatoes in the oven but I found mine caramelized much better on my induction cooktop as I am able to have very fine control over the heat.
I once tried to make these, but the recipe I used was far more complicated. This looks far more doable. And you did a bang-up job … they look amazing! I could eat potatoes all day long, so this is really for me.
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We do love potatoes and I love the look of this recipe. Thanks for sharing it. Something very different.
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Wow is definitely the word. These look (and sound) amazing! And I agree this sound like it would be easier to manage on the cooktop. I’m going to have to try this one…
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Bill loves his potatoes!! Thanks for a fun new version to try!!!
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