Fondant Potatoes by @simonauscher

50 min

4 servings

🥔

800 g

Potatoes

🧈

40 g

Butter

🫗

30 ml

Neutral oil

🍲

250 ml

Stock

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

  1. Preheat

    Preheat the oven to 180°C (350°F).

  2. Peel
    • Charlotte potatoes

    Peel the 800 g Charlotte potatoes and trim them into 4 cm (1.5-inch) thick cylinders with flat, even bases.

  3. Heat
    • butter
    • neutral cooking oil

    Heat the oven-safe sauté pan over medium heat and melt the 40 g butter with the 30 ml neutral cooking oil.

  4. Place
    • Charlotte potatoes

    Place the potato cylinders flat-side down in the pan and brown the first side for 4 to 5 minutes.

  5. Brown
    • Charlotte potatoes

    Turn the potatoes over and brown the second flat side for 4 to 5 minutes.

  6. Pour
    • chicken stock or vegetable stock
    • Potatoes

    Pour 250 ml stock into the pan until it reaches approximately halfway up the potatoes.

  7. Season
    • salt
    • Potatoes
    • Stock

    Season the potatoes and stock with 1.5 g salt and 0.3 g black pepper.

  8. Transfer
    • Charlotte potatoes

    Transfer the pan to the oven and roast for 35 to 40 minutes, until the potatoes are very tender.

  9. Baste
    • Charlotte potatoes
    • chicken stock or vegetable stock

    Baste the potatoes with the pan juices every 10 minutes while they roast.

  10. Serve
    • Charlotte potatoes
    • chicken stock or vegetable stock

    Remove the pan when the stock has reduced to a glossy glaze and serve the fondant potatoes hot.

Fondant Potatoes by @simonauscher

50 min

4 servings

🥔

800 g

Potatoes

🧈

40 g

Butter

🫗

30 ml

Neutral oil

🍲

250 ml

Stock

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C (350°F).

  2. Step 2/10

    Peel the 800 g Charlotte potatoes and trim them into 4 cm (1.5-inch) thick cylinders with flat, even bases.

    🥔Charlotte potatoes
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Heat the oven-safe sauté pan over medium heat and melt the 40 g butter with the 30 ml neutral cooking oil.

    🧈butter
    🫗neutral cooking oil
    🍳oven-safe sauté pan
    🥄spatula

  4. Step 4/10

    Place the potato cylinders flat-side down in the pan and brown the first side for 4 to 5 minutes.

    🥔Charlotte potatoes
    🍳oven-safe sauté pan
    🥄spatula

  5. Step 5/10

    Turn the potatoes over and brown the second flat side for 4 to 5 minutes.

    🥔Charlotte potatoes
    🍳oven-safe sauté pan
    🥄spatula

  6. Step 6/10

    Pour 250 ml stock into the pan until it reaches approximately halfway up the potatoes.

    🥕chicken stock or vegetable stock
    🥛measuring jug
    🍳oven-safe sauté pan

  7. Step 7/10

    Season the potatoes and stock with 1.5 g salt and 0.3 g black pepper.

    🧂salt
    ⚫black pepper
    🍳oven-safe sauté pan

  8. Step 8/10

    Transfer the pan to the oven and roast for 35 to 40 minutes, until the potatoes are very tender.

    🥔Charlotte potatoes
    🍳oven-safe sauté pan

  9. Step 9/10

    Baste the potatoes with the pan juices every 10 minutes while they roast.

    🥔Charlotte potatoes
    🥕chicken stock or vegetable stock
    🍳oven-safe sauté pan
    🥄basting spoon

  10. Step 10/10

    Remove the pan when the stock has reduced to a glossy glaze and serve the fondant potatoes hot.

    🥔Charlotte potatoes
    🥕chicken stock or vegetable stock
    🍳oven-safe sauté pan
    🥄basting spoon

Composition

Ingredients

Types

Dairy, Seasoning

Ingredients

Potatoes, Butter, Neutral oil, Stock, Salt, Pepper

Notes

Potatoes (Chérie variety, cut into 4cm chunks with flat bases), Stock (chicken or vegetable)

Allergens

Milk

Dietetics

Dietary regimen

Gluten-free, Nut-free, Soy-free, Low sugar

Calories

277 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 35g, Fiber: 4g, Total fat: 12g, Saturated fat: 5g, Sugars: 2g

Nutritional Information

Minerals

Potassium: 440mg, Sodium: 210mg, Iron: 1.5mg, Magnesium: 31mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.4mg, Vitamin A: 80µg

Preparation

Time Information

Preparation

10 minutes

Cooking

40 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

vegetable peeler, chef's knife, cutting board, oven-safe sauté pan, spatula, ladle, basting spoon, measuring jug

Appliances

Oven, Stove

Type

Type

Type Of Dish

Side Dish

Occasions

Dinner, Sunday Lunch, Holiday Meal, Family Meal

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Melting, Creamy, Crisp-edged, Glazed

Flavors

Buttery, Savory, Roasted, Peppery, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave above 32°C (90°F)), fridge : 3 days (Cool within 2 hours,Store in an airtight container at 4°C (40°F) or below,Reheat until piping hot), freezer : 2 months (Cool completely before freezing,Store in a freezer-safe airtight container,Thaw in the refrigerator before reheating)