Fondant potatoes

Potato shaped and cooked in butter and stock

Fondant potatoes

Fondant potatoes are the cupcake-shaped item to the left of the meat

Type| Side dish
Place of origin| France
Main ingredients| Potato, butter, stock

* Media: Fondant potatoes

Fondant potatoes,[1] or pommes fondantes[2] (French for 'melting potatoes'), is a method of preparing potatoes that involves cutting them into cylinders, browning the ends, and slowly simmering in butter and stock.[2][1][3]

## See also

[edit]

* List of potato dishes

## References

[edit]

1. ^ a b Edward Schneider (2009-02-09). "Simple Fondant Potatoes". New York Times. Retrieved 2015-01-01. "They are perfect cylinders of potato browned very slowly in butter, with stock added repeatedly until they are glazed and full of flavor. Fondant potatoes simultaneously taste of pure potato and of more than potato, and they get very creamy inside."
2. ^ a b Sasha Marx (2023-09-07). "Pommes de Terre Fondantes (Fondant Potatoes)". Serious Eats. Retrieved 2024-01-01.
3. ^ John Mitzewich (2023-03-01). "Fondant Potatoes". Allrecipes. Retrieved 2024-01-18. "My fondant potatoes are oven-braised in a buttery, thyme-flavored sauce. The result of this old-school method? Golden brown potatoes with a crispy crust that remain rich and creamy on the insides. Serve this classic French side dish alongside roast chicken, beef, or fish."

Look up fondant potatoes in Wiktionary, the free dictionary.

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Potato dishes

Baked or roasted|

* Baeckeoffe
* Baked potato
* Fondant potatoes
* Funeral potatoes
* Gratin dauphinois
* Hasselback potatoes
* Jansson's temptation
* Knish
* Kouign patatez
* Kugel
* Kugelis
* Panackelty
* Pâté aux pommes de terre
* Pommes Anna
* Pommes boulangère
* Potato babka
* Potato scone
* Potato skins
* Potato waffle
* Potatoes au gratin
* Rappie pie
* Rumbledethumps
* Sweetened potato casserole
* Tartiflette
* Yapchik

Boiled or stewed|

* Aloo gosht
* Aloo tikki
* Älplermagronen
* Bryndzové halušky
* Carapulcra
* Cepelinai
* Coddle
* Kroppkaka
* Lancashire hotpot
* Lobscouse
* Nikujaga
* Ocopa
* Papa a la huancaína
* Papas arrugadas
* Papas chorreadas
* Papet Vaudois
* Pitepalt
* Poutine râpée
* Raclette
* Raspeball
* Salt potatoes
* Selat solo
* Stovies
* Szilvásgombóc

Bread|

* Lefse
* Rewena bread
* Wrap roti

Fried|

| French fries|

* Cheese fries
* Carne asada fries
* Chili cheese fries
* Kapsalon
* Poutine
* Chipsi mayai
* Chorrillana
* Curly fries
* Halal snack pack
* Lomo saltado
* Potato wedges
* Salchipapa
* Sandwiches and wraps
* California burrito
* Chip butty
* French tacos
* Mitraillette
* Spice bag
* Three-in-One
* Triple-cooked chips

|

Other deep-fried|

* Kripik kentang
* Papa rellena
* Pommes soufflées
* Potato chips
* Crisp sandwich
* Potato doughnut
* Potato fritters
* Batata vada
* Bonda
* Perkedel
* Pommes dauphine
* Vada
* Vada pav
* Tater tots
* Tornado potato

Pan- or griddle-fried|

* Bubble and squeak
* German fries
* Hash browns
* Home fries
* Lyonnaise potatoes
* Maluns
* Patatas bravas
* Potatoes O'Brien
* Potato pancakes
* Boxty
* Gamja-jeon
* Latke
* Llapingacho
* Patatnik
* Reibekuchen
* Pyttipanna
* Rösti
* Spanish omelette
* Trinxat
* Truffade

Other or mixed|

* Aloo pie
* Aloo chaat
* Aloo gobi
* Batata harra
* Péla
* Samosa
* Tombet

Mashed|

* Aligot
* Bangers and mash
* Brandade
* Brændende kærlighed
* Champ
* Clapshot
* Colcannon
* Croquette
* Duchess potatoes
* Himmel und Erde
* Hutspot
* Kartoffelkäse
* Mince and tatties
* Ragda pattice
* Skomakarlåda
* Stamppot
* Stoemp

Pies|

* Homity pie
* Shepherd's pie
* Woolton pie

Salads|

* Olivier salad
* Szałot

Soups|

* Ajiaco
* Gamja-ongsimi
* Gamja-tang
* Leek soup
* Sayur sop
* Vichyssoise

Other|

* Chuño
* Gnocchi
* Munini-imo
* Potato cake
* Potatonik

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French cuisine

History|

* École des trois gourmandes
* Les Halles
* Medieval cuisine
* Three Emperors Dinner
* Wine

Dishes|

* Alicot
* Aligot
* Brandade
* Boeuf à la mode
* Cassoulet
* Cordon bleu
* Cholent
* Chicken chasseur
* Croque monsieur
* Duchess potatoes
* Duck à l'orange
* Duck confit
* Flamiche
* Fondant potatoes
* French tacos
* Hare à la royale
* Jambon-beurre
* Matelote
* Meringue
* Moules-frites
* Onion soup
* Pâté
* Patranque
* Peach Melba
* Pigeon pie
* Pommes dauphine
* Potjevleesch
* Praline
* Préfou
* Pressed duck
* Quenelle
* Ragout
* Ratatouille
* Rillettes
* Roulade
* Salade cauchoise
* Salade niçoise
* Steak frites
* Steak tartare
* Subric
* Sugar pie
* Tarte à l'badrée
* Tarte à l'oignon
* Tarte aux mirabelles
* Tartiflette
* Tourte de blettes
* Tripoux

Breads and pastries|

* Baguette
* Boule
* Bouquet garni
* Brioche
* Croissant
* Crackling bread
* Faluche
* Faraoa 'ipo
* Ficelle
* Fouée
* Fougasse
* Lye roll
* Pain aux raisins
* Pain au chocolat
* Pain brié
* Pain d'épices
* Pain de campagne
* Pain de mie
* Pain petri

Beverages|

* Absinthe
* Apéritif and digestif
* Armagnac
* Beer
* Calvados
* Cognac
* Chouchen
* Crème de cassis
* Floc de Gascogne
* Pastis
* Perry
* Pineau des Charentes
* Pommeau
* Ratafia
* Rum
* Rhum agricole
* Orangina
* Ti' punch
* Vin de liqueur
* Wine
* Whisky

Ingredients and condiments|

* À la zingara
* Agneau de pré-salé
* Aioli
* Au jus
* Beurre Maître d'Hôtel
* Bresse chicken
* Cardinal sauce
* Calf's liver
* Chiboust cream
* Chocolate
* Confiture
* Dijon mustard
* Duxelles
* Foie gras
* French mother sauces
* Frog legs
* Fleur de sel
* Fin gras du Mézenc
* Fines herbes
* Ganache
* Gras-double
* Herbes de Provence
* Lardon
* Matignon
* Mayonnaise
* Mesclun
* Mirepoix
* Mojette beans
* Persillade
* Petit salé
* Pissalat
* Polonaise sauce
* Quatre épices
* Remoulade
* Verjuice
* Sauce bercy
* Sauce Périgueux
* Saucisse de Toulouse
* Sel gris
* Snails
* Tartar sauce
* Tuber melanosporum
* Vadouvan

Culture|

* À la Maréchale
* Ambigu
* Amuse-bouche
* Baconique meal
* Bistro
* Bouchon
* Charcuterie
* Charcuterie board
* Chocolaterie
* Confit
* Confrérie de la Chaîne des Rôtisseurs
* Court-bouillon
* Cuisine bourgeoise
* Cuisine minceur
* Degustation
* Entrée
* Florentine
* Garde manger
* Gratin
* Haute cuisine
* Hors d'oeuvre
* Mère
* Nouvelle cuisine
* Ten Commandments
* Réveillon
* Kitchen brigade
* Salmis
* Service à la russe
* Traiteur

Regional and ethnic cuisines|

* Alsace
* Basque
* Corsica
* French Guiana
* Gascony
* Lyon
* Occitania
* Nord-Pas-de-Calais
* Picardy
* Réunion

Miscellaneous|

* Appellation d'origine contrôlée
* École Supérieure de Cuisine Française - Ferrandi
* École Grégoire-Ferrandi
* Le Cordon Bleu
* List of French cheeses
* List of French restaurants
* Paris
* List of Michelin-starred restaurants in France
* List of Michelin-starred restaurants in Paris
* List of French soups and stews
* List of French desserts

Related|

* Acadian cuisine
* Cajun cuisine
* Christmas in France
* Cuisine of Quebec
* French paradox

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