Pommes Fondantes or Melting Potatoes – the name says it all. It’s an incredible side dish that is easy to make and goes with anything. I adapted these from Jacques Pépin’s Heart and Soul in the Kitchen.
For tonight, I thought that these wonderful potatoes would be a perfect complement to Schweineschnitzel or German Pork Schnitzel. The reason is that the potatoes are easy to make and cook in about the same amount time as the schnitzel.
Ingredients for Pommes Fondantes:
I used the following ingredients for the Pommes Fondantes: Creamer potatoes, low sodium chicken broth, olive oil, salt, freshly ground black pepper, unsalted butter, and minced chives for garnish. Creamer potatoes are different varieties of potatoes that are harvested before they mature to keep them small and tender. The creamer potatoes that I used were about the size of a golf ball.
Making the Pommes Fondantes:
I added the potatoes, chicken broth, olive oil, salt, and pepper to a 12-inch nonstick skillet. After bringing this to a boil over medium high heat, I covered the pan, and reduced the heat to medium low.
I allowed the potatoes to cook for about 15 minutes until they were tender. Then, using the bottom of a metal measuring cup, I gently pressed on each potato to crack it open. I made sure that I didn’t mash the potatoes, and that they stayed in one piece.
There was still quite a bit of liquid in the pan, so I increased the heat to medium high. I added the butter, and cooked the potatoes uncovered until all of the chicken broth was gone, and the potatoes were golden brown on both sides.
I garnished these little gems with minced chives and served them with Schweineschnitzel (stay tuned!) and steamed fresh broccoli. Yum!
Pommes Fondantes or Melting Potatoes - the name says it all. It's an incredible side dish that is easy to make and goes with anything.
- 1 1/4 pounds small potatoes such as Yukon Gold or Red creamers
- 1 1/2 cups low sodium chicken broth
- 2 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 Tablespoons unsalted butter
- 2 Tablespoons minced fresh chives or parsley for garnish
- Remove and discard any eyes from the potatoes. Wash the potatoes and arrange them in one layer in a large nonstick skillet.
- Add the stock, olive oil, and salt, and bring to a boil over medium high heat. Reduce heat to medium low; cover and cook gently for about 15 minutes, or until the potatoes are tender. There should be a little liquid left.
- Using a metal measuring cup, press gently on each potato to crack it open, being careful to not mash the potatoes.
- Add the butter and cook the potatoes, uncovered, over medium high heat, turning once, for about 3 minutes on each side, until all of the liquid is gone and the potatoes are golden brown on both sides.
- Sprinkle with minced chives or parsley and serve. Yield: 4 servings.
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