Pommes Fondantes or Melting Potatoes – the name says it all – is an incredible side dish that’s easy to make and goes with just about 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 these potatoes are so easy to make is that they cook in about the same amount time as the schnitzel does.
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.
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. While they were still in the pan, I used the bottom of a metal measuring cup to gently press on each potato to crack it open. I made sure that I didn’t mash the potatoes so 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 and steamed fresh broccoli. Yum!
If you’re looking for some other varieties of Schnitzel to serve these potatoes with try my Jaeger Schnitzel (Jägerschnitzel) or Chicken Schnitzel with Mustard Cream Sauce.
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Pommes Fondantes (adapted from Jacques Pépin's Heart and Soul in the Kitchen)
Ingredients
- 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
Instructions
- 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.
Made these for the first time,did not see much of them wife,sons and daughter-in-law devoured nearly all of them. will have to start again!
So glad that they liked them!