Pommes Fondantes (adapted from Jacques Pépin's Heart and Soul in the Kitchen)
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.
Ingredients
- 1 ¼ pounds small potatoes such as Yukon Gold or Red creamers
- 1 ½ cups low sodium chicken broth
- 2 Tablespoons olive oil
- ¼ teaspoon salt
- ¼ 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.
Nutrition
Calories: 235kcalCarbohydrates: 25gProtein: 4gFat: 13gSaturated Fat: 4gCholesterol: 15mgSodium: 181mgPotassium: 672mgFiber: 3gSugar: 1gVitamin A: 175IUVitamin C: 27.9mgCalcium: 21mgIron: 1.3mg
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