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.
Servings: 4 servings
- 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
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.
Calories: 235kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 181mg | Potassium: 672mg | Fiber: 3g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 27.9mg | Calcium: 21mg | Iron: 1.3mg