Fondant Potatoes

Fondant potatoes are a classic French method for cooking potatoes.  Fondant means “melting,” and indeed the interior of these crisp discs should be silky, flavorful and practically melting.  Basically, you cut the potatoes into uniform cookie sized wedges.  Soak them.  Dry them.  Saute them in oil until they are golden brown and crispy and gorgeous in your black cast iron skillet.  Drain excess oil.  Add chicken stock and butter and thyme.  Put the skillet in the oven at 375 degrees and baste the potatoes with the butter at the half way mark.  Bake the potatoes for 30 minutes — they absorb the chicken stock but not the butter.  They are beautiful, elegant and so great tasting you won’t believe it!

What inspired me to make these?  Well, partly, it was my trip to Commander’s Palace where everything was delicious and presented with such precision and care.  When I started thinking about what kind of potato dish I was going to serve with my Friday night lamb chops, I felt the need to elevate the humble spud… you know, to come up with something a little more fancy than my ubiquitous stuffed potatoes (which I love).  Dining out can be a real inspiration because you get to taste and experience someone else’s creativity.  Sometimes, eating out can also remind you that, yes, you’re a pretty good cook, too!  I’m so much more critical of restaurant food than I used to be.  When I invest in a night out now, I want to eat something that’s better than what I can make at home (and that doesn’t always happen).  However, I can tell you that if I went to a fancy French restaurant and got these fondant potatoes on my plate, I would be over-the-moon happy.  This recipe is just magic.  And so was my dinner at Commander’s Palace this week.  Thank you, Lally, for noticing my black patent leather go-go boots with pink bows!