Stylish potatoes!

If you look up the definition of fondant, invariably you’ll find the confectionary version – creamy, soft, and sweet. But hang on, there’s something else to fondant, especially when used as an adjective. Fondant potatoes!!!

I’d seen fondant potatoes more times than I can count on Instagram, and as a potato lover, I finally got around to trying them. As I usually do, I searched recipes, and realized that the ingredient requirements were essentially the same; the major differences were in the preparation. Some start on the stovetop, but finish in the oven. Some finish in a covered vessel, and some call for a parchment cover pressed down to cover the potatoes (don’t worry, I didn’t know what a cartouche was either until I realized that this is an unnecessarily finicky way to get the same result).

What I settled on was a recipe published by BBC Food. It starts and finishes on the stovetop, calls for a covered pan, and that’s it! Easy, and less to clean up. You can find my take on it here. Just wait until you try it, and once you do, you’ll know exactly why fondant – especially the soft and creamy part – is an appropriate descriptor.

I used Russet potatoes, cut into 1.5″ slices, and then used a biscuit cutter to get the shape I wanted. A smaller Yukon Gold potato, peeled, and with the ends cut off so that it’s about 1.5″ thick, would work just as well. The herbs you use are up to you, though rosemary and thyme seem to be the most used. As you can see from the photo, the poaching liquid makes a beautiful drizzle for presentation purposes. Given ’em a try, and enjoy!!!

Oh, and while we’re stylin’ with potatoes, don’t overlook Potatoes Pavé. Admittedly, these are a bit more labor intensive, and have the added dimension of fresh grated Parmesan in the mix. However, the ‘wow’ factor is there, just as it is with their fondant cousins. Enjoy!