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Fondant potatoes, [1] or pommes fondantes [2] (French for 'melting potatoes'), is a method of preparing potatoes that involves cutting them into cylinders, browning the ends, and slowly simmering in butter and stock.
This is an accepted version of this page This is the latest accepted revision, reviewed on 10 January 2025. English chef and television presenter (born 1972) This article's lead section may be too short to adequately summarize the key points. Please consider expanding the lead to provide an accessible overview of all important aspects of the article. (April 2023) James Martin Martin at the ...
The Yorkshire-born chef Brian Turner recalled in his memoirs (2000) being given an identical potato dish in his childhood, [16] and Bobby Freeman in a 1997 book about Welsh cuisine gives a recipe for traditional Teisen nionod (onion cake), which she describes as "the same dish as the French pommes boulangère ".
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Some recipes call for use of both a microwave and a conventional oven, with the microwave being used to vent most of the steam prior to the cooking process. Wrapping the potato in aluminium foil before cooking in a standard oven will retain moisture, while leaving it unwrapped will result in a crisp skin. Cooking over an open fire or in the ...
The potato slices puff up into little pillows during the second frying and turn golden brown. Pommes soufflées were, according to a famous legend, discovered by chance on 24 August 1837, when Queen Marie-Amélie and other notables were delayed in their arrival for a meal at the Pavillon Henri IV [ fr ] in Yvelines after inaugurating the first ...