Learn how to make a Fondant Potatoes recipe! Go to foodwishes.blogspot.com/2013/0... for the ingredient amounts, extra information, and many more video recipes! I hope you enjoy this easy Fondant Potatoes recipe!
I've made this dish a few times and it's delicious! Definitely add more chicken stock and let cook a little longer; the longer it cooks the more you get of that thyme/butter/ flavor and it's just so good! Thanks Chef John!
I've just made them. And I have to tell you, I've never thought that you can make potatoes so tasty. Except for French fries and chips, obviously. Thank you for the recipe. It's flawless.
I actually REALLY like this guy’s voice! How rude to belittle his voice when he is nice enough to share a great recipe with all! So many entitled and ungrateful people...what a better world it would be if you all just grew up.
Made these for the wife and I tonight. Served up with lemon-fill glazed baked haddock and steamed string beans. The taters were excellent. I served em up with a little dollop of chivey sour cream on top of each one.
Thank you for your work. Your style of teaching really has changed my cooking style. No, I do not religiously follow your work, but you are the base from which I personalize the recipes.
This was one of the first foodwishes videos I watched, and ~2 years later I finally made them... I played it pretty fast and loose but they still came out delicious! Served with broccoli, garlic green beans and sour cream. Good enough to be a centre piece in a vegetarian meal :)
I'm not sure if you are aware but these are cooked with chicken stock so if your or your friends' diet does not allow for animal products do not use chicken stock. You can replace it with vegetable stock. I kind of want to try using mushroom stock but I am not sure if they well taste that great since the flavor of the potato and mushroom stock together might turn out too earthy.
for the last 5 years i've been using your recipe for Fondant Potatoes at every holiday season potluck; these potatoes received their own Thank You card.
As a brit, and somebody who enjoys cooking I'd like to offer some small wisdom. 1: The butter. Use unsalted when it comes to frying, also when you add it, remove the excess oil, but leave a little in there. That little bit will stop the butter from burning. 2: Experiment with your own seasonings. Very it by what you're serving this with. If you're serving these with lamb, use rosemary garlic. Thyme goes well with chicken dishes. But experiment, find what works for you.
+wowfood Oil does not prevent butter from browning or burning. Butter browns because it contains milk solids. To avoid this, use clarified butter/ghee.
Oh mama...maybe some candied carrots or a vegetable medley? Oh I bet you roasted some veggies with the prime rib...giving that fonde at the bottom some extra flavor. Deglaze with a little wine? Maybe finish it with some butter? Ohhhhhhh baby someone is doing it right...
Forget the mouthwatering food you showcase, you have a most wonderful voice and manner and I love coming across these old gems and giving them a whirl also chuckling at your dry wit. Bravo old chap! Best of Britain to you.. on this cold miserable morning, I know what my family will be eating later. Thanks to you.
" you can never have enough potato recipes". Chef John, you my kind of guy. I am part Irish and I do so love potatoes and it is my favorite veggy side for fish.
I made these a couple of days ago and they were OUT OF THIS WORLD! I did not use russets! I used yellow potato’s I bought from Costco! They were so silky and decadent and flavorful!
A few years ago someone in Eastern Washington wrote a potato reciepe book and lived three months eating nothing but potatos so daily different reciepes a must.
As an 'old school', mama-taught, true southern cook, Paula Deen's recipes comes the closest to matching my personal style in the kitchen. However, I've discovered that, if and when I want to experiment, elevate, and broaden my usual culinary repertoire, I believe I have found my gold mine in John and Food Wishes. His recipes most closely match my tastes and cooking expertise level, and his narrations are very easy on the ears and entertaining. As for this particular recipe of Fondant Potatoes, I'd never heard of this recipe until I asked my precious loving brother to suggest a dish for me to cook for him. I'm going to try my best to make them look and taste as good as John's. Please keep up the good work, and thank you, John!
my parents were out and there was nothing really to eat unless you cook it and i came across this and my little sister thought it might be nice. so i tried it and the steps were very easy to follow. to my surprise it was really great. thank you
I have made these several times and Love Them !! I've had friends tell me that these are better than regular baked potatoes !! You have to try them ! Great for trying to impress guests !
This is still one of my very favorite “fancy” sides for dinner! I’m making them yet again for our anniversary tonight! Thank you chef John for making fun to watch videos for us 🤍
I love making these for clients - most of them have never seen or heard of them and are amazed by the texture and creaminess of them. Plus they look very elegant when plating them.
I made this tonight with salmon. This was the third time I did this recipe, I believe, and third time was the charm. It was amazing this time. I got the crisp, the creamy potato, and the flavour of the seasoning and stock. It was all perfect! Thank you! 😊
Chef Jon this Fondant film was my introduction to your culinary delights. As a 45yr old English Average Joe! and fan of la fam de le gavroche. Your work is equally mouth-waveringly wonderful and I have learnt so much from you. This Upload brings back Fondant memories! 😜
i remember mum would make these for dinner parties when i was young. i got them once in a blue moon, but i think it was enough work that she reserved it for special occasions (Christmas, Thanksgiving, etc). I'm actually making them tomorrow - can't wait.
This is the first recipe I watched by CJ many years ago and I've been a fan ever since. Always informative, clever and fun. And I too, came back to make sure I've been doing it right. Thanks Chef John!
I've prepared these potatoes a couple of times. The second time for a group of people, about 18. No one had ever heard of Fondant potatoes. They were a hit. I used three cast iron skillets to prepare them and made 5 batches of 6-7 in each skillet. Time consuming but worth every minute.
I like potatoes cooked in bacon grease with salt, black pepper, red pepper, and garlic. Cooked until crispy on outside and soft in middle. Never tried frying them and then baking them with stock. That's like another dimension of flavor. That's kust making me hungry!
I'm up for a challenge. Ill try it. Learning something new and different. Who doesn't like potatoes. Learning new ways, Stepping out side of the box, out of your comfort zone of what you know and taught growing up. 👍
Made these this evening and these were life changing! Genuinely one of the nicest things I have ever eaten and can’t believe I made it! Thank you, chef John 👍
I just made these with his other recipe for Grilled Greek Chicken and wow these are the best potatoes I've ever had, phenomenal! Thanks for all you do Chef John.
I know what you mean becaUSE SOMETIMES HE SPEEDS UP AND GETS LOUDer.... and.... then.... not. (I do a lot of voiceover work and sometimes have to use other people who don't do it at all and I have to coach them. He kinda sounds like someone coached him on one segment of a video, and he just ran with ONLY that feedback.) Criticism aside, I can hardly fault him. I STRUGGLE to sound enthusiastic in videos. Just when you THINK you're giving it your all, you hear the playback and think, "I might be dead".
Ingredients for 6 fondant potatoes: (from website) 2 tbsp vegetable oil 3 large russet potatoes (other varieties will not work as well) salt and pepper to taste a knob of butter (a 2 or 3 tablespoon size chunk) 4 thyme sprigs 1/2 cup chicken broth or stock, more if needed *Roast at 425 F until tender, about 30 minutes
As a long time fan of this potato recipe, we kicked it up this year by adding rosemary, shiitake mushrooms and Parmesan cheese. Took a great dish straight out of this world! Thanks again!
I greatly appreciated that you DID NOT have idiot 'music' playing in the background. We were able to actually hear and understand your instructions without all the usual distraction of background noise the way most current videos are mistakenly produced. Thank you and I will even attempt your recipe soon.
These are fantastic! I made them for the two of us to go along a beautiful dry aged top sirloin and wedge salad and they were the perfect side. Thanks Chef!
made this for my family last night but added 1 clove of smashed garlic w the butter and thyme. turned out delicious. definitely gonna make these more often! thank you!
I cooked these fondant potatoes a couple of nights ago. I followed the instructions of Chef John as he outlined. These potatoes turned out perfect. They were very soft on the inside and the outside was golden brown and crunchy. I'm definitely tired of the same old mash potatoes I cook and I am adding this recipe to my collection. I will be making these more often. Thank you Chef John for taking the potato to a whole new level.
I made these today for Thanksgiving 2021. If you follow the recipe they are amazing. Exactly how they look in the video and the taste is exactly as you described. Wonderful. Thank you. Have a very happy holiday season.
