Maybe so, but clickbait is typically reserved for "I have no idea who this is but I like the title/thumbnail". I click on Sam's videos when they're released regardless of either
I love that fondant potatoes have made a comeback. They actually don't mean 'cooked in liquid' or whatever was said in the video - its from the French word for melted. Excellent demonstration of the technique though!
Fondant doesn't mean "cooked in broth" but you actually figured out the real translation when you tasted the first bite and said "hmmmmm.....melty" :) Fondant means "melting" indeed. As with those fondant au chocolat cakes where the chocolate core is actually liquid when you cut them open. Thanks for the great video (as usual !) Fun fact: for a recipe with a French word, you'd expect that it's a popular dish over here but it's not. Most French have never heard of it and it's actually English/American/Canadian chefs that have been promoting Fondant potatoes. First time I heard about it was on a Chef John video.
So, I just made these. I followed the recipe from the video very closely so I think I got a good result. They look great, but at the end of the day they basically taste like a combination of scalloped and baked potatoes. They were good, but it was a good amount of work for a fairly unremarkable result.
I have to agree. I have made them a few times also. They have the wow factor for looks but honestly I would rather have scalloped potatoes. Another one in this category that I have made is the 1000 layer potatoes, again looks awesome but basically tastes like tater tots.
You could bpget a very similar result by simply coating parcooked potato chunks in melted butter and olive oil (or better yet duck fat) with garlic, rosemary and thyme and then roasting them in the oven.
Patetes fondant are more often made with thinly sliced potatoes cut in to rounds, similar in appearance to these fondants. By slicing thin, stacking, placing them in a muffin tin with a good portion of butter. The result is crisped potatoes throughout. Not at all like mashed or baked potatoes?
I've made these a couple years ago for a Christmas side, you really cant make enough of these they're so tasty and they go fast. The only thing close to this is my local gyros stand makes these Greek Potatoes that looked like they're prepared in a similar method but different shape and with a butter / lemon forward flavor.
Finishing these in different fats make entirely different experience. Duck fat, beef tallow, bacon grease, butter, or different cooking oils. I use half and half beef and chicken broth making a unique flavor that makes everyone do a double take. I change the fats up depending on the main dish
@CheezGrater it's true, on one side, he makes me want to quit my job and cook all day, on the other, I want to get out my camera gear and create something cool. To be fair, he is just doing the best he can with the impossible Rapides of Media content, the best content can be ruined with a bad title. As frustrating as the clip names are, they are working....
My son made fondant potatoes one night when he came over and made dinner for me, himself and 2 of my friends. He roasted a duck to go with them and fresh green beans. They were really good and so was the duck, which he served with an orange sauce
It's been like 1.5-2 yrs since I've seen a vid from this channel. What I enjoy is the process, I got to see you show us the under underside at every step. Like you knew that's our soft spot
Written down -Cut potatoes to match shaper, cut forms out and use peeler to bevel the tops Keep in water to avoid browning (if doing many) -Crush several garlic cloves -Have rosemary and thyme sprigs ready Pat potatoes dry (if kept in water), butter and olive in a pan, get well golden brown on each side (5-6 mins per side) Salt and pepper before flip, bit more butter, drop garlic and ½ herbs into butter pan, use remaining sprigs to brush potatoes with the butter on tops / sides, spoon over as well When brown on both sides, add chicken broth up to ½ way up the potato sides- into 425 degree oven 30 minutes After 30 mins remove and spoon over remaining (small amount) of liquid over the tops, and sprinkle a bit more fresh thyme, black pepper and roasted garlic from the pan. Serve
You can also steam or boil sliced leftover potatoes, then finish off on a hot pan with the butter sauce of your choice. Or if you sear a steak in a pan, toss in some cream with cognac to make a quick sauce.
Absolutely fantastic. I had come up with something similar I have been cooking for a while now. It uses duck fat instead of butter though. I typically serve it with a ribeye. Crazy enough my wife and friends have told me that the potatoes actually upstage the ribeye!
Mmmm, love fondant potatoes. Variation: Make them taller, hollow about 3/4 the way through, and stuff with a blend of cheeses after browning the ends. Yum!
Smashing recipe as usual! 👍🏻 saying that, last time I check, Fondant doesn’t mean cook in broth. It refer to something that melt easily or to the weird toppings they use in pastry that look good and taste awful! Humble opinion from a French guy…😜 keep up the good work! Love the channel!
*whew* I'm glad someone else pointed that out! Love the video! I understand that chefs great and small call them "fondant" potatoes, but I've always known fondant to mean the cake icing. I wonder if "fondue" might be closer? I'll have some of these yummy potatoes and get out my French texts from high school!!
Wouldn’t a lot of people call that racist and cultural appropriation? I mean I wouldn’t care it’d be funny if you ask me but I think a lot of people would really hate him for doing that.
@@imnotsmartbutimdumb just watch, in a few years no one will be able to cook a meal of a different culture because some sissy will find it offensive. He wouldn't want those types of people following his channel anyway lol I believe imitation is the sincerest form of flattery.
Looks gorgeous and delicious! Side note; fondant does not mean cooked in broth. It comes from the french word "fondre", which means "to melt". (also, fondant is a sort of caramel/toffee).
After not watching your videos in about four weeks, I turned to this new product you are showcasing, and it brought back all the qualities you have that make me love your videos. It's a great product, and it's massive fun watching you showcase it. Your whole delivery is so entertaining and has made me an advocate of your videos. Also, your uniqueness in the delivery of what you are showing separates you from all the rest. Keep up the Great Work. Ted
Yeah Max, you should put the name of the dish (in parenthesis!) for archiving because I'll never find something I want to make by the time I want to make it ever again. And that should apply retroactively.
I made these for my Dad as part of his "Father's Day Dinner Gift". They perfectly complimented the main dish of smoked pork chops. They turned out so good!
I made these today with steak and asparagus. These were amazing! Thanks for the recipe. I cook my asparagus in panko and parmigiana and decided to experiment and top a few of these with it as well. I added it before pulling it out of the oven and gave it 2-3 min extra. Just long enough to crisp up the parmigiana. Might be next level. Hope you try it.
" . . . you could do this with margarine. No you couldn't; it would be awful!" You're hilarious! Wasn't expecting a cooking show to be a comedy too. Thanks for the laugh. I subscribed immediately.
Were is the LOVE button on this video. I made these for friends with steaks and two of them ate these for dessert instead of our ice cream over brownies.
I make these weekly after seeing it from Food Wishes/Chef John. I just started watching your video, so I'm interested to see how it's different! Love the videos, guys.
Your fondant potatoes are definitely prettier than mine. I just peel them, cut off the ends, then cut to the same height, so they end up being a little more oblong instead of perfectly round. Doesn't look as nice, but feels less wasteful :P. Also, fondant is just French for "melting".
Goodness gracious great balls of potatoes. Sooo making this Sam. My daughter is a potato junky and will love these. So I am an ex Chef (worked the Industry for about 15 years) and recently confit'd 1 inch thick slices of Yukon gold potatoes in homemade ghee that I added some of the leftover whey to along with whole garlic cloves. Cooked the potatoes in the ghee first to brown like you did and then cooked them on a low simmer for about 45 minutes completely submerged in the ghee and whey (I added the whey during the 2nd stage of cooking).. Yanked em' out, let them cool for about 3-4 minutes on a small wire rack, plated them, smashed a garlic clove on each one, gave them a bath of the leftover over confit and then hit them with some Maldon sea salt flakes and some of Penzy's whole 5 pepper blend that was fresh cracked... Best damn taters I ever had, was Em's comment... Lol! You should try them just for yourself/family and if you make an episode about them even better...
Highly recommend the “Serious Eats” version of this. Adding gelatin to the chicken stock gives you a great sauce that sticks to the outside of the potato. We add a squeeze of lemon when we are doing it as well.
Just finished making these potatos. I thought you were exagerating - I was wrong. These are the best potatos Ive ever had! Im pissed off at my roasted chicken for taking up space in my stomach! My daughter suggested that we just omit the protein next time. We are already planning our Thanksgiving and Christmas dinners around these potatos. Seriously amazing! Thanks Sam
"Are you going to Scarborough Fair? Parsley, sage, rosemary, and thyme..." I've seen this combination in so many recipes, yet no one offers it as a stand alone shaker.
The Canadian in California is showing us a fine French dish complete with French cooking technique. Bow down, Subs, bow down!! I have made these before, but as usual, Sam, you've helped me think a little more creatively. I will def up my fondant potato game. Thanks guys!
"Fondant" is actually French for the adjective "melting". Fondant is the end result and not the actual cooking method as it can be achieved through different slow cooking processes.
These are my favorite potatoes! Learned from a Jacques Pepin early cookbook, I believe it was "A French Chef Cooks At Home". Absolutely brilliant concept.
I walk into the house and you’re making this. I’m so excited throughout the whole process, until the end when I’m shattered. I’m shattered because that whole time I thought it was a scallop and it’s only a potato. But seriously, all in fun, LOVE STCG and potatoes. This looks amazing, but they aren’t scallops. 😢
I've had these in a 5 star restaurant that we eat at in Myrtle Beach. I've always wondered how they make them because they make me shed tears of joy with every bite. Now, to the kitchen I shall go!! Great video, as usual. Thanks!
you could cut the potatoes the same size as scallops and do an elegant scallops and fondant potatoes. feel like capers lemon and roe would be nice touches.
Father’s Day…. Oh I’ll be making this for my husband along with his delicious grilled Chimichurri (ish) pork tenderloins. As always, thank you Sam for the celebration idea. You ways know what I’m thinking about!!!
I've been making these for years. Fantastic with just about any main dish and my family loves them. I'm a little less OCD about the shape since I just pick potatoes roughly the same size, peel and cut the ends flat.
Sam you should make the STL classic, toasted ravioli! The good ones are fried but still named “toasted”. The baked ones are trash! Let’s make it happen fellas!!
Interesting Sam, I normally make pommes fondant with a butter/water emulsion on the stove top (water evaporates on the boil which cooks the spuds through, butter is then only left in the pan to brown them off) looking forward to trying your method!
Your method actually makes more sense to me. Why put a crispy caramelization on them to then steam them and ruin it? I’d be interested to know how his compares to yours, once you try this.
I love Sam. He is the most ENTERTAINING cooking guy on the interwebs and his "How to" demonstrations are so easy I could probably make them from memory after watching them once or twice. Not complicated. Love the round flat top.
Oh, and I watch one epssode everyday. I can almost taste the results from watching till the end. It's like a "diet" just watching, enjoying and not eating.
Officr did a workplace cookbook a few years ago where everyone submitted their own recipes, and one of the nurses submitted this. Still one of my favorite ways to make potatoes, they're incredible
I made these last night for the first time and they were absolutely delicious! My brother and I had them with sous vide ribeyes finished on the grill and topped with black truffle butter!
Made these for the first time on Friday evening with some gorgeous ribeyes. They were amazing. Pro tip: dip your steak in the leftover juices. It is mind blowing.
You could make these by peeling the potato and then slicing the ends off and making puck size slices. I make something similar in the bottom of my beef roast pan whenever I make a roast the flavor from the roast drippings make them taste so beefy.
If you think you can't cook, I'd genuinely encourage you to try making fondant potatoes. They are almost foolproof. And they are truly delicious. This is one of Sam's best videos for beginners who think they can't cook.
Who knew ive been making these for years basically. I always cut thick slices of potatoe andlayer them under a roast or baking chicken. While the meats baking the extra juices run down on those taters. While the meats resting pull those potatoes out, season and brown on both sides. Different steps but basically it.
Deep fried first in 325° peanut oil, dried and then baked with saute seasonings at 250° in cast iron skillet is also insanely awsome with a crisp outside layer of crunch. You're a Rockstar of Food Infusion Delicacies!!!
