Pommes fondant

A classic potato side that is far too infrequently seen on menus. The taste is amazing, and rather reminiscent of potatoes in jus.

Makes 1kg.

Pommes fondant

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waxy potatoes



jus de veau



chicken stock




Preparation method

  • Hollow out balls from the potatoes and use the rest for another potato dish.
  • Cook the potato balls in water until partially cooked.
  • Braise with the jus de veau, thyme and chicken stock.
  • If the potatoes are not yet done and the fonds have evaporated, add more as needed.
  • The fond must ultimately boil down to a fine layer around the potato.

Serving suggestions

  • As a side to hot starters and mains.
  • As a component in a composition with tomato, courgette, aubergine or pork ribs.
  • As a component in a composition with game, cauliflower and spinach.

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