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gfweb

gfweb

29 minutes ago, MelissaH said:

Jacques Pepin's been doing something similar for years. His recipe is at https://www.geniuskitchen.com/recipe/jacques-pepins-potatoes-fondantes-274197 (among other places). I typically just use salted water for the parcooking. They're delicious.

 

Not exactly a classic potatoes fondant, but looks good.

 

I make smashed potatoes with red (gotta be red ones, white  potatoes aren't color contrasty enough to look smashed) new potatoes. Boiled till tender, smashed with a tomato paste can (Contadina), then fried in butter till brown and crusty

gfweb

gfweb

26 minutes ago, MelissaH said:

Jacques Pepin's been doing something similar for years. His recipe is at https://www.geniuskitchen.com/recipe/jacques-pepins-potatoes-fondantes-274197 (among other places). I typically just use salted water for the parcooking. They're delicious.

 

Not exactly a classic potatoes fondant, but looks good.

 

I make smashed potatoes with red (gotta be red ones, white  potatoes aren't color contrasty enough to look smashed) new potatoes. Boiled till tender, smashed with a tomato paste can (Contadina), then fried in butter.

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