fondantaardappelen

Deze fondant-aardappelen lijken misschien veel werk, maar de Franse methode om aardappelen te koken is verrassend eenvoudig en lekker! Als je dit eenmaal onder de knie hebt, levert dit de meest perfect malse, romige en smaakvolle fondant-aardappelen ooit op! Je familie zal niet alleen onder de indruk zijn, maar ze zullen ook dol zijn op dit aardappelbijgerecht!

Beste fondantaardappelen

grote roodbruine aardappelen

¼ tl elk, zout en peper ((naar smaak))

eetlepel olijfolie ((extra vierge))

eetlepel boter ((gezouten))

teentjes knoflook ((optioneel))

kopjes

eetlepel verse of gedroogde bieslook ((gesneden))

eetlepel verse peterselie ((gehakt - optionele garnering))

Notes

Before beginning, please see my recipe notes for a quick suggestion on the preparation of your russet potatoes.

To cut your potatoes, rinse potatoes and fill a medium bowl with cold water. Cut potatoes into your barrel shaped rounds (I used a round metal biscuit cutter and trimmed as needed to smooth out all sides) and place into the bowl of water.

Soak

Once all of the potato rounds are cut, allow the potatoes to soak in the bowl of water for about 5 minutes to remove the starch. Rinse again in cold water and pat the rounds dry. Then season with salt &amp; pepper (I used white pepper) before transferring into your heated pan.

Preparing The Potatoes

Preheat

Preheat your oven to 425°F (220°C) and bring your cast iron skillet (or other heavy bottomed oven safe skillet) with extra virgin olive oil to medium heat on the stove top.

Place cut potato rounds in your heated pan, and cook until golden brown, about 4-5 minutes. Flip and cook the second side until also golden brown. Add butter and melt in the skillet, spooning over the first browned side of the potatoes. Add chives (and optional garlic cloves).

Transfer

Pour the chicken (or vegetable) stock into the skillet with the potato rounds and transfer skillet to your preheated oven.

Cook

Cook the fondant potatoes for about 30 minutes, or until the &#x27;white&#x27; portion of the middle has become more white and the potatoes are tender inside. *If too much stock has evaporated during cooking, add more as needed. You will want only a couple of tablespoons of the stock left over to serve with the fondant potatoes. **If there is too much stock left over when the potatoes are done cooking, remove the fondant potatoes to a plate and return the pan with stock to the oven to allow more stock to evaporate off.

Garnish

Garnish with chopped parsley (or fresh herbs like rosemary or thyme) and serve with 2-3 tablespoons of the remaining chicken stock.

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