Today, Guang Xiaoxin is going to recommend to everyone the blogger: Bruce Huang French fondant potatoes, super delicious!
There are many ways to cook potatoes. We all have our favorite methods. The word “Fondant” means “melt” in French, which implies the effect of this technique on potatoes. After frying fragrant potatoes in hot oil, stew them in butter, garlic thyme and chicken (or vegetables) stock. The prepared potatoes have a delicate texture and melt in your mouth.
Potato fondant must use starchy high potatoes; for example Idaho and Russets
because they are rich in starch and will absorb all melted butter and stock. : : : : : : : : : : : : : : : plus more for garnish thyme branch
115ml Chicken broth, or more as needed Chicken broth, or more as needed Chicken broth or more
Method
1⃣Preheat oven to 220 degrees Celsius
2⃣Cut off both ends of the brown potato, stand up, and peel the potatoes from top to bottom with a sharp knife Each potato is in a uniform cylindrical shape. Cut each potato circle in half and make 6 potato circles, about 6 cm long.
3⃣Put the potatoes into a bowl of cold water for about 5 minutes to remove the starch from the outside; wipe dry with a paper towel.
4⃣ Cast iron pan pour vegetable oil; add oil to slightly heat [doge]
5⃣Put the potatoes into hot oil, low heat to medium heat, fry for 5-6 minutes, until the potatoes are completely yellowed and season with salt and black pepper.
6⃣Flip the potatoes to the other end. While cooking, use tongs tongs to hold a tissue and carefully wipe the oil from the pan and add butter and thyme twigs to the skillet.
7⃣Fry until butter bubbles
foam turns from white to light brown. Season with more salt and pepper. Pour the chicken soup into the pot.
8⃣Put in the oven until bake until 25 minutes or the skin is golden
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Image and text source: Xiaohongshu: Bruce Huang
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