Fondant potatoes are a French steakhouse-style side in which thick potato cylinders are seared until golden, then slowly braised in stock and butter until the inside turns almost custard-soft. The name comes from the French for 'melting', which is exactly what happens to the texture inside.
Fondant potatoes are a French steakhouse-style side in which thick potato cylinders are seared until golden, then slowly braised in stock and butter until the inside turns almost custard-soft. The name comes from the French for 'melting', which is exactly what happens to the texture inside.
Fondant potatoes are a French steakhouse-style side in which thick potato cylinders are seared until golden, then slowly braised in stock and butter until the inside turns almost custard-soft. The name comes from the French for 'melting', which is exactly what happens to the texture inside.
Fondant potatoes are a French steakhouse-style side in which thick potato cylinders are seared until golden, then slowly braised in stock and butter until the inside turns almost custard-soft. The name comes from the French for 'melting', which is exactly what happens to the texture inside.
Fondant potatoes are a French steakhouse-style side in which thick potato cylinders are seared until golden, then slowly braised in stock and butter until the inside turns almost custard-soft. The name comes from the French for 'melting', which is exactly what happens to the texture inside.
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