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What's for Dinner?
- Thread starter Trainzman
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I'm pleading professional quirk.
Kitarra
Chaos and Ferrets
Easy but not quick Fondant potatoes aka 3 hour Potatoes
This is a recipe that was originally created by Mark Bittman who is known for simplifying recipes. And if I am honest, quite a few of his recipes make into my repertoire with some tweaking. This is no exception. It is easily in my top 3 most requested potato recipe and would be number one if it didn’t take 3-4 hours to make. Wait…come back…it’s mostly 3-4 hours of ignoring the potatoes while they slowly cook, active time in this recipe is about 20 minutes.
Ingredients:
Potatoes (Duh)
Butter (no substitutions, real butter only)
Salt
Optional: Pepper, garlic, herb of choice
Note: Before I tell you how to make this recipe, we need to have a chat about potatoes and why I don’t put in ingredient amounts. Like most of my cooking recipes this one is very flexible. You can pretty much use any potato for this. My personal preference is Yukon gold. Ideally about 3 inches in size and rather uniform. The reason for the size is that you are going to be standing them up on their ends in a deep cooking vessel. This can be one of those deep frying pans, a braiser or a Dutch oven, doesn’t matter what you use so long as it has a tight fitting lid and has enough height to let your potatoes stand on end. You need to be able to trap the steam. It is the key to the flavor of this dish. If you are using HUUUUGE Russet potatoes, you can cut them in half or thirds or whatever will work.
Method:
Peel enough potatoes to fill but not crowd your pan. The potatoes should not touch, they can be quite close however and ignore social distancing rules. Cut off the top and bottom of the potato to create a cylinder, be generous because this is the part that will be developing a delicious golden crust (and believe me, you want that crust). In a professional kitchen, these would be cut to look exactly the same but I kinda like the variety. Place the potatoes in cold water while you prepare your pan and your aromatics if using.
Place your pan over medium heat and put in 2-4 tablespoons of butter. How much depends on the size of the pan you are using. Smaller pan, use less butter. You want enough so that there is a thin layer across the whole pan. Melt the butter until it is foamy but not colored. Turn the heat to LOW (as low as your stove will go). Place your potato cylinders into the pan so that they are standing on end. Salt generously.
Add your aromatics if using.
Cover tightly with your lid. Now set your timer for 45 minutes.
When your timer goes off, flip the potatoes to the other end. Cover. Set timer for another 45 min. Repeat.
Repeat until the potatoes are very tender inside and browned on both ends. Roughly 3-4 hours depending on the size of your potato. A knife inserted into the potato should melt in like butter.
What you should end up with are lovely little cylinders that are brown and roasty at both ends. Classically, at this point you would just take the potato out and serve. I, however, prefer taking the additional step of raising the heat just a tiny bit and browning the sides of the potatoes till they are golden brown and delicious.
Sprinkle with a little bit of extra salt and serve immediately.
Gorgeous, caramelized on the outside, the insides are soft, buttery and fluffy. The secret here is the butter steam. During the long cooking time the essence of the butter has time to permeate and perfume the entire potato flesh.
Heavenly!
Wow. They look absolutely perfect! I usually add some rosemary, but that's just because i'm addicted to it
Kitarra
Chaos and Ferrets
Wow. They look absolutely perfect! I usually add some rosemary, but that's just because i'm addicted to it
They are good with rosemary. The beauty of this technique is that when you add the herbs to the pot the fragrant steam permeates the potato and every bit gets a gentle hint of the flavor. Personally I am all about the garlic...not that anybody would have ever guessed!
Kitarra
Chaos and Ferrets
I'm doing them. Next week. as a side to some lamb.
Ooooooo lamb! My favorite! I had them with steak. But lamb sounds good. I ended up making them twice. Once for my mom's birthday and then again for my sister-in-laws.
First up, pork with a morel sauce, with the pile of amaretti biscuits done that day not pictured.
And next up were duck noodles, that was actually a new recipe we were trying. Not pictured either is the apple pie made to use up the remaining crème patissière from the weekend baking.
I could write up from memory a list of stuff we tried during the confinement. There's quiches, burgers, raclettes, duck breast fillets, many a brunch, carbonara and lasagnas, okonomiyakis and gyozas... And oh so many soups!
Not much alcohol though. It would require a bit more planning to have dishes that went well with the wine we'd open for one (so as not to let the wine go to waste).
Not much alcohol though. It would require a bit more planning to have dishes that went well with the wine we'd open for one (so as not to let the wine go to waste).
Kitarra
Chaos and Ferrets
I have been doing cooking in spurts. Sometimes I cook a lot and sometimes the idea of cooking something yet again makes me run screaming for the cheese and apple (my default lunch when I don't want to do anything). I did however discover a marvelous veggie soup recipe that involves cheese and can pretty much be used with any single or combination of veggies. So far I have tried Cauliflower, Zucchini, Broccoli, Mushrooms, and Asparagus and all were fabulous. Basically, you throw all the veggies in a pot, use half stock and half milk to barely cover. Add your herbs ( I like thyme) and garlic, cook till very tender. Throw into a blender and as you are blending it up, add a cup of cheese. Soup comes out lovely and velvety and surprisingly hearty for pretty much being just veggie. I use sharp cheddar because it's my favorite cheese, but any good cheese would do. And because I am sorta on an oatmilk kick, I use oat milk instead of regular.
I miss my favorite pizza place. And while I can make a really good pizza at home, I just don't have the equipment to make a real Chicago style pizza like they do.
I miss my favorite pizza place. And while I can make a really good pizza at home, I just don't have the equipment to make a real Chicago style pizza like they do.
same here - cooking can get to be a drag, just like anything else. If I have a choice, I do it because it's fun, not because I must. And cooking just for one person means anyway my freezer is always full (or I eat too much). I'll have to check that veggie soup. I've a standard corn cream soup which is almost that which you described, except in that case for the cheese, which takes away from the understated taste of corn and milk/cream. I've used the basics of parmentière like that too, for a vichyssoise, and other veggie combinations. again, sprinkling parmesan on top to taste (Italian fashion) and/or croutons, but never thought of having actual cheese in the pot. I 'll have to try this, next time I make soup, freezer is starting to get full and part of it is stock. I'll skip the oat milk though, I'm old school and like cow milk, or for special cases, goat or sheep 
For your enjoyment, a simple broccoli, spring onions, feta and parmesan pie
For your enjoyment, a simple broccoli, spring onions, feta and parmesan pie
Having some cheese in the soup is something i love about the classic french onion soup (well it might be more d'alsac). But adding the cheese crust and enjoying (the otherwise rather simple soup) together with it - marvellous. Part of a traditional minestrone or a ribollita as well.
I also enjoy a vichysoisse - my favorite summer soup.
And that pie with broccoli and spring onions looks delicious!
I also enjoy a vichysoisse - my favorite summer soup.
And that pie with broccoli and spring onions looks delicious!
Kitarra
Chaos and Ferrets
Looks like a classic quiche. I am a fan of quiche. Now I want to make one. Hmmmm.....
As far as milk is concerned...I never quite liked it. I stopped drinking it at the age of 2. I still don't like the way it feels in my mouth. And it has a cooked taste. Which comes from pasteurization. I have had raw milk and like it somewhat better but really unless you know the farmer and their practices, raw milk is kinda hard to trust. Now I don't have a problem with milk products. I eat yogurt daily because I like it. I love cheese. It's just the milk. Oat milk on the other hand, has a lovely texture and consistency. And taste great with cereal. The ferret agrees.
As far as milk is concerned...I never quite liked it. I stopped drinking it at the age of 2. I still don't like the way it feels in my mouth. And it has a cooked taste. Which comes from pasteurization. I have had raw milk and like it somewhat better but really unless you know the farmer and their practices, raw milk is kinda hard to trust. Now I don't have a problem with milk products. I eat yogurt daily because I like it. I love cheese. It's just the milk. Oat milk on the other hand, has a lovely texture and consistency. And taste great with cereal. The ferret agrees.