A vintage potato dish with a couple of twists!
Years ago, I was served beautiful little Pommes de terre fondant at a fancy, albeit a bit old fashioned, restaurant in New York City. These classic little cylinders of potato were beautifully browned and then baked in the oven in thyme, chicken stock, and butter until they were fluffy and soft on the inside, but still kept their crispy crust. The “melting” texture of the insides is the fondant part of the name. They were simple, but insanely delicious, and, being a lover of all things potato, I made them now and then for a time, but sort of forgot about them.
Classic potato dishes for a reason
This potato dish may have fallen out of fashion along with so many others, but it remains a classic and for good reason, they are still absolutely delicious, easy to make, and well received whether a simple family supper or divine dinner party!
Now, the twists…
Of course, there has to be a twist or two! After having both black truffle mashed potatoes and some extraordinary pommes frites with black truffle oil and Parmesan cheese recently, I have started adding just a few drops on potato dishes of all sorts. It’s a wonderful and addictive combination, but you have to be careful with this ingredient; like toasted sesame oil, black truffle oil is best used sparingly, start off with less than what you think you want, taste, and adjust if necessary. A little is great; a little too much is horrid!
Let’s used mushroom stock!
I also swapped out the chicken stock for an earthy mushroom stock and this added even more flavor. Easy to make, just steep dried mushroom in boiling water for 15 minutes and strain.
Use Russet potatoes for this recipe. If small, you can just cut them in half. For larger ones, cut them into fat slices. For a pretty presentation, peel the potatoes, trim them into a cylinder and make large slices, or use a small biscuit cutter. After prep, it is important to let them soak for at least 15 minutes to remove some of the starch for the best texture.
Fondant Potatoes with Rosemary and Black Truffle Oil
- 6 small Russet potatoes
- Salt and freshly ground pepper
- 2 tbsp. olive oil
- 4-5 cloves garlic, smashed
- 3 sprigs fresh rosemary
- 4 tbsp. unsalted butter
- ¾ cup mushroom stock
- ½ to 1 tsp. black truffle oil
- ½ tsp. fresh rosemary
Preheat the oven to 425 degrees.
Peel the potatoes and cut them in half at the equator. If you want to make a special presentation, cut them into a cylinder shape with a small biscuit cutter. Place them in water and let soak for at least 15 minutes.
After soaking, pat dry and place on toweling.
Heat a large cast-iron or heavy skillet over medium high heat. Once hot, add the olive oil and place the potatoes cut-side down in the oil. Season the potatoes, and let brown undisturbed for about five or six minutes, or until nicely browned. Turn.
Add the garlic, rosemary, and butter to the pan and continue cooking for another 3 or 4 minutes, until the bottom side browns.
Immediately add the stock and place the pan in the oven on the middle rack.
Roast for 30 minutes and check. They should be nicely browned and tender on the inside. If the potatoes are large, they might take an additional five minutes or so.
Remove from the pan to a plate or bowl. Spoon a bit of the sauce over, don’t forget the crispy garlic, along with the truffle oil (add a little then taste) and a last sprinkle of salt and pepper and the fresh rosemary.
If you like, add a sprinkling of Parmesan as well!
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They look fantastic!! I love the idea of using the mushroom stock!
Thanks! The mushroom stock makes this dish even more earthy tasting. We loved it!
Oo, those look tasty! Plus I’m a big fan of anything with potatoes and rosemary! Thanks for the recipe!
Thanks Dave! Me too, rosemary and potatoes are great friends!
Timing is everything. I dug some potatoes this morning. 🙂
Hmm, do I smell rosemary wafting through the air to my house???
Thanks for this tasty reminder of this classic way of preparing potatoes. Your addition of truffle oil is simply brilliant! 🙂
Thank you Ronit! We need to be reminded of these tried and true methods from time to time. They are classics for a reason.
So true! 🙂
There you go again–plating these on a dish that reflects the contents and color! How very beautiful, and sounds delicious.
Thank you so much! I kind of have a little addiction to flea markets….
Oops, now I have a messy computer screen from licking it! 😂
L O L!!!!! I won’t ask how it tasted!! 😆
This looks fantastic! And you’re so right: a little is great, a lot is abysmal.
Thank you! Restraint is always called for with this ingredient!
I will definitely be trying this recipe!
Great! I hope you enjoy it as much as we all did!
Those potatoes look delicious! I always love adding rosemary to my potatoes. I love how you added truffle oil. I am a truffle lover!!
Ah, if you love both rosemary and truffle oil, you will adore these!
My eldest daughter is also a lover of all things potato, she’s going to love this!
Designed for us potato lovers! Hope she enjoys it as much as I did!
This looks palatable ☺️☺️
Well done Dorothy.
Thank you for stopping by! I hope you enjoy the visit!
The thought of the truffle oil makes my mouth water, delicious.
It’s so addictive Jane!
Fluffy and crispy, oh my!!!! I can’t see yo get them out of my mind. Classics are called that for a reason! 🍂🥔
Yes, Gail, they do stick in the mind, and the leftovers call from there refrigerator “warm me up, warm me up!”
No doubt the flavors taste good in leftovers as well. I’m hungry. 😋
Me too! And dinner is two hours away!
Yum, this sounds so good! I’ve never used black truffle oil and must give it a try. Thanks for the inspiration. 🙂
Give it a try! It is an unusual flavor, but one of those you taste and then you have to keep tasting it and then you realize you want more!
Heaven in a potato!!!
You said it Jenna!
These look so delicious! Much like the potatoes we had for holidays when I was a little girl in Europe. Thank you so very much for sharing this recipe, it’s on my menu for this autumn season. It truly does look like heaven in a potato! xo Lidy
Thank you so much Lidy! These simple dishes are so often the best, and I’m glad I dusted this one off. I’m serving it later this week at a small dinner party with friends, and I’m also thinking the holidays!
I love potatoes and these look amazing!!!
Thank you Nancy! They tasted every bit as good as they looked!
Can you come to my place?
And bring all of your recipes?
xoxoxo
I’d love to feed the world Carolyn! That’s why I write the blog.
Your enthusiasm comes across in droves…
Your calling is on show for all to see… 😀
💕❤️💕
All my favourite flavours cooked with one of my favourite vegetables..the humble potato…Delicious 🙂 x
Thanks Carol! Potatoes have to me in my top three foods of all time!
Wow these look better than the ones I saw on a cooking show! Isn’t black truffle oil super expensive? I have never seen it or even looked for it before. I wish I could pick one right off of my screen they look so good.❤️
Thank you Diane! Your words are so sweet! Yes, truffle oil is expensive, but since you use it sparingly, it goes a really long ways. My little jar, 2 oz., cost $11. I gave half to my sister to experiment, I’ve used it on several dishes, and still have some left, so the $11 worth of flavor has gone a long ways!
oh how delicious. a classic is a classic for good reason…
Thank you! These classics always please!
I love potatoes! And what a beautiful presentation 😋😋
Thank you Ribana! Who doesn’t love looking at crispy potatoes!!
This looks so good!!!! I love truffle oil. I like that when they are in the pan they resemble scallops! I need to try this and maybe will call it poor man’s scallops. 😀
Thanks Averyl! Great minds! I thought the same thing, which is why I added it as my vegetarian alternative post for my vichyssoise with scallops: https://vintagekitchen.org/2021/09/26/fennel-and-leek-vichyssoise-with-seared-scallops/
Oh my goodness, yes! I did a double take because I also thought your perfectly seared potatoes were scallops! I will let you have my portion of the truffle oil, as I have not been able to acquire a taste for it. But I’m quite certain your fondant potatoes are special enough even without it! YUM
Thanks Terrie! And yes, even without the truffle oil they are sublime! And they really do look like scallops!
Yummmm! My daughter’s have loved truffle oil from a young age! These look golden brown and scrumptious!
Thank you! It’s always good to expose kids to all flavors early, otherwise all they want to eat is macaroni and cheese!
Exactly!
I love potato recipes, Dorothy.
Me too! My favorites!
You are so right about truflle oil. A little goes a long way. Too much makes the food taste nasty. Yikes! LOL!
One definitely needs a light touch here!
I’d been wondering why this was called fondant, because I’ve never had them with a fluffy inside. Thanks for clearing that up. Truffle oil is often abused (too much, like you said) and a lot of truffle oils are very bad quality. So I’d prefer to use fresh truffle, even though that can be hard to get fresh and for a reasonable price.
I learned the hard way with a cheap “truffle” oil that I think was made with the presence of a truffle in the room!
Oh I would love to use fresh truffle Stefan, but I don’t think I’ve ever seen one in Vermont except carefully shaved on a fine dining entree, and even then, it is rare! There’s a truffle butter my friend likes that she ordered online so I might try that until I make it to truffle territory!
Sounds delicious with Black Truffle Oil.
Thank you! The truffle oil really makes this dish!
Oh My!🥰
Yes!
it really looks both good and wonderful, I will try your recipe next time I get the chance, yummy!
Thanks Christer! If you like potatoes, you will love these!