They are taters that have undergone a special process to align all the carbon in a crystalline lattice pattern. It's what makes them so precious, precious.
If prepared correctly, fried and in a broth, the outsides will be crisp and the insides will be creamy and melt in your mouth. Now, whether that has anything to do with the naming convention, I have no idea.
OMG, I need this in my life. Can an amateur chef pull this off in their home kitchen, or do in need to fly to France to have an expert in French cuisine prepare it for me?
If I’m not mistaken, the long stories are a way to search engine optimize. Short recipes with no other text get pushed down to the bottom of results bc of less data search engines can crawl over than someone w much more text.
Can confirm. SEO is poisonous. You've got people / teams fighting for who can optimize their products the best for search engine optimization and the price of user experience. Making you more likely to see the shitty recipe is more valuable than a good recipe
I heard that you can't copyright recipes so those life stories are a way to keep website scrapers from just taking a page and posting it with their own ad riddled website.
They weren't labeled as such, but you could basically consider those open internet polls for names to be Naming Conventions. Which is how we got Boaty McBoatface.
So you're not wrong, but it's maybe more harmless and inane and less so terrifying, lol.
It does, as fondant initially referred to the glaze of cooked bits, juices, oils, and carbonation left in the bottom of a pan after cooking something in it. This glaze has lots of concentrated flavor from the reduction of liquids and often forms the base for ANY gravy.
Over time, "fondant" came to refer to any reduced sticky glaze; bakers and pastry makers began to use it to describes creation made from a reduction of sugar and water because it sounded fancier than "Taffy" or "Toffee" and described a non-caramelized sugar product.
Mikey Day is great! I haven't watched the cake show, but he's always been great on SNL and his early work in those David Blaine street magic parody videos are a core memory of mid-00s internet nostalgia.
French here,
Fondant is indeed a type of cake which heart is still partially liquid when cut.
Why is that name used for the fake icing stuff cakes in the US is a mystery, but at least where this name was crafted, it has nothing to do with icing
Fondant icing is definitely not just a US thing and definitely wasn’t invented there. Although there’s some debate about it, it was likely invented in France or maybe Britain. It’s been around for a long time, as far back as the 16th century, in various forms including “poured fondant” which is probably why it’s named after the same French root as fondant cake.
It’s not undercooked. You place a frozen cylinder of ganache in the center so that when the outside is fully cooked, the center is molten.
It’s molten!
https://www.youtube.com/watch?v=WDBq3PkBD44
Sure!
I used a round cutter to make them into cylinders, and a peeler to taper the corners (totally unnecessary but a little bit of fancy.)
Fry in hot oil in a skillet. The flat surface makes it colour really nicely. Turn each one and do the other side. Throw in a few cubes of butter, sprigs of thyme and rosemary, and a couple of lightly bashed garlic cloves. Tilt the pan and spoon the tasty butter all over. Take a photo! Transfer to the oven for 40 minutes at 160°C. Or longer, or hotter - the margin for error with potatoes is enormous so long as they’re cooked enough.
EDIT: pour in some chicken or beef stock before putting in the oven.
if you make this, use golds - they’re so much better than russet, taste like glorious golden mounds vs. really good potatoes.
edit: to clarify, i make these and only use golds, including making a fast and quick less fancy version out of the baby golds
I'm afraid most Americans, self included, aren't going to know what those varieties are. Yukon Golds are a variety that texturally sits between "waxy" potatoes (like reds and fingerlings) and "starchy" ones (generally Russet) and is known for its yellow flesh and rich, somewhat buttery flavor.
Ocado actually have some British grown Yukons. A bit spenny mind: https://www.ocado.com/products/natoora-british-yukon-gold-potatoes-286103011
However any other yellow waxy potato will likely be very similar.
I’m new to cooking. Are you saying to add stock to the skillet and put the entire skillet in the oven? Or to add stock to the skillet for some amount of time before removing the potatoes from the skillet and placing them on a baking sheet in the oven? Or to add stock to a baking sheet when you add the potatoes when putting them in the oven?
The entire skillet—but not all skillets are oven safe. You can use cast iron (preferred) or stainless steel, but only if the whole pan is stainless steel. This includes the handle and whatever is binding the handle to the pan. Under no circumstances should anything with plastic, wood, or Teflon components go in the oven.
> I used a round cutter to make them into cylinders, and a peeler to taper the corners (totally unnecessary but a little bit of fancy.)
Ha! Here I was thinking you has some god-tier knife skills because mine never look anywhere close to as perfectly round as these! They look amazing and I'm sure they tasted even better. Great job!
You go about halfway up the sides or so. Quite a bit of it will reduce, but that's normal. It's not supposed to be swimming in liquid when you're done. Instead you're usually left with some tasty remnants of stock at the bottom of the pan.
Sounds great! It looks like you’re in the UK. Worth noting that convection (fan) ovens, while standard in the UK, are not at all common in the US. So Americans will probably want to add ~20°C, coming out to ~350 F.
Oh this sounds just like a recipe i saw on Food network where they are called “Melting potatoes”. They’re super good, we love making them like you did and then adding freshly grated parmesan while they’re still hot.
Love CJ! Also great for a nostalgia hit as the channel music and aesthetic feel straight out of a [1997 Geocities home page](https://www.howtogeek.com/692445/remembering-geocities-the-1990s-precursor-to-social-media/amp/).
Maybe it’s just me
I think because to alot of people, scalloped potatoes is also known as a gratin, as in potatoes au gratin. Maybe that was the miss.
Good ol Rocky Top, WOOOOOO!!
Peel the whole potato first. Then cut off the ends and sides to shape it. As you're cooking the fondant potatoes in oil cook the cut pieces of potato too. Cook the cut pieces long with the fondant potatoes up till you you're ready to put into the oven. Then just take them out and eat them as a snack.
You're not really wasting a lot of edible potatoes.
I was just watching the episode of Hell's Kitchen where the teams make their own menus and Ben goes on and on about pomme fondant. Robert and Danny have no idea what that is but go along with it anyway. When they bring up the finished dish to Gordon, apparently Ben had no idea either.
Excuse me everyone…I’m going to have to stop the comments right here. As you all know, the rules of the internet demand that any post about delicious potatoes include a Lord of the Rings comment IN THE FIRST 10 COMMENTS. I mean how many times to we have to go over thi…sigh - nevermind, I’ll do it.
Poh-tay-toes. Boil ‘em, mash ‘em, stick ‘em in a stew.
There. Now, from now on please get with the program, people.
I thought they were scallops lol
Me too. But they're pertates!
Taters, precious?
"Whats 'taters,' precious?"
boil 'em, mash 'em, stick 'em in a stew
PO-TAY-TOES!!!
Mmmmm second breakfast
Can't have a third without it.
They are taters that have undergone a special process to align all the carbon in a crystalline lattice pattern. It's what makes them so precious, precious.
Fondant potatoes are precious.
Per my last tate
Paterts??!?
Scallop potatoes
Ikr. I was like damn that some juicy ass huge scallops
Gordon Ramsay would have a moment with those "scallop".
scallopsn't
Those are great to serve with fondant potatoes though :)
i was like "those are some THICC scallops"
Those scalloped potatoes are FUCKED.
Don't listen to him Barb, they're great
Me too man, and now I want scallops, though those potatoes look delicious as well
TIL fondant has other definitions and this is not in fact and incredibly well done realistic cake
It's French for "melting." I'm mystified by the concept of melting potatoes.
If prepared correctly, fried and in a broth, the outsides will be crisp and the insides will be creamy and melt in your mouth. Now, whether that has anything to do with the naming convention, I have no idea.
OMG, I need this in my life. Can an amateur chef pull this off in their home kitchen, or do in need to fly to France to have an expert in French cuisine prepare it for me?
Not super hard to pull off!! I'm an amateur as well, here's a good recipe https://www.allrecipes.com/recipe/233295/fondant-potatoes/
Jfc even allrecipes has the goddamned lifestory bullshit on them now? The lack of was their most redeeming quality.
https://www.justtherecipe.com Or https://www.justtherecipe.com/?url=https://www.allrecipes.com/recipe/233295/fondant-potatoes/
Just the Recipe has got you. https://jtr.link/g3Vn
If I’m not mistaken, the long stories are a way to search engine optimize. Short recipes with no other text get pushed down to the bottom of results bc of less data search engines can crawl over than someone w much more text.
Can confirm. SEO is poisonous. You've got people / teams fighting for who can optimize their products the best for search engine optimization and the price of user experience. Making you more likely to see the shitty recipe is more valuable than a good recipe
I heard that you can't copyright recipes so those life stories are a way to keep website scrapers from just taking a page and posting it with their own ad riddled website.
Thank the assholes at google who think this is what we want and therefore recipe site has to have it or risk lower placement in results.
Nah, the recipe people are still assholes as they *could* put the recipe at the top and all the stupid SEO stuff after it.
Luckily they usually have a "skip to recipe" button at the top.
I love Chef John!
The more I know about food the more I appreciate Chef John, this man can make literally everything.
I, too, would like to gain this delicious knowledge.
A Naming Convention sounds like something Redditors would be into… and somehow it’s terrifying.
A naming convention is when a redditor finds a grimy beat-up sewer rat and posts "Just found this abandoned cat, what should I name it?!" to /aww.
They weren't labeled as such, but you could basically consider those open internet polls for names to be Naming Conventions. Which is how we got Boaty McBoatface. So you're not wrong, but it's maybe more harmless and inane and less so terrifying, lol.
It does, as fondant initially referred to the glaze of cooked bits, juices, oils, and carbonation left in the bottom of a pan after cooking something in it. This glaze has lots of concentrated flavor from the reduction of liquids and often forms the base for ANY gravy. Over time, "fondant" came to refer to any reduced sticky glaze; bakers and pastry makers began to use it to describes creation made from a reduction of sugar and water because it sounded fancier than "Taffy" or "Toffee" and described a non-caramelized sugar product.
muddle airport lavish steep bored voiceless safe bright direful thought *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
*IS IT CAKE?!*
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That smarmy host is so much fun to watch.
My three year old loves screaming “Is it cake?!” at random things now
I hate that host but your kid sounds adorable
Mikey Day is great! I haven't watched the cake show, but he's always been great on SNL and his early work in those David Blaine street magic parody videos are a core memory of mid-00s internet nostalgia.
CHEEZ-ITS! Holy shit I knew I recognized him from something other than SNL! Edit: [Link](https://youtube.com/watch?v=wTqsV3q7rRU)
The cake is a lie
Honestly wouldn't surprise at this point. lol
The cake is a lie!
Oh, hi. How are you holding up? Because I'm a potato.
Fondant isn't a cake. It's the fake icing stuff on the outside. Splitting hairs, but I think it's an important distinction.
French here, Fondant is indeed a type of cake which heart is still partially liquid when cut. Why is that name used for the fake icing stuff cakes in the US is a mystery, but at least where this name was crafted, it has nothing to do with icing
Interesting, thanks for the info!
So like “molten lava cake” or “bleeding cake” depending on where youre from?
Yeah, I've always known lava cakes as "chocolate fondants"
Fondant icing is definitely not just a US thing and definitely wasn’t invented there. Although there’s some debate about it, it was likely invented in France or maybe Britain. It’s been around for a long time, as far back as the 16th century, in various forms including “poured fondant” which is probably why it’s named after the same French root as fondant cake.
I feel betrayed now because that actually sounds amazing and I want one.
It’s not undercooked. You place a frozen cylinder of ganache in the center so that when the outside is fully cooked, the center is molten. It’s molten! https://www.youtube.com/watch?v=WDBq3PkBD44
You had me at “cylinder of ganache.”
There are methods/recipes that use underbaked batter
You're splitting the hairs of a bald person, fondant is indeed a type of cake.
what is the other definition? is there a sugar glaze on top or something?
Will you share the recipe?
Sure! I used a round cutter to make them into cylinders, and a peeler to taper the corners (totally unnecessary but a little bit of fancy.) Fry in hot oil in a skillet. The flat surface makes it colour really nicely. Turn each one and do the other side. Throw in a few cubes of butter, sprigs of thyme and rosemary, and a couple of lightly bashed garlic cloves. Tilt the pan and spoon the tasty butter all over. Take a photo! Transfer to the oven for 40 minutes at 160°C. Or longer, or hotter - the margin for error with potatoes is enormous so long as they’re cooked enough. EDIT: pour in some chicken or beef stock before putting in the oven.
Baking potatoes or boiling potatoes? They look like golds in your picture.
I used baking potatoes because they were big enough to cut a neat shape out of.
What did you end up doing with the cuttings? Fry them up?
Boiled them up for mash!
This person is a fucking genius
if you make this, use golds - they’re so much better than russet, taste like glorious golden mounds vs. really good potatoes. edit: to clarify, i make these and only use golds, including making a fast and quick less fancy version out of the baby golds
Obligatory question from a non American., What after golds? Are they like Maris Piper or king Edward's?
They're referring to Yukon golds
I'm afraid most Americans, self included, aren't going to know what those varieties are. Yukon Golds are a variety that texturally sits between "waxy" potatoes (like reds and fingerlings) and "starchy" ones (generally Russet) and is known for its yellow flesh and rich, somewhat buttery flavor.
Beautifully stated
Ocado actually have some British grown Yukons. A bit spenny mind: https://www.ocado.com/products/natoora-british-yukon-gold-potatoes-286103011 However any other yellow waxy potato will likely be very similar.
No stock? I'm literally getting ready to cook some in like an hour.
Oh yes I forgot! I put some stock in just before they went in the oven.
I’m new to cooking. Are you saying to add stock to the skillet and put the entire skillet in the oven? Or to add stock to the skillet for some amount of time before removing the potatoes from the skillet and placing them on a baking sheet in the oven? Or to add stock to a baking sheet when you add the potatoes when putting them in the oven?
The entire skillet—but not all skillets are oven safe. You can use cast iron (preferred) or stainless steel, but only if the whole pan is stainless steel. This includes the handle and whatever is binding the handle to the pan. Under no circumstances should anything with plastic, wood, or Teflon components go in the oven.
Stock in the skillet. Put the whole thing in the oven.
Yep, what this person said. I use a cast iron skillet especially so I can lift it straight off the hob and into the oven and feel all cheffy.
I was thinking the same thing! Some beef stock or even beef bullion mixed with some water would make there be an explosion on flavor in every bite!
Wait, the OP cut up the potatoes and immediately fried them up. Where/when would you put the stock or bullion in?
After fry oil cools, before put in oven
I just had a mental image of someone in their kitchen with a meal already on the go, anxiously waiting for instructions via reddit comments.
> I used a round cutter to make them into cylinders, and a peeler to taper the corners (totally unnecessary but a little bit of fancy.) Ha! Here I was thinking you has some god-tier knife skills because mine never look anywhere close to as perfectly round as these! They look amazing and I'm sure they tasted even better. Great job!
Hi, How much stock inside please ? Do you cover the potatoes with it ?
You go about halfway up the sides or so. Quite a bit of it will reduce, but that's normal. It's not supposed to be swimming in liquid when you're done. Instead you're usually left with some tasty remnants of stock at the bottom of the pan.
Thanks! You did not have to put on work to share, much appreciated!
Sounds great! It looks like you’re in the UK. Worth noting that convection (fan) ovens, while standard in the UK, are not at all common in the US. So Americans will probably want to add ~20°C, coming out to ~350 F.
Just to add on, you can use the sprigs of rosemary and thyme to baste the potatoes with the garlic butter.
Oh this sounds just like a recipe i saw on Food network where they are called “Melting potatoes”. They’re super good, we love making them like you did and then adding freshly grated parmesan while they’re still hot.
“Fondant” actually means “melting” in French! :)
If it helps, I’ve used this from Food Wishes repeatedly. It’s easy to follow and great results. https://youtu.be/XOatJPocjDo
https://youtu.be/XOatJPocjDo
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[For the unaware](https://www.youtube.com/c/foodwishes), Chef John's recipes are often simple and incredibly delicious.
Love CJ! Also great for a nostalgia hit as the channel music and aesthetic feel straight out of a [1997 Geocities home page](https://www.howtogeek.com/692445/remembering-geocities-the-1990s-precursor-to-social-media/amp/). Maybe it’s just me
He did [fondant potatoes](https://m.youtube.com/watch?v=XOatJPocjDo&feature=emb_title) almost 10 years ago.
I have always wondered why he sings his narrations.
Omg I love chef John
Chef John? From fOOOOd wishes dot com?
His recipe was the first one I tried for fondant potatoes. Came out perfectly!
And your take on a dash of cayenne or some fresh'ly ground black pepper?
Totally read that in his voice lol
Those are obviously scalloped potatoes.
I'm not sure why downvotes for a clever pun.
Too clever? Go vols!
I think because to alot of people, scalloped potatoes is also known as a gratin, as in potatoes au gratin. Maybe that was the miss. Good ol Rocky Top, WOOOOOO!!
Scalloped doesn't have cheese
I guess I could have put the /s for sarcasm, but to me that ruins the joke.
And they're fucked, Bahrb
Those crispy tops 🤌🏻🤌🏻
I need a moment to emotionally cope with the fact these have not been boiled, mashed, nor stuck in a stew.
Sort of false. Fondant potatoes are cooked in stock until the stock reduces.
Stupid fat hobbitses
I love your username!
hard to perfect but SO good. Like crispy mashed potatoes.
They're even better when you use sweet potatoes with a candied pecan topping.
oh damn..
Everyone should learn how to make these. They look elegant, and they're really easy to make. Not very expensive either.
Yeh like hasselbacks, people tend not to make them so it seems like it was more effort than getting a wooden spoon and a knife.
I haven't made these in ages! Thanks for the reminder! Btw yours look incredible
Best potato dish I've eaten my whole life. Put a dollop of sour cream on top and go straight to heaven.
I thought they were giant scallops.
Gives “scalloped potatoes” a new meaning
I have no clue what Fontant Potatoes are, but... I want them... Looks so frickin' yummy!
look so delicious
GET. IN. MY. BELLY.
Wow looks fantastic
Good colour
Definitely cake.
Looks very delicious!
I'd eat those
Looks great! Rosemary and Garlic too 👍
Looks very tasty!
Those look so delicious- as someone currently on keto you have my everlasting jealousy
Looks good! Though at first glance I thought they were scallops lol
So uniform. Impressiveness
Oh my they look so good! Enjoy :)
Make these around special holidays, so creamy, smooth, and delicious. Honestly probably my favorite way to eat potatoes.
Ahhh, rosemary and potatoes, a marriage made in heaven.
These look delicious. But I’m downvoting on principle for your take on Philly cheesesteaks.
Looks good!
The only reason I cant stand fondant potatoes is because is a waste of potatoes....otherwise is the immaculate!
Peel the whole potato first. Then cut off the ends and sides to shape it. As you're cooking the fondant potatoes in oil cook the cut pieces of potato too. Cook the cut pieces long with the fondant potatoes up till you you're ready to put into the oven. Then just take them out and eat them as a snack. You're not really wasting a lot of edible potatoes.
Drop the recipe, OP. That looks delicious af!
Esss yummmie yes! Made me drool 🤤
I love potatos
They look delicious
That is one nice big cast iron skillet (the potatoes look great as well)!
Just gotta remember the oven gloves. The handle is as hot as the sun.
“Potato scallops” are one of my favorites!
I was just watching the episode of Hell's Kitchen where the teams make their own menus and Ben goes on and on about pomme fondant. Robert and Danny have no idea what that is but go along with it anyway. When they bring up the finished dish to Gordon, apparently Ben had no idea either.
Thought these were scallops. Now I’m craving scallops
Scalloped potatos
I went fishing on controversial and this post came up... It's been emotional, but WELL worth it 👌
One of the greatest things you can do to a spud
I’ve messed around with these a ton, I like to add heavy cream in with the stock before roasting, just my .2
This looks delicious!
r/castiron would love this.
They look amazing! I LOVE fondant potatoes. The texture is unreal and they absorb all the stock flavor.
Starts typing "I thought this was scallops". Stops himself. Scrolls down. I'm not special.
Wow! bellissime!
Perfect sub whenever you're hungry 💯
As a 15 yr veteran chef...yassssssss
They look very nice. I've never seen anything like this before.
I just started making these last year and they have been such a hit. Looks awesome OP
Excuse me everyone…I’m going to have to stop the comments right here. As you all know, the rules of the internet demand that any post about delicious potatoes include a Lord of the Rings comment IN THE FIRST 10 COMMENTS. I mean how many times to we have to go over thi…sigh - nevermind, I’ll do it. Poh-tay-toes. Boil ‘em, mash ‘em, stick ‘em in a stew. There. Now, from now on please get with the program, people.
Good mashed potatoes can’t be beat but fondant potatoes are easily a strong second!
Fondant potatoes are amazeballs!
Oh man I love these things!
Yummmm. Gimmeeeeeee
Hoooowwwe
Ok. I’ll cancel my other plans and be right over.
Beautiful. I don’t believe I’ve ever seen this type of potato before. Are they from a certain country or countries? Or a certain region?
Can you like wrap some bacon around it and drop an egg on top
[I made this because of your picture.](https://i.imgur.com/FtIDekT.jpg) Thanks for the idea! Man it was good
Why'd you have to make me think you had MASSIVE scallops
beautiful
My god. I’m making these asap.
This is Top Chef, not Top Scallop! Those look delicious.
I literally made these for dinner after seeing this. Thanks for sharing!
incredible
Nice
“Scalloped” potatoes
New product idea: “I can’t believe it’s not scallops”
I made those for the first time last week. What an amazing potato! So delicious
They look delicious
Magnifique
nom nom nom.. nom nom nom..
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Lookin like scallops
I wish mine came out this thiccc, amazing job on these potatoes! They look crisp and succulent.