Classic French cuisine was a pioneer in the standardization of recipes in the search for lighter dishes, less heavy sauces and more contained cooking points.
This has left us a great repertoire of dishes, sauces and garnishes, but above all, it has given us countless ways to prepare potatoes.
The classic duchess potatoes, with their elegant, uniform shape and airy texture;
the
Dauphinoise
, which are gratined with cream;
or the classic panadera, a perfect garnish if there is one.
Then there are fondant potatoes which, if you ask me, are perfection made from a root vegetable.
Its preparation is a little long – they require prior turning to have the perfect shape and subsequent cooking over low heat – but it is worth every minute.
Slightly crispy on the outside, they are caramelized in butter over high heat, with a little salt, pepper and a bouquet of aromatic herbs, and then cooked in a poultry broth.
This process gives them a very creamy and melting interior – hence their name – with the ideal level of salt.
The variety of potato is always a variable to take into account.
In this case, we want one with enough starch, so that it creates that crispy and toasted surface with a creamy interior;
but at the same time a little waxy to maintain its shape during long cooking.
Some varieties that can work very well for this preparation are Russet, Yukon Gold, Mona Lisa or Kennebec.
Time:
75 minutes
Difficulty:
It is not the easiest way to cook potatoes, but the extra difficulty is worth it
Ingredients
4 large, uniform potatoes
4 tablespoons extra virgin olive oil
80g butter
400 ml poultry broth
Salt
Black pepper
2 cloves of garlic
Thyme and fresh rosemary
Instructions
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