Fondant potatoes
Fondant potatoes, or pommes fondantes (French for "melting potatoes"), is a method of preparing potatoes that traditionally involves cutting them into cylinders, browning the ends, and then slowly roasting the potatoes in butter and stock, such as chicken stock or beef stock.
Fondant potatoes are the cupcake-shaped item to the left of the meat | |
| Type | side dish |
|---|---|
| Place of origin | France |
| Main ingredients | potato, butter, stock |
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