Fondant Potatoes Recipe - The Cookie Rookie® (2024)

FAQs

Why are they called fondant potatoes? ›

They originate from the French word 'fondant,' which means 'melting,' an apt description for the soft, tender, and creamy potatoes that are a signature of this dish. Dating back to the 19th century, fondant potatoes have long been favored by culinary enthusiasts and chefs alike.

Fondant potatoes are best enjoyed the day-of. But, if you have leftovers, you can store them in an airtight container in the fridge for three days. Reheat them in the oven with more stock — but be prepared for less crispy and creamy 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.

Fondants. In America we know fondant to be a smooth sugary icing used to decorate cakes and other pastries, but in Britain they know them to be a soft-centered chocolate cake—similar to lava cakes.

A baked potato is sometimes called a jacket potato in the United Kingdom. The baked potato has been popular in the UK for many years. In the mid-19th century, jacket potatoes were sold on the streets by hawkers during the autumn and winter months.

The old adage of baking once and eating twice can be very safe with just a few precautionary steps. I leave off things like rolling the potato in oil or other dairy coatings like melted butter, so that there is no residual that could be a food safety issue when the left over baked potato cools off.

Cool baked potatoes completely, place them in an airtight container or resealable plastic bag and refrigerate them. The USDA says they can be safely refrigerated for 3 to 4 days. Like all foods that have been cooked and cooled, potatoes should be reheated to at least 165 degrees F.

Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.

4 syllables: "FON" + "duhnt puh" + "TAY" + "tohz"

The German Butterball variety is a yellow potato with a medium round shape. You can differentiate a German Butterball from other yellow varieties like Yukon Gold by the texture of its skin. German Butterballs have thin skin with a flaky texture and the appearance of fine webbing that covers the whole potato.

How to make fondant on cookies? ›

Fondant cookies are covered with a thin layer of rolled icing. Fondant is rolled out, cut to the desired shape, and then glued onto the cookie with water or edible glue. Then fondant decorated cookies are left out to let the fondant harden and dry. Cookies can then be packaged and stacked.

It is actually a dish originated from France called Pommes Fondant or melting potato. I call it fancy-potatoes, (because anything French is just fancy! 😉) It has crispy golden brown tops, slightly chewy and very soft, velvety, and fluffy on the inside.

Fondant is thought to have originated in 19 th century France. The word fondant comes from the french word fonder which means “to melt”. Another presumed origin is in Ottoman, Turkey. The classic use of fondant or fondant cream was as candy or chocolate cream bar filling.

A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.

Funeral potatoes is a Midwestern dish made with hash browns or cubed potatoes, cheese, and canned cream soup. The casserole, which features a crunchy cracker or potato chip topping, gets its name from its place on the traditional after-funeral dinner table.

fon·​dant ˈfän-dənt. 1. : a soft creamy preparation of sugar, water, and flavorings that is used as a basis for candies or icings.