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Bittman's Fondant Potatoes

LNG212 Feb 8, 2009 02:42 PM

I just made this today and they were wonderful. Smooth and creamy (and, yes, as he says, very potato-y) on the inside with a lovely browned exterior.

Here's the link to Bittman's blog where he tells how to make them:
http://bitten.blogs.nytimes.com/2009/... .

I used small red potatoes from my favorite farmer at the Greenmarket. I didn't baste very much at all -- I mostly set the timer and left the potatoes alone. When it was time to turn them, I added a couple of tablespoons of vegetable stock (not required per the recipe). They were delicious.

Has anyone else tried them? Tried any variations?

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    Susan627 RE: LNG212 Feb 8, 2009 03:51 PM

    These look wonderful. I have a new gas cooktop and am wondering if "very low" heat means the simmer setting?

    2 Replies
    1. re: Susan627
      LNG212 RE: Susan627 Feb 8, 2009 04:24 PM

      My stove is gas as well. I had the flame as low as I could put it. When I first checked on the potatoes (after maybe 10 minutes) nothing was happening (the butter had sort of congealed). So I upped the flame a very small amount. I figured better to have it too low and take longer rather than too high and have it burn on the outside.

      1. re: LNG212
        s
        Susan627 RE: LNG212 Feb 9, 2009 10:32 AM

        Thanks for the info. Still getting used to gas and can't wait to try them!

    2. toodie jane RE: LNG212 Feb 8, 2009 04:49 PM

      Don't try to over think this 'recipe'. These are just English Roast potatoes. As in potatoes you cook with a Sunday roast. We had them whenever there was a beef roast, chicken or turkey cooking at a moderate rate (325) in the oven.

      You do not need a covered pot for them to brown nicely, in the oven, anyway.

      Peel and quarter spuds (my family has used russets since moving to the states in the 20's).

      Toss them into a pan with a roast, either beef or poultry. Don't fuss with them. Let them cook a while in the juices and fat till they begin to crisp on one side. Baste once or twice as the roast cooks.

      Turn-and-baste a few times more, and you have crispy-outside, creamy inside. My grandmother learned to cook these as a girl in 1890's in Hastings, from her grandmother. Gram taught Mom, Mom taught me.

      These are wonderful x2 with good defatted pan juices.

      1 Reply
      1. re: toodie jane
        LNG212 RE: toodie jane Feb 8, 2009 06:09 PM

        Thanks for the info. But I very much liked this recipe. First, they're vegetarian. And second, I didn't have to turn on my oven just to do potatoes. They sat on the stove top for an hour and a half and I didn't have to do anything. The covered pot doesn't facilitate the browning; it steams them. And to me they had a completely different texture than roasting potatoes in the oven (which I do often when I'm turning my oven on).

      2. chef chicklet RE: LNG212 Feb 9, 2009 11:22 AM

        ooooooh thank you ever so much for posting this lng212.. I love potatoes, actually had mashed potatoes with brown onion gravy (left over from dinner) for breakfast. Gotta tell ya, these look really good and will be making them for my hubby for Valentines Day, hopefully with something equally as impressive!

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