Suggestion for dishes including fondant potatoes? (no game)
Hey! I'm looking for dishes, main courses, that includes fondant potatoes (pommes fondant) but no game meat (too expensive!!!). Duck breast is allowed (if that counts as game...).
Give suggestions, preferably a complete dish (ie: potato + X-meat + Y-sauce with Z-puree + vegetables). Or don't, not required but I'm personally not very creative. Full recipes on how to cook and prepare are not necessary though!
I've searched around but I've found almost no recipes that includes these potatoes!
Any roast, beef, pork, poultry goes fine with fondant potatoes. And I think green beans and carrots go best with potatoes as an additional veggie.
JMF is right, and the potatoes work with seafood too. They'll pair well with anything you'd normally serve with mashed or roasted potatoes.
- Salmon with white wine, lemon & capers + roasted asparagus & mushrooms + potatoes
- Steak + wilted or creamed spinach + potatoes
- Roast chicken + garlicky green beans or asparagus + potatoes
- Garlic & herb-crusted roast pork loin + asparagus or green beans + potatoes
Roasted leg of lamb or grilled lamb chops, steamed asparagus and garlicky fondant potatoes.
Beef with oxtails, roasted/caramelized carrots with traditional fondant potatoes.
A simple grilled steak with mixed green salad would be great with the potatoes too.
That's kind of like asking for recipes that include home fries. You've not found any recipes that include fondant potatoes because they are not a component in a recipe, but rather a stand-alone side dish, a garnish if you will. Think in terms of what mains might go well with fondant potatoes, as the other respondents have pointed out.
Surely fondants work with any meat?
Because they're so rich, we'd usually have them alongside a simple preparation of the meat.
Now this is interesting. I did not recognize "fondant potatoes" so looked them up and found that they are potatoes cut into barrel shapes and cooked in chicken broth which thickens and gets syrupy. This sounds like a cousin of something I have just been reading about called Rappie Pie in my Nova Scotian cookbook, "the most popular of all Acadian recipes, Pate' a la Rapure". In this, chicken is first cooked to make a rich stock. then "Peel and grate 1 peck of potatoes into cold water. Place in cloth bag and squeeze until all water and starch are removed. When all potatoes are squeezed, loosen them into larfge pan, measure chicken broth, and gradually add to potatoes, stirring slowly. When potatoes are cooked enough they will take on a jelly-like appearance." The potato "product" is then layered in a casserole with cooked chicken and the whole is topped with onion and bacon and baked. The commonality here is that potatoes are cooked with chicken broth to create a jelly-like or syrupy substance.