Fondant Potatoes - Crusty Potatoes Roasted with Butter and Stock
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- เผยแพร่เมื่อ 9 มิ.ย. 2024
- Learn how to make a Fondant Potatoes recipe! Go to foodwishes.blogspot.com/2013/0... for the ingredient amounts, extra information, and many more video recipes! I hope you enjoy this easy Fondant Potatoes recipe!
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Check out the recipe: www.allrecipes.com/Recipe/233295/Fondant-Potatoes/
Did you really just post this 11 hours ago? This video is like 6 years old!
He’s updating it. Thanks for doing so, or it wouldn’t have shown up in my feed :)
@@ChibiQilin You obviously just saw this video, so his repost worked, didn't it! Lol
@@MissDebra exactly! Lol
Thank you for this recipe, I can't wait to try it!
"I just get you close. The rest is up to you" is probably some of the best advice for cooking from video recipes.
That's what I tell my girlfriend all the time
@@fsemple That's what I tell your girlfriend too. lol lol You walked into that one.
@@MrLarryWatkins lmao
@@MrLarryWatkins He was watching from the wardrobe
This thread took a weird turn....
“...that’s you cooking. I just get you close. You have to figure out the rest.”
THAT IS THE BEST, MOST HONEST ADVICE ON ANY COOKING VIDEO. 👍👍👍
I've just made them. And I have to tell you, I've never thought that you can make potatoes so tasty. Except for French fries and chips, obviously. Thank you for the recipe. It's flawless.
"I just get you close, you got to figure out the rest" -- LOVE THIS!
Leila Mars why am I going “that’s what she said”?? I’ll show myself the door.
a "knob" of butter is slightly bigger than an imperial devonshire slice but always less than a royal westinghouse cube
😂 That totally explains it!
Indubitably!
In other words , about 4 smidges .
Chunk
WOW! That makes perfect sense! LMBOROTF! 😂
I found this video by accident while looking for stock images of potatoes. Well, now I know what I'm making for dinner! 😍
"While looking for stock images of potatoes"
*My kind of man*
Check out his Romanoff potatoes!! They are amazing!
@@angielamm1328 Added to my playlist. Will be checking those out. 👍
ذات٤
ا٤م
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Amazing what a bit of chance luck can bring you on the internet!
I've made this dish a few times and it's delicious! Definitely add more chicken stock and let cook a little longer; the longer it cooks the more you get of that thyme/butter/ flavor and it's just so good! Thanks Chef John!
Yeah, I'd normally put stock until halfway up the potatoes.
I adore this guys voice & personality he makes me feel like I can cook any recipe 😫💜
You sound so happy in your voiceover of you making these. I love it when a person enjoys the fruits of their labor.
Its not a fruit; its a potato of his labor.
Maybe he talks like that because he's dead inside
Stephanie Desiderio
Stephanie Desiderio yeah lets just hope he dosent go to the point of chef Louis from "the little mermaide"
Potatoes are vegetables, not fruit.
Cooking these for Valentines Dinner tomorrow night... So excited to surprise my wife..
Turned out excellent. Thanks
Hi Danny ~ Did your partner enjoy the potatoes?
esquibelle She loved them, had them with Fillet Mignon and zucchini
Danny Hague did ya get some, distant family member?
Extra points for making them heart-shaped
Forget the mouthwatering food you showcase, you have a most wonderful voice and manner and I love coming across these old gems and giving them a whirl also chuckling at your dry wit. Bravo old chap! Best of Britain to you.. on this cold miserable morning, I know what my family will be eating later.
Thanks to you.
This is my first ever Chef John recipe which got me started watching Chef John seven years ago! Still good.
This was one of the first foodwishes videos I watched, and ~2 years later I finally made them... I played it pretty fast and loose but they still came out delicious! Served with broccoli, garlic green beans and sour cream. Good enough to be a centre piece in a vegetarian meal :)
I'm not sure if you are aware but these are cooked with chicken stock so if your or your friends' diet does not allow for animal products do not use chicken stock. You can replace it with vegetable stock. I kind of want to try using mushroom stock but I am not sure if they well taste that great since the flavor of the potato and mushroom stock together might turn out too earthy.
Victor Marin I have only ever made them with veggie stock, in fact I've made these vegan and they're still phenomenal.
That's why I even bothered to watch this. I thought... " I bet I could make this vegan!"
"Or even better" try not being a close-mined douche.
calonstanni haha, right? Like... I wouldn't trick my vegan friends into eating animal product because I'm not a shitty friend.
Almost 2 million views for a potato, and I can't get a text back.
text
+Michael Meehan lol
You must not be as tasty as these potatoes.
+Donny russell but he is as salty as the potato though.
Twilight Princess LMAO!!!! That was great!
for the last 5 years i've been using your recipe for Fondant Potatoes at every holiday season potluck; these potatoes received their own Thank You card.
I'm tempted to make them big cubes so I can brown all 6 sides.
You have given me great ideas
do it and record it!
good idea!
oh yeah!
Wow will try these , look so good. dylan foley
Hey Chef John I think you are personally responsible for bringing this dish back out of the 1800s it is delicious. Thank you!
Chef John narrates his videos like he watched to much Price Is Right growing up
yes, see the above comment.
I made this tonight with salmon. This was the third time I did this recipe, I believe, and third time was the charm. It was amazing this time. I got the crisp, the creamy potato, and the flavour of the seasoning and stock. It was all perfect! Thank you! 😊
I made these last night. They are fabulous! Thank you so much! Funny enough, my husband saw them in the oven and said "those scallops are huge!" Haha!
Have made this several times with minor variations each time. My wife thinks I am a culinary genius. Thanks for the recipe.
What?! You aren't tellling us your variations? Does one of them save the skin? Please share.
I've made this several times, and I just wanted to say that I love your videos. They are the right level of easy to follow but not so dumbed down that the dishes aren't very good. Just about everything I've made from your videos has come out well.
I made these as a side dish for dinner tonight and impressed my whole family. They turned out as yummy as they look!
This is the first recipe I watched by CJ many years ago and I've been a fan ever since. Always informative, clever and fun.
And I too, came back to make sure I've been doing it right. Thanks Chef John!
Tom Smith
Yup, that's how he got me, too!! I'm making these tonite!! 😁
Be still, my carb loving heart.
As an american this cracked me up.
"It has more than one step, Americans never really embraced it."
There is a lot said in that little sentence 😂
RIGHT THIS MINUTE!!!😂
Totally agree. However, we both made this dish, right?
@@-8_8- I haven't. I've been on a homemade pizza craze lately. Your typical neapolitan style. I'll never buy store pizza again. Ever.
His voice makes it light and fun! Awesome recipe!
I love the way you sing while talking!!!
This guy talks like a rollercoaster.
Ken Peng omg it was driving me crazy but your comment has relieved it! haha so accurate
My lord... I couldn't make it until the end. It was so irritating! Whatever he's on, he needs to either increase or decrease his dosage.
he is a good cook
You people are good people.
I know what you mean becaUSE SOMETIMES HE SPEEDS UP AND GETS LOUDer.... and.... then.... not. (I do a lot of voiceover work and sometimes have to use other people who don't do it at all and I have to coach them. He kinda sounds like someone coached him on one segment of a video, and he just ran with ONLY that feedback.)
Criticism aside, I can hardly fault him. I STRUGGLE to sound enthusiastic in videos. Just when you THINK you're giving it your all, you hear the playback and think, "I might be dead".
This guy sounds so upbeat and happy! I like that. I am no chef, but he made this recipe simple and easy. Thank you!
Guys!!! This butter be good. I don't want to waste my thyme here.
+RUSH_Interjects Haha, that's punny!! :)
+Natalie Lane it's spelt Phunny
James Smith
No it's not.
adjective pun·ny \
Definition of punny
pun·ni·er. pun·ni·est
: constituting or involving a pun
+Natalie Lane Punny + Funny = Phunny
I wrote punny with the intentions of it sounding like it starts with a P, not an F.
Doing my first attempt at these right now, except I had no thyme so I used rosemary and sage...OMG it smells so good!
You just literally caused WWIII.
Honestly after trying both I feel like rosemary is better than thyme for this recipe but that’s just imo
Rosemary and potatoes go together like Martha Stewart and Snoop Dogg.
My family loved loved these. Thank you for sharing your art with us Chef John. They were without question the centerpiece of the meal.
I just love you your potatoes your sense of humour and your knobs of butter. Thank you. Love from South Africa.
As a brit, and somebody who enjoys cooking I'd like to offer some small wisdom.
1: The butter. Use unsalted when it comes to frying, also when you add it, remove the excess oil, but leave a little in there. That little bit will stop the butter from burning.
2: Experiment with your own seasonings. Very it by what you're serving this with. If you're serving these with lamb, use rosemary garlic. Thyme goes well with chicken dishes. But experiment, find what works for you.
""As a brit"
+wowfood Oil does not prevent butter from browning or burning. Butter browns because it contains milk solids.
To avoid this, use clarified butter/ghee.
That is not correct. Try it some time for yourself. No dogma needed.
Also, grapeseed oil and coconut oil are better than vegetable oil. Canola oil should be banned. Do the research and find out why.
wowfood dill with the potatoes when making salmon... Oh yes... Thank you for the extra tips.
'why would they just make that up?' - i love you.
These were delicious, I made this recipe some time ago but came back to find it again. Just beautiful!
I just made these with his other recipe for Grilled Greek Chicken and wow these are the best potatoes I've ever had, phenomenal! Thanks for all you do Chef John.
Husband made these following your recipes twice. We are so obsessed. They turned out perfect each time. Thanks chef John!
They practically make themselves, these would be lovely with a prime rib, with pan dripping thickened just a bit, and drizzled over.....WINNER !!!
Thickened, or just reduced?
Oh mama...maybe some candied carrots or a vegetable medley? Oh I bet you roasted some veggies with the prime rib...giving that fonde at the bottom some extra flavor. Deglaze with a little wine? Maybe finish it with some butter? Ohhhhhhh baby someone is doing it right...
I cooked these fondant potatoes a couple of nights ago. I followed the instructions of Chef John as he outlined. These potatoes turned out perfect. They were very soft on the inside and the outside was golden brown and crunchy. I'm definitely tired of the same old mash potatoes I cook and I am adding this recipe to my collection. I will be making these more often. Thank you Chef John for taking the potato to a whole new level.
I love the way he talks! It's so entertaining!!! Thank you, Chef!!!
I made this for dinner last night, and my family loved them. 💕🇨🇦
LOL ask a British friend what's a knob of butter...
Good one Chef John
I dont understand...? Xdd
That's not a joke we actually call it a knob of butter
***** still call it a door knob or door handle
Just eyeing it, looks to be around 3 tbsp
*****
a turning plankhandle
" you can never have enough potato recipes". Chef John, you my kind of guy. I am part Irish and I do so love potatoes and it is my favorite veggy side for fish.
Ive been watching you since i was a young teen, now im 23 on the 8th of december, thank you so much for your genuine energy & lovely commentary! ❤️
I like how this guy sings everything he says, haha.
i was just thinking that!!!!
I hate it...first and last video of this guy I see...
+Andrea Lmb Generally, his videos tend to resonate with happier people.
***** Are you implying I'm not happy?
Andrea Lmb buh-bye
Hats off to yu chef, when everybody in the culinary world is going for the shock appeal, your methods are grounded and respected!
The best commentary ever the lilt the rise and fall of this man's voice ..... absolute gem...... unique and everything you see works
Have done this numerous times, love it! Have received so many positive compliments, even from a friend who owns mutiple restaurants.
Made these for the wife and I tonight. Served up with lemon-fill glazed baked haddock and steamed string beans. The taters were excellent. I served em up with a little dollop of chivey sour cream on top of each one.
sounds delish hope u guys enjoyed
Rob Thomas
RANDY MARSH!
BAH! SHARON!
And in top I'm just going to add a little bit of cream fraiche... Ooo yeah... F yeah
I love his voice. His enthusiasm makes me feel excited about cooking
My wife is from England and has for all her life been a roast potato fan. She just made your Fondant Recipe and loved it.. thanks for sharing.
i remember mum would make these for dinner parties when i was young. i got them once in a blue moon, but i think it was enough work that she reserved it for special occasions (Christmas, Thanksgiving, etc). I'm actually making them tomorrow - can't wait.
my parents were out and there was nothing really to eat unless you cook it and i came across this and my little sister thought it might be nice. so i tried it and the steps were very easy to follow. to my surprise it was really great. thank you
In my homeland , we add bacon , shallots , parsley , a fresh salad with dressing goes well with this , Miam
¡Ay, ay, ay! My mouth is melting.
Dulcinea sin Toboso
shepopop Sounds delicious!
morocco?
In my home country we add a stick of butter, a lb of bacon (fried crispy and chopped up), a 1/4 cup of flour, 5 cups of milk and salt and pepper.
As an 'old school', mama-taught, true southern cook, Paula Deen's recipes comes the closest to matching my personal style in the kitchen. However, I've discovered that, if and when I want to experiment, elevate, and broaden my usual culinary repertoire, I believe I have found my gold mine in John and Food Wishes. His recipes most closely match my tastes and cooking expertise level, and his narrations are very easy on the ears and entertaining. As for this particular recipe of Fondant Potatoes, I'd never heard of this recipe until I asked my precious loving brother to suggest a dish for me to cook for him. I'm going to try my best to make them look and taste as good as John's. Please keep up the good work, and thank you, John!
I really did think this was giant scallops at first.
Bill Baker LOL I think that’s why all the dislikes 😉 I think they look yummy!!!!
Bill Baker Lol
TRUE scalloped potatoes haha
I'm making this tonight at midnight, everything is prepped I just have too much to do between now and then it looks like work and I know after I eat these potatoes I'm going to sleep like a baby
Probably be really good with scallops, maybe with a spritz of lemon juice and a side of roasted green beans?
Wow I've never heard of these! They look delicious.
Just made these with New York strip and roasted asparagus, perfect!
Niveus Maxum sounds like my next dinner. Thanks.
Yum
Niveus Maxum Hi there. Could you tell me what New York strip is? I"m Australua and never heard of this.
Emily Liberty
Her you are...
th-cam.com/video/SgD-AvvQuEw/w-d-xo.html
Plus, there are many and varying recipes for it on TH-cam.
YUM!
Made these this evening and these were life changing! Genuinely one of the nicest things I have ever eaten and can’t believe I made it!
Thank you, chef John 👍
I have made these several times and Love Them !! I've had friends tell me that these are better than regular baked potatoes !!
You have to try them ! Great for trying to impress guests !
Looks really easy. As potato loving as Americans are I have no idea why we haven't adopted this method. This is the first I've ever heard of them.
Urrcreavesh good things take time.
it takes more than a couple of minutes! most Americans have such a short attention span that they give up!!
You are without a doubt my favorite TH-cam chef!
4:53 "There'd be like a whole scene...!" You're a chef AND a playwright, John! ;)
I cooked them for the first time tonight using this recip. Absolutely delicious. Thanks chef Buck.
"I like my food pretty."
"And why would they just make that up?"
That line had me LOLing 😂😂😂. Make more vids with this guy please!!
Click on the name to find his page
I stopped counting after 800 videos
@@loristrout4741
Different host tho, right?
These potatoes look wonderful. Will make them tomorrow night.
I made these a couple of days ago and they were OUT OF THIS WORLD! I did not use russets! I used yellow potato’s I bought from Costco! They were so silky and decadent and flavorful!
I’m making these for the first time tonight. They are in the oven and looking good so far. Fingers crossed 🤞.
This is an amazing recipe and very easy to follow. Mine turned out fantastic. Thank you, Chef!
As a long time fan of this potato recipe, we kicked it up this year by adding rosemary, shiitake mushrooms and Parmesan cheese. Took a great dish straight out of this world! Thanks again!
John you are one of my favorite chefs. I've come across your videos on several different cooking sites. But this is the first time I've seen you on TH-cam. Yay! You make cooking look easy and all your dishes look incredible. I'm looking forward to trying this one too, as I have made many of your recipes. Thank you
I guess you could say that those potatoes are edgy
👏👏👏👏
good one
Isn’t everything with an edge edgy then? The joke doesn’t really make sense because the potatoes don’t have any correlation with edginess besides the physical sense.
Impfinity Damn...way to kill a joke keyboard warrior
You have so much THYME on your hands
That's punny.
I love making these for clients - most of them have never seen or heard of them and are amazed by the texture and creaminess of them. Plus they look very elegant when plating them.
made this for my family last night but added 1 clove of smashed garlic w the butter and thyme. turned out delicious. definitely gonna make these more often! thank you!
"Probably cause it had more than one step, Americans have a never embraced it" lmao was that shade?
So much shade it's hilarious and I'm American too.
Americans offended?
Nah :)
We embraced saving your asses from fascism! LoL. Just teasing! Cheers!
Oh, the irony in this one...
Who can not like this? Seriously.
I'm British and I do these as part of a weekly Sunday lunch. Kids love them - and so do the grown ups.
My family of 7 Loved this recipe. Simply delicioso! Thank you for sharing Chef John!
Dude, my wife is going to love these, and I love how simple this is to make. :D
I love how you sing your recipes .. ❤
I thought I had lost you there. This is the best recipe ever!!
You make the best cooking videos. Period.
Making this tomorrow. Cool recipe and hilarious voice changing like he’s talking to a baby or a dog
Just did these for lunch. Totally delicious.
I can't wait to cook those for my family. Thank you for sharing. Love listening to you.
Totally digging Chef John. He's my culinary guy. He gets me close, I cook it from there.
Chef John, you're the best! huge fan.
And thanks to you I'll never make my own ketchup. Especially since I can watch you do it. But my own dijon, oooooo yeah
" And why would they just make that up?!" So funny!
This is my go to recipe with potatoes. I absolutely love it, worth the love and effort
These are fantastic! I made them for the two of us to go along a beautiful dry aged top sirloin and wedge salad and they were the perfect side. Thanks Chef!
How could you anyone not “like” this?
They are Evil.
idk, maybe people who are on a low carb diet
nothing i love more then a nice crusty potatoe
I get the impression that this guys grandchildren never want to leave when they visit!! He sounds lovely!! Great recipe, too!! Thanks 🤗
Brilliant choice of recipes to share. Easy enough for anyone to prepare. Different enough that it's something new to many/most. It's simple enough to make anytime but interesting enough to put on the table with dinner for a special occasion.
Thyme is one of my favorite herbs; & I'm a true Polack--love potatoes!! Thanx for the great recipe!!!✌💜