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Fondant Potatoes Recipe, My Favorite Potato Recipe
Fondant Potatoes are potatoes that have been stuffed with cheese. This recipe is one of my favorite ways to prepare potatoes and makes a delicious side dish to any meal. This Fondant Potatoes recipe is sure to be a hit with your family and friends. If you are looking for a fun and delicious potato dish, give this one a try. You won’t be disappointed.
Many feel Fondant Potatoes are best served hot and fresh out of the oven, but actually I think they are amazing straight out of the fridge just to snack on! So, what are you waiting for? Give this Potato Fondant recipe a try today!
Fondant Potatoes Recipe (Delicious Potatoes Stuffed with Cheese)
I love the creamy texture of Fondant Potatoes, and the crispy bits that form on the outside as they cook. The best part is that they're so easy to make. The key to this dish is to choose the right potato. I prefer to use Yukon Gold potatoes because they are small and have a creamy texture. However, you can use any type of potato that you like. These Potatoes Stuffed with Cheese are a great hearty side dish that you can really serve alongside anything! Your family and friends are going to love Fondant Potatoes - Enjoy!
Recipe Video
Recipe Ingredients
Prepare the Potatoes:
- 6 Yukon Gold Potatoes
- 2 tbsp. Garlic Olive Oil or Extra-Virgin Olive Oil
- 1 cup Chicken Stock
- 4 to 6 springs Fresh Thyme
- 6 to 8 Garlic Cloves
For the Cheese Mixture:
- 2 ounces Brie
- 2 ounces Goat Cheese
- 2 ounces Cream Cheese
- 1 teaspoon Garlic chopped very fine
- 1 tablespoon Parsley chopped
Recipe Instructions
Preheat Oven to 300ºF / 149ºC
- Prepare the Potatoes:
- Peel the potatoes and cut as the Chef did in the video.
- Rinse potatoes under running water and place in ice water for a few minutes to remove starch and pat dry. Salt and pepper each potato.
- In a frying pan, heat some olive oil to 365F and sauté the potatoes until golden brown on the top and the bottom. In an oven proof dish, add the chicken stock, the sprigs of fresh thyme and garlic cloves. Bake them in the oven for about 45 minutes or cooked through and fork-tender inside. Let them rest upside down to cool them and to let them release some of the water on the inside at least for 15/20 minutes.
For the Cheese Mixture:
- Mix all the cheeses, add garlic and parsley and mix very well. Place in a pastry bag and fill each cavity of the potatoes.
- At that point you can refrigerate them for a couple days or bake them again at the same temperature until the cheese is lighting golden brown and the potatoes are hot inside.
Notes
For the Garlic Olive Oil: click here
For the Non-Stick Fry Pan: click here
For the Individual Lasagna Pan: click here
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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They came out just like he said perfect
Just about to make them for the first time, whilst we wait for your recipe of perfect chocolate cookies that are baking. (They are the 3rd batch this holiday as they are delicious)
will be making these a lot
Thank you, Craig! One of my favorite ways to make potatoes!