by | Nutritional values (in one serving) | |
|---|---|
| 378 | Calorie |
| 26 g | Thick |
| 33 g | Carbohydrates |
| 5 g | Protein |
View the full nutrition label
Hide full nutrition label
x
| Nutritional values | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calorie | 378 |
| % Daily Value* | |
| 26 g | 33% |
| Saturated fatty acids 15g | 73% |
| 62 mg | 21% |
| 75 mg | 3% |
| 33 g | 12% |
| Dietary fiber 3g | 12% |
| Total sugars 2g | |
| 5 g | |
| Vitamin C 15 mg | 76% |
| Calcium 33 mg | 3% |
| Iron 2 mg | 10% |
| Potassium 854 mg | 18% |
| *% Daily Value (DV) tells you how much of a nutrient in a serving of food contributes to your daily diet. 2000 calories per day is used for general nutritional guidance. | |
(Nutritional information is calculated using the ingredient database and should be considered an estimate.)
There are many ways to cook potatoes, and we all have our favorites. But if you haven’t tried making fondant potatoes yet, you may have a new favorite waiting for you.
The word “fondant” means “melting” in French, and therein lies the key to the effect of this technique on your potatoes. After frying in hot oil, you stew them in a bath of butter, garlic, thyme and chicken (or vegetable) broth. Is it any wonder they almost taste like they’ve actually melted?
Fondant potatoes are loved by chefs because once they are cooked, they keep really well until they are served. This means they can be made ahead of time, although they should be eaten by the end of the day as they start to set after that.
Always use soft starchy potatoes for fondant potatoes; Idaho and Russets are safe bets because they soak up all the melted butter and broth.
