Fondant potatoes

Fondant Potatoes
Fondant potatoes are the cupcake-shaped item to the left of the meat
Typeside dish
Place of originFrance
Main ingredientspotato, butter, stock

Fondant potatoes,[1] or pommes fondantes[2] (French for "melting potatoes"), is a method of preparing potatoes that traditionally involves cutting them into cylinders, browning the ends, and then slowly roasting the potatoes in butter and stock, such as chicken stock or beef stock.[2][1][3]

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  2. ^ a b Cite error: The named reference Marx2023 was invoked but never defined (see the help page).
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