Fondant Potatoes – A Creamy Crusty Blast from the Past

Every once in a while I get a food wish that instantly takes me back to culinary school. Things like aspic (not happening), larding a tenderloin (not happening), and pulled sugar (sort of already happened) always transport me back to those demos where the instructors fully admitted that we’d probably never use these skills, but since they were considered “classic techniques,” we’d have to spend time covering them anyway. Sure, makes perfect sense.

This fabulous fondant potato technique is a prime example. Made them a few times in school and loved them. Made them a few times at a hotel early in my career and loved them. Haven’t made them since, and not exactly sure why. They taste amazing, and as I try to make clear in the video, the texture this method provides is unlike anything you get by just roasting. The way the crusty, crunchy edges outside, works with the uniquely rich and creamy inside is truly a magical thing. 

I just think that we’re so used to the usual rotation of potato side dishes; fried, roasted, mashed, etc., that it’s hard to push ourselves to do a potato recipe that has multiple steps. In fairness, the multiple steps are super easy, but still. Anyway, if you’ve never experienced the old world awesomeness that is the fondant potato, I hope this video inspires you to try. Enjoy!

Ingredients for 6 fondant potatoes:

2 tbsp vegetable oil

3 large russet potatoes (other varieties will not work as well)

salt and pepper to taste

a knob of butter (a 2 or 3 tablespoon size chunk)

4 thyme sprigs

1/2 cup chicken broth or stock, more if needed
*Roast at 425 F until tender, about 30 minutes

Next Up: An Old Potato Recipe That Has Nothing To Do With Golf

I hope you all enjoyed as nice a Father’s Day weekend as I did. I got to take in a baseball game, fireworks, and golf with my father-in-law, Al, who shot a masterful 78 at the Wildhorse Golf Club. 

It was a lot of fun to watch, and I came in a very close second…with a score of 97. If you had any fears that I might quit doing this blog to compete on the senior golf tour, you can relax.

Anyway, I wish I could think of a clever way to segue from golf on Father’s Day to the next video, but I can’t (if we’d played “skins” during the round I would have had a better chance).  So, I’ll simply say, our new video features a very old recipe, Fondant Potatoes. Stay tuned!

Beerbecue Beef Flank Steak – You’ll Have Them at “Beer”

If you thought beer was just a refreshing adult beverage that made your friends seem more interesting and better looking, well think again. I was simply stunned at how a glass of beer poured into a homemade barbecue sauce created one of the most delicious grilled flank steaks I’ve ever had.

If you’re looking for something different for your Father’s Day cookout, consider this super simple preparation. I’m not sure if it’s the bitterness from the hops, or the malty notes, or just the alcohol, but something happens to produce a tender, juicy, and very flavorful steak.

Of course, half the battle is cutting this correctly, so pay special attention to that portion of the video. Cutting in half lengthwise will make life easier, and then straight down across the grain will yield tender slices of the smoky, aromatic meat. Drizzle on a little of the leftover sauce, and you’re in for a real treat.

Any beer will do, but try to use something on the more aggressive side if you can. Don’t forget, you’ll need to drink the other 5.33 beers, so you might as well get something tasty. I went with Belgian ale, and it was a beautiful thing. I hope you give this father-friendly beerbecue recipe a try soon. Enjoy!

Ingredients for 4 portions:

1 (1 1/2 lb) trimmed beef flank steak

salt and pepper to taste

For the sauce:

1/2 cup ketchup

1/4 cup molasses

1/3 cup white vinegar

2 tsp black pepper

1 tbsp sugar

1 tsp salt

1/4 tsp cayenne

1/4 tsp cumin

1/4 tsp allspice

1/4 tsp cinnamon

1 cup strong beer

Next Up: Beerbecue!