Fondant Potatoes Recipe - The Cookie Rookie® (2024)

FAQs

Where did fondant potatoes get their name? ›

They originate from the French word 'fondant,' which means 'melting,' an apt description for the soft, tender, and creamy potatoes that are a signature of this dish.

Place any leftover potatoes in an airtight container and place them in the fridge. The best way to reheat these Fondant Potatoes and keep their wonderful texture is to warm them in the oven. Set your oven to 350°F and bake for about 10-15 minutes or until heated through.

Fondant potatoes, or pommes fondantes (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.

Fondant means “melting” in French. This references the creamy center of the cooked potatoes. This dish originated in France during the 19th century and remains popular around the world among chefs.

That's the basic premise of pommes de terre fondantes, or melting potatoes, another classic of French spud cookery that combines elements of traditional French braising and butter-basting techniques.

A refrigerator will dry out the fondant and it will crack. It's best to leave them at room temperature. Make the decorations a few days before the cake/whatever is to be served and let them firm up.

It's generally safe to eat baked potatoes that are left over from the night before, as long as they have been stored properly in the refrigerator. However, it's important to reheat them thoroughly before eating to kill any bacteria that may have grown on the potato while it was stored.

If stored properly, fondant should keep for about 2 weeks at room temperature. It's imperative that your fondant doesn't develop a crust. A coating of shortening on your fondant might help prevent this, but it's not a fail-safe. Once fondant develops a crust, it is no longer usable.

It is actually a dish originated from France called Pommes Fondant or melting potato. I call it fancy-potatoes, (because anything French is just fancy! 😉) It has crispy golden brown tops, slightly chewy and very soft, velvety, and fluffy on the inside.

Fondant is made of sugar, water, and corn syrup. More structured fondant for sculpting usually contains gelatin as well. Some bakers also choose to use marshmallow fondant on their cakes, which is made from melted marshmallows, powdered sugar, and water.

What is cookie fondant? ›

WHAT ARE FONDANT COOKIES. Fondant cookies are covered with a thin layer of rolled icing. Fondant is rolled out, cut to the desired shape, and then glued onto the cookie with water or edible glue. Then fondant decorated cookies are left out to let the fondant harden and dry.

Fondant is an edible icing with a pliable texture that can be rolled, shaped and sculpted. It's most commonly used to decorate cakes, cupcakes and cookies. There are different types of fondant, including rolled fondant, pour fondant, chocolate fondant, sculpting fondant, marshmallow fondant and gumpaste fondant.

fondant in American English

(ˈfɑndənt ; French fɔ̃̃ˈdɑ̃) noun. a soft, creamy confection made of sugar, water, and cream of tartar, used as an icing and a candy, and esp. as a filling for other candies.

Like many culinary terms, the phrase au gratin derives from a French word that means something similar to “scrapings.” According to the Oxford Companion to Food, gratin simply refers to a crisply baked top. That crusty top is often achieved by grated cheese and/or breadcrumbs.

The English word "potato" comes from Spanish patata (the name used in Spain). The Royal Spanish Academy says the Spanish word is a hybrid of the Taíno batata (sweet potato) and the Quechua papa (potato).

The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe for Hasselback potatoes was first introduced in the 1940s. This technique looks impressive, but is surprisingly easy to do; it's a great way to add a little extra flair to your favorite veggies and meats.

Potatoes (Solanum tuberosum) come in a wide range of shapes and colors. Photo: Wikimedia Commons. The upstart Solanum tuberosum hails from the heights of the Andes where it grows under considerably cooler conditions. The Inca name for this tuber was papa and indeed, in Spanish, that is still one of its common names.