Tag Archives: potatoes

Fondant Potatoes

Fondant Potatoes.

Fondant Potatoes

I got this recipe from a bartender in an Irish pub in Manhattan. He was a chef in Ireland. He said some cooks add garlic and rosemary to the recipe but he preferred it “plain” and that’s the way I made it. Fondant potatoes go well with any kind of roast meat – beef, chicken, lamb, etc.

Fondant Potatoes.

  • 3 or 4  russet potatoes
  • salt & black pepper
  • 4 tbsps. vegetable oil
  • 4 tbsps. butter
  • Rosemary sprigs (optional)
  • Garlic (optional)
  • 1 cup chicken broth
Preheat oven to 450° F.
Cut the rounded ends off the potatoes so they’ll stand upright. Slice the skin off the sides with a sharp knife, leaving ridges. Then cut them in half leaving 2 cylinders about 2 inches high.
Fondant Potatoes.Soak in cold water for 5 minutes to remove some of the surface starch and dry them well. Season with salt and pepper.

Heat the oil in an oven proof skillet. Add the potatoes flat side down and cook until the bottoms are brown. Turn the potatoes to the other flat side and pour off the oil (careful – that oil is hot). Fondant Potatoes.
Fondant Potatoes.Bring the pan back to medium heat and add the butter. (If you’re using garlic and rosemary, add it now.) Leave it on the burner until the butter starts to brown. Pour in the chicken stock and place the pan in the oven. Roast until tender, about 30 minutes, let them cool a bit and serve.Fondant Potatoes.

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Eggs Two Ways

Eggs Two Ways – I hope you weren’t expecting scrambled and fried.

Eggs in Purgatory

Eggs in Purgatory

This one is fairly simple.  Start with left-over tomato sauce, the thicker the better. Pre-heat the over to 400 degrees. Heat the sauce in a frying pan large enough to hold as many eggs as you want to cook.  Use the back of a spoon to make indentations in the sauce and break the eggs into the indentations.  10-12 minutes in the oven and it’s done. Sprinkle a little cheese and serve.


Potato and Egg Frittata

RECIPESd 9-25-14

A classic meatless Friday lunch. It’s good with a little ketchup.



Heat the oil in a cast iron skillet on medium-high and add the thickly sliced potatoes, salt and black pepper. After they cook for about 8-10 minutes add the onion. After the onion softens, with the edge of a metal spatula, chop and blend the potatoes and onions making an even mixture. Cook until the potatoes are tender and what you have looks like home fries.

In the meantime beat the eggs with the milk, parsley and salt and black pepper. Add the egg mixture to the pan, mix thoroughly with the potatoes and onions then spread it out to an even layer. Lower the heat and allow it to set for about 5 minutes. The top of the mixture will still be wet so place the pan under the broiler for a few minutes, watching closely so it doesn’t burn. Remove it when the top is lightly browned.

The omelet can be served in the pan, hot or at room temperature. Slice as you would a pie.