I made these following her instructions and they were delicious! Only minor change I would suggest is searing them a little longer after you flip before dropping the heat. The bottoms of mine were just a little too soggy for my taste.
I make these all the time. You dont have to waste money on a ring mold. Just cut the potatoe in a cylinder after you peel the potatoes and slice 1 inch thick and will come out the same
@@73Emlousually potatoes can last in water for about a day so I save the scraps in water and when I make another dish like mash potatoes I just add the scraps in
The ring is probably for getting the exact same size for every piece. If you want less waste, use a bigger ring. And do whatever you choose with the scraps.
Put something in the middle of the "discarded" potato rings, like cheese, or wrap them in bacon, or just cook them too. There's a thousand other ways you could cook those discarded rings. *Boil them, put an egg in the middle, fry them, then top them with cheese and bacon pieces for breakfast.*
My favourite go to for potatoes is mashing them with some double cream, salt, pepper and roasted garlic and herbs until a frosting consistency then piping swirls of potato mix and then roasting them in the oven till golden brown. Crispy outside soft and garlicky insides goes down well with the family and you can make bigger or smaller sizes by just changing the piping nozzle size.
@@lasseb5612 ahh never hear the name before I just thought it was a cool way to make potatoes but now I know what they're actually called thanks for the information it helps to learn new culinary things
@@kelammo true I don't do it always just when I have the energy my family loves them so I end up doing them a lot it does take a lot of energy if you haven't got much time or energy just roasting them in garlic, herbs and oil tastes good and don't need much
Yukon Golds are the best. I bake them and add pico del gallo + creme friache. They’re sweeter and softer than Russets. Some are almost as sweet and creamy as sweet potatoes
Been seeing this for a few months. Gonna try it today. Lol I don't have a ring mold so I'm just going to cut them into rounds and make hashbrowns out of the scraps.
You can also just cook scallops for many vegans and vegetarians because they have no nerves and so can’t feel pain. As a vegan, I haven’t had scallops since I went vegan, but I would likely try them again if the opportunity presented itself. Don’t care enough to ever buy them for myself, but don’t think it’s more ethically wrong than many more traditionally “plant based” foods
Pomme Fondant are a next level of potato..a few modifications 1. Wait till the butter browns to add another depth of flavor 2. Use either a reduced chicken/beef stock or use half stock half jus and fill just below the tops of the potatoes 3. Omit the use of an oven..cover the potatoes with a cartouche or aluminium foil and cook it low and slow on the stove.. 4. Towards the end of the cook, baste the potatoes with the reduced sauce to and finish with a knob of chilled butter to give it a glossy rich taste and mouthfeel
Those look delicious! What do you usually do with the outer circles of potato you punched the one inch rounds out of? Do you have a favorite companion recipe that you can make on the side to use those up?
I’ve always called these scalloped potatoes- or the bigger version I did. It’s the same principle except you just cut the potato and don’t use a ring mould
For those of you who don't want to search her site, here you go: Ingredients: 4 sweet potatoes, cut into 1 inch rounds 10 garlic cloves, smashed avocado oil 4 tbsp butter 2 sprigs rosemary 4 sprigs thyme salt and pepper 1/2 cup chicken stock Preparation: STEP 1. Prep your potatoes, save the scraps for another dish. Smash your garlic and set aside. STEP 2. Arrange oven rack in the middle of the oven at 400*F. STEP 3. Heat oil in a pan over medium high heat. Add potatoes, cut side down and brown for 2-3 minutes. Flip and reduce the heat to low. Add butter, garlic, thyme, and rosemary. Cook until the butter is foaming and starts to brown, 2-3 minutes. Add chicken stock so potatoes are half submerged. Bring to a simmer. STEP 4. Transfer to the oven and bake until the potatoes are fork tender and lightly browned on all sides, 15-20 minutes. Remove from the oven and serve.
These look really good, but im curious about the unused potatoes cut outs, what happens to them, this recipe is kind of wasteful if the unused potatoes goes to waste 😐.
These look soooo good. At first glance, they look just like pan seared scallops
I thought they were too!
Same thing I thought 😂
@MotoCouple-mash em boil em stick em in a stew
I thought the same.
Nah they look bad bruh. Not trying to eat rotten potatoes
The humble potato its such an amazing root veg!!!
All hail the mighty root vegetable, the potato!🥰
The potato is the food king 👑🥔
It's a stem
Potatoes are stems. Not roots.
It is a tuber which is a stem technically. Sweet potatoes however are roots
I have never heard of this style of cooking a potato, thank you for sharing, looks good.
Classic French technique.
It's french!
I made these for Christmas and they were the total show stealer. Noone had ever heard of them but the just sooo good. Lot of work, but worth it.
Where did you get the ring mold? Thanks
@@lydiapetra1211 I had none, so I just cut them by hand and rounded them with a potato pealer.
I made these following her instructions and they were delicious! Only minor change I would suggest is searing them a little longer after you flip before dropping the heat. The bottoms of mine were just a little too soggy for my taste.
Who else thought those were scallops at first!?🎉
yess all the way
Scallops are my favorite food, so I'd be a little let down that they're just potatoes 😭
@@Schell3092 Same, scallops are so delicious. 😋
Yes id be disappointed finding out its a potatoe
Meeeeeee
I make these all the time. You dont have to waste money on a ring mold. Just cut the potatoe in a cylinder after you peel the potatoes and slice 1 inch thick and will come out the same
Do you do anything with all the extra potato bits?! Seems like a lot of food waste...
@@73EmloMash em up or make hash browns?
@@73Emlousually potatoes can last in water for about a day so I save the scraps in water and when I make another dish like mash potatoes I just add the scraps in
The ring is probably for getting the exact same size for every piece. If you want less waste, use a bigger ring.
And do whatever you choose with the scraps.
Never trust anyone who can’t spell potato
I was seriously wondering when the fondant used for decorating cakes was going to come into play
Yeah..I wonder where the word "fondant" comes in.
@@jacquelinea3358in French it means something similar to melting! I think it is just a fancy way to say melt-in-your mouth potatoes
I'm glad it didn't appeared at all
@@LuizHenrique9406same lol cuz I was gonna be like girl why
@@StrawberrESwirl Thank you. That makes sense.
Pro tip: you can cook them exactly the same without cutting them into small discs simply by using the whole slices.
Thank you!! I was going to ask this!!
Exactly..
Yeah like such a waste of food otherwise
I was thinking same thing! Plus what do you do with the leftover donuts….
Right? Like why even peel them if you're gonna cut a circle out of the middle lol.
I always come back to your recipe. Thank you!
Seems simple enough, a good side dish. Might have to give it a try.
Put something in the middle of the "discarded" potato rings, like cheese, or wrap them in bacon, or just cook them too.
There's a thousand other ways you could cook those discarded rings.
*Boil them, put an egg in the middle, fry them, then top them with cheese and bacon pieces for breakfast.*
Those look fantastic!
My favourite go to for potatoes is mashing them with some double cream, salt, pepper and roasted garlic and herbs until a frosting consistency then piping swirls of potato mix and then roasting them in the oven till golden brown. Crispy outside soft and garlicky insides goes down well with the family and you can make bigger or smaller sizes by just changing the piping nozzle size.
In Germany These Are called "duchess potatoes"
@@lasseb5612 ahh never hear the name before I just thought it was a cool way to make potatoes but now I know what they're actually called thanks for the information it helps to learn new culinary things
You have far more time & energy than I
@@kelammo true I don't do it always just when I have the energy my family loves them so I end up doing them a lot it does take a lot of energy if you haven't got much time or energy just roasting them in garlic, herbs and oil tastes good and don't need much
Potato mash?
I have experimented with cooking potatoes in duck fat. Got the most beautiful golden brown color. Loved it.
What wouldn't be good cooked in duck fat. LOL!
I use yukon gold potatoes. I dont peel, or cut into rings. Just, wash and slice 1 inch thick. Theyre delicious!
😋My mouth started watering before the short even started. Definitely holding onto this one for dinner next week! Thank you so much!
If you’ve never had fondant potatoes, they are delicious! I use Yukon Gold
I'm so sorry, but I laugh every time someone mentions Yukon Gold potatoes because they were a potato trend started by Martha Stewart.
Yup. The perfect potato for this project.
Yukon Golds are the best. I bake them and add pico del gallo + creme friache. They’re sweeter and softer than Russets. Some are almost as sweet and creamy as sweet potatoes
Do you also cut the potatoes down in size? I don't see why that's necessary for even cooking, feels like you're wasting extra potato goodness.
@@meh5036what trend??
Been seeing this for a few months. Gonna try it today. Lol I don't have a ring mold so I'm just going to cut them into rounds and make hashbrowns out of the scraps.
How did it go?
@@f3rzz476They left the skin on and got arsenic poisoning, they are dead now.
Use small scone cutter it's how I make them.
@@JosephLedbetter Nasty.
Forget the damn beautifully crafted potatoes! Your eyes are beautiful!
That actually looks good 👍🏼
I initially thought these were scallops - could make a really awesome vegetarian scallop dish :-)
You can also just cook scallops for many vegans and vegetarians because they have no nerves and so can’t feel pain. As a vegan, I haven’t had scallops since I went vegan, but I would likely try them again if the opportunity presented itself. Don’t care enough to ever buy them for myself, but don’t think it’s more ethically wrong than many more traditionally “plant based” foods
If it's potatoes, it's not a scallop dish..
Fun fact King Trumpet mushrooms taste a lot like seared scallops when seared in browned butter.
@@MamaSnugglesExactly. It's a vegetarian/vegan alternative. Like mushrooms burgers.
Why would you pretend they are scallops, if at first taste you know that is potato. I dont understand the logic?
I’m definitely saving this one!! 🤤 I’m doing Whole30 and this one looks like I could make it Whole30 approved! Thank you!
🎉Mmmm
Are potatoes whole 30 approved?
Dude...those legit looked like scallops. Amazing. I dont typically eat potatoes but I would definitely eat these.
Love the flavor Sis!! Great job!
Pro tip: don't use rotten potatoes. It really elevates the dish.
You can make mash potato with the scraps too. Thank you for this lovely recipe
You make pomme puree and then pipe that back onto the fondant
These look amazing, I'm definitely trying it out.
Look so delish. Potatoes are so versatile and yummy.
My dad has made these before and they’re soooo good, definitely my favorite way to eat potatoes!!
oh my god it looks super good i wanttttt 😭
Wow, so elegant. Sounds delicious.
I love fondant potatoes, I cook mine in fat rather than stock for extra creamy centers and strong flavors.
May i asked what kind of fat do you put in and how much? Can i used lard?
@@torahama362 I just use a neutral flavored oil and herb it up with thyme. In effect creating my own thyme oil to confit.
They look delicious! I go to restaurants so they will feed me the food I don’t make at home! Yummy!
looks nice! I tried making, it works pretty well
Looks amazing! Would love to know what kind of pan this is? I love having a pan with a good amount of flat surface.
Not sure which one that is but I used a Cuisinart 14 inch stainless steel with a metal handle for the oven
The general style is called a "saute pan", and this one looks to be from the brand All-Clad.
You want a saute pan. It has straight sides instead of curved so you get more flat area on the bottom than the same size fry pan.
Why do I want to remove these dark pits so hard? 😫
because youre supposed to and she doesnt know what shes doing
Yes, you are right. She is clueless
, look closely.... Nooo, she didn't remove those.... You are not educated. Inform yourself. Bruhhhhh
Because that part is toxic?
@@mirelarichter3800 "She is clueless." Really?
These are delicious. I love to add lemon as well
Rosemary and lemon are wonderful together, chemically as well
My mouth is watering it looks so good
And the potatoes too!
Wow that looks amazing
Pomme Fondant are a next level of potato..a few modifications
1. Wait till the butter browns to add another depth of flavor
2. Use either a reduced chicken/beef stock or use half stock half jus and fill just below the tops of the potatoes
3. Omit the use of an oven..cover the potatoes with a cartouche or aluminium foil and cook it low and slow on the stove..
4. Towards the end of the cook, baste the potatoes with the reduced sauce to and finish with a knob of chilled butter to give it a glossy rich taste and mouthfeel
This is absolutely correct. Can attest to this. 💪
Those look delicious! What do you usually do with the outer circles of potato you punched the one inch rounds out of? Do you have a favorite companion recipe that you can make on the side to use those up?
Hashbrowns/breakfast potatoes?
I was thinking you could just quarter them instead? make little squares instead of circles
@@Firsona I have a deep cookie cutter molds in various shapes. Christmas tree mold comes to mind during the holidays
Boil em, mash em, make a runny mash with a lotta herbs, butter and creme fresh, then use as a base to place these on.
Just made these for dinner tonight. OMG. Sooooooooo good! I'll be making these next dinner party!❤❤❤❤
Thanks for this recipie it looks great . 😊
You made them look and taste, good to the limit!!
Those look so yummy
I’ve always called these scalloped potatoes- or the bigger version I did. It’s the same principle except you just cut the potato and don’t use a ring mould
I thought scalloped potatoes were thinner..
yeah, i couldn't be bothered to cut out perfect circles and waste the rest (or have to find another use before they go bad).
Scalloped uses thinner slices and onion
🤦🏼♂️
these look amazing.
My favourite :D
Looks so good, definitely gonna try it later!
Why is nobody talking about the black crap all over these potatoes?
You mean pepper 😂😂 cmon dude
@@catcontent no they mean the discoloration you can already see when she's cutting the potato
Besides the dozens of comments that already whined about it?
What do you do with the scraps, make mash?
I guess you can do lots of things
Mashed potatoes, roasted potatoes, potato soup…I wouldn’t waste the rest. Pretty sure restaurants don’t either.
@@ginbunny9718or don't assume what's cut away gets discarded.
Why peel the potato when you are just going to cylinder cut them? Looks yum❤
Probably to use the rest of it for a different application. Didn't think the critical thinking was that difficult.
wow those look fantastic!
These look so good and I almost want to make them for Thanksgiving!
More contemporary foods like this
I thought they were scallops at first lol
Me too
you'd better be making something with the other 50% of the potato too...
You're saying that as if she wasn't going to.
Yum! Just looking at it makes me want to make it 😮
Holy!! Looks amazing.
What did you do with the excess potato?
Anything that involves mashing potatoes! E.g. hashbrowns
TIL hash browns are mashed...
You didnt just leave those huge black spots on them 💀💀💀
Yum. I can certainly enjoy those
Really love the look of these bad boys , going to give them a go tomorrow thanks for the short ❤
They look great, I'll make them this wknd!❤
Wow this is so savory bland flavor good for patient
These look soo good, must make some.
Wow looks so yummy🤤
Wow, had once and they are fantastic.
Looks fantastic, gonna try. You are EXCELLENT at simple instruction! Clear and no nonsense. Love it! New sub for you.
Just ordered the molds from Amazon I can't wait to make these! This is in my feed consistently for months now. I think it's a sign.
looks yummy & easy to make, thanks for sharing
Your nail paint is too beautiful to do the cooking 🫠
I had these at a wedding reception once. They were the best potatoes ever!
They look so good
Complimenti 👏👏...da provare 💪
This looks devine nice
This is a quality dish that I can actually copy! Thank you so much
Sound so delicious ❤
Another great one ❤
Yummy! Good job! 👍😊
Now that looks delicious ❤
#HONEST TALKS 👍👍👍
#DELICIOUS RECIPE ❤❤❤
#THANKS FOR SHARING
Brings back alot of memories 🥔
Looks great 🔝
Love these and so do my family
For those of you who don't want to search her site, here you go:
Ingredients:
4 sweet potatoes, cut into 1 inch rounds
10 garlic cloves, smashed
avocado oil
4 tbsp butter
2 sprigs rosemary
4 sprigs thyme
salt and pepper
1/2 cup chicken stock
Preparation:
STEP 1.
Prep your potatoes, save the scraps for another dish. Smash your garlic and set aside.
STEP 2.
Arrange oven rack in the middle of the oven at 400*F.
STEP 3.
Heat oil in a pan over medium high heat. Add potatoes, cut side down and brown for 2-3 minutes. Flip and reduce the heat to low. Add butter, garlic, thyme, and rosemary. Cook until the butter is foaming and starts to brown, 2-3 minutes. Add chicken stock so potatoes are half submerged. Bring to a simmer.
STEP 4.
Transfer to the oven and bake until the potatoes are fork tender and lightly browned on all sides, 15-20 minutes. Remove from the oven and serve.
You really should add the recipe link in the description
Looks good!
They are very good👍
You had me at "frothy"😮! They look like scallops. 👍 So 🐝 + 🐑 + 🍵+ fall!❤
This look easy and yum !
Nice!! Look so yummy!!🥔🍽☕🧡
I am from India this is look so 🤤 🤤 ❤❤
I’m trying this for Christmas
Lovely recipe and looks amazing 💜subbed
The donuts from cutting out the rounds would also look pretty cool, cooked and would be an interesting shape.
They are good 👍🏽
Gotta try this!!
Fondant potatoes are a great accoutrement
These look really good, but im curious about the unused potatoes cut outs, what happens to them, this recipe is kind of wasteful if the unused potatoes goes to waste 😐.