Buttery potatoes comprise pommes de terre fondantes, a classic French side dish. The name literally translates to melting (buttery) apples of the earth (a French term for potatoes). Chefs may also refer to the dish by its abbreviated moniker, pommes fondantes.
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To create pommes de terre fondantes, a chef peels, boils and slices potatoes. French chef and author, Auguste Escoffier, recommends slicing each potato into elongated ovals weighing approximately 85.1gr. each.
The chef arranges sliced potatoes in a single layer within a saucepan, covering spuds with 1 or more tbsp butter. (Some recipe variations also include 1/2-cup chicken stock.) She then gently pan-fries potato slices over medium-high heat. Cooking times vary according to potato size, but slices typically require 3 minutes per side to brown.
After removing cooked potatoes from heat, the chef drains away excess butter. Then, using a fork, he slightly flattens potatoes before he places them back into the saucepan. He adds 85.1gr. fresh butter for every 0.907kg. potatoes. The covered potatoes cook until they entirely absorb the butter.
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