Fondant Potato Secrets Top Chefs Never Tell You | Mastering The Techniques of Fine Cooking

[@WalterTruppTheChefsTable]

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[@lindabind]

I made your fondant potatoes today...UNREAL! just leaving them in the pan for 45 min like you said was amazing, it is not the recipe, it is the technique. Thanks again.

[@Basil-Fawlty]

Born in Holland, having Austrian family in Vienna, living in Sweden I know for a fact the Austrian, next to the Italian, Japanese, French and Spanish cuisines are the best in the world. I love your KZbin shows and you presenting it all with simplicity, passion and learly love for what you do. Keep it up.

[@WalterTruppTheChefsTable]

Thank you for your comment and merry Christmas and with all the nationalities you mention I have to say I like your KZbin I D name😉 English food is not that great but they do great comedy 😊 Have a great day

[@frendgor9668]

I made these yesterday and ended up in potato heaven! Absolutely delicious! Thank you for sharing your technique, cheers!

[@WalterTruppTheChefsTable]

Thank you and great to hear they worked out for you 😊

[@munkyjammin]

I fell in love 😍 with all of your golden crispy potato close ups & HAD to take some appreciative screenshots to oogle over 😋 & share with my potato loving housemates.😂 We are cooking your fondant potatoes right now.😁

[@WalterTruppTheChefsTable]

Thank you and hope they worked out well😊

[@dirtyketchup]

Oh my god. This is the video that sold me on your channel. I have been trying to figure out why my pomme fondant haven't been turning out very well, and it's because all of the stupid vlogs out there have been telling us to do it all wrong. I always felt like these methods made no sense, but it was finally hearing it from you that confirmed my suspicions. This method is clearly better. Why were so many recipes telling me to use starchy potatoes?! No wonder I kept battling issues of them falling apart. Why were we all told to brown raw potatoes first!? Clearly it makes more sense to cook them down in moisture until they start frying. No wonder my browned faces looked pale and dry and flavorless. And the step of leaving them to rest for an hour is brilliant, because then their browned sides can rejuvenate and recover the flavors. And you're right, this also makes it easier because everything can be done well in advance, so timing is much easier. Thank you so much for this video. I can't wait to finally make good fondant potatoes next time. One quick question: do you lightly crush the garlic or just throw them in undamaged?

[@WalterTruppTheChefsTable]

thanks, yes sligtly crush the garlic so it fries as well at the end otherwise its just half as good and rther boiled than fried

[@rollamichael]

Best part was all the ways not to do it. I confess, I've made these a few times first frying and then finishing by baking in stock. I'll try again beginning to end on the stove with butter and water. Thanks!

[@WalterTruppTheChefsTable]

Hey Mike Try it 😉 it’s literally one of the simplest easiest ways you can cook potatoes Not to mention how good they taste Good luck and let me know how you went 😊

[@rollamichael]

@@WalterTruppTheChefsTable Will do

[@rollamichael]

@@WalterTruppTheChefsTable Made this tonight and it was a hit! The tip to leave the potatoes resting until they naturally release from the pan was spot on! I may have had the heat up just a bit much towards the end (little more black than brown), though they ended up tasting great! I'll definitely give up the fry then bake method and use this one from here on out. Thank you!

[@WalterTruppTheChefsTable]

That’s great to hear Mike The are really simple Very happy it has worked for you 😊

[@chadlovin6236]

Fantastic video!! I was doing this wrong before using a similar method you discussed as not to do. When is the best time to flip the potatoes? I got that you boil the in the water with butter letting the water evaporate. Then fry them and let them rest. Do you them flip after resting for 30-45 mins to color both sides and warm them either in the stove or in the oven before serving? Or do you recommend flipping them before you let them rest? My apologies if you mentioned this in the video already.

[@WalterTruppTheChefsTable]

Hi Chad thanks for your comment . you dont flip them and they only have colour on one side (the serving side ) dont worry about flipping them they are perfect that way and it woul not really add much to them hope this helps 🙂

[@jordanu1626]

Can't wait to try this. Do you normally pair this with a protein?

[@WalterTruppTheChefsTable]

Yes think of it just like any other potato side dish But it is best with meats rather than fish 😉

[@Happytruth]

Was the butter used for the frying unsalted or salted butter, I have tried a version using vegetable stock and the final part was finishing them in the oven.

[@WalterTruppTheChefsTable]

Hey either butter works just fine, yes i know there are some very confusing methods around, just give this one a try as its the original and was and is cooked in countless michelin star restaurants in france and england like that. for whatever reason people seem to complicate stuff these days when it comes to cooking good luck

[@Happytruth]

@@WalterTruppTheChefsTable Thanks for the reply I will be trying this with some nice roast beef and veg.

[@victorbenner539]

Ok I definitely to give this a try. I saw you said it doesn't pair well with seafood. I can't help but think how well it would look on the plate with large scallops, hmmm. Walter very well put together video. Sir have a great day.

[@WalterTruppTheChefsTable]

Hi Victor Hope you are well😉 Definitely you can serve it with fish and scallops Sure the scallops where you life will be spectacular…… Down here they are pretty average but than there is other great seafood down here Thanks fir your comment and hope recovery goes well

[@victorbenner539]

@WalterTruppTheChefsTable fyi, the foot is healing although not as fast as I'd like. I'm determined to build a commercial kitchen at my home so I can finally do bbq this next spring catering and eventually food trailer. These potatoes seem like a great catering item for special occasions like weddings, anniversarys, etc. Great food but inexpensive ingredients so easier on the customers pockets. I'm curious, with this dish, what do you prefer on the Rosemary. The soft tender new needles, or the more older mature needles. Or do you even care. I do a Rosemary chicken, just oil( olive oil,canola, whatever I have at hand) and lots of fine chopped Rosemary. I go back and forth with what is best. I'd really like your thoughts on this.

[@WalterTruppTheChefsTable]

@@victorbenner539 hey Victor Sure older rosemary has more oils and resin so it will taste much stronger So if it is more mature use less if young use more Interesting question…. But than again how much do you love rosemary 😊……..? Good to hear you still want to go ahead with your food truck concept

[@victorbenner539]

@WalterTruppTheChefsTable Walter thanks for your reply. I'm glad I asked because I always thought that there was something to it. Including texture. But I hadn't thought about more oils with older plant parts. Your definitely on subject there. And as much as I like rosemary it can definitely overpower a dish if not careful so fantastic tip. Oh heck it's currently Saturday where you are so enjoy the weekend. 👍🍻

[@WalterTruppTheChefsTable]

@@victorbenner539 hey Victor It’s Friday here 😉

[@amirgeorge4833]

Well done chef

[@WalterTruppTheChefsTable]

Thank you 😊

[@lindabind]

Hilarious! You drink wine like I do, I would like to know what you were drinking please, awesome presentation and I will look forward to more from you, Cheers!

[@WalterTruppTheChefsTable]

Thanks Linda, sometimes you need a good drink after a long day 😊

[@kanebowness4796]

Love it

[@WalterTruppTheChefsTable]

Thanks 😊

[@davidmccarty6445]

Yukon Gold?

[@WalterTruppTheChefsTable]

Yes that should work 😉

[@Cheatersmasher82]

I used to use a cookie cutter on the potatoe and peel rest then you would lightly carmelise the flat two faces of fondant.Then When they have colour you put them in a pot and fill to top of potatoes with chicken stock cover with cartouche and cook untill soft we did this in our rossette level restraunt in cambs uk. Our head chef worked at clarriges to nobu. He was a good chef.I was only a commie chef at the time lol.Still remeber him blackjacking the jui lol wich is cowboy tho 😂😂😂😂😂

[@WalterTruppTheChefsTable]

Hey Thanks for your comment Well seems I was just working up the road from you than😉 Worked at Koffmann for a few weeks too and remember walking over to the nobu kitchen a few times in the underground tunnels of the Berkeley hotel 😊 Yes at Marco’s we used cookie cutters too but I guess for the video that’s just too wasteful etc From What I know the method I show on the video is the way the French do it I saw that at the waterside in at Raymond blanc Marcos and at Giradet fine like that plus Ducasse has it the same way in his books . Sure there are many ways to each method But even when frying it that much it makes them really waxy creamy and tender. Anyway next time you cook them maybe try this method and see how it turns out for you

[@Cheatersmasher82]

@@WalterTruppTheChefsTable I never worked their my head chef did mate I aint that good 😂😂😂.but I learnt a thing or to from him you mite know him Simon brewer good chef. But yeah everyone has their take on fondants I've just never seen them done full process in a frying pan before.but all the best mate.

[@Cheatersmasher82]

@@WalterTruppTheChefsTable shame your not in the cambs area i would love to work in your kitchen been to long a bricky now left the cheffing trade years ago 😂😂 to much stress.

[@jonathansouza7321]

Do you use clarified butter ?

[@WalterTruppTheChefsTable]

No just normal butter 😉