Pommes Paille, crispy potato straws, are ultra-thin french fries! They fry up in just 90 seconds, making them a speedy snack, or use as a classic garnish for dishes like tartare and tataki.

Pommes Paille – crispy potato straws

These crispy potato straws are the garnish I made for the Beef Tataki recipe that I also published today. I’m writing the recipe separately because it’s worthy of being a recipe by itself rather than buried in the tataki recipe!

Called pommes paille in France, which translates to ‘potato straws’, they resemble golden, crispy strands of straw piled high on your plate. There’s nothing like a mound of them with a juicy steak or steak tartare, or simply a large of bowl of them for snacking!

Unlike regular french fries, potato straws are great served hot or at room temperature, and they are crisp all the way through rather than just on the outside. Think – potato crisps. In fact, they are homemade french fry crisps which were always my favourite as a kid!

What you need for Crispy Potato Straws (Pommes Paille)

• Potato – Starchy or all-rounder potatoes. Australia: Sebago potatoes (the dirt brushed ones) are ideal, US: Russet, UK: Maris Piper. Just not waxy ones (they won’t go as crispy and don’t fry up as evenly golden).

• Oil – Vegetable oil, canola or any other natural flavoured oil. You only need about 2 cm / 0.8″ of oil.

• Salt flakes or table salt – Because the potato straws are so fine, I find that salt flakes stick better because they are lighter than the coarser grain cooking salt (kosher salt) that I use for everyday cooking. I crush the flakes up between my fingers before sprinkling them on. Fleur de sel also works because it has a similar delicateness to salt flakes, though it’s more expensive so I typically reserve it for more worthy purposes! If you don’t have salt flakes, use table salt.

How to make Crispy Potato Straws (Pommes Paille)

As long as you’ve got a julienne mandolin, it’s relatively quick to make – a fraction of the time of traditional French fries. There’s no soaking or pre-boiling or twice frying. Just julienne the potato, rinse off excess starch then they only take 90 seconds to fry up to crispy golden perfection!

1. Julienne – Use a julienne mandolin to finely cut the potato into thin strands. The orange mandolin pictured cuts the potato into 2 mm thick pieces (1/16″) so the potato straws are delicately crisp (ideal to use as garnish). To serve as a side dish alongside a protein, it’s typically a touch thicker so use a 3 – 4mm / 1/8″ julienne mandolin.

   If you don’t have a julienne mandolin, show off your knife skills! Finely slice the potato into rounds, stack, then finely slice.

2. Water bowl – Transfer cut potato straight into a large bowl of water, to prevent them from going brown.

3. Rinse the potato in the bowl, re-filling with fresh water as needed, until the water runs clear. The cloudiness is from the starch from the potato. It is not a friend of crispiness, so we want to get ride of it. Then drain the potato in a colander.

4. Dry – tip the potato onto a tea towel then pat dry using another tea towel. Get off as much excess water as you can as this will reduce how much the oil bubbles up when you cook as well as a crispy insurance. If time permits, just spread out on a tea towel, pat dry then leave to air dry for an hour or so (I typically try to do this).

5. Frying – Heat 2.5 cm (1″) of oil in a saucepan or pot to 180°C/350°F being sure to leave 10cm/4″ headroom above the oil surface to the rim of the saucepan (oil bubbling clearance, see below for before/after comparison).

   Scatter potato slowly across the surface (don’t dump in one place). Add enough so the potato is in a single layer, this will keep them more straight (too many = tangled and curly and will take longer to cook). Pause if the oil starts bubbling too energetically then keep adding more potato. ⚠️ Warning: The oil will bubble up when you add the potato so add slowly, then add more as it subsides (it bubbles up the most when the first lot of potato goes in).

6. Fry for 1 1/2 to 2 minutes, separating tangled potatoes, or until the potato straws are crispy and light golden (they will go a deeper golden as they drain). Scoop out then drain on paper towels. Repeat with remaining potato straws. Sprinkle with salt then serve!

How to serve Crisp Potato Straws (Pommes Paille)

1. Warm or at room temperature – Unlike regular French fries which are at their best served hot, potato straws are great warm or at room temperature. This is because they are crisp all the way through, like potato crisps. Also, they stay 100% crisp for at least 5 days!

2. Side dish – Pile a mountain of them on the side of a steak with Bearnaise Sauce or Café de Paris butter- and you’ve got Steak Frites! But they are equally at home alongside pan fried fish or Fish with White Wine Sauce, burgers (a cheeseburger!) or a simple piece of chicken like Chicken Francese, Chicken with Creamy Mustard Sauce or Chicken Piccata (this would be my pick)

3. Garnish – For the thinner potato straws, as pictured (2mm / 1/16″ thick), these are ideal to use when you’re looking for a textural garnish to add a bit of fancy pizzaz to a dish! Here are some ideas:

   • Beef tataki (accompanying recipe)

   • Steak or tuna tartare (coming one day!)

   • Similar dishes like carpaccio and other crudos where you want a delicate crispy garnish to finish the dish

But really, the best way to eat them is in a giant bowl to munch on by the fistful! Excellent for snacking or for pre dinner drinks (I speak from experience here!). – Nagi x

Watch how to make it

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Crispy potato straws (Pommes Paille)

Recipe video above.

1 x 300g/10oz potato will make about 3 heaped cups of fries (lightly packed).

Course Sides

Cuisine French

Keyword matchstick fries, pommes pailles, potato straws, shoestring fries

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 1

Author Nagi

Ingredients

• 1 potato (Aus: Sebago, US: russet, UK: Maris Piper), or other starchy or all-rounder potato (Note 1)
• 1 1/2 – 2 cups vegetable oil (canola, sunflower or peanut oil)
• Sea salt flakes , crushed with fingers into a powder

Instructions

• Shred – Finely julienne the potato using a julienne mandoline, 2-4 mm / 1/16 – 1/8" thick. (Note 2)
• Rinse – Place potato in a bowl of water and rinse, changing the water as needed, until the water is clear. Drain in a colander. (Potato can be kept in water overnight in the fridge).
• Dry – Spread on tea towels then pat dry. If time permits, spread out and air dry for 1 hour+. (Drier potato = less oil bubbling + crispier fries).
• Heat the oil in a saucepan over high heat to 180°C/350°F, ensuring there is 10 cm/4" clearance above the oil surface (the oil bubbles up).
• Add potato into oil – SLOWLY scatter potato across the surface of the oil (don't dump in once place). ⚠️The oil will bubble up to ~7cm/3", so add potato slowly, and you can pause until the bubbles subside before adding more. (Note 3 for cooking tips)
• Fry for 1 1/2 – 2 minutes, using chopsticks (or similar) to stir once or twice. Once light golden and crisp, scoop out and drain on paper towels. (It goes more golden as it drains). Repeat with remaining potato.
• Season – Carefully slide the fries into a bowl. Sprinkle with salt and gently toss. Serve immediately while warm, or cool.
• Serve in bowls for munching, as a garnish like for Beef Tataki or serve a mound alongside a juicy steak or other protein (see in post for more ideas).

Notes

1. Potato type – You can use any potato other than waxy potatoes which don’t go as crispy. With larger potatoes you will get longer strands, though because they are so thin they are susceptible to breaking anyway!

2. Julienne size – Thinner (2mm / 1/16″) is ideal if using to garnish dishes like the Beef Tataki. 4mm / 1/8″ thick is regular thickness for Pommes Paille served as a side to mains, like steak. Recipe will work for both, and both are delicious! (Thinner = cooks faster and more delicate).

3. Frying tips

• Fry a single layer of potatoes at a time
• Don’t crowd the pot, the potato will tangle, they will brown unevenly and take longer to cook. 
• The oil bubbles madly at first when you add the potato but it will subside to a sizzle. Once the sizzle stops and it looks like the potatoes are just poaching in oil, that’s usually about the time the fries are ready!
• Don’t dump the potatoes in one place, it causes the oil to bubble up madly and the potato will tangle (and break when you try to separate).

Storage – Once fully cool, it will stay crispy for 5 – 6 days in an airtight container, in the pantry. You can also reheat in a 150°C/300°F oven for 3 – 5 minutes.

Life of Dozer

Last weekend – bounding his way through his senior years! Very used to his life jacket now. Less stress for me, means I don’t have to worry even if he swims way off shore.

The post Crispy Potato Straws (Pommes Paille) appeared first on RecipeTin Eats.

I am so excited to share this Brie Dauphinoise Potatoes because it ticks a lot of boxes! Feel good food with wow-factor that’s knee-knockingly delicious, straight forward, great for make-ahead and not that expensive. The perfect potato side dish for special occasions!

Potato Dauphinoise – elevated

I used to think classic Potato Dauphinoise was the ultimate potato bake But then we plonked brie on it, baked it, and it catapulted into another stratosphere! Because brie trumps ordinary cheese every day of the week, and twice on special occasions.

Think: melt-in-your-mouth layers of thinly sliced potato bubbling away in a butter-cream sauce perfumed with just the right amount of garlic and thyme. Already great.

But then we place brie on top, cut face down, and pop it back in the oven until it melts and oozes all over the surface and seeps down the sides. Incredible.

And then – you cut into the brie skins to discover pockets of gooey brie underneath. Your eyes widen, your face splits into a huge grin, you do a little happy dance and you scoop up way, way more than your fair share.

You know I’m describing myself here. Though I’d wager this describes you too, when you make this!!

Ingredients in Brie Dauphinoise Potatoes

This recipe is actually a simplified version of tartiflette which is a potato bake from the French Alps. It’s baked with Reblochon cheese on top, one of those pungent washed rind cheeses which I haven’t seen here in Australia. So we’re going with good ole’ brie in our version! Here’s what you need:

1. Mini bries

This recipe calls for 3 x small brie that are 8 cm/3.2″ wide weighing 125g / 4oz each. I use the Woolworths brand one which are $2.80 each. Don’t bother with artisan brie, it’s wasted for this dish!

Small bries work well because once split in half, 3 small ones almost fully cover the surface of a 1.5 litre / 1.5 quart (6 cup) baking dish in which the potato dauphinoise is baked. The idea behind using small ones is that the skin of the cheese sort of contains some of the cheese inside even once fully melted, so you get an impressive ooze when you cut into it.

However, if you can’t find the small ones, just use two larger ones. I’d keep them whole so the skin holds some of the cheese underneath because honestly, that is one of the great things about this dish. 🥰

Brie vs camembert – Camembert will work just as well, it’s just that brie is richer (~65% fat v 45%).

2. The potato bake part

These are the same ingredients as classic Dauphinoise Potatoes excluding shredded cheese. Because even the self confessed Cheese Queen admits that’d be too much cheese!

• Potatoes – We want to use starchy potatoes for potato bakes like this so they break down and become soft and fluffy, rather than slippery like waxy potatoes do. It’s so disappointing when you cut through the molten cheesy topping only to find the potato slices are sliding all over the place (from the vivid description, you can guess I’ve made that mistake!).

  Australia – Sebago (those dirt brushed potatoes) are ideal. US – Russet, and UK – King Edward or Maris Piper are perfect. Or any other starchy potatoes – Dutch creams, King Edwards or red delight.

• Cream – Thickened or heavy cream work best, otherwise any full fat cream. This is the sauce in Dauphinoise that makes the potatoes so deliciously creamy.

• Garlic and butter – Mixed into the cream for deliciously buttery garlicky flavour in the creamy sauce.

• Fresh thyme – Scattered on each layer of potatoes, fresh thyme adds the most beautiful hint of herby flavour. Dried thyme really isn’t the same. But if you really can’t get fresh, just use dried (half the quantity as dried is more intense than fresh).

• Salt and pepper – For scattering on the layers as you assemble.

How to make Brie Dauphinoise Potatoes

The part that is a bit finicky is slicing the potatoes thinly though if you’ve got a mandolin you’ll make short work of it. Other than that, this is breeze to make!

1. Cut the brie in half horizontally to form 2 rounds. Do this while fridge cold, it’s easier (cutting gooey room temperature brie is a mess!).

2. Cream sauce – Mix the cream, butter and garlic in a jug.

3. Slice the potatoes using a mandolin (if you’ve got it), else, sharpen your knife and get to work!

4. Layer one third of the potatoes in a 1.5 litre / 6 cup baking dish. Pour over one-third of the cream (make sure you scoop up some of the garlic settled at the base too) then sprinkle with one third of the thyme, salt and pepper.

5. Repeat twice more, using up all the cream, thyme, salt and pepper, so you have 3 layers in total.

6. Cover with foil and bake for 1 hour 20 minutes or until the potatoes are basically done ie. soft (use a butter knife to test in the centre).

   I know that sounds like a long time, and yours might be faster especially if you use a larger baking dish so the potatoes are not stacked as deep as mine. But for me, it consistently takes 80 minutes! The potatoes won’t get much softer during the 30 minute brie melting time, they just enjoy bubbling away in the melty brie.

7. Brie – Remove the foil. Place brie on top, cut face down.

8. Bake for a further 30 minutes or until the melted brie is bubbling and the edges are golden. Rest 5 minutes then serve!

It’s a side….it’s a meal!

You know I’m pitching this to you as a side dish. There are rumblings in the RecipeTin family WhatsApp thread that this needs to make an appearance on Christmas Day alongside the Seafood Platter which would go so well – think, light, cold seafood with warm oozy potato dauphinoise. YES!!!

But I exaggerate not when I say I’ve been inhaling bowls of this as a meal with a leafy side salad. It’s pictured above with an on-point holiday appropriate Pomegranate Salad (it’s got candied walnuts!). And not 5 minutes ago, I finished making the recipe video and it was dinner with this Rocket Salad on the side.

Making ahead – and leftovers

And lastly, just letting you know this is a make-ahead beauty! Assemble and bake for the covered part. Refrigerate, then finish baking it on the day with the brie on top.

In the event you are fortunate enough to have leftovers, I strongly suggest hiding the dish at the back of the fridge so you can enjoy leftovers without sharing. Or do as I suggested to a friend – cover with foil and label as RAW CHICKEN (to deter teenage boys). It works. 😈 – Nagi x

Watch how to make it

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Brie Potato Dauphinoise (Gratin)

Recipe video above. I used to think classic Potato Dauphinoise was the ultimate potato bake But then we plonked brie on it and it catapulted into another stratosphere! Because brie trumps ordinary cheese every day of the week, and twice on special occasions .

Mini brie are good value at grocery stores ($2.80 each), expensive ones are wasted for this purpose. Also, this is great for making ahead.

Course Side Dish

Cuisine French

Keyword Dauphinoise Potatoes, Potato Bake, potato casserole, Potatoes au Gratin

Prep Time 15 minutes minutes

Cook Time 1 hour hour 50 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 10 people

Calories 334cal

Author Nagi

Ingredients

• 1 1/2 cups thickened / heavy cream , full fat – or just pure cream (Note 1)
• 2 garlic cloves , finely minced
• 30g / 2 tbsp unsalted butter , melted
• 1.25 kg / 2.5 lb starchy potatoes (Aus: Sebago dirt brushed, US: Russet, UK: Maris Piper) (Note 2)
• 1 tsp cooking / kosher salt
• 1/2 tsp black pepper
• 2 tsp thyme leaves , fresh (optional – but highly recommended, Note 3)
• 3 x 125g / 4oz small brie (8cm / 3.2" wide) , fridge cold, cut in half horizontally (or camembert) (Note 4)

Cups – Metric

Instructions

• Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
• Preheat oven to 180°C/350°F (both fan and standard ovens).
• Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
• Layer 1: Spread 1/3 of the potatoes in a 1.5 litre / 6 cup baking dish (Note 5). Then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme.
• Layers 2 & 3: Repeat for the 2nd and third layer.
• Cover & bake: Cover with foil, and bake for 1 hour 20 minutes or until the potatoes in the middle are soft (use knife to test), it might take 1 1/2 hours. (Note 6)
• Top with brie, bake again: Remove foil. Place brie on the surface, cut side down. Bake for a further 30 minutes until the brie is oozy and the edges tinged with gold.
• Serve – Stand 5 minutes before serving and be prepared to swoon!

Notes

1. Cream – For a lighter version, use light fat, or US half and half (or use 1/2 cream, half milk). But it won’t have the same rich mouthfeel. Don’t try this with just milk.

2. Potatoes – Australia: Use Sebago (“dirt” potatoes, sold everywhere), US: Russet, UK: King Edward or Maris Piper

OR any other starchy potatoes. Dutch creams, King Edwards or red delight. Great all rounders like golden delight, coliban and red rascal are also great.

3. Thyme – Really try to get fresh for this special dish. But if you can’t, use 1 tsp dried thyme and crush it between your fingers to powder it up slightly, it will release a bit of extra flavour.

4. Brie – No need to get expensive ones, I use the Woolworths brand one (125g/4oz, 8cm / 3″ diameter) which are $2.80 each. Camembert also works but brie is richer with a higher fat content ~65% v 45% for camembert.

Cut when fridge cold, it’s easier because it’s firmer.

Small brie works best because 3 cut in half will cover the surface nicely, and the skin sort of holds some of the oozy cheese in though some will ooze out and spread across the surface and seep down the sides. 

If you can’t get small, just use 2 larger ones.

5. Baking Dish Size – I use a 1.5L / 1.5 Qt / 6 cup, 18 x 26 cm x 5 cm / 7 x 11 x 2″ oval shape, or thereabouts but it’s full to the brim so a slightly larger one would be more ideal. A 26 cm / 11″ skillet also works great. A 20cm/8″ square pan is too small. Larger dish is fine – just means the potatoes au gratin isn’t as deep

6. Baking time – Will differ depending on shape of dish, depth of potatoes, heat retention of baking dish, reliability of oven etc, 1 hour 20 minutes covered is consistently the time for me. Also, if you cut potatoes thicker (accidentally or on-purpose), they will take longer to cook. 🙂

7. Make ahead: Near perfect for make ahead! Bake covered with the foil until the potatoes are fully cooked (it might take 1 1/2 hours). Cool uncovered on counter then refrigerate covered. Remove from fridge 2 hours prior. Warm in the oven covered in foil for 15 minutes, plonk the brie on then bake uncovered 30 minutes. 

To speed things up you can microwave it then pop it in the oven (this is dense so takes quite a while to reheat in the oven, depends on depth of baking dish you use).

Leftovers will keep for 3 to 4 days in the fridge.

Nutrition assumes 10 servings.

Nutrition

Serving: 110g | Calories: 334cal | Carbohydrates: 16g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 483mg | Potassium: 430mg | Fiber: 1g | Sugar: 2g | Vitamin A: 847IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 1mg

More potato sides I love

Potatoes au Gratin (Dauphinoise)

Make-ahead Mashed Potato Casserole

Easy Creamy Cheesy Potato Bake

Browned Butter Savoury Sweet Potato Casserole

Spiral Sweet Potato Bake

Twice Baked Potatoes (Stuffed Jacket Potatoes)

Potato Recipes

Life of Dozer

Figuring out the Advent calendar….

Figured it out!

The post Brie Dauphinoise Potatoes appeared first on RecipeTin Eats.

Stuffed sweet potato with holiday vibes! Baked sweet potatoes stuffed with crispy bacon, toasty pecans and swirls of browned butter, with melty cheese and a crunchy sage-panko topping. A swoon-worthy combination of flavours and texture.

Stuffed Baked Sweet Potato Casserole

This is a riff on my sweet potato casserole, baked in individual sweet potato boats rather than one big casserole pan. The scooped out flesh of baked sweet potatoes are mashed with all sorts of holiday-flavour-goodness (specifically browned butter, pecans and bacon, an utterly divine combination with sweet potato), stuffed back into the potato boats, baked with melty cheese then finished with a shower of crunchy sage-bacon-flavoured-panko breadcrumbs.

PHEW that’s a long sentence!!!

No, it’s not a quick Monday-night side dish slapped together in a rush. This is a starchy side that commands attention, that’s indulgent and lush and made for special occasions. The flavour combination of sweet-salty-nutty-buttery and the crunchy topping with the creamy insides is just unbelievably good.

Bonus: Assemble ahead then bake on the day!

Ingredients

Sweet potatoes

I’m using 300g/10oz sweet potatoes which, once halved, makes a nice size portion as a side dish for one person, If your potatoes are larger or smaller, that’s fine. There’s enough topping / filling for around 1.2kg / 2.4lb sweet potato, whether it’s 6 smaller ones or 3 larger ones.

This recipe will also work with regular potatoes. But the flavour combination here has been specifically designed for sweet potatoes. Try my regular Twice Baked Stuffed Potatoes instead – though there’s nothing regular about how delicious that recipe is!!

Add-ins and crunchy sage-panko topping

Here’s what you need to mix into the filling and for the crunchy topping.

• Unsalted butter – We’re using this to make browned butter today. More intensely buttery with warm nutty flavours. The better butter!

• Bacon – Chopped then fried up until crispy and golden, we use the fat to pan fry the panko until golden. No wasting free flavour!

• Colby cheese – This is my all-rounder go-to cheese with good melting qualities and flavour without going greasy. Feel free to substitute with other cheese of choice – cheddar, tasty, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.

• Spices – Garlic, onion powder and paprika.

• Panko breadcrumbs – For the toppings! Larger and crunchier than ordinary breadcrumbs, find it in the Asian aisle of regular grocery stores (though cheaper at Asian stores!).

• Fresh sage – This is my herb of choice for this holiday-inspired side dish. The earthy flavour is sheer perfection with the buttery sweet potato. If you’re cooking for a special occasion, I think it’s worth getting. But if you don’t have it, you can substitute with rosemary for another herb that will work well with the other flavours in this dish. Otherwise, just use parsley so you get similar green specks (don’t worry, there is plenty of other flavour going on in this dish!).

How to make Stuffed Sweet Potato Casserole

In a nutshell, the flesh of baked potatoes are mashed up with the tasty add ins, re-stuffed back into the potato then baked with cheese and a crunchy topping.

1. Bake – Prick the skin with a fork to allow excess juice to leak out (this prevents skin burstage). Then bake the potatoes in a 200°C / 400°F (180°C fan forced) oven for 75 minutes or until soft. Check with a butter knife, not a sharp knife (too sharp so it glides through even if not properly cooked, made this mistake!).

2. Scoop – Let it cool for 10 minutes just so you can handle it. Then cut in half and scoop the flesh out, using a tea towel to hold the potato if needed.

3. Filling – Mash the flesh up with all the filling add-ins (see below for steps for each) – the browned butter, crispy bacon bits, chopped pecans, spices and cheese. Reserve half the bacon, pecans and cheese for topping.

4. Stuff the potato with the filling then top with the remaining cheese,

5. Bake for 25 minutes until the cheese is melty and there’s golden spots.

6. Top with the reserved bacon, pecans and golden panko mixture (see below). Bake for a further 3 to 4 minutes just to warm the crunchy topping then serve!

Add-ins and panko topping

Prepare the panko topping and add-ins to mix into the filling while the potatoes are baking.

1. Browned butter – Just melt then simmer the butter until you see golden bits and it smells nutty and intensely buttery. Ideally, use a silver saucepan or small pan so you can see the golden bits. Otherwise, use a spoon to scoop up the butter to check.

2. Toast pecans – Using a non-stick pan, toast the pecans for 3 minutes in a dry pan until it you see golden spots. Then transfer to a cutting board and chop once cool,

3. Crispy bacon – In the same pan, fry the bacon until crispy and golden. If using streaky bacon, you won’t need extra oil because the fat in the bacon will melt. Then remove the bacon using a slotted spoon so the fat in the pan gets left behind – we’re not wasting a drop of it!

4. Crunchy panko – Add the panko, sage and salt. Then cook for a few minutes in the bacon fat until the panko is golden.

Toppings, done! Use as per directions in the section above.

Serving and making ahead

We (JB and I) created this recipe with upcoming holiday gatherings in mind. As in, a starchy side dish intended to make an impact on your guests for those extra special dinners.

Does it take more effort than a regular baked potato? It sure does. Does it take more effort than making one big pan of Sweet Potato Casserole? Yes, because we’re assembling multiple ones rather than dumping everything into one big pan.

Is it worth the effort? Yes, a million times over. As someone in my team said, you feel sad when you finish the last bite because you never want the eating experience to end.

But don’t worry. Steal the last one left for yourself. Hide it. No need to share! #HolidaySpirit 😈 – Nagi x

Watch how to make it

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Holiday Stuffed Sweet Potato

Recipe video above. Stuffed sweet potato made for holiday feasting! Twice baked sweet potatoes stuffed with crispy bacon, toasty pecans and swirls of browned butter with melty cheese, and a crunchy sage-panko topping. A swoon-worthy combination of flavours and texture, this is the individual servings version of my sweet potato casserole.

Excellent special occasion starchy-side dish with holiday flavour vibes. Get ahead by assembling then baking on the day!

Course Sides

Cuisine Western, Western – Holiday Sides

Keyword baked sweet potato, holiday sweet potato side, stuffed sweet potato, sweet potato recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Servings 8 halves

Author Nagi

Ingredients

• 4 x 300g / 10oz sweet potatoes , skin on, washed and dried
• 1/2 tsp cooking / kosher salt
• 4 tbsp unsalted butter
• 5 tbsp pecan nuts (Note 2)
• 200g / 7 oz streaky bacon , chopped (Note 5 to omit)
• 1 1/2 cups colby cheese , shredded (Note 3)
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika

Panko topping:

• 1/4 tsp cooking / kosher salt
• 1/2 cup panko breadcrumbs
• 2 tbsp sage leaves , finely chopped (Note 4)

Cups – Metric

Instructions

• Preheat oven to 200°C / 400°F (180°C fan forced).
• Bake – Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife).
• Scoop – Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl.
• Stuffing (*see below for prepping components*)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined.
• Stuff – Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.
• Crunchy topping – Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes
• Rest for 5 minutes then serve!

Stuffing & topping components

• Prepare these while the potatoes are baking.
• Browned butter – Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside.
• Toast pecans – Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop.
• Crispy bacon – Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan.
• Golden panko – Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.

Notes

1. Sweet potato – If your potatoes are larger or smaller, that’s fine. There’s enough topping / filling for around 1.2kg / 2.4lb sweet potato.

2. Nuts – sub almonds, walnuts, macadamia or other of choice.

3. Cheese alternatives – sub cheddar, tasty, gruyere, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.

4. Sage works so well with the flavours in this dish (fresh, not dried). Rosemary is my back up herb here. Fallback – just use parsley for the green specks in the topping!

5. To leave out bacon – it will still be great without because there’s so many other flavours going on here. If you really want to compensate, then add 1/4 cup parmesan into the filling and 2 tbsp into the Panko mixture. It will take the place of the flavour and salt punch you get from bacon! 

6. Assemble ahead – The potatoes can be cooked and stuffed, then baked the next day. Leftovers will keep for 4 days though there’s nothing like freshly baked!

Nutrition per serving.

More statement starchy sides

Potatoes au Gratin (Dauphinoise)

Spiral Sweet Potato Bake

Twice Baked Potatoes (Stuffed Jacket Potatoes)

Cheesy Mini Potato Gratin Stacks (Muffin Tin)

Roasted Sweet Potato Stacks

Fondant potatoes

Potato Recipes

Life of Dozer

A duck must’ve pooped there.

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Fondant potatoes – or Melting Potatoes – are potatoes baked in a buttery herb infused broth so it absorbs the flavour and becomes meltingly tender inside. A restaurant-y way to cook potatoes that’s easy yet looks impressive! Excellent dinner party side dish.

Fondant potatoes aka Melting potatoes

Today’s recipe is a sublime example of turning the humble potato into a very fine-dining worthy potato side dish. Putting the shaping part aside (which is entirely optional, we’ll get to that), it’s incredibly straight forward. Just brown neat cylinders/thick wonky slabs of potato on the stove, add stock, thyme and butter then bake so it absorbs the flavour.

The result? Crispy edges, golden surfaces, creamy and flavoured all the way through inside, with intense herb infused-buttery sauce that’s thickened from the natural starches in the potato. This might be my favourite potato recipe of all time!

Ingredients in fondant potatoes

Here’s what you need to make fondant potatoes:

• Potato type – All-rounder and floury / starchy potatoes are best because they absorb flavour better than waxy potatoes, and become beautifully fluffy and soft inside. The most common potatoes at regular stores should be fine – they’re stocked because they’re great all-rounders.

  Australia – Sebago (the dirt brushed potatoes sold everywhere) are perfect, Desiree are great too. US: Russet, UK: King Edward.

• Butter – Unsalted, cut into cubes so they melt evenly. If you don’t, some of the butter will likely burn before it all melts. This is for basting. We use oil for searing the potatoes (butter burns and doesn’t brown the potatoes as evenly).

• Stock/broth – Chicken stock adds the best flavour in my opinion, because it has more savouriness than vegetable stock and is “cleaner” than beef stock. However, vegetable stock is the next best. Though really, this recipe will work with any type of stock.

• Thyme – Fresh thyme sprigs work best to infuse the butter / stock with flavour. But you can substitute with dried thyme though you will end up with little thyme bits stuck on your potato.

How to cut fondant potatoes

Choose from pro level to easy – or skip it entirely! Just peel potatoes then cut into thick slabs. It will taste just as good!

GOAL SIZE & PREP

1. Goal: 8 cylinders that are ~ 6cm/ 2.4″ diameter, 3.5 cm / 1.4″ height, 2 each cut from 4 potatoes (ie cut 4 long cylinders then cut to size).

2. Trim base – For all methods, the first step is to peel the potatoes then trim a bit off the top and bottom so it stands upright. It just makes it easier to handle.

1. PRO-LEVEL CARVING

For knife masters! This is method will achieve the smoothest edges.

1. Lie the potato on its side then carve, peeling curved strips to make a cylinder shape.

2. Keep going, carving thinner and thinner slices until you have a uniform cylinder.

2. INTERMEDIATE: UPRIGHT KNIFE SHAVING

Stand the potato upright. Then cut thin slivers down, rotating as you go, until you have a cylinder shape with edges are as smooth as you can make them. At first, mine are a bit octagon-shaped. Then I just keep trimming thin slivers off the sharp edges to smooth it out.

TIP: Use the back of a knife (ie the non-sharp side) and scrape down the sides of the potato to make the walls neat.

3. eASY: POTATO PEELER

Use a potato peeler to shave strips off the sides, rotating as you go, to shape it into a cylinder as best you can. I find this a little more difficult to make a uniform cylinder shape than using a knife because I find I have less control over how much I shave off with each peel. Also, peeling straight is a little harder.

4. EASY: ROUND CUTTER

Use a 6cm / 2.4″ (or as close as possible) cutter to pop rounds out. The easiest way to do this is to cut 3.5 cm / 1.4″ thick slices then press a round out of each. If your cutter is not tall enough, then use a knife to help trim / pull the excess away (I demo this in the video).

5. JUST DON’T!!

Just cut the potato into 3.5 cm / 1.4″ thick slices and cook per the recipe. It tastes the same, the potato pieces just won’t be perfect rounds (unless you’re lucky!). You won’t need all the potatoes because your pieces will be bigger (unless you use smaller potatoes). Just use enough to fill the pan around the same amount as pictured. Don’t be tempted to squeeze more in because there won’t be enough stock to flavour the inside of the potatoes.

How to make fondant potatoes

Cutting part done, the cooking part is EASY!

1. Season – Toss the potatoes in a little oil with salt and pepper.

2. Brown potatoes – Then brown them on the stove using an oven-proof skillet. I use my 26cm / 10.5″ Lodge cast iron pan. It will take a good 6 to 8 minutes on each side to make them golden, on medium high heat. Move them around as needed to brown them as evenly as possible.

3. Butter – Add the butter and thyme, then spoon the melted butter over the potatoes.

4. Stock – Pour the stock in and let it come to a boil.

5. Bake – Transfer the skillet into the oven and bake for 30 minutes or until the potatoes are tender, basting the potato with the buttery stock at the 15 minute mark (ie spooning the sauce over the potatoes). In this step, the potatoes are absorbing the stock which flavours the inside and makes it “meltingly” soft.

6. Ready! At the end of the bake time, there should be virtually no stock left in the pan, just butter. Because potatoes can’t absorb fat. The butter will be slightly thickened thanks to the starch in the potatoes, making a glossy sauce that clings to the potatoes when you spoon it over.

   To serve, transfer the potatoes to individual plates or a serving platter for people to help themselves. And pour over every drop of the buttery sauce!

What to serve with fondant potatoes

I feel like it would be easier to say what not to serve with fondant potatoes. 🙂 With the subtle thyme flavour, I wouldn’t serve this with Asian food. But without the thyme, it would be a delicious side dish for Char Sui Pork (Chinese BBQ Pork), Sticky Honey Soy Baked Chicken or a grand Miso Marinated side of salmon !

Asian food aside, this is an elegant, beautiful potato side dish for special occasions. It’s pictured in this post alongside steak with Béarnaise Sauce (it’s so easy!) with last weeks’ Garlic Peas. It would elevate a simple Chicken in Creamy Mustard Sauce to company-worthy, or add a luxurious side to a simple pan fried fish sprinkled with seafood seasoning.

Chicken in Creamy Mustard Sauce

Standing Rib Roast (Prime Rib)

Fish Seasoning (great all-rounder)

Roast Chicken

Japanese Miso Salmon (Barbecue or Bake)

You could also cook this in the oven at the same time as a roast chicken or a grand prime rib (standing rib roast). Just put the potatoes in for the last 35 minutes cooking time, factoring in the resting time. Err on the side of caution so the potatoes are done earlier because they can be reheated simply by popping the skillet back in the oven for 5 minutes (from room temperature, it will take longer from fridge cold).

Or, just do as I do and eat them by themselves. You know I did. The only question is, how many? TAKE A GUESS! – Nagi x

Watch how to make it

OF COURSE Dozer got some!!! I just forgot to edit that in, concentrating too hard on getting the new-style video edits right. Everybody knows Dozer is the most food-spoiled dog in the world!!!😂

Print

Fondant Potatoes (Melting potatoes)

Recipe video above. Golden on the outside and meltingly tender inside (hence the name!), infused with flavour from roasting in a buttery stock. Lovely, elegant way to cook potatoes, very restaurant-y!

If you're in a hurry, don't worrying about shaping into cylinders. Just cut thick slabs of potato (whatever shape they happen to be!) and cook per the recipe. Or, just use a potato peeler to shape as best you can. It will still taste just as good!

Course Side Dish

Cuisine Western

Keyword fondant potatoes, melting potatoes

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 149cal

Author Nagi

Ingredients

• 4 x 400g/14 oz large floury potatoes , peeled (Aus: Sebago (dirt brushed), US: Russet, UK: King Edward)
• 3/4 tsp cooking salt / kosher salt
• 1/2 tsp black pepper
• 2 tbsp extra virgin olive oil
• 3 tbsp / 50g unsalted butter , cut into 1cm / 1/2″ cubes
• 6 thyme sprigs (sub 1/2 tsp dried thyme)
• 1 cup chicken stock / broth , low sodium (or vegetable)

Cups – Metric

Instructions

• Preheat oven to 200°C / 390°F (180°C fan-forced).
• Carve / cut each potato into cylinders ~ 6cm/ 2" diameter, 7 cm height. Then cut in half so you have 8 short cylinders 3.5 cm / 1.4" tall. See cutting method options below.
• Season – Pat potato dry. Place in a large bowl and toss with half the oil plus all the salt and pepper.
• Sear – In an ovenproof heavy based skillet (Note 2), heat the remaining 1 tbsp oil over medium high heat. Put the potato in and cook each side for 6 – 8 minutes or until golden.
• Cook – Add butter and thyme. Once melted, spoon the butter over the potato ("basting"). Add stock, bring to a boil then transfer to the oven and bake for 30 minutes until the potatoes are tender, basting at the 15 minute mark. The stock will be absorbed by the potato, leaving just butter.
• Serve – Baste one more time then serve! For a restaurant-y option, serve alongside steak with béarnaise sauce and buttered peas.

Cutting method options (see video for demo of each):

• Prep for all methods – Trim a bit off both ends so the potato stands upright. Once carved into a tall cylinder 6cm/ 2" diameter, at least 7cm/3" height, so we can cut into 3.5 cm / 1.4" tall pieces. Save leftover potato to make mash (keep in water to prevent turning brown).
• Pro method – Lie potato on its side and use a knife to carve around to form a cylinder.
• Intermediate (I do this)– Stand potato upright and use a knife to shave thin slivers down, rotating as needed, to carve into a cylinder. You can use a potato peeler for some of this too (just be a bit careful, less control).
• Easy – Use 6cm/ 2" (or as close as possible) wide cutters to press rounds out!
• Easy potato peeler – Use a potato peeler to shape as best you can, rotating as you go.
• Doesn't matter! – Just cut potatoes into 3.5cm / 1.4" thick slices! Even if your rounds are not so round, it will still taste delicious. Only cut enough to fill the pan, as pictured, else you'll have too much potato for the stock being used (flavour dilution),

Notes

1. Potato type – Floury potatoes best as they absorb the stock flavour better and become meltingly tender inside (waxy potatoes don’t work as well).

Size – They need to be large so you can cut 2 x 3.5cm / 1.4″ tall cylinders from each.

2. Cooking vessel – I use my Lodge cast iron skillet (26cm / 10.5″). My #2 most valued kitchen item!

Leftovers will keep for 4 days or freeze for 3 months, though these are at their prime freshly made!

Nutrition per potato, assuming every drop of butter is mopped up. 

Nutrition

Calories: 149cal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 233mg | Potassium: 402mg | Fiber: 2g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 18mg | Calcium: 17mg | Iron: 1mg

More fabulous potato sides!

And some no-fuss Monday nights ones too. 🙂 (Like Easy Roast Potatoes).

Easy Roast Potatoes

Duck Fat Potatoes – Crispiest, Best Roast Potatoes EVER!

Greek Lemon Potatoes

Ultra Crispy Smashed Potatoes

Creamy Buttery Mashed Potato

Paris Mash (Rich Creamy Mashed Potato)

Make-ahead Mashed Potato Casserole

Potato Recipes

Life of Dozer

Memories of ALL the food he got during the making of Dinner!

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