Pommes Fondantes with Cacio e Pepe Sauce
This video shows how to make Pommes Fondantes, or melting potatoes, with a Cacio e Pepe inspired sauce.
Ingredients
- Russet potatoes
- avocado oil
- unsalted butter
- shallots
- garlic
- fresh thyme
- fresh rosemary
- chicken stock
- dry white wine
- whole black peppercorns
- Parmesan cheese
- fresh parsley
- flaky sea salt
- black pepper
Method
- 1
Peel 2 large Russet potatoes.
- 2
Slice the potatoes lengthwise into thick planks, about 1 to 1.5 inches thick.
- 3
Use a round cookie cutter to punch out cylindrical pieces from the potato planks.
- 4
Place the potato cylinders into a bowl of cold water to rinse off excess starch.
- 5
Remove the potatoes from the water and pat them completely dry with paper towels.
- 6
Heat avocado oil in an oven-safe skillet over medium-high heat.
- 7
Carefully place the dried potato cylinders into the hot oil, flat-side down. Sear for 5-7 minutes until a deep golden-brown crust forms.
- 8
Flip the potatoes and sear the other side for another 5-7 minutes until equally browned.
- 9
Add the quartered shallots and smashed garlic cloves to the pan.
- 10
Add 2 tablespoons of butter, the bunch of thyme, and the bunch of rosemary to the pan.
- 11
Pour in the chicken stock and white wine. Season generously with flaky salt and freshly ground black pepper. Baste the potatoes with the liquid.
- 12
Bring the liquid to a simmer, then transfer the skillet to an oven preheated to 400°F (200°C). Bake for 25-30 minutes, or until the potatoes are tender and easily pierced with a fork.
- 13
Once the potatoes are cooked, use tongs to remove them, the garlic, and the herbs from the skillet, leaving the liquid and shallots.
- 14
In a mortar and pestle, coarsely crush the whole black peppercorns.
- 15
Add the crushed peppercorns and the remaining 2 tablespoons of butter to the skillet with the braising liquid. Stir to combine.
- 16
Add a ladleful of hot water (or more chicken stock) to the skillet to create the sauce base.
- 17
Reduce the heat to low. Gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and emulsified.
- 18
Spoon a generous amount of the Cacio e Pepe sauce onto a plate.
- 19
Arrange the fondant potatoes on top of the sauce.
- 20
Garnish with extra Parmesan shavings, a sprinkle of flaky sea salt, and freshly chopped parsley.
- 21
Serve immediately and enjoy.
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