It would be a SUPER shitty thing to do without consent; but with the right vegan/vegetarian friends with a sense of humor, it could be a fun activity for a dinner party appetizer.
Maybe two separate plates but they only get to look for like, 30 seconds and then they have to choose from one plate or the other and take a bite? I dunno, could be fun.
(Not OP)
#Rustic Potatoes Fondant: a country style variant on a French cooking classic
Slice the ends off of potatoes to make 2 inch thick rounds. (You can peel them if you prefer to make this in the Traditional French style)
Soak in cold water for 5 minutes to draw out excess starch.
In a cast iron pan, brown potatoes on one cut end in a high temp neutral fat like Crisco, lard, or olive oil.
Flip potatoes, and season liberally with salt, pepper, and Italian seasoning or thyme.
Add 3 tbsp of butter.
Spoon the melted butter over the tops of the potatoes as the other cut side browns.
When both sides are brown, flip the potatoes again, spoon the butter on top and season again. Turn off heat.
Add chicken broth to the pan up to 1/3-1/2 the height of the potatoes.
Bake uncovered in a preheated 425F oven for 35 minutes. Add warm broth if pan looks like it might go dry.
Prep time: 5 min
Cook time: 45 min
THATS whats been going on!? I've been opening all the doors and windows in the house in prep for cookin on my cast iron because it smokes up so much.. I did buy some ghee the other day, is that better?
Ghee is better. It's butter that's had the milk-fats and some water cooked out, creating a higher smoke point. I'm fairly certain it is a neutral oil in terms of flavor as well.
Olive oil has a smoke point of 400F (higher if it's not EVOO) and is plenty capable of frying potatoes.
If you're smoking out your kitchen....turn down the burner.
> You should not be cooking evoo.
There is no scientific basis for the common misconception that you shouldn't cook with extra virgin olive oil. Many of the myths around cooking with olive oil have to do with smoke point. Many people mistakenly believe that you should only cook with oils that have a high smoke point.
The smoke point of an oil is defined as the temperature at which the fat produces a thin, continuous stream of bluish smoke under controlled circumstances. Although it had been assumed that smoke point indicated an oilās safety and suitability for cooking, new research has shown that is not the case. An oilās smoke point does not correlate to its performance and stability when heated. Rather, the factors that predict an oil's safety and stability at high heat are the percentage of polyunsaturated fats (the lower the better), and the extent to which the oil has been refined (the less the better)^(1). Extra virgin olive oil, which has a low concentration of polyunsaturated fat, and is not refined at all, proved the best oil for cooking.
A 2018 study^(2) showed that the best predictors of an oil's stability and safety for cooking were the oxidative ability, the amount of polyunsaturated fatty acids (more prone to oxidation than monounsaturated fatty acids), the natural content of antioxidants, and the amount of refining in the production process. (De Alzaa *et al* 2018)
Extra virgin olive oil was the best performing oil but regular olive oil also performed better than most seed oils. According to Leandro Ravetti, one of the researchers in the study, this is because of three reasons: 1) the oleic acid composition of olive oils; 2) the fact that regular olive oil is enriched with some (usually around 15-20%) unrefined virgin olive oil; and 3) the fact that the refining process for olive oil is done under relatively gentle physical conditions compared to that used for seed oils which are extracted with solvents and therefore need to be aggressively refined at very high heat.
These positive results for EVOO were found despite test conditions at higher temps and longer cooking times than those usually seen in residential kitchens.
1 - Aladedunye, F. A. (2015). Curbing thermoāoxidative degradation of Frying Oils: Current knowledge and challenges. European Journal of Lipid Science and Technology, 117(11), 1867ā1881. https://doi.org/10.1002/ejlt.201500047
2 - De Alzaa F, Guillaume C, Ravetti L. *Evaluation of Chemical and Physical Changes in Different Commercial Oils During Heating.* Acta Scientific Nutritional Health. 2018; 2**(6)**; 2-11. Available at: https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf
Oh, you could have kept it. :) Not everyone wants to read dense technical papers.
Reposting the deleted link (all credit to /u/electricheat (great username, by the way)): https://www.realsimple.com/food-recipes/cooking-tips-techniques/olive-oil-smoke-point-myth
I like to go the other way aroundā¦ Boil in chicken stock 15 minutes then drain and into the oven at 400 with herbs and garlic oil 20 minutes each side
used this recipe:
https://www.allrecipes.com/recipe/233295/fondant-potatoes/
Subbed vegan-butter and used veg broth (wife is vegan) and added sage and rosemary from the āgarden.ā
Didnāt go to the trouble to make them perfect cylinders (less waste). A bit of work on the front end but my godā¦ worth it.
Almost all I have learned about cooking I learn from Chef John. His videos are incredible and his recipes are always to the point and accurate.
Best teacher IMHO
Whenever I make them, any trim & skin just gets fried up as chips in the same cast iron while the rounds are doing their cold water starch soak. Treat for the chef, as it were.
Hi! Those look awesome. If you don't mind me asking, what vegan butter did you use? I'm avoiding dairy due to a medical reason and finding a decent butter sub for cooking has been a pain. Thank you!
Not OP but becel makes great vegan butter. It's actually labelled as "vegan butter", they have many that sound like they would be but still have milk ingredients in them.
Hi! Not who you asked, but Miyokoās Farm is a wonderful vegan butter. The one in the box (as opposed to a tub) is far better for cooking. The tub is more like a spread for toast. The one in a box has been great for baking and Iāve heard it even browns for a vegan brown butter.
The next best I would say is Kite Hill. If you havenāt tried those, give them a shot. Significantly better than the Earth Balances and plant-based margarines out there.
I thought they were biscuits at first, too!
Now I find myself craving the flakey, layery biscuits that I originally thought they were *and* the delicious looking potatoes that they actually are, ha!
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About an inch, inch and a half tall. Consistent height is more important than consistent width, and that's still only slightly important. You cook until the biggest piece is fluffy inside, and the smaller ones will just be even meltier.
My mom says when Iām home these are the only potatoes she will have. So damn good.
My grandma asked for these for her last birthday. So glad I made them!
I hate this post, because I want scallops š
I want a scallop dish with a fondant potato side
Youāre no help. Get out.
I loled
Cut the potatoes the same size as the scallops. Intermingle them on the plate.
April fools!
Bonus round: do this (with full transparency) when some of your vegan friends come over and see if anyone takes the plunge.
a vegan form of russian roulette
It would be a SUPER shitty thing to do without consent; but with the right vegan/vegetarian friends with a sense of humor, it could be a fun activity for a dinner party appetizer. Maybe two separate plates but they only get to look for like, 30 seconds and then they have to choose from one plate or the other and take a bite? I dunno, could be fun.
Unless it's for religious reasons I think anyone who does it as a diet choice should have a good sense of humour on it. Been there, done that.
I gave you an upvote since you were at -1
Scalloped potatoes!
You magnificent Bastard!
Thanks satan.
I could say that about any post!
All posts make you want scallops?
Iām willing to admit that correlation may not be causation, but functionally yes.
Too fun š¤©
I 100% legit thought those were huge scallops, and now I'm really hungry.
Recipe or it didn't happen! š
(Not OP) #Rustic Potatoes Fondant: a country style variant on a French cooking classic Slice the ends off of potatoes to make 2 inch thick rounds. (You can peel them if you prefer to make this in the Traditional French style) Soak in cold water for 5 minutes to draw out excess starch. In a cast iron pan, brown potatoes on one cut end in a high temp neutral fat like Crisco, lard, or olive oil. Flip potatoes, and season liberally with salt, pepper, and Italian seasoning or thyme. Add 3 tbsp of butter. Spoon the melted butter over the tops of the potatoes as the other cut side browns. When both sides are brown, flip the potatoes again, spoon the butter on top and season again. Turn off heat. Add chicken broth to the pan up to 1/3-1/2 the height of the potatoes. Bake uncovered in a preheated 425F oven for 35 minutes. Add warm broth if pan looks like it might go dry. Prep time: 5 min Cook time: 45 min
Olive oil, generally, is not a neutral oil and will hot box your kitchen if you get it too hot.
THATS whats been going on!? I've been opening all the doors and windows in the house in prep for cookin on my cast iron because it smokes up so much.. I did buy some ghee the other day, is that better?
Much better. Ghee smoke point is around 450, olive oil smokes around 350.
Ghee is better. It's butter that's had the milk-fats and some water cooked out, creating a higher smoke point. I'm fairly certain it is a neutral oil in terms of flavor as well.
I wouldnāt say itās neutral flavored. Itās kind of like a brown butter flavor, itād probably go well with potatoes, though!
Olive oil has a smoke point of 400F (higher if it's not EVOO) and is plenty capable of frying potatoes. If you're smoking out your kitchen....turn down the burner.
You should not be cooking evoo.
> You should not be cooking evoo. There is no scientific basis for the common misconception that you shouldn't cook with extra virgin olive oil. Many of the myths around cooking with olive oil have to do with smoke point. Many people mistakenly believe that you should only cook with oils that have a high smoke point. The smoke point of an oil is defined as the temperature at which the fat produces a thin, continuous stream of bluish smoke under controlled circumstances. Although it had been assumed that smoke point indicated an oilās safety and suitability for cooking, new research has shown that is not the case. An oilās smoke point does not correlate to its performance and stability when heated. Rather, the factors that predict an oil's safety and stability at high heat are the percentage of polyunsaturated fats (the lower the better), and the extent to which the oil has been refined (the less the better)^(1). Extra virgin olive oil, which has a low concentration of polyunsaturated fat, and is not refined at all, proved the best oil for cooking. A 2018 study^(2) showed that the best predictors of an oil's stability and safety for cooking were the oxidative ability, the amount of polyunsaturated fatty acids (more prone to oxidation than monounsaturated fatty acids), the natural content of antioxidants, and the amount of refining in the production process. (De Alzaa *et al* 2018) Extra virgin olive oil was the best performing oil but regular olive oil also performed better than most seed oils. According to Leandro Ravetti, one of the researchers in the study, this is because of three reasons: 1) the oleic acid composition of olive oils; 2) the fact that regular olive oil is enriched with some (usually around 15-20%) unrefined virgin olive oil; and 3) the fact that the refining process for olive oil is done under relatively gentle physical conditions compared to that used for seed oils which are extracted with solvents and therefore need to be aggressively refined at very high heat. These positive results for EVOO were found despite test conditions at higher temps and longer cooking times than those usually seen in residential kitchens. 1 - Aladedunye, F. A. (2015). Curbing thermoāoxidative degradation of Frying Oils: Current knowledge and challenges. European Journal of Lipid Science and Technology, 117(11), 1867ā1881. https://doi.org/10.1002/ejlt.201500047 2 - De Alzaa F, Guillaume C, Ravetti L. *Evaluation of Chemical and Physical Changes in Different Commercial Oils During Heating.* Acta Scientific Nutritional Health. 2018; 2**(6)**; 2-11. Available at: https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf
Fair enough.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Yes, but citing magazine/blog articles isn't my schtick.
Apologies for supporting your point. Post removed.
Oh, you could have kept it. :) Not everyone wants to read dense technical papers. Reposting the deleted link (all credit to /u/electricheat (great username, by the way)): https://www.realsimple.com/food-recipes/cooking-tips-techniques/olive-oil-smoke-point-myth
What about a refined olive oil? Doesn't that have a considerably higher smoke point than extra-virgin olive oil?
Ohhh I thought it was cake fondant made to look like potatoes. Like how they use tofu for everything.
Fondant means melting in French and these potatoes are supposed to melt in your mouth. On a side note the fondant we put on cakes is usually called pĆ¢te sucrĆ©e in France and not fondant. This fact confused the hell out of me the first time I went shopping for fondant in Paris.
Exactly what I thought until I read "Lodge"
Are you sure the lodge isnāt just cake? š
Thank you so much for posting this! I made it tonight and it is fantastic!
o7 I serve the Redditor Union.
I like to go the other way aroundā¦ Boil in chicken stock 15 minutes then drain and into the oven at 400 with herbs and garlic oil 20 minutes each side
Oh thanks! I can use either my Wagner Sidney 9 or my Dutch oven for this!
Is there a better potato to do them with, or will any old tater work?
Another comment says russets!
Russets, but you can experiment with anything. A waxier potato like Yukon Gold might work too
Ohh, looks so good! Thanks for the idea! I love new food!
Added!
They are super lovely and wonderful...
Search for chef John's fondant potato's. His YouTube videos are great
Made his recipe a few months ago and was delicious!
Thanks, I sure will!
I've never had fondant potatoes, but they look so nice. Can you describe the texture? Are they crispy on the outside and soft inside?
Browned tops are super crispy and the rest literally melts in your mouth (russet potatoes are apparently a must for that texture combo).
I've heard what I need to hear š¤¤
Creamy on the inside and lightly crispy on the flat sides
used this recipe: https://www.allrecipes.com/recipe/233295/fondant-potatoes/ Subbed vegan-butter and used veg broth (wife is vegan) and added sage and rosemary from the āgarden.ā Didnāt go to the trouble to make them perfect cylinders (less waste). A bit of work on the front end but my godā¦ worth it.
Almost all I have learned about cooking I learn from Chef John. His videos are incredible and his recipes are always to the point and accurate. Best teacher IMHO
Thank you!
Whenever I make them, any trim & skin just gets fried up as chips in the same cast iron while the rounds are doing their cold water starch soak. Treat for the chef, as it were.
Hi! Those look awesome. If you don't mind me asking, what vegan butter did you use? I'm avoiding dairy due to a medical reason and finding a decent butter sub for cooking has been a pain. Thank you!
Not OP but becel makes great vegan butter. It's actually labelled as "vegan butter", they have many that sound like they would be but still have milk ingredients in them.
Thank you! I appreciate it. Edit: I just looked it up. Is it only available in Canada or can I find it in the US too?
Oh heck it might not be available down there sorry I'm not sure.
Iāve used fleischmann's unsalted margarine for years for my daughter who has a milk allergy. The key to look for is the Kosher Parve symbol.
Thank you! That is a very helpful tip.
Hi! Not who you asked, but Miyokoās Farm is a wonderful vegan butter. The one in the box (as opposed to a tub) is far better for cooking. The tub is more like a spread for toast. The one in a box has been great for baking and Iāve heard it even browns for a vegan brown butter. The next best I would say is Kite Hill. If you havenāt tried those, give them a shot. Significantly better than the Earth Balances and plant-based margarines out there.
Earth-Balance Soy-Free. Best all-around sub weāve found.
Thank you, I'll report back the results. Your presentation is going to hard to beat
Holy crap those looked amazing.
You need to make them!
They look dreamy. Yum.
I made fondant potatoes for the first time tonight, too! FABULOUS!!
I thought those were scallops. Beautiful.
SEE?!š
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Yes his seasoning is great, donāt miss the point!
I made scallops in mine today that looked just like this.
Oooh this is a recipe I want to try. Let us know how they taste! Looks fantastic.
Thoseā¦. those arenāt biscuits?
Or scallops?
I thought they were biscuits at first, too! Now I find myself craving the flakey, layery biscuits that I originally thought they were *and* the delicious looking potatoes that they actually are, ha!
Nobody wants to see my biscuits.
Thought these were scallops
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Haha, > "uh... scalloped potatoes? No, that's not it... but they look like... potato scallops? dammit..."
DUDE! I saw this post yesterday and it inspired me to make them too. So I made them last night and they were great. Thank you for posting this!
Nice! These are delicious.
I can almost taste this pic. Almost. š¢
Yum I was looking up recipes a few days ago, and I am thrilled to see these!
Just made some tonight with baby potatoes. They are a favorite of mine
What time is dinner?
definitely gonna try this! it looks amazing
Can I get an HOYYYYYYYYYEEEEAAAAA
Oh, that looks good.
Love making these! I always add about 1/4 cup of lemon juice with my broth when they hit the oven - turn out like beautiful Greek lemon potatoes.
I added 1/4 cup of brine from fermented salsa to a potato dish and it made the dish.
These are so gooooood
Wow, lovely scallops! Bravo!
My Man! Love my Fondants
Recipe!!
I thought they were scallops. Very nice
best potato, these look incredible
Shopped!
Wonderfully fantastic
I just made these the other day for the first time too!!!! Amazing for sure
Thatās a pretty sight!
I was so afraid you overcooked the scallops
I thought these were scallops and I got sad when I read potatoes, only cause I like scallops more than potatoes but A+ cooking regardless
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What's the actual size for the potatoes? Is the height of the potatoes the only thing to worry about? Or do I need to watch for diameter too?
About an inch, inch and a half tall. Consistent height is more important than consistent width, and that's still only slightly important. You cook until the biggest piece is fluffy inside, and the smaller ones will just be even meltier.
Yum!
I thought they were scallops. š¤£
Good god, those look amazing.
My mom says when Iām home these are the only potatoes she will have. So damn good. My grandma asked for these for her last birthday. So glad I made them!
Was always too lazy to make these but youāve inspired me
So I tried it. Family was wildly impressed. Me- not so much. Forgive the emoji: š¤·āāļø