Papa Fondant con Mole Negro

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Fondant potatoes were unknown to me, maybe because I don’t go to posh restaurants.  It’s said to be old school cuisine not common in the U.S.but more commonly served in Europe.  Be it the case, these delicious braised potatoes are a crusty, golden brown on the top and creamy inside with the rich flavor of butter. Serve it over a layering of Oaxaca mole negro to integrate tastes and textures of Mexico.  Perfect for a dinner parties, chops and steaks. Looks awfully luxurious, but these potatoes are really easy to make.  Let’s get started.

 

 

Ingredients

Makes 4-6 servings

2 tablespoons vegetable oil 

2 large russet potatoes

Salt and pepper

1 tablespoon unsalted butter

1 cup chicken or vegetable stock (save half for mole)

2-3 tablespoons mole paste (Oaxaca mole negro preferred)

Cilantro stems for garnish

 

Preparation

Potato Fondant

• Choose a thick-bottomed oven proof skillet the right size for the potatoes that can be oven heated to 425°F then reheat oven.  Cast iron pans are perfect for this.
• Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in thirds crosswise to make 3 potato cylinders about 2 inches long. 

 

• Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels. 
• Place a heavy oven-proof skillet over high heat. Pour in vegetable oil; heat oil until it shimmers slightly. 
• Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper. 
• Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter to the skillet. 

 

• Cook until butter foams and foam turns from white to a pale tan color. Brush butter over the top of the potatoes. Season with more salt and pepper. Pour ½ cup of the chicken stock into skillet. 
• Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren’t tender, add 1/4 cup more stock and let cook until tender.

 

Mole

Prepare mole while the potatoes are cooking in the oven.  Place the mole paste in a sauté pan.  Use a wooden spoon or stiff spatula to breakup the mole paste and add chicken stock in small amounts to achieve the consistency of pancake batter that slowly runs off the spoon. Simmer for 15 minutes, Set aside

Plating

Carefully pour or spoon mole sauce in the center of a serving plate.  Slightly tip then rotate the plate to evenly spread the sauce. Place a potato cylinder centered on the sauce.  Garnish with a stem of cilantro. 

 

 

Buen Provecho

Notes:

 1. Commercial retail mole paste will work with this recipe but I prefer Mole negro which is readily available on the internet.  You can find mole paste in Mexican grocery stores; also in major supermarket chains.  Mole negro is usually less sweet so it’s my preference.  

2. Fondant potatoes are from the French cuisine with the word ‘fondant’ meaning “melting”.

3. The culinary technique for checking potato doneness is to stick a paring knife in the potato; if the knife is pulled without sticking, it’s now tender. 

4. The recipe and preparation instructions for Potato Fondant was adapted from https://www.allrecipes.com/recipe/233295/fondant-potatoes/  

 

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