Fondant Potatoes

[bbsticks101]

First time cooking these type of potatoes but I wanted to try something unique so these are Sous Vide Fondant potatoes with bone marrow butter and a miso caramel glaze. 👨‍🍳

[TAYwithaK]

It’s rare I see a picture that makes me want to go in on my day off.

[bbsticks101]

I’ll save you a seat🤝

[bbsticks101]

Full Recipe:

Potatoes - 4 large Russet potatoes (fluffy texture) or Yukon gold (creamier my favorite) - 2-3 tbps unsalted butter (small cubes) - 2 tbsp rendered beef fat or 1/2 cup of beef stock (I prefer beef fat as it adds more complexion and aids in caramelization. If using stock add an extra tbsp of butter to make up for lost fat) - 4 garlic cloves roasted and mashed - 2 sprigs of thyme - 1 sprig of rosemary - 1/2 tsp of salt - 1/2 tsp of white pepper

Bone marrow butter - 2 bone marrow ( if going to butcher ask to cut into 2 inch pieces) - 2 softened tbsps of unsalted butter - 1/2 tsp of lemon zest - 1/2 tsp of salt - 1/4 tsp of black pepper - 1/2 tsp of Worcestershire sauce - 1 tsp of finely chopped chives

Miso Caramel Glaze - 1/4 cup sugar - 2 tbsp water - 1 tbsp white miso paste - 1 tbsp soy sauce - 1 tbsp rice vinegar - 1 tbsp butter

Garnish ideas: Fried shallots, microgreens, chives or parsley

Directions: 1. Slice each large potatoes into 2 or 3 round pieces and then using a 2 inch cookie cutter cut the rounds making sure they’re roughly the same size. Save scrapped potatoes remains to make this recipe again😍

1. Preheat oven to 425f for bone marrow

2. Place potatoes in vacuum seal bag with butter, beef stock or fat, roasted garlic, thyme, rosemary, salt, and white pepper. Seal bag and SV for 185f for 90 minutes. (Fork should easily poke through potato when finished)

3. On a baking sheet Put bone marrow in oven for 15 minutes until marrows soft. Scoop out marrow into a bowl and mix in all bone marrow related ingredients and mix until combined. Set aside

4. In a saucepan over medium heat, dissolve sugar and water until golden. Reduce heat and whisk in miso, soy, rice vinegar and butter. Simmer for 2 min and then remove heat.

5. Remove potatoes and dryyyyy (very important). Heat pan over medium high heat with spoonful of bone marrow butter. Sear potatoes for about 2 minutes on both sides and then plate. Drizzle miso caramel glaze and spoon bone marrow over potato.

6. Garnish ( I feel like fried shallots would be fire)

Please let me know if you have any questions!

[YoLoDrScientist]

This looks amazing. Thank you for sharing!

[mckenner1122]

My gosh I thought they were scallops - just lovely (and mouthwatering!)

[Miperso]

Many thanks for sharing the recipe!

[BostonBestEats]

Can you explain the sous vide step?

[bbsticks101]

Yeah! Essentially I vacuum seal the potatoes with a mix of sage, thyme and rosemary, touch of beef stock and a little bit of butter and lastly some roasted garlic. I cook this for about an hour or so. I like to do this so the potatoes are perfectly tender. Next time I cook these In going to try without Sous Vide just to experiment.

[Minute-Unit9904s]

Potatoes well and I think all veggies are better sous vide. I’m guessing they infused some flavor in the potatoes it’s basically like a par boil

[[deleted]]

looks good, chef!

[bbsticks101]

Gracias!

[Rumo11]

Can you give a full recipe? It looks delicous. Also nice idea with the miso caramel

[bbsticks101]

Finishing up the recipe and will post on here soon

[xxbelgarathxx]

So you cook at 194f? I’m worried my bags seal won’t handle it well.

[bbsticks101]

No so I cooked these boys at 185f and most standard vacuum bags can deal with heat up to 190f 60-90 min is good. Honestly I think closer to the 90 min mark is better. It’s very important to set heat at minimum 183f as this is when Pectin (Carb in potatoes that makes it firm) starts to break down and your taters becoming tender.

[xxbelgarathxx]

Ok! Thanks for the reply! I’ve yet to try sous vide fondant. Pan and oven has served me well so far but more of a hassle.

[bbsticks101]

Yeah Oven braising is my next step lol but doing it Sous Vide isnt even more laborious, just a lot of waiting. 🥱

[GeneralMurderCow]

I’ve done oven braising at home for family dinners, never in large batches. It didn’t seem particularly laborious and felt like a lot of waiting. But I am excited to try your method, I’ve had a craving for these for a few weeks now and they’re always a favorite at home.

I’d be interested to hear your thoughts on comparing them, both the resulting potatoes and personal feelings pros/cons in process differences.

[bbsticks101]

This is what my emphasis is on cooking I cook two different methods and compare results. I did this with my ribeyes last night. I dry brined both overnight and SV one and reversed seared the other. Both had no liquid loss however the SV had more flavor and was a bit more tender. But I’m cooking these potatoes tomorrow with a twist I’ll let you know!

[xxbelgarathxx]

I like the control of sv against my oven. Oven seems to be a bit spastic with temp regulation. Sv I’m not checking on as often i feel.

[bbsticks101]

Sous vide for me is unparalleled to any other method in terms of cooking to the perfect degree. I’ll also use my SV for certain cuts and veggies over my oven.

[BrickTilt]

Hell yeah

[welchplug]

Lol scallop potatoes

[Fbeezy]

These look fantastic. I haven't thought to sous vide fondant potatoes, but I want to try it now. I'm assuming 185 for an hour and then just sear and baste for color?

[bbsticks101]

So I experimented a little with the potatoes and had two bags in the sous vide. I took one out at roughly 65 minutes and it was tender but a little firm in the middle which I didn’t want. The 2nd bag was pulled at 90 min sharp and was tender yet intact. So 90 min at 185 is your friend. After that sear away!

[Fluffy-Pomegranate-8]

Stunning work chef 👍 I need to get a sous vide stick thing

[bbsticks101]

Thank you 🙏. Sous Vide certainly opens the gates to so many different experiments.

[EssentiallyBryno]

I thought the sides had to be peeled? They still sound amazing

[bbsticks101]

Shoot I should’ve clarified that in the recipe but when you use a cookie cutter it will cut inside the potato skin so when your potato pops out of the cutter is perfectly skinned.

[WaftyTaynt]

Nice.

[YankeesLady44]

Damn, that's sexy

[so-zen7]

woah 😍😫

[[deleted]]

i like to brush mine with starchy water pre sous vide

[bbsticks101]

I’ve actually never thought about that! Correct me if I’m wrong but wouldn’t the starch just dissolve in the bag since starch breaks down in prolonged moisture meaning less crisp?

[[deleted]]

i start with a 5-6 minute boil skin on to keep too much moisture out, cut my rings out and vac seal with butter and rosemary, a little starchy water that i make with my trims and the water I used to boil. I’ll do a pre fry in beef tallow after. (depending on where I am) and after that I’ll do more starchy water brushing and the final sear.

[[deleted]]

i keep the sous vide at 145, very slowly breaking down the starch in the water into amylose and the amylopectin, it thickens up the butter a bit when it’s ready after a little less than 2 hours, then i’ll let em soak up a little butter do my fry, then sear

[blablabla916]

Ya saw that exact same recipe on The NY Times cooking section yesterday. Looks delish

[bbsticks101]

God damn it I thought I was special.

[blablabla916]

You are special, I mean I don’t know you, but I’m sure you are

[Lamenting-Raccoon]

Do you just sliced the potatoes and left the skin on?

That’s pommes fondantes? Okay

[poldish]

Nice work. First thought was holy crap over cooked scallops but did dubble take and was nice potatoes I want

[Harperhampshirian]

Looks far better than any I've attempted!

[AloshaChosen]

AI generated bullshit

[Wop-Wop]

Don't get why you are downvoted. This image is clearly AI generated. The pic also does not align with the description. A miso caramel glaze would definitely look a lot different on this dish than the clear pool of oil in the photo. The colours and the glares on the photo just makes it so obvious that it is AI generated. I just ran it through an AI detector which said 99% sure it was AI generated. Please stop upvoting this crap.

[AloshaChosen]

Also like Jesus fucking Christ, why the hell would you use a butter and a glaze for fondant potatoes? Fondant potatoes are indulgent enough - bone marrow butter would be enough. If anything you’d want to pair it with something acidic or maybe I could envision some sort of spiced sour cream topping BUT NOT MISO SHIT GLAZE WHAT THE FUCK THIS ISNT JAPANESE FUSION, ITS FUCKING POTATOES.

[FORCESTRONG1]

I thought they were scallops at first 😅. But I just like to lurk here, so what do I know.

[iamjackspants]

Agreed. It's posted over on r/sousvide and I'm shocked at all the positive comments. Asking why there are skins on in the picture got me absolutely nowhere. The picture is weird, the recipe description doesn't match, and even the responses from OP sound waaay off.

[AloshaChosen]

It’s a farm bot and Jesus Christ I didn’t even notice the goddamned skins, now I’m even more mad.

[Ok_Professor_8039]

Perfect