What's the difference between confit and fondant potato?
So they both seem to always require relatively long cooking in some kind of liquid containing fat. The only difference I seem to be able to find is the shaping of the potato and colouring of it by frying of the fondant potato.
Is this correct? Is this the only difference?
I'd also like it if someone can provide a generic definition of both!
Best Answer
Confit and fondant potatoes have different cooking methods.
Fondant potatoes are fried with oil on one side and with butter on the orher side, and then boiled in stock.
Confit potatoes are deep fried at low temperature.
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Quick Answer about "What's the difference between confit and fondant potato?"
Confit and fondant potatoes have different cooking methods. Fondant potatoes are fried with oil on one side and with butter on the orher side, and then boiled in stock. Confit potatoes are deep fried at low temperature.Why is it called fondant potatoes?
Fondant potatoes are from the French cuisine with the word 'fondant' meaning \u201cmelting\u201d. Traditionally, fondant potatoes are peeled and cut into round, barrel-like shapes with the top and bottoms cut flat.How does Gordon Ramsay make fondant potatoes?
Keep these fondant potatoes in a secure airtight container in the fridge, where they'll stay deliciously fresh for up to 4 days. When you're ready to reheat them, I recommend popping them back in the oven for a few minutes instead of using the microwave.Can you reheat fondant potatoes?
Can I make them ahead? You can partly make them ahead. Fry the potatoes on both sides, add the butter, garlic and thyme and baste them, then cool, cover and refrigerate for up to a day. On the day, remove from the fridge, remove the garlic, add the stock, salt and pepper and roast in the oven as per the recipe.MUNA - What I Want (Official Video)
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Answer 2
Yeah, the main difference is that fondant has a different shape and the crisp top and bottom verses the evenly cooked and consistant texture to confit. Also typically confit is slightly more seasoned.
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