Pommes fondants from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • thyme
  • potatoes
  • duck fat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on May 06, 2020

    Totally agree with other note: this took a lot longer to cook than stated in recipe. I ended up cooking the potatoes over a low heat with a lid on the pan for at least 15 extra minutes at the end. However, the flavour was delicious. A shame there ends up being a lot of waste from the potato parings, maybe next time I'd save to make hash browns.

  • Delys77 on October 31, 2011

    The flavour is really nice but it was hard to get them in the right shape, and they took far longer to cook. Had to use quite a bit more chicken stock.

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