Spring means new appetizers and we’ve got 13 steps to the perfect Potato Fondant, courtesy of San Francisco Chef Kim Alter! Served with a cayenne peppered crème fraiche, chives and Paddlefish caviar, all else you need to make this poppin’ app are Russet potatoes, water, butter, cornstarch and the savory power of McCormick’s Culinary Gelatin. Just think of the food pairing possibilities!
For the Potato Fondant:
- Preheat oven to 350F.
- Wash russet potatoes and poke holes in them. Place on a half sheet tray and cook until soft, for about 40-45 minutes.
- Take out, peel and discard skins.
- Rice potatoes and set aside in a large bowl.
- Melt butter in a medium pot and add water.
- Slowly stir in cornstarch and McCormick Culinary gelatin.
- Once everything is emulsified, pour over riced potatoes and add salt.
- Get plastic wrap and place in a 12 inch by 18 inch piece on a flat surface.
- Make a line with the potato mixture on the plastic wrap closest to you. Roll.
- Tighten both ends by rolling each side in the opposite motion.
- Wrap in plastic wrap one more time to hold your roll.
- Freeze until frozen, then take it out of the freezer and slice it into rounds.
- In a pot filled half way up with oil at 375F, drop in the rounds. Move the rounds around every so often so they don't get any excess oil.
- Once golden brown, take out and place on a napkin to drain excess oil and season.
For Creme Fraiche:
- Mix creme fraiche, salt and McCormick Culinary cayenne pepper.
- Plate potato top with a dollop of the creme fraiche mixture followed by caviar and a chive tip.
Use the extra potato fondants for an elevated hash brown on your brunch menu.
- Recipe type: Appetizers
- Cuisine: French