Le Cordon Bleu

Potato Fondante

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Cut approximately ⅓ of the potato lengthwise.

  2. Trim both ends.

  3. Starting at one of the trimmed ends, begin shaping the potato.

  4. Cut in an even curve.

  5. The curve should be even and smooth.

  6. Turn and cut the other side the same way.

  7. The curve should be the same as the first side.

  8. There are five facets, starting from one side, cut a second facet in order to give a dome shape.

  9. Take off only the minimum.

  10. Now cut the center facet.

  11. Cut with one even stroke.

  12. Continue to the last facet.

  13. If necessary, trim the potato to even out the facets.

  14. The potato should be an elliptical curve from the side.

  15. The bottom is flat.

  16. The top clearly has five facets.