LEGENDARY Skillet Potatoes – Tribute to Jacques Pépin's Potatoes Fondantes – The Wolfe Pit

Learn how to make Jacques Pépin’s Potatoes Fondantes. Red Bliss or Yukon Gold potatoes are braised in chicken stock and butter then cracked and browned to finish! This recipe is very easy to make and most of all DELICIOUS!

Equipment I used:
Rec Tec Grill – http://amzn.to/2eFG1C4
Tongs – http://amzn.to/2eFMnkW
Rec-Tec Pellets – http://amzn.to/2fpKwT2
Stainless Steel Ramekins – http://amzn.to/2fpKdr1
Canon SX410 IS – http://amzn.to/2enOHBY
Tripod – http://amzn.to/2fHrK91

Print Recipe – http://www.thewolfepit.com/2016/11/legendary-skillet-potatoes-tribute-to.html

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“Broken Reality” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License


37 replies
  1. Harry Mason
    Harry Mason says:

    What about the onions? As they say in the South (USA), it "ain't right" without onion. I put them over the top for 5 minutes at the end and only cook until it looks soft and half cooked but not until it's "too done." You want to still taste the sharp onion flavor, at least a little. Yum.

  2. pacluv
    pacluv says:

    I used to love watching Justin Wilson the Cajun cook. He was great and I loved all the funny stories he would tell while cooking. I gar-ran-tee. Loved it when he would say that.

  3. DITL of a Truckers Wife
    DITL of a Truckers Wife says:

    Loved watching all those chefs. I can remember as early as probably 1st grade, watching Wok with Yan followed up by Mr Dressup, or vice versa. He used to have a pun on his apron for every episode! Loved watching all the same chefs you mentioned! The good ole days. Tfs

  4. CeeTee McDee
    CeeTee McDee says:

    I made these tonight & had the same problem that you did. To me, they just seemed like over glorified boiled potatoes. Not a negative reflection on you at all, I enjoy your channel ! But these little potatoes were extremely expensive for what you get & it wasn't worth it. Not a keeper.

  5. Ken Leahy
    Ken Leahy says:

    Thanks for bringing me down memory lane with the great cooking shows on PBS. I remember watching them back to back on Saturdays. The Food Channel came along and in time ruined everything. PBS still has some decent programming, but I do miss those you had mentioned.

  6. jlawrence01
    jlawrence01 says:

    Larry, This is an excellent potato recipe. My potatoes fell apart when I tried to break the skins and they were UNDER cooked. It did NOT affect the final flavor one bit. I resisted the temptation to throw in a bunch of shallots or finely chopped garlic.

  7. Aunt Beeje
    Aunt Beeje says:

    We LOVE these potatoes, and so has everyone we've served them to. They are quick and simple for a weeknight, yet elegant enough for a dinner party. We've found that even picky eaters enjoy them. We prefer Yukon gold taters so it's easy to see the beautiful exterior crust, and they have that gorgeous golden interior.


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