"Tortilla Española is classically eaten throughout the day," he said. Keep the fondant potatoes warm until you're ready to serve.Īll you need for tortilla Española are potatoes, eggs, onion, and olive oil.Ĭhris Morgan, who runs Bammy's in Washington, DC, told Insider that tortilla Española is his favorite potato dish "without a doubt." Cover the potatoes in the pan with parchment paper and reduce the heat to a simmer.Ĭook your potatoes for 25 minutes, until they're tender. Turn your potatoes over and add the butter, stock, thyme, rosemary, and garlic. Cook the potatoes for about four minutes, until their undersides have turned golden brown. Season potato rounds with salt and add them to the pan. Heat your oil over medium-high heat in a small saucepan. Cut your trimmed potato lengthways into 3-centimeter-thick slabs, then create potato rounds from the slabs. To make Stone's version of fondant potatoes for two, you'll need: 1 large Russet potato, ¼ cup chicken stock, 80 grams unsalted butter, 2 tablespoons grapeseed oil, 2 thyme sprigs, 1 rosemary sprig, and 1 garlic clove (peeled, smashed).įirst, trim the sides off the potato to give it a square shape. Stone loves using this classic French cooking technique - also known as fondant potatoes - when he's craving taters. Stone said you can serve the salad warm, at room temperature, or chilled.įondant potatoes are a classic French cooking technique. Season to taste with salt and black pepper. Gently fold the bacon and parsley into the warm potatoes, then gently fold in the aioli or mayonnaise. Repeat two more times, adding just enough of the broth to moisten. Add one-third of the broth mixture to your hot potatoes and, using a silicone spatula, gently fold and turn the potatoes in the hot broth for about two minutes - until most of it has been absorbed. Remove from heat.ĭrain the potatoes in a colander and gently shake them to release any excess moisture. Reduce the heat to medium-low and simmer very gently for two to three minutes, until the shallots soften slightly. Add your shallots, cornichons, and capers. Then, in a small saucepan, bring the chicken broth to simmer over high heat. Transfer the bacon to a plate lined with paper towels. While your potatoes are boiling, cook your bacon over medium-high heat in a large nonstick skillet for about six minutes, until they're crispy and golden brown. Bring the water to a boil over medium-high heat and boil your potatoes for about 10 minutes, until they're just tender. To make Stone's potato salad for eight, you'll need: 4 pounds of Yukon gold potatoes (peeled, cut into 1 ½-inch chunks), 8 ounces bacon (finely diced), 1 ½ cups low-sodium chicken broth, 2 medium shallots (finely chopped), ⅓ cup cornichons (finely chopped), ¼ cup drained capers, ¼ cup fresh flat-leaf parsley (finely chopped), and ⅓ cup aioli or mayonnaise.īegin by placing your potatoes in a large saucepan of salted water. "It never fails me at picnics, barbecues, or at my own dinner table."
"I think of this salad as a bit of a wingman because I take it everywhere with me," he said. It often indicates a user profile.Ĭhef Curtis Stone's favorite potato salad.Ĭurtis Stone, who runs Maude and Gwen in Los Angeles, told Insider that this trick takes his favorite potato salad from "everyday to extra special." Account icon An icon in the shape of a person's head and shoulders.
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