The fondant potato dish is an old European favorite that is now gaining popularity in the United States. To start, you'll need a few Russet potatoes. These are the only spuds that have the right texture for creating a nice crust. Wash the potato and then cut off each end. Try to keep it as straight and uniform as possible.
Well actually, it's the lack of an ingredient - water. The spuds need to be dried completely to become crispy when sauteed. Transfer the potato halves to a paper towel and let it dry completely. Blot the outside of the potato with a paper towel to absorb extra moisture.
You don't need to be a European aristocrat to make these delicious potatoes. This dish would be great to bring to a potluck, as a side entree at your next dinner party, or just part of a nice homemade meal for the family.