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Fondant Potatoes That Look Like Scallops!

cmac610
cmac610 Posts: 326
in EggHead Forum
I happened to see a quick little video of these Fondant Potatoes the other day and decided to try them in the Egg. 

Cut potatoes in a small cylinder shape and brown both ends in a cast iron pan in the BGE at 400°. Then add in chicken stock, thyme, a cut head of garlic and season taters with S&P. When fork tender, remove and let cool. 

I also cooked some beautiful “real” scallops on the half moon plancha. I think I liked the potatoes even more than the scallops!

Can you tell which is which?!










Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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Comments

  • johnmitchell
    johnmitchell Posts: 7,355
    Beautiful 😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    Man!  You are slinging some straight up dope cooks these days.  Putting the rest of us to shame!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Ragingirishman2
    Ragingirishman2 Posts: 636
    Those potatoes look delicious. I need to add this to my potato rotation
    XL BGE
    Plainfield, IL.
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  • zaphod
    zaphod Posts: 1,013
    the weird side of me wants to serve scallops and those potatoes mixed together and create scallop roulette.
    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • Stormbringer
    Stormbringer Posts: 2,470
    That’s genius cooking 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • kl8ton
    kl8ton Posts: 6,395
    zaphod said:
    the weird side of me wants to serve scallops and those potatoes mixed together and create scallop roulette.
    Maybe add bananas in there too!
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • lousubcap
    lousubcap Posts: 36,664
    Way to bring new ideas and exceptional cooks to the forum.  Beautiful.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Elijah
    Elijah Posts: 877
    https://foodwishes.blogspot.com/2013/06/fondant-potatoes-creamy-crusty-blast.html

    Potatoes are at the front. I was trolling my mother with the beans. Holy smokes why aren't these more well known 
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  • cmac610
    cmac610 Posts: 326
    JohnInCarolina said:
    Man!  You are slinging some straight up dope cooks these days.  Putting the rest of us to shame!
    Appreciate it…but just having fun!
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • cmac610
    cmac610 Posts: 326
    zaphod said:
    the weird side of me wants to serve scallops and those potatoes mixed together and create scallop roulette.
    Not weird at all. If I shaped these a little better and got larger scallops, it would be tough to tell the difference! Great idea!!
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • xavier233
    xavier233 Posts: 25
    cmac610 said:
    I happened to see a quick little video of these Fondant Potatoes the other day and decided to try them in the Egg. 

    Cut potatoes in a small cylinder shape and brown both ends in a cast iron pan in the BGE at 400°. Then add in chicken stock, thyme, a cut head of garlic and season taters with S&P. When fork tender, remove and let cool. 

    I also cooked some beautiful “real” scallops on the half moon plancha. I think I liked the potatoes even more than the scallops!

    Can you tell which is which?!










    Wow, those Fondant Potatoes look amazing! I'm impressed you tried them out in the Egg and they turned out so well. The addition of thyme and garlic must've given them a rich flavor. And scallops on the half moon plancha? That's a great combo! Honestly, I couldn't tell which is which from the pic - both look delicious!
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  • bluebird66
    bluebird66 Posts: 2,943
    Very nice!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • loco_engr
    loco_engr Posts: 5,817
    Dang fine looking cook!
    Thanks for posting!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    Those look amazing!!!  Going to have to try them.  Scallops are one of my favorite seafoods, and if these rivals scallops I am in like Flynn.

    Also curious about all the cool cookers in your signature line.

    I would rather light a candle than curse your darkness.

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  • Paolo
    Paolo Posts: 187
    I like those potatoes. They look great!
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  • cmac610
    cmac610 Posts: 326
    Ozzie_Isaac said:
    Those look amazing!!!  Going to have to try them.  Scallops are one of my favorite seafoods, and if these rivals scallops I am in like Flynn.

    Also curious about all the cool cookers in your signature line.
    Appreciate it! 

    And yes, I do like to “collect” fun cookers! 
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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