Fondant potatoes with beef tartare – an elegant starter full of flavour.
If you are looking for a starter or appetiser that is both simple and elegant – these fondant potatoes with beef tartare are an obvious choice.
The crisp potato, cut from baking potatoes and fried golden in butter, makes the perfect base for the silky, flavourful tartare. The potato pieces finish cooking in the oven, which gives them a lovely contrast between the crisp exterior and the soft centre.
I have made the tartare with beef topside – and in this version I used wagyu for a touch of extra luxury. But a good piece of classic beef topside works beautifully too. I have mixed it with good olive oil, a little wholegrain mustard for texture, chives and finely chopped shallot. The flavour is clean and balanced – so it pairs perfectly with the butter-fried potato and the creamy truffle mayonnaise on top.
You can easily adapt the tartare with your own favourites. Try a few chopped capers or cornichons – chopped herbs, an egg yolk, a spoonful of mayonnaise or Worcestershire sauce for extra depth.
A beautiful, flavourful dish that works both as a small appetiser and as a truly elegant starter – perfect for New Year’s Eve, a dinner with friends or a special evening when you want something a little extra – but the easy way.
Use the trimmings – avoid food waste
Wash the potatoes thoroughly, or peel them before cutting. The trimmings can be used for a batch of roast potatoes, a soup or mashed potatoes. If you are not using them straight away, keep the trimmings in the fridge in a saucepan of water with the lid on – they will happily keep for a couple of days.
That way you avoid throwing half the potato away.
If you need a main course to use up the potato trimmings, you could make this Flank steak with potato purée, brown butter and mushrooms – also perfect for New Year’s Eve, or any day you simply want to treat family or guests.
Fondant potatoes with beef tartare
Ingredients
Fondant potatoes
- 8 large baking potatoes (or 16 smaller ones)
- 150 g butter, preferably clarified
- 2 sprigs rosemary
- 2 cloves garlic, peeled
- Salt
Beef tartare
- 300 g beef topside
- 1 1/2 tbsp olive oil
- 1 tbsp wholegrain mustard
- 2 tbsp chives, finely chopped
- 2 tbsp shallot, finely chopped
- Salt and freshly ground pepper
To serve
- Truffle or tarragon mayonnaise
- A few fresh herbs or small leaves, to garnish
Method
Fondant potatoes
- Cut the potatoes into equal-sized rectangles – about 2 1/2 cm thick.
- Melt the butter in a frying pan, add the rosemary and garlic and let it foam up.
- Brown the potatoes well on all sides over a fairly high heat until they are golden all over – season with salt.
- Transfer the potatoes to an ovenproof dish, pour the contents of the pan over them, and bake in a preheated conventional oven (top and bottom heat) at 180°C for about 30 minutes.Pierce the potatoes with a skewer to check they are tender – the cooking time can vary depending on their size.Add a little stock if needed, but not too much – the potatoes should stay crisp.
Beef tartare
- Trim the meat of any sinew or membrane and cut it into small dice.
- Toss it with the olive oil, mustard, chives and shallot, and season with salt and freshly ground pepper.
To serve
- First let the potatoes cool slightly on a wire rack. They can happily sit for an hour or so before serving.
- Then top the potatoes with the tartare. Pipe small dots of mayonnaise on top – it is easiest to control from a piping bag or a squeezy tube.
- Garnish with a few fresh herbs or small leaves and season with freshly ground pepper before serving.
Nutrition
Premium
Det ser lækker ud som mange af dine opskrifter, men jeg tænker at punkt 3 under rørt tartar er en smutter :-). Den skal i hvert tilfælde prøves nytårsaften som del af tapas menu
Hej Peter
Tusind tak:)
Arh du har ret, det er fordi opskriften på tatar også ligger for sig:)
Warm wishes, Dianna
Er tanken at kartoflen er “kold” inden servering – eller…?
Hej Sussi
Ikke kolde, men lune:) De skal lige køle let af inden de serveres.
Sætter du dem på køl vil de blive bløde og miste sprødheden:)
Warm wishes, Dianna
Kan pommes fondant laves dagen før og varmes igennem inden servering?
Hej Birgitte
Det kan de sagtens ja:)
Du kan også nøjes med at brune dem godt af på alle sider, og vente med at bage dem i ovnen til dagen efter:)
Warm wishes, Dianna