It's true he does call them Pommes Fondants. I was a little surprised he doesn't mention the traditional way. But the end result is the same. Crispy toasted on the outside and creamy flavour on the inside.
That actually is on my "to do" list. I haven't actually researched to see how they cut those cylinders and still be economical about it.
About other potatoes:
I have done Duchess Potatoes, Hasselback, Scalloped.
But have not done a Rosti or Potato Pie, I have several recipes for them but am a little intimidated to try. Leaving them alone in the pan to cook - I'm sure I'll burn it to a crisp or turn to soon and have it land on the floor.
I include Pommes Anna along with the above.
I once tried Gnocchi - even the chickens wouldn't eat them.
and although not potatoes I had great success with gnudi!
Guess I should start a potato thread?
Also have Pommes Dauphine on my "to do" list.