Fondant Potatoes

Crispy on the outside and soft and creamy on the inside—these duck fat fondant potatoes are a luxurious take on a classic side dish. Inspired by the French dish, pommes fondant, this recipe transforms Yukon Gold potatoes into golden, buttery perfection. Pan-seared in rich duck fat until crisp, the potatoes are basted with garlic, thyme, and butter. After adding stock, the potatoes are roasted to a tender, melt-in-your-mouth consistency. The result is profoundly flavorful potato rounds with a crispy crust and an almost velvety interior. Fondant potatoes are perfect for holiday dinners, steak nights, or any meal that calls for that extra bit of richness. These potatoes pair beautifully with roasted meats, poultry, or a simple salad. While best served fresh, they can also be stored and reheated carefully to maintain their plush texture.

Ingredient Notes

• Yukon Gold potatoes: Choose potatoes of similar size and shape for even cooking. Their buttery texture is ideal.
• Duck fat: Adds rich, savory flavor and helps achieve a crisp crust. Substitute with oil or butter if needed.
• Butter: Adds richness when basting and helps brown the edges.
• Garlic & thyme: Infuse the potatoes with aromatic flavor as they roast.
• Chicken stock: Finishes the cooking process, steaming the potatoes to a melt-in-your-mouth texture.

Steps to Make Fondant Potatoes

1. Start by peeling and cutting the potatoes into thick rounds or square blocks. Rinse in cold water to remove excess starch and pat dry. Toss with olive oil and season with salt and pepper.
2. Preheat the oven to 450°F. In a cast iron or oven-safe skillet, heat duck fat (or another fat) over medium-high heat. Sear the potatoes cut-side down until golden brown, then flip and sear the other side. Add butter, smashed garlic, and thyme, and baste the potatoes with the flavorful fat.
3. Pour in chicken stock and bring to a simmer. Transfer the skillet to the oven and roast for about 30 minutes, or until the potatoes are fork-tender and most of the liquid has reduced. Baste again with the pan liquid before serving, and garnish with thyme leaves or parsley.

Recipe Variations

• Use vegetable stock. For a vegetarian version, swap the chicken stock with vegetable broth.
• Try a different fat. Ghee, clarified butter, or olive oil can be used instead of duck fat.
• Add spice. Infuse the fat with a pinch of crushed red pepper flakes for a subtle kick.
• Top with cheese. Sprinkle with finely grated Parmesan right after roasting for a savory finish.