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 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.
Storage and Reheating Tips
To store leftovers, first let the potatoes cool completely. Transfer them to an airtight container and keep them in the refrigerator for up to 3 days.
For the best texture when reheating, use the oven. Preheat to 400 F, place the potatoes on a baking sheet, and heat for 10 to 15 minutes or until hot and crispy. Alternatively, reheat in a skillet over medium heat with a bit of butter or duck fat, flipping occasionally until warmed through. To refresh their flavor, give them a quick baste with melted butter or a sprinkle of fresh herbs before serving.
Avoid microwaving, as it can make the potatoes soft and lose their crispness.
If you’re still looking for potato ideas, try these duck fat roasted potatoes, or my favorite mashed potato recipe.
PrintFondant Potatoes
Fondant potatoes are perfect for holiday dinners, steak nights, or any time you want something luxurious.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Potatoes
- Method: Roast
- Cuisine: French
Ingredients
1 1/2 pounds Yukon Gold potatoes, peeled and cut into rounds or squares (about 1 1/4 inches tall and 1 1/2 to 2 inches wide)
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
3 tablespoons duck fat (or substitute with oil)
3 tablespoons unsalted butter
4 cloves garlic, smashed
Several sprigs of thyme
3/4 cup chicken stock
Thyme leaves or parsley (for garnish)
Instructions
- Prepare the Potatoes: Trim the potatoes into rounds or squares for even cooking. Rinse under cold water to remove excess starch, pat dry, and toss in olive oil.
Credit: Diana Rattray - Prepare the Oven and Pan: Preheat the oven to 450°F. Heat the duck fat in an oven-safe cast iron or stainless steel skillet over medium-high heat.
Credit: Diana Rattray - Sauté the Potatoes: Season the potatoes with salt and pepper. Place them cut-side down in the hot duck fat and sear for 5 to 6 minutes until golden brown and crisp. Flip and cook for another 5 to 7 minutes until the other side is golden brown.
Credit: Diana Rattray - Baste the Potatoes: Add the garlic, butter, and thyme to the pan. Tilt the pan slightly and spoon the melted butter over the potatoes for extra flavor.
Credit: Diana Rattray - Simmer then Bake: Pour in the chicken stock and bring to a gentle simmer. Transfer the skillet to the oven and roast for about 30 minutes or until the potatoes are fork-tender and the stock has mostly reduced.
Credit: Diana Rattray - Finish and Serve: Remove the pan from the oven, baste the potatoes again with the remaining liquid, and transfer to a serving plate. Garnish with fresh thyme leaves or parsley and serve immediately.
Credit: Diana Rattray
Equipment
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