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Fondant Potatoes

Butter, smashed garlic, and thyme are added to the skillet to flavor the fondant potatoes.
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Fondant potatoes are perfect for holiday dinners, steak nights, or any time you want something luxurious.

Ingredients

Scale

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

  1. 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.
    Shaped potatoes in a bowl tossed with olive oil and salt and pepper.
    Credit: Diana Rattray
  2. 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.
    Duck fat and shaped potatoes are added to a large skillet.
    Credit: Diana Rattray
  3. 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.
    The fondant potatoes are browned in the skillet.
    Credit: Diana Rattray
  4. 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.
    Butter, smashed garlic, and thyme are added to the skillet to flavor the fondant potatoes.
    Credit: Diana Rattray
  5. 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.
    Chicken stock goes into the skillet and the potatoes are finished in the oven.
    Credit: Diana Rattray
  6. 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.
    Closeup of fondant potatoes on a plate with thyme leaves for garnish.
    Credit: Diana Rattray

Equipment

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Find it online: https://classic-recipes.com/fondant-potatoes/

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