Fondant Potatoes
Fondant potatoes are perfect for holiday dinners, steak nights, or any time you want something luxurious.
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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 329kcalCarbohydrates: 32gProtein: 5gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 34mgSodium: 76mgPotassium: 778mgFiber: 4gSugar: 2gVitamin A: 267IUVitamin C: 35mgCalcium: 30mgIron: 1mg
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