Potatoes Fondant (Melting Potatoes)

A close-up view of a two rows of fondant potatoes on a white platter and topped with sea salt and fresh herbs.

Potatoes Fondant (Melting Potatoes)

Course: Side Dish

Cuisine: French

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings:

Calories: 223kcal

Author: Kris Longwell

Potatoes Fondant are called "melting potatoes" because they do just that...they melt in your mouth. If you can't find duck fat, then go with bacon grease or just plain vegetable oil. You'll still have stunning potatoes.

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Equipment

Sturdy skillet that can go in the oven such as a cast-iron skillet

Ingredients

4 lbs potatoes starchy, such as russet or gold
3 tablespoon duck fat see NOTES, divided
Salt and pepper
4 tablespoon unsalted butter cubed
4 cloves garlic peeled and cut in half, lengthwise, and then smashed with the side of a knife
3 sprigs thyme fresh
1½ cups chicken stock
coarse sea salt for finishing

Instructions

Preheat oven to 400°F.
Peel the potatoes, and then cut the ends off each side. Use a sharp knife to cut the potato into 1 to 2-inch cylinders. Use a sharp knife to shave off the edges to make straight-edge cylinders, or use a 1½" cookie cutter to cut out the cylinders. (See the video for reference.) Save excess potatoes to make mashed potatoes.
4 lbs potatoes
Place the potatoes in a large bowl. Add 1 tablespoon of the duck fat and season liberally with salt and pepper. Toss the potatoes to fully coat. Set aside.
3 tablespoon duck fat, Salt and pepper
Heat the remaining 2 tablespoon duck fat in a large oven-safe skillet over medium-high heat. Place the potato cylinders into the skillet and sauté until golden brown on the underside, moving occasionally to achieve even browning, about 7 to 8 minutes.
Turn each potato and sear again for another 7 to 8 minutes (moving occasionally) until browned.
Add the butter, garlic, thyme, and chicken stock to the pan and bring to a boil. Remove from the heat and place in the oven for 20 minutes. After 10 minutes, spoon the sauce over the potatoes. After 20 minutes, most of the liquid should be gone, leaving only the butter.
4 tablespoon unsalted butter, 4 cloves garlic, 3 sprigs thyme, 1½ cups chicken stock
Remove from the oven and discard the garlic and thyme. Spoon the sauce over the tops of the potatoes.
Plate the potatoes, and then spoon more of the butter sauce over the top. Garnish on top with a little chopped thyme and a sprinkling of the coarse salt. Serve at once.
coarse sea salt

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Duck fat can be found in many well-stocked supermarkets near where shortening and oils are sold. Whole Foods sells it. Bacon grease, pork lard, or even vegetable oil can be used in place of duck fat.

These potatoes are best served warm, but they are still delicious at room temperature.

The potatoes can be cut and then kept in water for several hours before proceeding with the recipe. Be sure to pat them dry completely.

Nutrition