Potatoes Fondant (Melting Potatoes)
User Reviews
5
Potatoes Fondant (Melting Potatoes)
Description
Potatoes Fondant (Melting Potatoes) begins with peeling and cutting starchy potatoes like russet or gold into uniform cylinders. They are seasoned and seared in duck fat to develop a golden crust. Fresh garlic and thyme add aroma as butter and chicken stock are added to the skillet. The pan is then transferred to a hot oven to braise, allowing the potatoes to cook through gently, absorbing flavors while becoming tender inside with a crisp exterior. The coarse sea salt finish adds texture and enhances the overall taste.
The contrast between the browned outer layer and the soft, melting interior provides a distinctive texture. These potatoes suit elegant meals where a tender, flavorful side is desired. Their richness from duck fat and butter makes them a satisfying addition to roasted meats or poultry.
Potatoes can be prepped ahead and held in water to prevent browning before cooking. Duck fat is recommended, but other animal fats or oils like bacon grease or vegetable oil can be substituted. They are best served warm but maintain appealing texture and taste at room temperature.
Ingredients
- 4 lbs potato starchy, such as russet or gold
- 3 tablespoon duck fat see NOTES, divided
- salt
- black pepper
- 4 tablespoon butter cubed, unsalted
- 4 cloves garlic peeled and cut in half, lengthwise, and then smashed with the side of a knife
- 3 prigs thyme fresh
- 1½ cups chicken stock
- sea salt for finishing, coarse
Instructions
- Preheat oven to 400°F.
- Peel the potatoes, and then cut the ends off of 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.
- 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.
- 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.
- Remove from 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.
Notes
- Use a sharp knife or cookie cutter to shape potatoes into even cylinders for uniform cooking.
- Holding cut potatoes in water prevents discoloration; pat dry thoroughly before searing.
- Duck fat imparts rich flavor but can be substituted with bacon grease, pork lard, or vegetable oil.
- Potatoes are best served warm but remain enjoyable at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 42mg | 14% |
| Sodium | 131mg | 5% |
| Potassium | 114mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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