5 from 18 votes
Potatoes Fondant (Melting Potatoes)
Potatoes Fondant uses starchy potatoes cut into thick cylinders and cooked slowly with duck fat, butter, garlic, and thyme, then braised in chicken stock until tender and golden. This results in potatoes that are crispy on the outside with a meltingly soft interior. The method involves searing the potatoes in duck fat, adding aromatic herbs and stock, and finishing in the oven, making it a refined side dish highlighting classic flavors and textures.
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings:
4
Calories:
223 kcal
Course:
Side Dish
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 223
% 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.