5.0 from 18 votes
Potatoes Fondant (Melting Potatoes)
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 223 kcal
Course:
Side Dish
Cuisine:
French
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 prigs 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 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
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- 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 Information
Calories
223kcal
(11%)
Carbohydrates
4g
(1%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
42mg
(14%)
Sodium
131mg
(5%)
Potassium
114mg
(3%)
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: 4Serving
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.