I had the TV on the Food Network channel. Michael Symon was cooking outdoors, in a cast-iron skillet, making Fondant Potatoes on the grill. Well, because we’ve just moved into our new home and everything has not been set up yet for outdoor cooking, I decided to make these potatoes indoors. We’re also still unpacking, so my 2-inch round cutter ring is still packed away. I used a paring knife instead to give this dish a rustic look. Once completely unpacked and my kitchen renovation is done, I’ll make this dish using a 2-inch round cutter ring and post the pictures here. To give you an idea, I’ve posted a picture below of the rings and what the potatoes will look like if you use the round cutter ring. The process is the same. This is my version of Fondant Potatoes. 

They are so delicious, golden brown on the outside and super creamy on the inside. YUMMY! Included in this post is a link below for the outdoor version.

https://www.foodnetwork.com/recipes/michael-symon/fondant-potatoes-18267736

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yields: 4 servings
Equipment: 12-inch cast-iron skillet with a lid, cutting board, potato peeler, paring knife, chef’s knife, 2-inch round cutting ring (is optional)

Ingredients for Fondant Potatoes:
1 1/2 pounds of medium-sized Yukon gold potatoes, cut both ends of the potato off and peel, refer to notes
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of duck fat (substitute your favorite fat)
4 tablespoons of butter, unsalted
7 sprigs of fresh thyme
2 cloves of garlic, skin on and smashed
1 cup of chicken broth/stock, unsalted
Flaky sea salt, garnish
Italian flat-leaf parsley for garnish, optional

Instructions for Fondant Potatoes:
Preheat oven to 350° F

The prep for the Fondant Potatoes.
Cut off the tops and bottoms of the potatoes to make an even, flat surface. Start by peeling the potatoes using a paring knife. Slice the potatoes in half crosswise to ensure they are all relatively the same size. If you plan to use the 2-inch round cutter ring to create a nice presentation, this is when you’ll want to use it. This will give you the look of large scallops cooking in the pan—season with Kosher salt and fresh-ground black pepper.

The cooking process for Fondant Potatoes.
Place a large cast-iron skillet over medium heat and add the duck fat and 2 tablespoons of butter. Add the potatoes in a single layer and cook until golden brown, 4 to 5 minutes per side. Once both sides are golden brown, add the fresh thyme and garlic. Baste the potatoes by carefully tilting the pan away from you and spooning the fat over the potatoes. Next, add the chicken broth and the remaining 2 tablespoons of butter to the pan and bring to a simmer. Set the lid on, slightly off-center, so it’s not completely covered. Lightly off-center, so it’s not completely covered.
Above all, you’ll want to baste the potatoes halfway through cooking. Cook until the potatoes are creamy and fork-tender, 30 to 40 minutes. Times may vary depending on your oven.

The final steps for Fondant Potatoes.
Lastly, give the potatoes one final baste, remove them from the skillet, and discard the thyme and garlic. Transfer to a serving platter. Garnish with leftover broth, flaky sea salt, and parsley.

There you have it—my version of Fondant Potatoes.

Notes:
1) If your cast-iron skillet does not have a lid, you can use foil. You can also use a carbon steel frying pan.
2)  If you’re not using a 2-inch ring cutter, you want to cut the larger potatoes in half crosswise to make all the potatoes the same size.
3) Save the ends of the potatoes for soups or stews.
4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/