Fondant Potatoes
These potatoes are golden brown on the outside, and super creamy on the inside.
Equipment
- 12-inch cast-iron skillet with lid
- 1 potato peeler
- 1 paring knife
- 2-inch round cutting ring optional
- 1 cutting board
- 1 chef's knife
Ingredients
- 1 1/2 pounds Yukon gold potaotes medium size, cut both ends of the potatoes off and peel, refer to notes
- 1 tbsp Kosher salt fine
- 1 tsp black pepper freshly ground
- 2 tbsps duck fat substitute favorite fat
- 4 tbsps butter unsalted
- 7 sprigs fresh thyme leaves
- 2 cloves garlic skin-on and smashed
- 1 cup chicken broth/stock unsalted
- sprinkle Flaky sea salt garnish
- 1 tbsp parsley Italin flat-leaf for ganish
Instructions
- 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 doesn't 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.