Recipe: Potatoes Fondant (Melting Potatoes)

How to Feed A Loon

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. The perfect side dish for your Easter feast. 

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes 
Servings: 6


  • Oven-proof skillet, such as a cast-iron skillet


  • 4 lbs potatoes (starchy, such as russet or gold)
  • 3 tbsp duck fat
  • Salt and pepper
  • 4 tbsp unsalted butter, cubed
  • 4 cloves garlic, peeled, cut in half, and smashed
  • 3 sprigs thyme fresh, plus extra for garnish
  • 1½ cups chicken stock
  • Coarse sea salt for finishing


  • Preheat oven to 400 degrees.
  • Peel the potatoes and cut the ends off of each side. Use a sharp knife or round cookie cutter to cut the potato into 1- to 2-inch tall and about 1½-inch round cylinders. Save excess potatoes to make mashed potatoes.
  • Toss the potatoes with 1 tbsp duck fat and season liberally with salt and pepper. Set aside.
  • Heat the remaining 2 tbsp 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 the other side 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. 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 with chopped thyme and coarse salt. Serve at once.

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