Fondant Potatoes
Fondant Potatoes are seared and then roasted in butter, garlic, and herbs for melt-in-your-mouth perfection. A miracle of taste and texture.
Fondant Potatoes are seared and then roasted in butter, garlic, and herbs for melt-in-your-mouth perfection. A miracle of taste and texture.
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Preheat oven to 425°F (220°C).
Peel potatoes and trim ends to create flat surfaces. Cut each potato into 2-3 thick cylinders (about 2 inches tall).
Season potato cylinders generously with salt and pepper on both flat surfaces.
Heat duck fat in an oven-safe skillet or cast iron pan over medium-high heat.
Place potatoes cut-side down in the hot fat. Sear for 3-4 minutes until golden brown.
Flip potatoes and sear the other side for 3-4 minutes until golden brown.
Add butter, garlic, thyme, and rosemary to the pan.
Pour chicken stock around (not over) the potatoes.
Transfer skillet to preheated oven.
Roast for 25-30 minutes, basting every 10 minutes with the pan juices.
Continue cooking until potatoes are tender when pierced with a knife.
Remove from oven and let rest for 5 minutes before serving.
