Pantry Droppin’ Fondant Potatoes

• 2–4 large russet potatoes
• 1 tablespoon duck fat
• 1 tablespoon unsalted butter
• 1 cup unsalted chicken stock
• 4 cloves garlic, peeled and lightly crushed
• 1 sprig fresh rosemary
• 5–8 sprigs fresh thyme
• Salt and pepper to taste

Steps

1. 1 Preheat the oven to 375°F.
2. 2 Peel the potatoes, wash them, and cut them into uniform rounds or hexagons. They must be evenly sized for perfect cooking.
3. 3 Pat the potatoes completely dry.
4. 4 Heat a high-sided stainless-steel pan over medium-high heat. Add the duck fat.
5. 5 When the fat is hot and shimmering, add the potatoes in a single layer. Fry until the first side is deeply golden and the crust begins to creep up the sides.
6. 6 Flip the potatoes. Immediately add the butter to the pan and let it melt, basting the potatoes. Season the potatoes generously with salt and pepper.
7. 7 Reduce the heat to medium-low and continue frying until the second side just begins to turn golden — not as dark as the first side.
8. 8 Add the crushed garlic cloves, rosemary, and thyme to the pan. Cook for about 1 minute, stirring gently, until fragrant.
9. 9 Pour in the chicken stock. It should come about halfway up the sides of the potatoes.
10. 10 Transfer the entire pan to the oven and roast for about 45 minutes, or until the potatoes are very tender and most of the stock has been absorbed or reduced into a glossy sauce.
11. 11 Remove from the oven and serve immediately, spooning the pan juices and herbs over the potatoes.

Equipment

• Stainless steel high-sided oven-safe pan
• Oven
• Tongs
• Peeler
• Sharp knife
• Cutting board

Variations

• Swap duck fat for beef tallow for a deeper, beefier flavor.
• Use Yukon Gold potatoes for a creamier, slightly less structured version.
• Add a splash of white wine to the pan along with the stock for extra complexity.

Substitutions

• If you don’t have duck fat, use additional butter or a neutral high-heat oil plus butter.
• Vegetable stock can replace chicken stock for a meatless version (though you’ll lose some richness).

Pairings

• Perfect with pan-seared ribeye, roast chicken, or slow-braised short ribs.
• Serve with a bright green vegetable like roasted asparagus or green beans to balance the richness.

Nutrition

Tips

• Uniform cuts ensure even browning and perfect creamy centers.
• Drying the potatoes thoroughly is key to getting that deep, even crust.
• Use unsalted stock so the seasoning doesn’t become too aggressive as it reduces.
• Baste the potatoes with the melted butter as they fry on the second side for extra flavor and shine.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven to re-crisp the edges.

Freezing: Fondant potatoes do not freeze well; the texture becomes mealy once thawed.

Serving Suggestions

• Serve alongside roast chicken, steak, or prime rib.
• Finish with a sprinkle of flaky salt right before serving.
• Spoon all the herby, buttery pan juices over the top — don’t leave flavor in the pan.

FAQ