Name: Fondant Potatoes
Prep time: 5 minutes
Cook time: 40 minutes
Yield: 4
Ingredients: 1 ½ cups chicken or beef stock; 1 (0.25 oz.) packet unflavored gelatin; 2 Tbsp. Beef tallow, schmaltz, or vegetable oil; 1 ½ lbs. Yukon gold potatoes, peeled; 4 Tbsp. unsalted butter, chilled; 3 garlic cloves, crushed; 3 fresh thyme branches, optional; 1 Tbsp. fresh chives

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Fondant Potatoes

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Quick & Easy Meals

Thick golden potatoes, bathed in butter, with crisp edges and a melt-in-your-mouth center. Easy to make, they transform simple ingredients into something unforgettable. Melting potatoes, Pommes de Terre Fondantes, are a French classic made using braising and butter basting techniques.

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Serves 4

Prep Time 5 minutes

Cooking Time 40 minutes

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Ingredients

1 ½ cups chicken or beef stock 1 (0.25 oz.) packet unflavored gelatin 2 Tbsp. Beef tallow, schmaltz, or vegetable oil 1 ½ lbs. Yukon gold potatoes, peeled

1 Tbsp. Hudson Bay Beef Spice

Kosher Salt, to taste

4 Tbsp. unsalted butter, chilled 3 garlic cloves, crushed 3 fresh thyme branches, optional 1 Tbsp. fresh chives

French Fleur de Sel, for garnish

Directions

Step 1 Preheat oven to 450°F , with a rack in the middle of the oven.

Step 2 Place beef or chicken stock in a measuring cup and add gelatin, set aside.

Step 3 Cut the ends off potatoes and then cut in half. Pat dry.

Step 4 Heat beef tallow (or other fat) in a 12-inch oven-safe skillet over medium-high heat.

Step 5 When skillet is hot, add potatoes to skillet in a single later, wide side down. Cook without disturbing each piece until they begin to brown, about 4 minutes. Continue to brown the potatoes rotating the pieces to evenly brown. Swirl the pan to distribute the fat evenly. Cook about 4 minutes longer, adjusting the heat as needed if some of the pieces brown too quickly.

Step 6 Flip potatoes with a spatula or tongs. Add Hudson Bay Beef Spice, salt, butter, garlic, and thyme to the pan. Swirl the pan around constantly until the butter is melted and beginning to foam, about 1 minute. Add the stock and gelatin mixture and bring to a boil.

Step 7 Transfer the skillet to the oven and roast potatoes until tender, and give little to no resistance when pierced, around 25-30 minutes.

Step 8 Return the skillet to the stovetop. Remove potatoes and set on a serving platter. Allow the sauce to reduce further over medium heat until slightly thickened. Add chopped chives to the sauce, pour over the potatoes to serve, and garnish with flaky sea salt.

Recipe Notes

Schmaltz, also known as rendered chicken fat, is a rich, golden fat. It’s been a cornerstone of Ashkenazi Jewish and Eastern European kitchens for generations and can be bought at most grocery stores.