July 1 2026

Fondant Potatoes: Crispy, Buttery & Impossibly Easy

Master the art of buttery fondant potatoes to get that signature crispy golden crust and creamy, tender center.

Achieving the perfect fondant potato relies on two distinct cooking stages: a hard sear followed by a gentle braise. Instead of boiling or roasting, this method uses chicken stock to infuse the potatoes with deep, savory flavor while keeping the texture silky on the inside. It is the ideal technique for home cooks who want to upgrade their side dishes for dinner parties or holiday meals without needing complicated equipment.

I will walk you through the precise heat management required to create the golden sear without burning the edges. You will also learn exactly how much stock to add so the potatoes braise properly, ensuring they soak up the liquid rather than becoming mushy. This process creates a refined side dish that looks professional and tastes even better.

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=== 🍽🍸🥩 RECIPE ===
4 pounds (1.8Kg) starchy potatoes (Yukon golds or russets)
3 tablespoons duck fat or beef tallow, divided (Note: you can also use vegetable oil.)
4 tablespoons butter, cubed
4 cloves garlic, peeled and smashed
3 springs fresh thyme, plus more for garnish
12 ounces (360ml) chicken stock
Salt & Pepper

Preheat your oven to 400°F (200°C).

Using a sharp knife, trim the ends off each potato. Slice the potatoes into 1-inch (2cm) rounds. Using a 1 1/2 inch (3 cm) cookie cutter, cut the potato into a cylinder. (If you don’t have a cookie cutter of that size, you can trim the potatoes down with a knife.)

Place the potatoes into a large bowl and add 1 tablespoon of the beef tallow (or whatever fat you’re using). Season with salt and pepper and toss to combine, making sure the potatoes are evenly coated.

Heat the remaining 2 tablespoons of beef tallow in a large oven-safe skillet over medium heat. Place the potatoes in the skillet and sauté until golden brown on one side. Turn over each potato and brown the other side.

Add the butter, garlic, thyme and chicken stock to the pan and bring to a boil. Then, remove from the heat and place in the oven for 10 minutes. Remove the pan, and baste the potatoes with the liquid in the pan. Place back in the oven, and cook for another 10 minutes. Most of the liquid should be absorbed into the potatoes.

Remove from the oven. Discard the thyme stems and garlic cloves. Place the potatoes on a serving platter, and spoon over any remaining pan sauce. Garnish with fresh thyme leaves.

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=== 📑 CHAPTERS ===
00:00 Introduction & Fondant Potatoes Overview
00:16 What Are Fondant Potatoes?
00:52 Choosing & Preparing Potatoes
01:27 Cutting and Shaping Techniques
02:20 Flavoring with Tallow, Salt, and Pepper
03:40 Getting the Pan Ready
04:02 Searing the Potatoes
05:00 Adding Butter, Garlic, and Herbs
05:52 Braising with Chicken Stock
06:17 Into the Oven & Basting
06:52 Finishing Touches & Serving
07:54 Tasting & Final Thoughts