Buttery Duck Fat Fondant Potatoes (Melting Potatoes)

These Fondant Potatoes are restaurant-quality made at home! Thick potato rounds are seared in rich duck fat until golden and crispy, basted with butter and aromatics, then roasted with white wine and chicken stock until impossibly tender. The result? Crispy, caramelized exteriors with creamy, melt-in-your-mouth centers that soak up all that savory, herbaceous flavor. Perfect for impressing guests at Thanksgiving, Christmas dinner, for date night, or any special occasion that calls for something truly memorable!

Prep Time30

Cook Time45

Total Time1 15

Course: Side Dish, Sides

Cuisine: French

Diet: Gluten Free, Vegetarian

Servings: -6 servings

Calories: 392kcal

Author: Briana

Equipment

Ingredients

3-4 large russet potatoes peeled
2-3 tablespoons duck fat as needed for searing
8 tablespoons unsalted butter cubed
10 cloves garlic smashed
2-3 whole thyme sprigs
2-3 whole rosemary sprigs
4-5 whole sage leaves optional
½ teaspoon kosher salt to taste
freshly cracked black pepper to taste
¼ cup dry white wine can substitute chicken stock
¾-1 ¼ cups chicken stock as needed, add to the pan if it gets dry!

Instructions

Prep the potatoes. Peel potatoes and cut into 1-inch thick rounds. Use a 2-inch round cookie cutter to shape into uniform cylinders. Place in a bowl of cold water and soak for 15-20 minutes to remove excess starch. Drain and pat completely dry.
3-4 large russet potatoes
Sear the potatoes. Heat duck fat in a large oven-safe skillet (10-inch or larger) over medium-high heat until shimmering. Add potato rounds in a single layer and cook undisturbed for 5-7 minutes per side until deeply golden brown. Meanwhile, preheat the oven to 400°F.
2-3 tablespoons duck fat
Baste with butter. Reduce the heat to low. Add cubed butter, smashed garlic cloves, and fresh herbs. As butter melts, continuously baste the potatoes by spooning the mixture over them for 2-3 minutes.
8 tablespoons unsalted butter, 10 cloves garlic, 2-3 whole thyme sprigs, 2-3 whole rosemary sprigs, ½ teaspoon kosher salt , freshly cracked black pepper, 4-5 whole sage leaves
Add liquid and roast. Return heat to medium. Pour in white wine and chicken stock (liquid should come halfway up the sides of potatoes) and bring to a boil. Transfer the skillet to the preheated oven.
¼ cup dry white wine, ¾-1 ¼ cups chicken stock
Finish cooking. Roast for 25-30 minutes, basting halfway through, until potatoes are fork-tender and liquid has mostly reduced. The internal temperature should reach 205-210°F with an instant read thermometer.
Serve. Remove from oven and spoon the buttery pan sauce over potatoes. Season with additional salt and pepper to taste, garnish with fresh herbs, and serve immediately.

Notes

TIPS & TRICKS

Dry the potatoes thoroughly. After soaking, make sure potatoes are completely dry before searing - any moisture will prevent that beautiful golden crust from forming.
Don't rush the sear. Let the potatoes cook undisturbed for the full 5-7 minutes per side to develop a deep golden-brown crust. This is where all that crispy texture and caramelized flavor come from!
Duck fat substitutes. Can't find duck fat? Bacon grease, schmaltz (chicken fat), or ghee are excellent alternatives. In a pinch, use a high-heat neutral oil like avocado oil - they'll still be delicious!
Wine substitute. If you don't want to use wine, replace with additional chicken stock and add 1 tablespoon white wine vinegar or fresh lemon juice for brightness.
Fresh herbs work best. We recommend fresh thyme, rosemary, and sage for the best flavor. Dried herbs can be used, but won't infuse the same depth of flavor.
Check the liquid level. If the pan looks dry before the potatoes are tender, add a splash more stock to prevent burning.
Salt. This recipe uses Diamond Crystal kosher salt. If using Morton's kosher salt or table salt, reduce the amount by half.
Skip the cookie cutter step if you're short on time or just don't feel like doing it. Just cut potatoes into thick rounds. They'll taste just as amazing!
Make-ahead option. You can prep the potatoes up to 24 hours in advance by peeling, cutting, and storing them in water in the fridge. For partial make-ahead, sear the potatoes and complete the butter basting step, then cool completely and refrigerate for up to 24 hours. When ready to serve, bring to room temperature, add wine and stock, and finish roasting. Best made fresh for maximum crispiness!
Serving size. Plan on 2-3 fondant potatoes per person as a side dish. This recipe makes 12-14 potato rounds, depending on the size of your potatoes and cookie cutter. These are rich and filling!
Doubling the recipe. Use two large skillets or work in batches. Don't overcrowd the pan when searing - potatoes need space for that golden crust.

STORAGE

Room temperature: These are best served immediately while hot and crispy. Fondant potatoes don't hold well at room temperature.
Refrigerator: Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Note that they will lose their crispy exterior when stored.
Reheating: Reheat in a 400°F oven for 10-12 minutes to re-crisp the exterior. You can also reheat in a skillet with a little butter or duck fat over medium heat until warmed through and crisped up again.
Freezing: We don't recommend freezing fondant potatoes as they lose their texture when thawed.

Nutrition