Fondant potatoes are potatoes browned in a pan and then glazed with reduced stock.  These can be done in 20 minutes.  Try this if you're tired of microwaved baked potatoes.

Peel and slice the potatoes so they're between 3/4 and an inch thick.  Next preheat your pan.  Hot pan, cold oil, food won't stick.  The pan needs to be hot enough so the oil dances on the surface when you add the oil. Naturally since I had I used duck fat laying around I went ahead and used it.  Why not?

Folks think I'm kidding but here's how well it works.  No need to pay extra for non stick.

Nice and brown, turn them over and allow them to brown a bit on the other side.  Add a bit more salt and pepper.

Add demiglace and water.  Having stock on hand, or demiglace, is perhaps the biggest time saver in the kitchen.  Perhaps I should rename this blog Demi and Duckfat.

Here's what it looks like simmering in stock.  You generally want it to come up about half or three quarters of the way up the sides of the potatoes. You can see the reduced stock clinging to the potatoes.  It's starting to get real good here.  If it gets a little dry before the potatoes are cooked you can add water.  Poke them with a knife to see if they're done.

In the dish, ready to serve.

With steaks.  On a Christmas plate.

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