Duck Fat Melting Potatoes
About this Recipe
By: Rachel
I have written before about my love for duck fat, which melds with potatoes like a dream come true. Unctuous and decadent, nothing else enhances the creamy earthiness of potatoes in quite the same way.
Melting potatoes—or fondant potatoes—have been around since the 19th century, although they surged in popularity around 2018 when riffs on the classic recipe went viral. The name alone sounds terribly beguiling—what could a “melting potato” be? It conjures up the idea of some kind of shatteringly crispy exterior encasing a veritable waterfall of pommes aligot, just waiting to pour out in a font of cheesy, creamy, potato-y goodness.
Not quite. Fondant potatoes originated in France, and are made of thickly-sliced rounds of potato that have been seared to a crisp in butter on the stovetop, then cooked down in stock (and sometimes aromatics like garlic and herbs) to create a crispy outside and a creamy interior.
There is nothing wrong with the original recipe, but if you can make a good recipe exponentially more delicious, why wouldn’t you? Butter is wonderful on its own… but butter combined with duck fat is better, much better, offering far greater depth of flavor and level of craveability than either has on their own. When you add in generous amounts of salt, savory herbs, and fragrant garlic, this dish becomes something like an exponentially more delicious potato chip. I’ll bet you anything you can’t eat just one.
Note: I use duck fat from a jar—I like the Epic brand, which is easy to find and reasonably priced. D’Artagnan is also a great choice.
Duck Fat Melting Potatoes
Ingredients
- 5-6 large russet potatoes, peeled
- 2 tablespoons (1 oz/30g) unsalted butter, melted
- 5 tablespoons (2.5 oz/75g) duck fat, at room temperature
- 2 -3 sprigs fresh thyme, or ¼ teaspoon dried thyme
- ¾ teaspoon kosher salt
- Several grinds freshly-ground black pepper
- 2 cups (475mL) homemade or high-quality chicken stock
- 3 cloves garlic, smashed
Step by Step Instructions
Step 1
- Slice the ends off the peeled potatoes in order to obtain flat, uniform cuts. Soak peeled potatoes in cold water to prevent oxidation, and dry well before cutting.
Step 2
- Divide each potato into roughly 1” (2.5cm) rounds, and toss with the melted butter, duck fat, herbs, salt, and pepper in a large bowl to coat.
Step 3
- Place the rounds in your largest, deepest, heaviest skillet. Do not overlap the potatoes; any slices that do not fit can be reserved for another batch or simply roasted in the oven. Preheat your oven to 450°F (230°C).
- Heat over medium-high heat, cooking the potatoes undisturbed until a deep, brown crust has formed on the underside (this may take as little as 5 minutes, or up to 12).
Step 4
- Turn the potatoes with tongs or a fish spatula, and cook for a further 5-7 minutes on the remaining side.
- Pour in the stock and add the garlic. It will seem like too much stock, but it will reduce significantly in the oven.
Step 5
- Transfer the skillet to the middle rack of your oven, and roast for 10-12 minutes, watching carefully to ensure the potatoes do not burn.
- Turn the potatoes, and roast for another 10-12 minutes. They are done when a thick, rich brown crust has formed on each potato, and the stock has reduced and become highly concentrated.
- Allow to cool for at least 5 minutes and serve warm. The garlic is an extra treat.
Beverage Pairing
By: Olivia
Acid loves fat, don’t forget that! So these Duck Fat Melting Potatoes will be delicious with any of your favorite wines that are high in acid. Some classic high-acid wines are Sauvignon Blanc, Riesling, Pinot Noir, and Gamay. You could also explore slightly obscure high-acid wines like Albariño from Spain and Portugal (Alvarinho) or Aglianico from Southern Italy. The final and perhaps best pairing that is high in acid is none other than Champagne. If you still haven’t explored the classic combination that is crispy potatoes and Champagne, this is your chance!
