I caught a glimpse of a potato recipe by Fallow Restaurant on YouTube. It looked remarkably similar to my own luxurious fondant potatoes in duck fat. I did steal the idea of giving the potatoes bevel edges, and as for finding Yukon Gold potatoes in rural Andalucía, well, there's no chance. I just used 'potatoes'. And this is what I did with them.

Peel and cut them into shape as per the image. Bevel the edges! Rinse the potatoes in cold water and pat them dry with kitchen paper.

Heat a suitable pan, then add duck fat garnered from the confit de canard that I made the other day. A quick and easy confit recipe can be found here. Place the potatoes into the hot fat and colour them on both sides. It should take about 5 or so minutes on each side. Add butter, and when it has melted, add crushed garlic cloves and a few fresh sprigs of thyme. Cook for one minute, turning and stirring—you don't want the garlic to catch. Baste the potatoes.

Two fondant potatoes after cooking 5 minutes on each side.

Carefully pour the stock into the pan (it should come about halfway up the sides of the potatoes). Bring the stock to a simmer, then reduce the heat to low. Cover the pan and let the potatoes cook gently for 25-30 minutes, or until they are tender and can be easily pierced with a fork.

Once the potatoes are tender, remove the lid and continue cooking for another 5 minutes, allowing the stock to reduce and the potatoes to absorb the flavours.

Carefully remove the potatoes from the pan and discard the garlic and thyme sprigs.

Serve the fondant potatoes hot, with a drizzle of the reduced pan sauce.

Luxurious fondant potatoes in duck fat go well with pork sausages on a Saturday night or any roasted meat for Sunday lunch.

This recipe is part of the Potato Hub — a complete collection of potato recipes from The Flexible Chef. Explore the full collection.
Wonky photos, proper spuds, genuine adventures – The Flexible Chef