Pommes de Terre Fondantes (Fondant Potatoes)

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6 steps37 min

Ingredient prep checklist

Yukon Gold Potatoes: 2 1/2 pounds (1.1kg) Yukon Gold potatoes, about 2 1/2 to 3 inches long each, peeled
Vegetable Oil: 2 tablespoons (30ml) vegetable oil, beef fat, schmaltz, or duck fat (see note)
Garlic: 3 medium garlic cloves (15g), peeled and smashed

450°F; 230°C

Adjust oven rack to middle position and preheat oven to 450°F (230°C). Place stock in a liquid measuring cup or small bowl and sprinkle gelatin over top. Set aside.

Image detailsSprinkling gelatin over chicken stockVicky Wasik · Pommes de Terre Fondantes (Fondant Potatoes)Dev reference

Watch for

Temperature

450°F; 230°C

Source

Pommes de Terre Fondantes (Fondant Potatoes)

This step uses

1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed
1/4 ounce (2 1/2 teaspoons; 1 packet; 7g) unflavored gelatin, such as Knox

Techniques

Preheat, Primary

Full ingredient reference

1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed
or store-bought low-sodium chicken broth, plus extra as needed
1/4 ounce (2 1/2 teaspoons; 1 packet; 7g) unflavored gelatin, such as Knox
such as Knox
2 1/2 pounds (1.1kg) Yukon Gold potatoes, about 2 1/2 to 3 inches long each, peeled
about 2 1/2 to 3 inches long each, peeled
Kosher salt and freshly ground black pepper
2 tablespoons (30ml) vegetable oil, beef fat, schmaltz, or duck fat (see note)
beef fat, schmaltz, or duck fat (see note)
4 tablespoons (55g) unsalted butter
3 medium garlic cloves (15g), peeled and smashed
peeled and smashed
1 tablespoon fresh thyme leaves, chopped
chopped
Flaky sea salt, such as Maldon, for finishing (optional)
such as Maldon, for finishing (optional)

Step help

Watch for

Temperature

450°F; 230°C

Source

Pommes de Terre Fondantes (Fondant Potatoes)

References

This step uses

1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed
1/4 ounce (2 1/2 teaspoons; 1 packet; 7g) unflavored gelatin, such as Knox

Techniques

Preheat, Primary

Full ingredient reference

1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed
or store-bought low-sodium chicken broth, plus extra as needed
1/4 ounce (2 1/2 teaspoons; 1 packet; 7g) unflavored gelatin, such as Knox
such as Knox
2 1/2 pounds (1.1kg) Yukon Gold potatoes, about 2 1/2 to 3 inches long each, peeled
about 2 1/2 to 3 inches long each, peeled
Kosher salt and freshly ground black pepper
2 tablespoons (30ml) vegetable oil, beef fat, schmaltz, or duck fat (see note)
beef fat, schmaltz, or duck fat (see note)
4 tablespoons (55g) unsalted butter
3 medium garlic cloves (15g), peeled and smashed
peeled and smashed
1 tablespoon fresh thyme leaves, chopped
chopped
Flaky sea salt, such as Maldon, for finishing (optional)
such as Maldon, for finishing (optional)