Fondant potato

Fondant potatoes are from the French cuisine with the word 'fondant' meaning “melting”. Traditionally, fondant potatoes are peeled and cut into round, barrel-like shapes with the top and bottoms cut flat.

Shape the potatoes into little cylinders, smaller ones cook quicker. Cook in a little lard.

When the lard is hot, sear both sides of each potato cylinder until golden brown, about 5 to 6 minutes. Lower heat to medium-high and add butter pieces to the pan to melt around the potatoes. Cook for 5 minutes. Add the stock (duck or chicken stock) and simmer for 5 minutes. Finally, add the garlic and thyme sprigs For taste and looks.