Potatoes Fondantes

"From Fine Cooking, April/May 2004. Easy potato recipe."
 
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Ready In:
40mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Trim potatoes of any eye or damaged areas and wash in cold water.
  • Arrange as many potatoes as you can in one layer in a 10 inch non stick skillet.
  • (there should be a little room to spare).
  • Add the rosemary, broth, oil, butter and kosher salt.
  • Bring to boil over high hear.
  • Reduce heat to medium, cover the pan but leave the lid a little ajar and boil until the potatoes are fork tender, about 20 minutes.
  • The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
  • Remove the pan from the heat and press on each potato with a spoon or metal measuring cup just until it cracks open.
  • Set the pan over medium high heat and cook, uncovered until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
  • Gently turn the potatoes and brown the other side, another 4-5 minutes.
  • Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring to a serving platter.
  • Sprinkle with chives and serve immediately, passing the sea salt so diners can sprinkle on if they want.

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Reviews

  1. I make these all the time, and have ever since that issue of Fine Cooking was published. They are a great side, and very versatile as you can change the herbs to go with your entree. Thank you for posting!
     
  2. I made this recipe for potatoes to go with our St. Patricks Day Dinner. The potatoes stold the show. Everyone raved over the potatoes. This was a fairly easy recipe to make. It took a few times to get the pressue right when cracking opening the potatoes, but really it was delicious. The potatoes were slighly crisp on the outside and moist with a rich taste in the inside. We won't wait for a special occasion to make these potatoes again.
     
  3. I have been meaning to rate this I have made this several times. the crunch and flavors are awesome.Be sure you use fresh rosemary.It is great with steaks on the grill and pork roast this is a keeper!!!
     
  4. Great soft & tasty little pink potatoes! We loved these! I had to extend the cook time a little both for simmering in liquid and evaporating liquid, so the recipe took a little more time than I had expected, but the prep time was still minimal. No chives because I didn't have any. I used dried rosemary and added a little thyme. Thanks for this wonderfully unusual recipe!
     
  5. This is an amazing recipe. Potatoes are crisp on the outside and really moist on the inside.
     
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