Fondant Potatoes With Garlic (Fondant De Pommes De Terre)

"These potatoes are peeled and baked whole. They get a nice golden brown and are very soft inside. Potatoes should be medium size. If they are larger, cut them in half. (thanks, Loof, for the tip)"
photo by loof751 photo by loof751
photo by loof751
photo by The 500 Chef photo by The 500 Chef
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Chef PotPie photo by Chef PotPie
Ready In:




  • Heat oven to 350°F.
  • Put oil and butter in a baking dish. Put dish in oven until butter melts.
  • Add potatoes and garlic and turn to coat all sides of potatoes. Bake 15 to 20 minutes until golden brown.
  • Add the broth and rosemary and bake another 15 minutes, or until the stock is absorbed and potatoes are soft. Season with salt and pepper.
  • Serve. (discard garlic).

Questions & Replies

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  1. CJAY8248
    These potatoes are nice enough to serve for company. They are nice looking as well as great tasting. I sprinkled dried rosemary as thats all I had. Loved the garlic flavor!! Thanks for sharing. Made for Football Pool 2012.
  2. Baby Kato
    What a terrific recipe Mike. We really enjoyed the small yukon gold potatoes, prepared this way. They were quick and easy to make, with wonderful results; great flavor and the texture was perfect, crispy on the outsidde and creamy and tender on the inside. Made exactly as written wouldn't change a thing. Made for the Fearless Red Dragons - ZWT8 - Family Picks Round
  3. Chef PotPie
    Simple, elegant, and delicious. The only thing I did differently was to sprinkle chopped rosemary right onto the potatoes at the beginning. They smelled wonderful while baking, too! I will make these again. Made for ZWT8. YUM
  4. loof751
    These potatoes are delicious! Make sure your potatoes aren't too big - mine were and I had to cut them in half when I added the broth and rosemary because they weren't getting done. I added about 10 minutes to the cooking time and that worked out great. Loved these -thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!


WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
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