Jacques Pepin's Potatoes Fondantes

Recipe by Chef Lyle
READY IN: 45mins




  • Trim the potatoes of any eyes or damaged areas and wash well in cold water.
  • Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
  • Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, 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 fork or 1/4-cup measure just until it cracks open. (do not press too hard) 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 to 5 minutes.
  • Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
  • Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.