Potatoes Fondantes

Potatoes Fondantes
Photo by Scott Phillips


  • 1 sprig fresh rosemary
  • 1 to 2 Tbs. thinly sliced fresh chives
  • 2 Tbs. good-quality extra-virgin olive oil
  • 2 cups homemade or low-salt chicken broth
  • 2 lb. baby Yukon Gold or Red Bliss potatoes (20 to 25 potatoes, 1-½ to 1-¾ inches in diameter)
  • 1 Tbs. unsalted butter
  • Fleur de sel or other sea salt for serving (optional)
  • + 1 more ingredients
    • 1 teaspoon kosher salt (less if the broth is salty)

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...

View full recipe at Fine Cooking


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