Potatoes Fondantes

Potatoes Fondantes
Photo by Scott Phillips


  • 1 teaspoon kosher salt (less if the broth is salty)
  • 2 Tbs. good-quality extra-virgin olive oil
  • 1 sprig fresh rosemary
  • Fleur de sel or other sea salt for serving (optional)
  • 1 Tbs. unsalted butter
  • 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 more ingredients
    • 1 to 2 Tbs. thinly sliced fresh chives

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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