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Potatoes Fondantes

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Serves four to six.

A nonstick skillet is crucial so the potatoes don’t stick to the pan as the liquid evaporates.

  • 2 lb. baby Yukon Gold or Red Bliss potatoes (20 to 25 potatoes, 1-1/2 to 1-3/4 inches in diameter)
  • 1 sprig fresh rosemary
  • 2 cups homemade or low-salt chicken broth
  • 2 Tbs. good-quality extra-virgin olive oil
  • 1 Tbs. unsalted butter
  • 1 teaspoon kosher salt (less if the broth is salty)
  • 1 to 2 Tbs. thinly sliced fresh chives
  • Fleur de sel or other sea salt for serving (optional)

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 min. The liquid should still halfway surround the potatoes; if it doesn’t, add more broth or water until it does

Put unpeeled baby potatoes in a nonstick skillet so they're almost but not quite touching; they'll need the wiggle room later when they're cracked.
Boil the potatoes in chicken broth to get them tender and to give them meaty flavor. Cover the pan but leave the lid slightly ajar to avoid a boil-over.

Remove the pan from the heat and press on each potato with a 1/4-cup measure 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 min. Gently turn the potatoes and brown the other side, another 4 to 5 min.

Press firmly on the potatoes to crack them; this helps them absorb more broth and ensures a creamy, moist interior. Then continue boiling, but now uncovered.
After the broth has completely reduced, let the potatoes sizzle in the skillet until their bottoms are deliciously browned. Turn to brown the other side and then serve while hot.

Remove the pan from the heat and let the potatoes rest for 5 min. 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.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 190; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 2; Protein (g): protein g 5; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 27; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 430; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 2;

Photo: Scott Phillips

Excellant recipe, I make it frequently, its so easy. My only advice is to be carefull of the salt, sometime the chicken broth is salty enough.

Excellant recipe, I make it frequently, its so easy. My only advice is to be carefull of the salt, sometime the chicken broth is salty enough.

what did i do wrong? mine ended up as a spot-burned sort of smashed potatoes though i followed the directions exactly and used a waxy kind potatoe...i so want this to work can anybody help? thx, sanni

These always get rave reviews and demands for the recipe. Easy, too! I use a small rocks glass to flatten the potatoes--easier to grip and maneuver than a dry measure.

These are top-notch. I have been making them since the recipe was printed. I usually add some finely chopped rosemary.

We love these potatoes. It's super easy to do and they taste terrific. They are great leftover, as well. Have used some dried rosemary in a pinch.

This dish compliments roast pork and roast chicken. The extra steps are worth the effort.

I have been making this recipe regularly ever since reading about it in the magazine. It always receives high praise from guests. My one piece of advice is: don't skip the step of cracking the potatoes midway through - this is crucial to absorbing the stock and oil into the inside of the potatoes.

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