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    Home » Lunch

    Rosemary Fondant Potatoes

    Oct 5, 2022 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video
    Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make simple yet elegant side dishes! ❤ COOKTORIA.COM

    Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make a simple, yet elegant, side dish!

    picking up fondant potatoes with tongs

    Is there a better flavor combination than rosemary, garlic, and butter? And don’t even get me started on the aroma… These Rosemary Fondant Potatoes look good, but taste even better! Your entire family will love this recipe!

    You don’t need a lot of fancy ingredients to make these fondant potatoes. You probably have everything on hand as you are reading this. OK, maybe you are missing fresh rosemary at this point, but it is sold in most grocery stores, so, it is not hard to get. I actually have rosemary growing in my backyard. It is easy to grow and I always have it handy. I also grow thyme, basil, and mint.

    VIDEO TUTORIAL

    Fondant Potatoes from up close

    What are fondant potatoes?

    Fondant potatoes is a French dish. The recipe traditionally involves cutting potatoes into cylinders, browning them on both ends, and then slowly roasting them in the oven with butter, stock, and fresh herbs.

    What kind of potato works best?

    Good question. Although you can make these with any potato, I found that russet, Idaho, and baking potatoes yield the best results.

    Main Ingredients:

    • Potatoes. You'll need large potatoes for this recipe.
    • Oil. I prefer using grape seed or avocado oil. You can use the oil of your choice though.
    • Butter. Vegan butter works, too.
    • Veggie broth. Use homemade or store-bought.
    • Fresh Rosemary. You can sub with fresh thyme if you can't find rosemary.
    • Garlic.
    • Salt & Pepper.

    How to Make Fondant Potatoes:

    1. Peel the potatoes, cut off the ends (use them in soup!), and cut them into about 1 ½-inch thick pieces. Pat the pieces with a paper towel to remove some of the starch.

    peeling and cutting potatoes

    2. Preheat the oven to 450°F .

    3. In a large, oven-safe skillet, heat up the oil over medium-high heat. Place the potatoes into the skillet and fry for about 5-7 minutes, until the potatoes turn golden brown. Sprinkle them with some salt and pepper as they fry.

    seasoning potatoes with salt and pepper

    4. Flip the potatoes over, sprinkle with salt and pepper again, and, as they cook, use a paper towel held with tongs and try to remove some of the oil from the skillet.

    removing extra oil from the skillet

    5. Add the butter, rosemary sprigs, and garlic and fry the potatoes for about 3-4 minutes; then add the vegetable broth. Transfer the skillet to the hot oven.

    adding vegetable stock to the skillet

    6. Bake for about 30-35 minutes, until the potatoes are cooked through. (Pierce one of the potatoes with a toothpick or a knife to check if they are cooked).

    piercing the potato with knife

    7. Garnish the potatoes with fresh rosemary sprigs, drizzle on some of the remaining liquid from the pan, or even make a gravy.* Enjoy!

    * How to Make Gravy

    If you’d like to make a tasty gravy to pour over these potatoes, you most certainly can. 🙂 To do so, remove the potatoes from the skillet and place the skillet on the stovetop over medium heat. Sprinkle about 1 tablespoon of flour into it. Quickly stir with a wire whisk so that the flour gets incorporated into the drippings. Cook for a few minutes and slowly add in about ½ of the vegetable broth. Allow the gravy to simmer and thicken until it reaches the desired consistency. Season with salt and pepper, if needed.

    The Trick to Making Perfect Fondant Potatoes:

    The trick to making these Fondant Potatoes perfect is cutting them right. I always try to find potatoes that are similar in size for this recipe. Once the potato is peeled, it needs to be cut into 1 or 1 ½-inch pieces. After that, fry the potatoes in a small amount of oil to develop a crust, and then continue cooking them in butter and rosemary. Then, you’ll bake them in the oven with some vegetable broth.

    What to Serve with These Potatoes

    These Rosemary Fondant Potatoes could be served with fish, steak, steamed veggies, or a simple garden salad. My husband enjoys them the most with this Easy Mushroom Sauce. Whatever you choose to serve them with, I am confident you’ll find yourself with a craving for more!

    How to Store and Reheat Fondant Potatoes

    These potatoes will last in the refrigerator for up to five days. When you’re ready to eat, I find it’s best to cut them into smaller pieces and warm them up on a skillet with some of the pan drippings, butter, or even with a bit of vegetable broth. They won’t look as pretty when reheated, but they sure will taste as good!

    fondant potatoes in the skillet with rosemary

    You'll also enjoy these potato recipes:

    • Potato Tacos
    • Skillet Potatoes
    • Parmesan Potato Stacks
    • Potato Pancakes
    • Potatoes with Mushrooms
    Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make simple yet elegant side dishes! ❤ COOKTORIA.COM

    Rosemary Fondant Potatoes

    Tania Sheff
    Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make simpl
    4.46 from 35 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Main Course
    Cuisine French
    Servings 4 servings
    Calories 312 kcal

    Ingredients
      

    • 4 large russet potatoes
    • 2 tbsp vegetable oil
    • 3 tbsp butter
    • 2-3 sprigs fresh rosemary
    • 3 garlic cloves peeled and crushed
    • 2 cup vegetable broth
    • salt and pepper to taste

    Instructions
     

    • Peel the potatoes, cut off the ends (use them in soup!), and cut them into about 1 ½-inch thick pieces. Pat the pieces with paper towel to remove some of the starch.
    • Preheat the oven to 450°F .
    • In a large, oven-safe skillet, heat up the oil over medium-high heat.
      Place the potatoes into the skillet and fry for about 5-7 minutes, until the
      potatoes turn golden brown. Sprinkle them with some salt and pepper as they
      fry.
    • Flip the potatoes over, sprinkle with salt and pepper again, and, as they cook, use a paper towel held with tongs and try to remove some of the oil from the skillet.
    • Add the butter, rosemary sprigs, and garlic
      and fry the potatoes for about 3-4 minutes; then add the vegetable broth.
      Transfer the skillet to the hot oven.
    • Bake for about 30-35 minutes, until the potatoes are cooked through. (Pierce one of the potatoes with a toothpick or a knife to check if they are cooked).
    • Garnish the potatoes with fresh rosemary
      sprigs, drizzle on some of the remaining liquid from the pan, or even make a
      gravy.* Enjoy!

    Notes

    *HOW TO MAKE GRAVY.
    If you’d like to make a tasty gravy to pour over these potatoes, you most certainly can. 🙂 To do so, remove the potatoes from the skillet and place the skillet on the stovetop over medium heat. Sprinkle about 1 tablespoon of flour into it. Quickly stir with a wire whisk so that the flour gets incorporated into the drippings. Cook for a few minutes and slowly add in about ½ of the vegetable broth. Allow the gravy to simmer and thicken until it reaches the desired consistency. Season with salt and pepper, if needed.
     

    Nutrition

    Calories: 312kcalCarbohydrates: 41gProtein: 5gFat: 16gSaturated Fat: 11gCholesterol: 23mgSodium: 1138mgPotassium: 897mgFiber: 3gSugar: 2gVitamin A: 516IUVitamin C: 13mgCalcium: 34mgIron: 2mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

    Follow me on PINTEREST, FACEBOOK AND INSTAGRAM to get some more deliciousness! ❤❤❤

    This recipe has been updated. Original photo below.

    Fondant Potatoes with rosemary in the skillet

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    Filed Under: All Recipes, Comfort Food, Dinner, Lunch, Side dish, Vegetarian

    Reader Interactions

    Comments

    1. Dawn Winning says

      February 27, 2022 at 6:51 pm

      4 stars
      Delicious! Only reason I didn't give it the full 5 stars is because it only took 15 minutes @ 450. Glad I checked. Didn't make the gravy this time but I certainly will the next time. Thanks for such a unique recipe.

      Reply
      • Tania Sheff says

        February 28, 2022 at 7:24 pm

        Thanks, Dawn! Sometimes different ovens bake differently. It also matters how large are potato pieces. I am glad you checked and enjoyed the recipe.

        Reply
    2. Summer says

      March 01, 2021 at 11:06 pm

      5 stars
      These were amazing! I used yukon since they were what I had in hand. I left the skins on and they softened beautifully. My kids loved them. I will definitely make these again. Wonderfully pleasing to our potato-loving family.

      Reply
      • Tania Sheff says

        March 02, 2021 at 4:11 pm

        Thanks, Summer! I am glad you enjoyed it!

        Reply
    3. Alena McCullers says

      November 06, 2020 at 9:03 am

      5 stars
      Jeszcze 1 miesiąc temu miałem styczność z Prosales.

      Reply
    4. kim says

      December 18, 2019 at 9:51 am

      can i cook the potatoes in skillet before hand and bake the potatoes later on in the evening?

      Reply
      • Tania Sheff says

        December 20, 2019 at 12:52 pm

        Hi Kim! I have never tried doing so. I can't advise here.

        Reply
    5. Veronica says

      September 13, 2019 at 12:46 pm

      5 stars
      These fondant potatoes are a great side dish to serve at my house warming party, rich in flavor and classically delicious, everyone will simply love them!

      Reply
      • Tania Sheff says

        September 13, 2019 at 4:04 pm

        Thank you, Veronica! I hope you'll enjoy these as much an I do.

        Reply
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