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 dish!
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! All of your family will love this recipe!
You don’t need a lot of fancy ingredients to make these 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 on my windowsill. 🙂 It is easy to grow it and I always have it handy. I also grow thyme, basil and mint.
So here is the ingredient list:
- russet potatoes;
- vegetable oil;
- chicken or vegetable broth; (I use Swanson® Chicken broth)
- fresh rosemary;
- salt and pepper.
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 1/2 inches 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 chicken or vegetable broth. Once the potatoes are ready, I rub them with minced garlic and some extra butter.
These Rosemary Fondant Potatoes could be served with fish, steak, steamed veggies or a simple garden salad. Whatever you choose to serve it with, I am confident you’ll find yourself craving more!
- 4 large russet potatoes
- 2 tbsp vegetable oil
- 2 tbsp butter
- 2-3 springs fresh rosemary
- 1 cup chicken or vegetable broth (I use Swanson® Chicken broth)
- 1 garlic clove (minced)
- salt and pepper
Peel the potatoes, cut off the ends and cut them into about 1 1/2 inch thick pieces. Pat the pieces with paper towel to remove the starch a little.
Preheat the oven to 450F.
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 and, as they cook, use a paper towel held with tongs to try to remove some of the oil from the skillet.
Add butter, rosemary springs and sprinkle with some salt and pepper again. Fry the potatoes in butter for about 4-5 minutes and add the chicken/vegetable broth. Transfer the skillet into the hot oven.
Bake for about 20-30 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 springs, rub with minced garlic and cool slightly before serving. Enjoy!
Have some left-over potatoes? Try these