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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
    4.48 from 38 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour 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. Pogoda says

      June 29, 2018 at 2:22 pm

      5 stars
      I like so much baked potatoes. I could eat them without nothing else. But these flavors garlic and rosemary makes them so, so much better and really delicious.

      Reply
      • Tania says

        June 30, 2018 at 12:22 am

        Thank you so much!

        Reply
    2. John LeRoy says

      April 28, 2017 at 11:24 pm

      I'm making these now. I didn't have Rosemary so I just used some Herbs de Provence and bacon fat instead of butter and oil. They just went in the oven and we are going to have along with some Brockwurst for dinner....

      Reply
      • Tania says

        May 01, 2017 at 11:13 pm

        What a great idea to serve these with Brockwurst! Enjoy!

        Reply
    3. Gloria says

      April 05, 2017 at 8:59 pm

      Can these be made ahead and warmed up before serving?

      Reply
      • Tania says

        April 08, 2017 at 1:00 pm

        Yes, but they taste best right out of the oven. 🙂

        Reply
    4. Leslie says

      May 30, 2016 at 5:41 am

      When do you add the garlic? It is not stated in the directions!

      Reply
      • Tania says

        May 31, 2016 at 2:14 pm

        Hi Leslie! Once the potatoes are cooked, I just rub them with some minced garlic. I fixed the recipe already. Thanks! 🙂

        Reply
    5. jess larson | playswellwithbutter.com says

      May 05, 2016 at 10:35 pm

      oh. my. word. these look amazingly elegant and remind me of a nicoise salad i had a few weeks back in minneapolis that was served on top of beautiful potatoes like these!! *rushes to recreate at home using your recipe* thank you!!!

      Reply
      • Tania says

        May 06, 2016 at 5:33 pm

        Thank you, Jess! I cook these potatoes for special occasions. 🙂

        Reply
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