These Potatoes Fondantes, or smashed potatoes, are so delicious; they’re perfect for holiday dinners or any special meal.
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You’ll LOVE these potatoes!
I’ve been making them for dinner parties and special events for years, and always get requests for the recipe.
I’ve made them ahead of time for Thanksgiving dinner at someone else’s house, and reheated them once I get there, and they’re still delicious!
And, I absolutely love them cold from the fridge the next day; so no matter how tempted I am to finish off any leftovers I make sure that a few get saved so I can nibble them the next day.
I’ve been thinking about this too… I bet you could make these according to the recipe, and pop them in a crock pot to keep warm and take them to a family gathering. Now, I haven’t tried it, but I bet it would work.
What’s with the name?
In case you’re wondering about the name, Wikipedia defines Potatoes Fondantes as, “Fondant potatoes, or pommes fondant, is a method of preparing potatoes that traditionally involves cutting them into cylinders, browning the ends, and then slowly roasting them in butter and stock.”
Sounds so homey and nice doesn’t it!
This particular recipe for Potatoes Fondantes comes from Jacques Pépin, who I grew up watching on public television.
He is such an amazing cook. I love that his style is so approachable and so great for home cooks. He has always been one of my favorite chefs.
How to smash the potatoes
Using a fork, I pierce the potato as I smash down on the potato with a small metal measuring cup. This cracks the potato open so that the broth can get inside.
Easy to make
These amazing little potatoes are actually quite easy to make too. A little boiling, a little crushing, and a little more cooking. And, voila!
Delicious little buttery, full flavored potato-y goodness.
I’ve made them more than a few times where I didn’t get much crust on them, and that’s just fine too! They are still super delicious!
Yukon Gold Potatoes
The Yukon Golds are a big part of the success of this recipe. (Sometimes the grocery store will just sell them as “Gold Potatoes” as well.)
They feel and taste like there’s tons of butter in the dish, but there isn’t.
The other key to the deliciousness, is the broth.
The potatoes are cracked open, and that allows the broth to seep into the potatoes as they cook, adding lots of flavor and moisture to the dish.
Use your favorite broth
I always use veggie broth when I make these.
I love them with homemade broth or with store-bought broth {affiliate link} (this is the brand I use now most of the time).
But, use whatever broth you are most fond of, chicken broth or veggie broth; I wouldn’t use beef or fish stock, I’d think that would overpower these potatoes.
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Potatoes Fondantes Recipe
Potatoes Fondantes
Ingredients
- 2 lbs baby Yukon Gold potatoes 20 to 25 potatoes, 1 ½ to 1 ¾ inches in diameter
- 1 sprig fresh rosemary
- 2 cups homemade or low-salt veggie broth
- 2 tablespoons good-quality extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt less if the broth is salty
- 1 to 2 tablespoons thinly sliced fresh chives or additional fresh rosemary
- Fleur de sel or other coarse grain sea salt for serving optional
Instructions
- 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 to 12-inch cast iron or other non-stick skillet (there should be a little room to spare, they’ll need the extra room later when they’re cracked).
- Add the rosemary, broth, oil, butter, and salt to the potatoes in the pan. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid slightly ajar, or loosely cover the skillet with foil, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still surround the potatoes, a bit less than halfway up; if it doesn’t, add more broth or water until it does.
- Remove the pan from the heat. Pierce each potato with a fork, and as you pierce, press down on the potato with a ¼-cup measure to crack them open; this helps them absorb more broth and ensures a creamy, moist interior.
- Return the pan to medium-high heat, and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes. Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
- Remove the pan from the heat and let the potatoes rest for 5 minutes, and transfer them to a serving platter. Sprinkle potatoes with chopped chives or rosemary and fleur de sel. Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
I could eat the whole bowl of these. Potatoes and rosemary are the best. Great dish.
What a treat to see something this unique! These look fun, delicious, and completely up my alley; thanks so much for sharing this one!
Those look amazing, amazing addition with rosemary…
my mouth is legit watering, these potatoes look like perfection!
What an elegant and delicious way to serve potatoes! I remember watching Jacques Pepin when I was growing up in Canada as well. No wonder you get asked to bring these delicious potatoes to so many celebrations! Sharing. Thank you for bringing this lovely recipe to the Hearth and Soul Hop.
Jacques Pepin is THE BEST so i know that these are absolutely divine!
Love potatoes almost anyway they can be fixed. And Rosemary is one of my favorite herbs to use (see my name). I use a lot of local olive oil, one is infused with Rosemary
Oh, Jacques Pépin! Isn’t he just so wonderful!?!? Mmmmmmmm … kinda like these potatoes are so very wonderful! 😀 Great tips on why Yukon Golds are important here – for that rich, buttery flavor – and also on why chicken broth brings so much to the dish. As always, a great post, full of really useful info! Definitely pinning!
Debi, these look fabulous, right up my alley!
These potatoes are amazing! So much flavor and such an easy way to prepare them. I love recipes from great chefs, I used to watch Jacques Pepin too. He always had such a great recipes.
Oh my these taters are calling my name!! Fondant potatoes, ok…. might have to try them with fondant too! These sound absolutely delicious, what a great side dish!
These were so easy for our dinner party last night! Id never tried anything with a broth like this and I cant believe how pillowy and flavorful the insides were! LOVED them! thanks
I’m just drooling. I love these little taters and have never prepared them with this technique I can’t wait to try it!
We absolutely ADORE Yukon Gold Potatoes. My hubby and son would eat potatoes every single night if I let them. I am so making these Potatoes Fondantes SOON!!!
These little potatoes were the hit of family dinner this past weekend! Thank you for this amazing new way to cook potatoes!!