Fondant Potatoes With Garlic (Fondant De Pommes De Terre)
"These potatoes are peeled and baked whole. They get a nice golden brown and are very soft inside. Potatoes should be medium size. If they are larger, cut them in half. (thanks, Loof, for the tip)"
photo by loof751
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 tablespoon canola oil
- 7 tablespoons unsalted butter, cut into pieces
- 4 yukon gold potatoes, peeled (or other waxy potato)
- 8 garlic cloves, unpeeled and crushed with the flat edge of knife
- 1⁄2 cup chicken broth (or vegie broth)
- 1 sprig fresh rosemary
- salt and pepper, to taste
directions
- Heat oven to 350°F.
- Put oil and butter in a baking dish. Put dish in oven until butter melts.
- Add potatoes and garlic and turn to coat all sides of potatoes. Bake 15 to 20 minutes until golden brown.
- Add the broth and rosemary and bake another 15 minutes, or until the stock is absorbed and potatoes are soft. Season with salt and pepper.
- Serve. (discard garlic).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These potatoes are nice enough to serve for company. They are nice looking as well as great tasting. I sprinkled dried rosemary as thats all I had. Loved the garlic flavor!! Thanks for sharing. Made for Football Pool 2012. -
What a terrific recipe Mike. We really enjoyed the small yukon gold potatoes, prepared this way. They were quick and easy to make, with wonderful results; great flavor and the texture was perfect, crispy on the outsidde and creamy and tender on the inside. Made exactly as written wouldn't change a thing. Made for the Fearless Red Dragons - ZWT8 - Family Picks Round -
Simple, elegant, and delicious. The only thing I did differently was to sprinkle chopped rosemary right onto the potatoes at the beginning. They smelled wonderful while baking, too! I will make these again. Made for ZWT8. YUM -
These potatoes are delicious! Make sure your potatoes aren't too big - mine were and I had to cut them in half when I added the broth and rosemary because they weren't getting done. I added about 10 minutes to the cooking time and that worked out great. Loved these -thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
