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

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 4 large russet potatoes
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 2-3 sprigs fresh rosemary
  • 1 cup chicken or vegetable broth (I use Swanson® Chicken broth)
  • 1 garlic clove (minced)
  • salt and pepper
  1. Instructions
  2. 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.
  3. Preheat the oven to 450F.
  4. 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.
  5. 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.
  6. 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.
  7. 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)
  8. Garnish the potatoes with fresh rosemary springs, rub with minced garlic and cool slightly before serving. Enjoy