Aromatic Rosemary Garlic Fondant Potatoes with Tangy Crème Fraîche

Welcome to the exquisite world of Fondant Potatoes, a revered classic of French cuisine often translated as “melting potatoes.” This name perfectly captures the essence of this magnificent dish, as each bite delivers a tender, almost ethereal texture that truly melts in your mouth. More than just a simple potato side, these culinary gems are a testament to how humble ingredients can be transformed into something truly extraordinary. With their beautifully crisp, golden-brown exterior giving way to an incredibly soft, buttery interior, fondant potatoes offer a sophisticated elegance without overly complicated preparation. Our special rendition, Garlic Rosemary Fondant Potatoes with Crème Fraîche, elevates this beloved dish, infusing it with aromatic herbs and a creamy, tangy finish. They are the ultimate accompaniment, designed to impress at any gathering, whether it’s an intimate family roast, a celebratory dinner party, or a lavish holiday feast. Prepare to delight your senses with a dish that promises both comfort and culinary flair.

Why You’ll Love This Recipe

• Unforgettable Texture: Experience the magic of potatoes that boast a delightful, slightly crispy crust, giving way to an unbelievably soft, luscious interior that genuinely melts on your palate. This unique contrast is what sets fondant potatoes apart from other potato preparations.
• Simple, Accessible Ingredients: Despite their gourmet appeal, these garlic rosemary fondant potatoes rely on everyday staples. All the necessary ingredients are readily available at your local grocery store, making this elegant dish surprisingly easy to execute.
• Elevated Flavor Profile: Transform basic potatoes into a velvety, flavorful side dish. The combination of rich butter, fragrant rosemary, and subtle garlic infuses every morsel with deep, savory notes, creating a truly irresistible addition to any meal.

What are Fondant Potatoes? The Art of French Melting Potatoes

Fondant potatoes, or “pommes fondant” in French, represent a classic culinary technique that results in a potato dish unlike any other. The name itself, meaning “melting potatoes,” perfectly describes the ethereal texture achieved through this specific cooking method. Unlike mashed or roasted potatoes, fondant potatoes feature a distinct two-stage cooking process that creates a remarkable contrast: a beautifully crisp and golden-brown exterior encasing an incredibly creamy, tender interior that truly feels as if it melts in your mouth.

The magic begins on the stovetop, where cylindrical potato pieces are seared in clarified butter until deeply browned and caramelized on their flat surfaces. This initial step is crucial for developing that desirable crispy crust and a rich, nutty flavor. Following this, the potatoes are transferred to the oven, where they are gently braised in a flavorful stock, typically enriched with butter, garlic, and fresh herbs like rosemary. This slow braising allows the potatoes to absorb the aromatic liquid, becoming incredibly soft and infused with flavor from the inside out, while the exterior maintains its integrity.

While various potato varieties can be used, we highly recommend Russet potatoes for their high starch content, which contributes to a particularly luscious and creamy texture when cooked in this manner. Yukon Gold potatoes are also an excellent choice, offering a slightly waxier texture but equally delicious results. Historically, fondant potatoes have been a beloved accompaniment to rich, roasted proteins, making them a staple in fine dining and celebratory meals. They pair exceptionally well with a wide range of meats, from succulent beef tenderloin and hearty lamb roasts to juicy roasted chicken or pork, elevating the entire dining experience with their sophisticated charm.

Essential Ingredients for Perfect Fondant Potatoes

Crafting these delectable fondant potatoes requires a selection of high-quality ingredients that each play a crucial role in achieving their signature taste and texture. Here’s a detailed look at what you’ll need:

• Potatoes: The foundation of this dish. We primarily recommend Russet potatoes for their starchy flesh, which breaks down beautifully during braising to create an exceptionally creamy interior. However, Yukon Gold potatoes are a fantastic alternative, offering a slightly sweeter flavor and a smooth, buttery consistency that also works wonderfully.
• Crème Fraîche: A rich, thick, and slightly tangy French cultured cream that adds a luxurious finish. Its consistency is similar to sour cream but less acidic, providing a wonderful counterpoint to the savory potatoes. It’s an indispensable component for serving, adding a touch of elegance and balancing the richness of the dish.
• Chives: Fresh, finely chopped chives are used both to enhance the crème fraîche and as a vibrant green garnish. Their delicate oniony flavor brightens the dish and adds a fresh aromatic note, making the presentation even more appealing.
• Clarified Butter (or Ghee): This is key for achieving that perfect golden-brown crust without burning. Clarified butter (or ghee, which is essentially Indian clarified butter) has had its milk solids removed, allowing it to cook at higher temperatures without smoking or browning too quickly. It imparts a clean, rich, buttery flavor to the potatoes during the initial searing process.
• Kosher Salt and Freshly Ground Black Pepper: Essential seasonings that bring out the natural flavors of the potatoes and complement the other ingredients. Seasoning generously at various stages ensures a well-balanced taste.
• Unsalted Butter: Added just before the potatoes go into the oven, a knob of unsalted butter melts into the braising liquid, enriching it further and contributing to the overall decadent, buttery flavor of the finished dish.
• Fresh Rosemary Sprigs: This aromatic herb infuses the potatoes with its distinctive piney and earthy notes as they braise in the oven. Fresh rosemary is crucial here; dried rosemary simply won’t offer the same vibrant flavor.
• Garlic Cloves: Whole, unpeeled garlic cloves are added to the pan during the braising process. They release a gentle, mellow garlic aroma and flavor into the stock without overpowering the potatoes, offering a subtle hint of savory depth.
• Vegetable Stock: Used as the braising liquid, a good quality unsalted vegetable stock is preferred. It provides a savory base for the potatoes to absorb, ensuring they are deeply flavorful and moist. Using unsalted stock allows you to control the seasoning precisely.

Smart Substitutions to Customize Your Dish

While our recipe for Garlic Rosemary Fondant Potatoes with Crème Fraîche is meticulously crafted for optimal flavor and texture, we understand that culinary creativity often calls for flexibility. Here are some common and effective substitutions you can make without compromising the integrity of this delightful dish:

• Herbs: While rosemary and garlic create a classic and deeply aromatic profile, feel free to experiment with other fresh herbs. Fresh thyme, sage, or a combination of herbs like herbes de Provence would be excellent. Thyme, in particular, pairs beautifully with rosemary, adding another layer of earthy fragrance. Just be sure to use fresh herbs, as their oils and aromas are far superior to dried varieties in this preparation.
• Potatoes: As mentioned, Russet potatoes are our top recommendation for their starchy richness that yields an incredibly creamy interior. However, Yukon Gold potatoes are a fantastic alternative. They offer a slightly denser, more waxy texture but still become wonderfully tender and buttery when prepared as fondant potatoes. Their inherent sweetness also adds a lovely dimension to the dish.
• Stock: Our recipe calls for unsalted vegetable stock to maintain a vegetarian profile and allow for precise seasoning control. However, you can certainly substitute this with chicken stock or even beef stock for a deeper, more savory flavor profile, especially if you are pairing the potatoes with a robust meat dish. Ensure to adjust salt levels accordingly, as meat stocks can vary in sodium content.
• Clarified Butter: Clarified butter is preferred for its high smoke point and pure butter flavor. If you can’t find it or don’t want to make it, ghee is an excellent, ready-made alternative with similar properties. As a last resort, regular unsalted butter can be used, but be mindful of its lower smoke point. The milk solids in regular butter can burn easily, potentially leading to a slightly scorched flavor or dark specks on your potatoes. Keep the heat slightly lower and watch it carefully if using regular butter.
• Crème Fraîche: This rich, tangy cream adds a distinct French flair. If crème fraîche is unavailable in your local grocery store, sour cream can be used as a close substitute. While sour cream is typically more acidic and slightly thinner, it will still provide a pleasant creamy and tangy counterpoint to the savory potatoes. Alternatively, you could use full-fat Greek yogurt for a similar tang and richness, though it might be slightly less thick.

How to Make Garlic Rosemary Fondant Potatoes with Crème Fraîche

Creating these elegant Garlic Rosemary Fondant Potatoes with Crème Fraîche might seem like a gourmet endeavor, but the process is surprisingly straightforward and incredibly rewarding. The beauty of this recipe lies in its simplicity and the use of just one oven-safe frying pan or cast iron skillet for most of the cooking. The technique involves a crucial two-stage process: first, searing the potato cylinders on the stovetop to develop a gorgeous, golden-brown crust, and then finishing them in the oven, gently braised in an aromatic, buttery stock. This method guarantees a dish with an irresistible crispy exterior and a luxurious, melt-in-your-mouth interior, all infused with the delightful flavors of garlic and rosemary, and perfectly complemented by a fresh chive crème fraîche.

Essential Equipment for a Seamless Preparation

To successfully execute this recipe and achieve perfectly cooked fondant potatoes, you’ll only need a few basic kitchen tools:

• Oven-Safe Frying Pan or Cast Iron Skillet: A heavy-bottomed pan is crucial for even heat distribution during the searing process on the stovetop and for safely transferring the potatoes to the oven for braising. A cast iron skillet is ideal due to its excellent heat retention.
• Tongs: Indispensable for safely and easily flipping the potato cylinders to ensure even browning on all sides without disturbing their shape.
• Large Bowl: For soaking and seasoning the potatoes.
• Sharp Knife or Ring Mold/Cookie Cutter: For uniformly cutting the potatoes.
• Vegetable Peeler: For preparing the potatoes.

Step-by-Step Instructions: Mastering Fondant Potatoes

Follow these detailed steps to create restaurant-quality Garlic Rosemary Fondant Potatoes in your own kitchen:

Step 1: Prepare the Potatoes for Perfect Cylinders

• Begin by filling a large bowl with cold water; this will be used to hold the prepared potatoes and prevent discoloration while you work. Take your large russet potatoes and meticulously peel them. The key to the elegant presentation of fondant potatoes is their uniform cylindrical shape. Carefully cut each peeled potato into neat cylinders, approximately 1-2 inches in diameter. You can achieve this freehand with a sharp knife, or for more precision, use a ring mold or a sturdy cookie cutter. Once you have your cylinders, use a peeler or the back of your knife to gently smooth out any jagged edges, ensuring each piece is as uniform as possible. Next, slice each potato log into 1-inch thick discs. Depending on the size of your original potato, you should yield about 5 pieces per whole potato.
• Immediately transfer the cut potato pieces into the bowl of cold water. Allow them to soak for at least 30 minutes. This critical step helps to draw out excess starch from the potatoes, which is essential for achieving that desirable crispy exterior and preventing them from sticking together.

Step 2: Prepare the Tangy Crème Fraîche

• While your potatoes are enjoying their starch-reducing bath, take this opportunity to prepare the vibrant chive crème fraîche. In a small bowl, combine the ½ cup of crème fraîche with 1 tablespoon of finely chopped fresh chives. Stir gently to incorporate. The chives will infuse the cream with a delicate oniony flavor and add a beautiful visual appeal. Cover the bowl and refrigerate it until the potatoes are cooked and ready to be served. This allows the flavors to meld beautifully and keeps the crème fraîche cool and refreshing.

Step 3: Sear the Potatoes to Golden Perfection on the Stovetop

• Preheat your oven to 425°F (220°C). This ensures it’s ready once the potatoes have been seared.
• Remove the potatoes from the cold water bath and rinse them thoroughly under cool running water. This washes away any lingering surface starch. The next step is arguably the most crucial for texture: dry the potatoes extremely well with paper towels. Any residual moisture will prevent them from browning properly and achieving that desired crisp crust. Return the thoroughly dried potatoes to a clean, dry bowl. Drizzle them with 1 tablespoon of the warmed clarified butter (or ghee), then season generously with 2 teaspoons of kosher salt and 1 teaspoon of fresh black pepper. Toss well to ensure each potato piece is evenly coated.
• Add the remaining 2 tablespoons of clarified butter (or ghee) to your large cast iron skillet or other oven-safe sauté pan. Place the pan over medium heat on the stovetop until the butter is shimmering. Carefully arrange the seasoned potato pieces in a single layer in the hot pan. Avoid overcrowding, as this can steam the potatoes rather than sear them; cook in batches if necessary. Cook undisturbed for about 8 minutes, or until the bottom flat sides of the potatoes develop a deep, rich golden-brown crust. Using tongs, carefully turn each potato piece to its other flat side and cook for an additional 2 minutes to achieve a light golden hue on the second side.

Step 4: Finish Braising in the Oven and Serve with Crème Fraîche

• Once the potatoes are beautifully seared, turn off the stovetop heat. Add the 3 tablespoons of unsalted butter to the hot pan, stirring gently until it melts completely and coats the potatoes. Scatter the 2 fresh rosemary sprigs and the 4 whole garlic cloves evenly amongst the potatoes in the pan. Carefully pour in the 1 cup of warmed vegetable stock, ensuring it fills the skillet about halfway up the sides of the potatoes.
• Transfer the pan to the preheated oven. Bake for 15 minutes. After 15 minutes, carefully remove the pan from the oven (use oven mitts!) and baste the potatoes with the flavorful liquid accumulated in the pan. Return the pan to the oven for another 5 minutes, or until the potatoes are incredibly soft and can be easily pierced with a toothpick or a small paring knife. The liquid should have reduced slightly, concentrating its flavors.

• Once done, remove the pan from the oven and let the potatoes rest for a few minutes to cool slightly before serving. Using tongs, carefully transfer the warm fondant potatoes to a serving plate. Dollop a small amount of the prepared chive crème fraîche on top of each potato, or serve it on the side for guests to add themselves. Garnish with additional fresh chives and a sprinkle of flaky sea salt for an extra touch of flavor and visual appeal, if desired. Serve immediately and savor every melting bite!

Creative Variations to Explore

Fondant potatoes offer a versatile canvas for culinary creativity. Here are a couple of ways you can adapt this recipe to suit different tastes or occasions:

• Develop a Rich Pan Sauce: Don’t let the flavorful braising liquid go to waste! After removing the cooked potatoes, strain the liquid from the pan into a small saucepan. Bring it to a simmer over medium heat on the stovetop and reduce it until it thickens slightly into a luscious sauce. You can enhance this sauce with a splash of white wine, a touch of Dijon mustard, a squeeze of lemon juice, or a swirl of fresh herbs. This buttery, aromatic sauce can then be drizzled over the fondant potatoes themselves or served alongside your accompanying protein, such as roasted chicken, seared beef, pan-fried pork, or even delicate seafood. It adds an extra layer of gourmet sophistication.
• Fondant Sweet Potatoes: For a delightful twist, try making fondant sweet potatoes! The same technique works wonderfully with sweet potatoes, yielding a similar tender interior and slightly crisp exterior. For flavoring, consider warm spices like cinnamon, nutmeg, or a touch of cayenne for a hint of heat. A drizzle of maple syrup or brown sugar during the braising process can further enhance their natural sweetness. They make a fantastic side for holiday meals or a unique accompaniment to poultry or pork.

Storage, Reheating, and Freezing Tips

Proper storage and reheating are crucial for enjoying your delicious fondant potatoes beyond the initial serving. Here’s what you need to know:

• How to Store Leftover Fondant Potatoes: While fondant potatoes are undeniably at their best when served fresh out of the oven, leftovers can still be quite enjoyable. The crisp exterior will inevitably soften, but the rich, buttery flavor will remain. Allow the potatoes to cool completely to room temperature before transferring them to an airtight container. Store them in the refrigerator for up to 5 days.
• How to Reheat Leftover Fondant Potatoes: To revive the best possible texture, reheating in the oven is highly recommended. Preheat your oven to 325°F (160°C). Place the leftover potatoes on a baking sheet, ideally in a single layer, and warm them through for about 10-15 minutes, or until heated evenly. This method helps to bring back some of the crispness and prevent them from becoming soggy. Microwaving is not recommended, as it will make them uniformly soft and potentially rubbery.
• Can You Freeze Leftover Fondant Potatoes? We generally do not recommend freezing leftover fondant potatoes. The freezing and thawing process can significantly alter their delicate texture, often leading to a mushy or mealy consistency when reheated. For the best culinary experience, enjoy them fresh or within a few days from the refrigerator.

Top Tips for Fondant Potato Perfection

Achieving the perfect fondant potato is all about attention to detail. Here are some expert tips to ensure your dish is nothing short of spectacular:

1. Maximize Potato Usage: When cutting your potato discs into elegant cylinders, you’ll inevitably have some potato scraps leftover. Don’t let them go to waste! Store these excess pieces in a bowl of cold water in the refrigerator, and the very next day, transform them into a delicious batch of mashed potatoes, a rustic potato hash, or even thicken a soup. It’s a great way to be resourceful and enjoy more potato goodness.
2. Uniform Cutting is Key: Whether you use a sharp chef’s knife, a ring mold, or a cookie cutter, strive for uniformity in the size and shape of your potato cylinders. Consistent size ensures even cooking, meaning all your potatoes will be perfectly tender and beautifully browned at the same time. This also contributes to the elegant presentation of the dish.
3. Thorough Drying: After soaking the potatoes to remove excess starch, it is absolutely crucial to dry them thoroughly with paper towels. Any residual moisture on the surface will create steam in the hot pan, preventing the potatoes from developing that coveted crispy, golden crust. A dry surface allows for proper caramelization and searing.
4. Don’t Crowd the Pan: When searing the potatoes on the stovetop, arrange them in a single layer without overcrowding the pan. If necessary, cook them in two batches. Overcrowding lowers the pan’s temperature and releases steam, which will steam your potatoes instead of searing them, resulting in a soggy rather than crispy exterior.
5. Baste for Flavor: During the oven braising stage, don’t skip the basting step. Spooning the rich, buttery stock over the potatoes halfway through cooking helps them absorb more flavor, keeps them moist, and ensures they cook evenly. This also creates a beautiful glaze on the potatoes.

Troubleshooting Common Fondant Potato Problems

Even seasoned cooks can encounter small hiccups when preparing a new dish. Here are the most common issues with fondant potatoes and how to prevent or fix them:

• Potatoes Not Browning Properly: This is the most frequent problem. The primary culprit is insufficient drying of the potatoes after their water bath. Moisture on the potato surface creates steam, which prevents proper searing and caramelization. Ensure your potatoes are thoroughly patted dry with paper towels before adding them to the hot clarified butter. Additionally, ensure your pan is hot enough (medium heat) and not overcrowded, which can also lower the temperature and inhibit browning.
• Potatoes Sticking to the Pan: If your potatoes are sticking, it could be due to a few reasons: the pan wasn’t hot enough when the potatoes were added, or you’re trying to flip them too soon before a crust has properly formed. Ensure your clarified butter is shimmering before adding potatoes. Let them sear undisturbed for the full recommended time; they will release naturally from the pan once a sufficient crust has formed. A well-seasoned cast iron skillet also helps prevent sticking.
• Potatoes Not Tender Enough Inside: This usually means they haven’t braised long enough in the oven. The cooking time can vary slightly depending on the thickness of your potato pieces and your oven’s calibration. If they are still firm after the recommended time, simply return them to the oven for another 5-10 minutes, checking for tenderness with a toothpick. Ensure there’s enough liquid in the pan for braising.
• Lacking Flavor: Ensure you are using fresh, vibrant herbs like rosemary and that your garlic cloves are robust. Don’t be shy with seasoning; kosher salt and fresh black pepper are crucial for bringing out the best in the potatoes. Using a good quality, flavorful stock also makes a significant difference.

What to Serve with Fondant Potatoes: Perfect Pairings

The versatility of fondant potatoes makes them an ideal side dish for a wide array of main courses. Their rich, buttery flavor and satisfying texture beautifully complement various proteins:

• Beef: A classic and highly recommended pairing. The richness of roasted beef, such as a Garlic Thyme Studded Beef Tenderloin Roast or braised short ribs, is perfectly balanced by the creamy potatoes.
• Chicken: Whether it’s a simple roasted chicken, a flavorful Crunchy Chicken with White Wine Lemon Butter Sauce, or a hearty stew, fondant potatoes add a touch of elegance and comfort.
• Lamb: The robust flavors of lamb, especially a Mustard-Crusted Rack of Lamb, find a wonderful companion in the herbaceous and rich potatoes.
• Pork: From a simple pork chop to a more elaborate Herb Crusted Pork Tenderloin, the tender potatoes absorb the juices and flavors of the pork, creating a harmonious meal.
• Vegetarian Options: Beyond meats, fondant potatoes can be a star with hearty vegetarian main courses. Consider serving them with a rich mushroom Wellington, a savory lentil loaf, or even a robust roasted vegetable medley.

Wine Pairings for Fondant Potatoes

When it comes to wine pairing with fondant potatoes, the best approach is often to match the wine to the primary protein you are serving. The potatoes themselves, with their rich and buttery profile enhanced by garlic and rosemary, are quite versatile and generally agreeable with a range of wines. However, here are some general suggestions based on common pairings:

• With Beef or Lamb: Opt for full-bodied red wines that can stand up to the richness of the meat. A Cabernet Sauvignon, Merlot, Syrah (Shiraz), or a classic Bordeaux blend would be excellent choices. Their structure and dark fruit notes will complement the savory flavors beautifully.
• With Chicken or Pork: For lighter meats, a medium-bodied red like Pinot Noir or a Grenache-based blend would work well, offering fruitiness without overpowering the dish. If you prefer white wine, a rich Chardonnay (especially oaked) or a Viognier would be fantastic, echoing the creamy, buttery notes of the potatoes and harmonizing with the poultry or pork.
• With Vegetarian Dishes: If the potatoes are the star or paired with a flavorful vegetarian main, a versatile white like an oaked Chardonnay, a dry Chenin Blanc, or even a lighter-bodied Pinot Noir can be delightful.

Frequently Asked Questions About Fondant Potatoes

Here are answers to some of the most common questions about making and enjoying fondant potatoes:

Related Side Dish Recipes to Explore

If you loved these gourmet potatoes, you might enjoy exploring other equally delicious side dishes that elevate any meal. Here are some of our favorites:

• Cheesy Layered Rosemary Potatoes
• Jalapeño Spinach Artichoke Dip Recipe
• Summer Farro Salad with Zucchini Asparagus and Feta
• White Wine Garlic Butter Sautéed Oyster Mushrooms
• Italian Herb Sautéed Zucchini Squash Recipe

See more Side Dishes →

Perfect Pairings: Main Dishes to Serve with Fondant Potatoes

These elegant fondant potatoes make an exceptional accompaniment to a variety of main courses. Their rich flavor and tender texture beautifully complement roasted meats and hearty dishes. Here are some of our favorite main dishes to serve alongside them:

• Braised Veal Shanks with Gremolata (Ossobuco Recipe)
• Chicken with Mushroom Marsala Sauce (Pollo al Marsala)
• Garlic Thyme Studded Beef Tenderloin Roast with Red Wine Sauce
• Herb Crusted Pork Tenderloin with Juniper Red Wine Sauce

📖 Recipe: Garlic Rosemary Fondant Potatoes with Crème Fraîche

Garlic Rosemary Fondant Potatoes with Crème Fraîche

A delicious, rich potato side dish resulting in a fluffy and creamy potato texture on the inside with a crispy outside!

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Prep Time: 40 mins

Cook Time: 30 mins

Total Time: 55 mins

Course: Side Dishes

Cuisine: French

Servings: 4 people

Calories: 531 kcal

Equipment

• 1 oven safe frying pan or cast iron skillet
• 1 pair of tongs

Ingredients

• 4 large russet potatoes
• ½ cup crème fraîche (alternatively use sour cream)
• 1 Tablespoon finely chopped chives
• 3 Tablespoons clarified butter or ghee (divided and warmed to a liquid state)
• 2 teaspoons kosher salt
• 1 teaspoon fresh black pepper
• 3 Tablespoons unsalted butter
• 2 rosemary sprigs
• 4 cloves garlic
• 1 cup vegetable stock (warmed)
• Additional chives for garnish

Instructions

1. Fill a large bowl with cold water to hold the potatoes while you prepare them. Peel the potatoes and cut them into cylinders, approximately 1-2 inches in diameter. Using a peeler or the back of a knife, smooth out each cylinder so there are no jagged edges. Cut each potato log into 1-inch pieces. You should get about 5 pieces per whole potato, depending on the size of the potato. Place the potatoes into the bowl of cold water for 30 minutes to extract excess starch.
2. While the potatoes are in the water, prepare the crème fraîche by mixing in the chives. Refrigerate until the potatoes have completed cooking.
3. Preheat the oven to 425°F.
4. Next, remove and rinse the potatoes from the water bath. Dry the potatoes very well with a paper towel and return them to a dry bowl. Add 1 tablespoon of clarified butter, salt, and pepper to the potatoes. Mix well to coat and season potatoes.
5. Add the remaining clarified butter to a large cast iron skillet or other oven-safe sauté pan and heat over medium heat on the stovetop. Add the potatoes in a single layer and cook for about 8 minutes. You are looking for a deep golden brown on the potatoes on the bottom flat sides. Turn them over and cook for an additional 2 minutes.
6. Turn the heat off and add the unsalted butter, stirring it in until melted. Add the sprigs of rosemary and garlic, spreading it out between the potatoes evenly. Add the stock so that it fills the skillet about halfway up the sides of the potatoes.
7. Place the pan in the preheated oven for 15 minutes. Baste the potatoes with the liquid in the pan and return for another 5 minutes. The potatoes should be soft and can be pierced easily with a toothpick.
8. Once done, remove the pan from the oven and let it sit for a few minutes to cool slightly. Transfer potatoes to a serving plate with a small amount of the crème fraîche on top of the potatoes. Garnish with additional chives and flaky sea salt if desired. Enjoy!

Nutrition

Calories: 531kcal | Carbohydrates: 70g | Protein: 9g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 1427mg | Potassium: 1599mg | Fiber: 5g | Sugar: 4g | Vitamin A: 608IU | Vitamin C: 23mg | Calcium: 89mg | Iron: 3mg

Keywords

fondant, holiday side dishes, potatoes, roasted potatoes, thanksgiving sides

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