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Fondant cut potatoes cooking in a cast iron skillet.

Fondant Potatoes

Fondant cut potatoes cooking in a cast iron skillet.

Fondant Potatoes

This side dish can elevate any meal and has such great flavor!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American, French
Servings 8 People

Equipment

  • Cast Iron Pan
  • 2'' Round Cookie Cutter

Ingredients
  

  • 8 Russet Potatoes Medium Sized
  • 4 Cloves Garlic Minced
  • 5 tbsp Butter
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp Oil Canola
  • 5 Springs Rosemary Fresh
  • 3/4 cup Veggie or Chicken Broth Low Sodium

Instructions
 

  • Peel the potatoes and put them into a large bowl of water so that they do not brown.
  • Cut off the ends of the potato so that it is a flat round shape. Using the circle cutter, cut out each potato, so they are all the same size. Place the cut ones back into the water.
  • Preheat the oven to 400F. Mince the garlic. Drain the potatoes, make sure most of the water is drained off. Season the potatoes with the salt and pepper all over.
  • Heat the oil in the skillet over medium heat. Add the potatoes flat side down. Cook for 5 min. Flip the potatoes to the other flat side and add the garlic, butter, and rosemary. Cook for another 5 min. Add the broth.
  • Bake in the oven for 30-35 minutes until it is fork tender, and browned. Sprinkle some more salt, pepper, and rosemary on top. Serve with the potato pan juices. Enjoy!

Notes

You can use the remaining potato scraps for a potato soup, roasted potatoes for breakfast, etc. 
You can use any herbs to flavor this dish!
Keyword Fondant Potatoes, Potatoes, Russet Potatoes