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Potatoes Fondantes or Smashed Potatoes Recipe

By Deborah L Melian

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This deliciously simple Potatoes Fondantes-Smashed Potatoes recipe uses fingerling or small red potatoes that are boiled, smashed and baked.

Potatoes Fondantes - you will smash potatoes

Take your favorite spuds to another level with this deliciously simple Potatoes Fondantes-Smashed Potatoes recipe.

Types of Potatoes

I’m a fan of potatoes. Always have been. In fact, we grow quite a lot potatoes here in Wisconsin, including red, russet, white, yellow, fingerling and yes, even purple potatoes.

It’s all due to the type of soil and climate necessary to grow a sustainable crop. And, we’ve got the best of both worlds here in Wisconsin.

RELATED: Easy German Potato Salad

So what better way to celebrate the spud than a recipe for Potatoes Fondantes or AKA Smashed Potatoes.

The Difference Between Fingerling, New Potatoes and Small Potatoes

But how do you choose the best potato for this recipe.

After all, there is a difference between potatoes. And size matters.

Fingerling potatoes are usually the size of one’s fingers–give or take–and are harvested mature potatoes.

They are a cultivar in and of itself and they won’t grow any larger. New Potatoes, on the other hand, are harvested before they mature, so they are smaller than their “fully mature” version.

Small potatoes, well, they are purposefully grown small. So they, like the fingerling potatoes are harvested at maturity. It’s the small and fingerling potatoes that are the best for this recipe.

How to Make Potatoes Fondantes – Smashed Potatoes

This is a relatively easy recipe but it takes some preparation first to get the delicious end result.

To Make:

It all starts with the potato, of course. I like to use either fingerlings or small red potatoes. They bake faster and they are also easier to smash–thus, Smashed Potatoes.

You will first boil the potatoes in chicken stock laced with salt and cook them until fork-tender. This will cause the outer potato skin to be brined with a light, salty glaze, so to speak.

Next, it’s time to bake them.

Lay out your potatoes on a baking sheet in a single layer.

Potatoes Fondantes - Smashed Potatoes - on baking sheet

Gently smash each potato with the base of a bowl or a glass. Then drizzle some olive oil over each.

Allow the potatoes to bake in a 400 degree F oven for about 15 minutes or until they crisp up. Remove from the oven and sprinkle lightly with fleur de sel (sea salt). Serve immediately. Enjoy!

Fleur del sel

For more delicious potato recipes, be sure to check out Wisconsin Homemaker Recipe Section.

Potatoes Fondantes - Smashed Potatoes found on Wisconsin Homemaker
Potatoes Fondantes - Smashed Potatoes featured on Wisconsin Homemaker
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5 from 2 votes

Potatoes Fondantes or Smashed Potatoes Recipe

This deliciously simple Potatoes Fondantes-Smashed Potatoes recipe uses fingerling or small red potatoes that are boiled, smashed and baked.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dishes
Cuisine: American
Keyword: 30-minutes-or-less, baked potatoes, potato, potato fries, smashed potatoes
Servings: 8 servings
Calories: 168kcal
Author: Deborah L Melian

Ingredients

  • 3 lbs small red potatoes or fingerlings approximately 25 potatoes
  • 3 tbsp kosher salt
  • 2 cups chicken stock
  • 3 tbsp olive oil extra virgin
  • 2 tbsp rosemary fresh or dried, chopped finely
  • 1 tsp fleur del sel (sea salt) approximately for dusting

Instructions

  • In a medium size pot, add the potatoes and chicken stock, along with the salt.
  • Boil for 15 minutes or until a knife can pierce easily through the potatoes.
  • Preheat oven at 400 degrees F.
  • Place the boiled potatoes on a cookie sheet.
  • Using the base of a bowl or glass, gently press down on each potato, until each cracks.
  • Drizzle olive oil evenly over all of the potatoes and then follow by sprinkling the rosemary.
  • Bake for about 15 minutes or until the potatoes crisp up a bit.
  • Remove from oven. Lightly sprinkle with fleur del sel (sea salt).
  • Serve hot. Enjoy!

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Sodium: 321mg | Potassium: 781mg | Fiber: 3g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 15.1mg | Calcium: 28mg | Iron: 1.5mg

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About Deborah L Melian

I am a midwestern wife and mother who loves to share family friendly recipes, along with my two cent's worth on everything home and garden. I live in Wisconsin. You can follow me on FACEBOOK • TWITTER • PINTEREST • INSTAGRAM

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