Take your favorite spuds to another level with this deliciously simple Potatoes Fondantes-Smashed Potatoes recipe.
Crispy Potatoes Fondantes or AKA Smashed 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.
This is a relatively easy recipe but it takes some preparation first to get the delicious end result.
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.
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!
Potatoes Fondantes - Smashed Potatoes
- 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
- 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!