French Fondant Potatoes

Prep Time: 5 minutes

Serving: 6-8

A Word From The Cook

A classic french version of this staple, but it’s one of the best potatoes that you’ll make.   Crisp on the outside, soft, tender and buttery on the inside.


  • 1 lb Yellow Potatoes (I like medium size and round)
  • 2 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 1 1/2 Cup Beef Stock
  • 1 – 2 Stems of fresh Rosemary
  • 1 Tsp Dried Thyme


  1. Wash each potato and cut in half, place the cut side down on a paper towel and let sit until dry.   Season the cut side with 5-6 grinds of pepper and 3-4 grinds of salt.
  2. Heat the Olive Oil in a medium size skillet on high.    Sear the cut side of the potato in the hot oil for 2-3 minutes.  Potato will be slightly charred and crispy.
  3. Turn the potatoes onto their round side, add the beef stock, butter, garlic cloves, and herbs and bring to a boil.   Reduce to a low simmer.
  4. Top the potatoes with a Cartouche and allow them to simmer for 35 minutes or until the potatoes are soft when poked with a sharp knife.
  5. The sauce will reduce down to a fragrant sauce that can be poured over the potatoes when served.
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