Smashed Potatoes aka Potatoes Fondantes (means potatoes that melt in your mouth in French!) are small potatoes boiled in flavorful chicken stock and then smashed down and browned on each side. Crispy on the outside, tender and flavorful on the inside! (This post is sponsored by Pacific Foods.)
Let’s talk about meal planning for a second. Not to brag or anything, but I’m pretty darn good about planning out our dinners for the whole week and going to the grocery store once a week with my list and clipped coupons. 😉 I always feel pretty good about myself after those big trips to the store, lol!
But then when I go to actually make the dinners I’ve planned, I realize most of the time they’re just proteins without any sort of side dish planned! I’m horrible when it comes to side dishes. In an attempt to try and find some better side dishes that are versatile and will compliment most dinner recipes, I’ve turned to potatoes.
Potatoes make the best side dish because they’re hearty and everyone likes them. Want to know the best way I’ve found to cook potatoes? Make them into Smashed Potatoes! They’ve also been called Potatoes Fondantes, which translates from French to English into “Potatoes Melting” or potatoes that melt in your mouth.
Yep. That’s pretty much what these potatoes do! I think one of the reasons they’re so incredible is because they’re cooked in Pacific Foods Chicken Stock. I was lucky enough to get a case of their broths and stocks and I’m not even kidding at all when I say it’s ruined me from buying any other brand. Seriously. This is hands-down the yummiest stock I’ve ever tasted!
These Smashed Potatoes do take a little bit of babysitting near the end otherwise they might burn. But really overall they’re very easy to make. I like using baby gold potatoes because the skins are thin and they’re the perfect size.
Place them in a single layer on the bottom of a 4 quart pan with lid and boil in the Pacific Foods Organic Chicken Stock, salt, pepper, rosemary sprigs and olive oil. After about 15-20 minutes, the potatoes will be tender.
Lightly press each one with the bottom of a glass or measuring cup to smoosh them down a bit. Then cook until browned on each side and serve. It’s as easy as that. The end result is smashed potatoes that are crispy on the outside and flavorful on the inside. My boys ate through the whole pan! You will love these Smashed Potatoes!
- 1.5 - 2 lbs. baby gold potatoes
- 2 cups Pacific Organic Chicken Stock
- 1 tsp. coarse kosher salt
- 3 sprigs fresh rosemary
- 2 Tbsp. olive oil, divided, plus more if needed
- fresh cracked pepper
- Place potatoes in a SINGLE layer on the bottom of a 10 inch diameter, 4 quart saucepan. Pour Pacific Chicken Stock over potatoes. Add sprigs of rosemary and sprinkle with salt, cracked pepper and olive oil.
- Bring to a boil and then turn down to medium. Place a lid over the pan, but leave it cracked a little bit to let steam escape. Cook for about 15-20 minutes, or until potatoes are soft when pierced with a fork. Time will depend on how large the potatoes are.
- When potatoes are tender, use the bottom of a cup (I used a glass drinking cup but a measuring cup works as well) and gently smash potatoes down. If your pan is too full to do this inside the pan, take your potatoes out one at a time and smash them, then place back in the pan. Pull out leftover rosemary stems.
- When potatoes are smashed down and in the pan, drizzle with remaining 1 Tbsp. olive oil and cook on medium (without the lid) until the broth is evaporated and potatoes brown. Flip potatoes over as they brown, and cook the other side, adding more olive oil if needed.
- When both sides are browned, take potatoes out and serve with a little rosemary on the side. Sprinkle with extra salt and pepper if needed. Enjoy!
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This post is sponsored by Pacific Foods. As always, all opinions are my own.