Potatoes Fondantes

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 lbs baby yukon gold potatoes or 2 lbs red bliss potatoes
• 1 sprig fresh rosemary
• 2 cups chicken broth
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt (less if the broth is salty)
• 1 -2 thinly sliced fresh chives
• sea salt, for seasoning just before serving

Recipe

• 1 trim potatoes of any eye or damaged areas and wash in cold water.
• 2 arrange as many potatoes as you can in one layer in a 10 inch non stick skillet.
• 3 (there should be a little room to spare).
• 4 add the rosemary, broth, oil, butter and kosher salt.
• 5 bring to boil over high hear.
• 6 reduce heat to medium, cover the pan but leave the lid a little ajar and boil until the potatoes are fork tender, about 20 minutes.
• 7 the liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
• 8 remove the pan from the heat and press on each potato with a spoon or metal measuring cup just until it cracks open.
• 9 set the pan over medium high heat and cook, uncovered until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
• 10 gently turn the potatoes and brown the other side, another 4-5 minutes.
• 11 remove the pan from the heat and let the potatoes rest for 5 minutes before transferring to a serving platter.
• 12 sprinkle with chives and serve immediately, passing the sea salt so diners can sprinkle on if they want.