Crispy Smashed Potatoes (Potatoes Fondantes): Your Ultimate Flavorful Side Dish
Prepare to discover your new favorite way to enjoy potatoes! These incredible Smashed Potatoes, affectionately known as Potatoes Fondantes (a beautiful French term meaning “potatoes that melt in your mouth”), are an absolute culinary delight. Small, tender potatoes are first simmered to perfection in a rich, aromatic chicken stock, then gently smashed flat, and finally pan-fried until beautifully golden and irresistibly crispy on both sides. The result? A side dish that boasts an extraordinary contrast: gloriously crispy exteriors yielding to incredibly tender, flavorful interiors. (This post is proudly sponsored by Pacific Foods, a brand we wholeheartedly trust for exceptional quality.)
Let’s have a candid moment about meal planning, shall we? I often pride myself on being quite adept at mapping out our family’s dinners for the entire week. I meticulously craft my grocery list, clip coupons, and head to the store with a sense of purpose. There’s a certain satisfaction that comes from completing those extensive weekly grocery hauls, knowing the fridge is stocked and the week’s meals are theoretically sorted! However, my well-intentioned planning often hits a snag: I frequently find myself with delicious proteins ready to cook, but a glaring absence of any planned side dishes!
This recurring oversight has made me realize my Achilles’ heel in the kitchen is consistently coming up with versatile and exciting accompaniments. In my quest for outstanding side dishes that effortlessly complement a wide array of main courses, I’ve consistently gravitated towards one pantry staple: the humble, yet incredibly versatile, potato. Potatoes are truly a blank canvas, capable of transforming into countless delectable forms.
Why Smashed Potatoes are a Game Changer for Your Dinner Table
Potatoes reign supreme as the ultimate side dish, offering a hearty, comforting, and universally beloved presence on any plate. They are incredibly satisfying and appeal to almost every palate. So, what’s the absolute best method I’ve discovered for cooking them? Without a doubt, it’s transforming them into these magnificent Smashed Potatoes! The alternative name, Potatoes Fondantes, translates beautifully from French to describe their ethereal quality: “potatoes melting” or, more evocatively, potatoes that melt in your mouth. And truly, that’s precisely what these potatoes do!
What sets these Smashed Potatoes apart, elevating them from merely good to absolutely incredible, is the secret to their deeply infused flavor: they are cooked in premium Pacific Foods Organic Chicken Stock. I recently had the wonderful opportunity to receive a case of their broths and stocks, and I can honestly say, without a hint of exaggeration, that it has completely transformed my expectations for kitchen staples. I am utterly “ruined” from ever buying another brand. This is, hands-down, the most flavorful and high-quality stock I have ever tasted! Its rich, authentic taste permeates every bite of these potatoes, making them exceptionally savory and satisfying.
The Simplicity and Elegance of Potatoes Fondantes
While these Smashed Potatoes, or Potatoes Fondantes, do require a little bit of attentive “babysitting” towards the end of the cooking process to ensure they achieve that perfect golden-brown crispness without burning, the overall recipe is remarkably straightforward and easy to execute. For this recipe, I find that baby gold potatoes are the ideal choice. Their thin skins mean there’s no need for peeling, saving you precious prep time, and their perfectly petite size makes them a joy to smash and fry.
The cooking process begins by arranging the clean baby gold potatoes in a single layer on the bottom of a 4-quart saucepan with a lid. This single layer is crucial for even cooking and subsequent smashing. Then, you’ll generously pour in the rich Pacific Foods Organic Chicken Stock, along with a generous seasoning of salt, freshly cracked black pepper, fragrant sprigs of fresh rosemary, and a drizzle of olive oil. Bring this flavorful concoction to a boil, then reduce the heat, cover, and let the potatoes gently simmer for approximately 15-20 minutes, or until they are incredibly tender when pierced with a fork. The exact timing will depend on the size of your potatoes, so keep an eye on them!
Once perfectly tender, the magic begins. Gently remove the rosemary sprigs, and then, using the bottom of a sturdy glass or a measuring cup, lightly press each potato down. This “smashing” action creates more surface area, which is key to achieving those coveted crispy edges. If your pan is too crowded, you can carefully remove and smash the potatoes one by one before returning them to the pan. Then, with the lid off, continue to cook the potatoes, allowing the chicken stock to evaporate and the potatoes to begin browning. Flip them to ensure both sides achieve a beautiful golden crust, adding a little more olive oil if necessary for optimal crisping.
The end result is an exquisite plate of smashed potatoes that are truly crispy on the outside, yet wonderfully fluffy and deeply flavorful on the inside. In my house, these are an instant hit – my boys devoured the entire pan with enthusiasm! I am confident that you and your family will absolutely adore these Smashed Potatoes, making them a regular, much-requested addition to your meal rotation.
Tips for Achieving Perfectly Crispy Smashed Potatoes
- Choose the Right Potatoes: While baby gold potatoes are recommended for their thin skins and ideal size, other waxy varieties like red potatoes or Yukon Golds can also work well. Avoid starchy potatoes like Russets, as they tend to fall apart when smashed.
- Single Layer is Key: Ensure your potatoes are in a single layer during both the boiling and browning stages. Overcrowding the pan will steam the potatoes rather than allowing them to crisp up.
- Don’t Overcook During Boiling: Boil just until fork-tender. If they’re too soft, they’ll turn to mush when smashed. If they’re too firm, they won’t smash easily or absorb enough flavor.
- Smash Gently but Firmly: You want to flatten them enough to create plenty of surface area for crisping, but not so much that they disintegrate. A drinking glass or measuring cup works perfectly.
- Let the Stock Evaporate: Don’t rush this step. The potatoes won’t brown properly until most of the liquid has evaporated.
- Don’t Be Shy with Oil: A good drizzle of olive oil (or even butter) is essential for that beautiful golden-brown crust. Add more as needed during the browning process.
- Season Generously: Don’t forget to season with salt and pepper after cooking, if desired. A sprinkle of fresh rosemary or chives at the end can also add a burst of freshness.
Variations to Customize Your Smashed Potatoes
- Garlic Lover’s Dream: Add a few smashed garlic cloves to the stock while boiling for an extra layer of savory flavor. You can also sprinkle garlic powder before browning.
- Herby Goodness: Experiment with other fresh herbs! Thyme or oregano would also be fantastic additions to the boiling stock or sprinkled on top after cooking.
- Cheesy Delight: For an indulgent twist, sprinkle a little grated Parmesan cheese over the smashed potatoes during the last few minutes of browning.
- Spicy Kick: A pinch of red pepper flakes or a dash of cayenne pepper can add a subtle warmth to your potatoes.
- Lemon Zest Brightness: A tiny bit of lemon zest grated over the finished potatoes can brighten their flavor profile beautifully.
Smashed Potatoes aka Potatoes Fondantes
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Ingredients
- 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
Instructions
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Place clean baby gold potatoes in a SINGLE layer on the bottom of a 10-inch diameter, 4-quart saucepan. Pour Pacific Organic Chicken Stock over the potatoes. Add sprigs of fresh rosemary and generously sprinkle with coarse kosher salt, fresh cracked pepper, and 1 Tablespoon of olive oil.
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Bring the liquid to a rolling boil, then reduce the heat to medium. Place a lid over the pan, leaving it cracked slightly to allow steam to escape. Cook for approximately 15-20 minutes, or until the potatoes are easily pierced and soft when tested with a fork. Cooking time may vary depending on the size of your potatoes.
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Once the potatoes are tender, carefully remove the rosemary stems. Use the bottom of a sturdy cup (a glass drinking cup or a measuring cup works well) to gently but firmly smash each potato down. If your pan is too full to comfortably do this, you may remove the potatoes one at a time, smash them, and then carefully place them back into the pan in a single layer.
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With the potatoes smashed and returned to the pan, drizzle them with the remaining 1 Tablespoon of olive oil. Increase the heat slightly to medium-high (without the lid) and cook until all the chicken stock has evaporated and the potatoes begin to brown beautifully. As one side turns golden and crispy, flip the potatoes over to cook the other side, adding a little more olive oil if necessary to achieve even browning and maximum crispiness.
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Once both sides are perfectly browned and crispy, carefully remove the Smashed Potatoes from the pan. Serve immediately, perhaps with a fresh sprig of rosemary for garnish. Taste and sprinkle with extra salt and pepper if desired. Enjoy every delicious bite!
Notes
If you’re as passionate about potatoes as we are, you might also enjoy these delicious recipes:
Healthier Twice Baked Potatoes
Potatoes au Gratin
Baked Parmesan Potato Wedges
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This post is sponsored by Pacific Foods. As always, all opinions and enthusiasm are genuinely my own.