Jacques Pepin's Potatoes Fondantes

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 lbs yukon gold potatoes (20 to 25 potatoes,11/2 to 13/4 inches in diameter)
• 1 sprig fresh rosemary
• 2 cups reduced-sodium chicken broth
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt (less if the broth is salty)
• 1 -2 tablespoon fresh chives, thinly sliced
• fleur de sel (optional) or coarse sea salt, for serving (optional)

Recipe

• 1 trim the potatoes of any eyes or damaged areas and wash well in cold water.
• 2 arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
• 3 add the rosemary, broth, oil, butter and salt. bring to a boil over high heat. reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. the liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
• 4 remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) 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.
• 5 gently turn the potatoes and brown the other side, another 4 to 5 minutes.
• 6 remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
• 7 sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.