These Garlic Rosemary Fondant Little Potatoes are velvety on the inside and crispy on the outside. A delicious savory side dish for any main dishes.
- cast iron pan or oven proof pan
- 1.5 lbs little potatoes
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 Tbsp garlic, minced
- 1 cup beef stock (or substitute chicken or vegetable)
- 1 tsp rosemary, freshly cut
- (to taste) salt and pepper
Preheat oven to 425°F.
Put the olive oil and butter into a medium-sized (10 1/2") cast iron pan or ovenproof pan. Heat on medium heat, and then add the minced or smashed whole garlic cloves. Cook until fragrant for about one minute. Remove from heat.
Add the Little potatoes straight from the bag into the pan and roll in the garlic sauce. Pour in the beef stock.
Season to taste with rosemary, Kosher salt, and pepper.
Place back on the heat and bring to a boil and then into the oven for approximately 25 minutes until almost all the stock is absorbed and the potatoes are tender.
Place back on the stove over medium-high heat and cook off the remainder of the beef stock and allow the bottoms of the potatoes to brown. Remove the garlic if using crushed cloves. Season if necessary and serve immediately.