Garlic Rosemary Fondant Potatoes Garlic Rosemary Fondant Potatoes

Garlic Rosemary Fondant Potatoes

Boomer Gold

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.

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Garlic Rosemary Fondant Potatoes

By Tara Noland

Garlic Rosemary Fondant Potatoes

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

Preheat oven to 425°F.

Put the olive oil and butter into a medium sized (10 1/2") cast iron pan or one that is oven proof. Heat on medium heat and then add the garlic either minced or whole cloves smashed. 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 the crushed cloves. Season if necessary and serve immediately.

Step 1 out of 6

Preheat oven to 425°F.

Step 2 out of 6

Put the olive oil and butter into a medium sized (10 1/2") cast iron pan or one that is oven proof. Heat on medium heat and then add the garlic either minced or whole cloves smashed. Cook until fragrant for about one minute. Remove from heat.

Step 3 out of 6

Add the Little potatoes straight from the bag into the pan and roll in the garlic sauce. Pour in the beef stock.

Step 4 out of 6

Season to taste with rosemary, Kosher salt, and pepper.

Step 5 out of 6

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.

Step 6 out of 6

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 the crushed cloves. Season if necessary and serve immediately.

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