These potatoes are aptly named: crispy on the outside, creamy on the inside, and bursting with garlic and herb flavor. They soak up savory chicken broth and the aroma of rosemary and thyme, then finish with a golden, slightly crunchy exterior. The texture contrast alone will make them a favorite side dish, and the simple ingredients keep them approachable for any weeknight or special meal.
This recipe is adapted from Jacques Pepin’s Pommes Fondantes. It sounds fancy, but the method is straightforward and surprisingly economical. The technique of gently simmering the potatoes in broth before smashing and browning them produces that irresistible tender center with a nicely caramelized crust.
These potatoes pair beautifully with steak, grilled meats, or roasted vegetables, but they’re also satisfying enough to enjoy on their own. If you’re anything like me, you might find yourself eating them as the main course — they’re that good. They make great leftovers, too, and reheat well in a skillet to restore the crispness.
We loved them so much that plates disappeared quickly — no forks required if someone is impatient. These are essentially an elevated finger-food potato: tender, well-seasoned, and easy to share at the table.
Crispy-Outside Creamy-Inside Garlic Herb Potatoes
Rating: 5 from 5 reviews
Author: Morgan
Total Time: 50 minutes
Ingredients
- 1½ pounds baby Yukon Gold potatoes (baby red potatoes also work well)
- 1 sprig rosemary
- 3 sprigs thyme
- 2 cups low sodium chicken broth, plus ½ cup more if needed
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 teaspoon kosher salt, plus more for finishing
- 2 cloves garlic, minced
- 2 tablespoons parsley, finely chopped
Instructions
- Place a 10″ nonstick skillet over medium-high heat. Arrange the baby potatoes in the pan snugly but with a little room between them — they will be flattened later, so allow slight spacing.
- Add the rosemary, thyme, chicken broth, olive oil, 1 tablespoon of butter, and the kosher salt to the skillet. Bring the liquid to a boil over high heat.
- Once boiling, reduce the heat to medium, stir in the minced garlic, and cover the skillet almost completely, leaving a small gap for steam to escape. Keep the broth at a gentle boil for about 20 minutes, or until the potatoes are fork-tender.
- If the broth has fully absorbed before the potatoes are done, add the additional ½ cup chicken broth (or water if you prefer). At this stage the liquid should come about one-third of the way up the sides of the potatoes.
- Remove the skillet from the heat. Using a meat mallet, the back of a measuring cup, or a wooden spoon, press gently on the tops of the potatoes until the skins crack and the potatoes flatten slightly.
- Return the skillet to high heat, uncovered. Cook until the liquid evaporates and the bottoms of the potatoes are golden brown, about 10–12 minutes.
- Take the pan off the heat briefly, flip each potato so a new side can brown, scrape up any fond from the pan, then add the remaining tablespoon of butter. Press the potatoes again if needed to help them flatten and expose more surface area.
- Cook until the second side is browned, about 4–5 minutes. Sprinkle with chopped parsley and additional kosher salt to taste. Serve warm.
Notes
These potatoes are versatile and forgiving: if you run short on broth, water will work in a pinch. Adjust salt to taste and enjoy immediately for the best contrast between the crisp exterior and the creamy interior.
- Prep Time: 10 mins
- Cook Time: 40 mins
