Skip to content

Smashed Potatoes (Potatoes Fondantes)

  • 10 min
    Prep Time
  • 40 min
    Total Time
  • 6 people
  • 155 per 1 serving


  • 2 pounds baby Yukon Gold potato
  • 2 cups Pacific Foods® Organic Chicken Stock
  • 3 sprigs fresh rosemary leaves
  • 2 tablespoons olive oil (plus more if needed)
  • 1 teaspoon coarse kosher salt
  • as needed fresh cracked black pepper


  • Step 1

    Place potatoes in a SINGLE layer on the bottom of a 10 inch diameter, 4-quart saucepan. Pour stock over potatoes. Add sprigs of rosemary and sprinkle with salt, cracked pepper and olive oil.  Bring to a boil and then turn down to medium. Place a lid over the pan, but leave it cracked a little bit to let steam escape. Cook for about 15 to 20 minutes, or until potatoes are soft when pierced with a fork. Time will depend on how large the potatoes are.

  • Step 2

    When potatoes are tender, use the bottom of a cup (I used a glass drinking cup but a measuring cup works as well) and gently smash potatoes down. If your pan is too full to do this inside the pan, take your potatoes out one at a time and smash them, then place back in the pan. Pull out leftover rosemary stems. 

  • Step 3

    When potatoes are smashed down and in the pan, drizzle with remaining 1 tbsp. olive oil and cook on medium (without the lid) until the broth is evaporated and potatoes brown. Flip potatoes over as they brown, and cook the other side, adding more olive oil if needed. 

  • Step 4

    When both sides are browned, take potatoes out and serve with a little rosemary on the side. Sprinkle with extra salt and pepper if needed. Enjoy!

Calories 155
Total Fat 4 g
Sat. Fat 0.6 g
Trans Fat 0 g
Cholesterol 2 mg
Sodium 459 mg
Total Carb 23 g
Dietary Fiber 3 g
Sugar 1 g
Protein 4 g
Vitamin D 0 %DV
Calcium 2 %DV
Iron 5 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.