shake · cream sauce
CHAMPION CHEFPrep 5 minRosemary Crème Fraîche
Independent adaptation of a publicly published Kelsey Barnard Clark recipe. Not affiliated with, sponsored by, or endorsed by Kelsey Barnard Clark.
CONDIMENT · POTATO BITES & ROASTED VEGETABLES
In the published recipe, this is the condiment for loaded smashed potato bites. The same recipe pairs it with Blt Butter-Bean Vinaigrette, the vinaigrette.
Clark's rosemary crème fraîche for loaded potato bites.
Ratio
Ingredients
- Creme Fraiche1 cup crème fraîche (240 ml)
- Rosemary2 tbsp minced rosemary (30 ml)
Method
- Pour to the lines in order (bottom → top): CREME FRAICHE.
- Add by count: ¼ BUNCH ROSEMARY.
- Cap the jar and shake until emulsified.
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Keep this recipe
Butter wants low heat. The jar remembers.
You found this recipe once. On a PantryFlex jar it's printed in glass. Pour to the line and shake; if you warm it later, keep the heat low so the butter doesn't split.
3 kitchens · 3 stars · 1 national award
- Rosemary Crème FraîcheCHAMPION CHEFOn the jar: ROSEMARY
- Blt Butter-Bean VinaigretteCHAMPION CHEFOn the jar: BLT
- Salsa BlancaNATIONAL AWARD WINNEROn the jar: SALSA BLANCA
- Menton Citrus Yogurt Sauce★★★ KITCHENOn the jar: CITRUS
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Provenance
Kelsey Barnard Clark. Southern American. Cited awards include: Top Chef winner S16 (2018–19).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.05× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Kelsey Barnard Clark / Bravo Top Chef (loaded smashed potato bites; re-eligible under §1 v2 2026-07-18) (published as “Rosemary Crème Fraîche”). Full citation lives in Provenance.
Any tips for reheating it?
Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.