I was looking for a new option for potatoes and came across this on Serious Eats. I made it exactly as the recipe called for, except that I substituted Russet potatoes to avoid going to the store for Yukon Golds. It turned out great, going to make it a regular weekend/holiday addition. I also only did half the amount of potatoes called for since there are only two of us.
Ingredients
Adjust oven rack to middle position and preheat oven to 450°F (230°C). Place stock in a liquid measuring cup or small bowl and sprinkle gelatin over top. Set aside.
Using a sharp knife, cut off ends of potatoes to give them flat sides, then halve potatoes crosswise. Pat dry with paper towels.
In a 12-inch stainless steel straight-sided sauté pan or skillet, or cast iron skillet, heat oil or fat over medium-high heat until just beginning to smoke. Season potatoes with salt and pepper and add to skillet, broad side down, in a single layer with space between each piece. Cook, without moving, until potatoes begin to brown around edges, 4 to 5 minutes. Continue to cook, rotating and swirling pan gently to promote even browning and prevent sticking, until potatoes are deeply browned on bottom side, 3 to 4 minutes longer, adjusting heat as needed if some of the pieces brown too quickly.
Using a thin metal spatula, flip potatoes onto second flat side. Add butter and cook, swirling constantly, until butter is melted and begins to foam, about 1 minute. Add garlic and thyme, and cook until fragrant, 30 seconds to 1 minute. Add stock and bring to a boil.
Transfer skillet to oven and roast until potatoes are completely tender, offering little to no resistance when poked with a paring knife, and liquid is reduced to a saucy consistency, 25 to 30 minutes.
Return skillet to stovetop. Using a thin metal spatula or tongs, transfer potatoes to a serving platter, broad side up, leaving sauce in the skillet; discard garlic. Bring sauce to a simmer over medium heat and cook, swirling and stirring constantly, until sauce is emulsified, 30 seconds to 1 minute. If emulsion appears broken or sauce is too thick, add more stock or water, 1 tablespoon (15ml) at a time, until you reach the desired consistency. Season to taste with salt and pepper and pour sauce over and around potatoes. Sprinkle with flaky sea salt (if using, otherwise season with a little more kosher salt), and serve.
This dish is best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat with additional stock, up to 1/4 cup (60ml), to loosen and then re-emulsify the sauce.
Starting the potatoes
Nicely browned, in goes the butter, garlic, and thyme .... whole house now smells of butter and garlic
In goes the beef stock
Into the oven with you potatoes!
Finished product and very tasty it was!
Ingredients
- 1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed - used my own beef stock
- 1/4 ounce (2 1/2 teaspoons; 1 packet; 7g) unflavored gelatin, such as Knox
- 2 1/2 pounds (1.1kg) Yukon Gold potatoes, about 2 1/2 to 3 inches long each, peeled
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30ml) vegetable oil, beef fat, schmaltz, or duck fat (see note)
- 4 tablespoons (55g) unsalted butter
- 3 medium garlic cloves (15g), peeled and smashed
- 1 tablespoon fresh thyme leaves, chopped
- Flaky sea salt, such as Maldon, for finishing (optional) - We used SRF Black Pepper Salt - yum!
Adjust oven rack to middle position and preheat oven to 450°F (230°C). Place stock in a liquid measuring cup or small bowl and sprinkle gelatin over top. Set aside.
Using a sharp knife, cut off ends of potatoes to give them flat sides, then halve potatoes crosswise. Pat dry with paper towels.
In a 12-inch stainless steel straight-sided sauté pan or skillet, or cast iron skillet, heat oil or fat over medium-high heat until just beginning to smoke. Season potatoes with salt and pepper and add to skillet, broad side down, in a single layer with space between each piece. Cook, without moving, until potatoes begin to brown around edges, 4 to 5 minutes. Continue to cook, rotating and swirling pan gently to promote even browning and prevent sticking, until potatoes are deeply browned on bottom side, 3 to 4 minutes longer, adjusting heat as needed if some of the pieces brown too quickly.
Using a thin metal spatula, flip potatoes onto second flat side. Add butter and cook, swirling constantly, until butter is melted and begins to foam, about 1 minute. Add garlic and thyme, and cook until fragrant, 30 seconds to 1 minute. Add stock and bring to a boil.
Transfer skillet to oven and roast until potatoes are completely tender, offering little to no resistance when poked with a paring knife, and liquid is reduced to a saucy consistency, 25 to 30 minutes.
Return skillet to stovetop. Using a thin metal spatula or tongs, transfer potatoes to a serving platter, broad side up, leaving sauce in the skillet; discard garlic. Bring sauce to a simmer over medium heat and cook, swirling and stirring constantly, until sauce is emulsified, 30 seconds to 1 minute. If emulsion appears broken or sauce is too thick, add more stock or water, 1 tablespoon (15ml) at a time, until you reach the desired consistency. Season to taste with salt and pepper and pour sauce over and around potatoes. Sprinkle with flaky sea salt (if using, otherwise season with a little more kosher salt), and serve.
This dish is best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat with additional stock, up to 1/4 cup (60ml), to loosen and then re-emulsify the sauce.
Starting the potatoes
Nicely browned, in goes the butter, garlic, and thyme .... whole house now smells of butter and garlic
In goes the beef stock
Into the oven with you potatoes!
Finished product and very tasty it was!
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