If potatoes were the last thing I ate, then these would be my choice. How do I describe these golden brown crispy discs? Heavenly? Scrumptious? It is hard to describe. The Serious Eats recipe is magic. Apt, as they disappeared fast!
Yukon Golds are peeled and halved. I slice off a little bit on the ends so they sit flat. Use a cast iron pan because the intense heats allows potatoes to brown evenly. A little butter, garlic slivers and fresh thyme give the dish oomph. A gelatin laden chicken broth lets potatoes braise, so the insides are soft and the outer surfaces are crisp. As I said ...magic.
FONDANT POTATOES
Adapted from Serious Eats
Serves 2
4 medium Yukon Gold Potatoes
1 tablespoon Canola Oil
4 Garlic cloves
1 teaspoon Thyme leaves
1 tablespoon Butter
1/2 cup Chicken Broth
1 teaspoon Gelatin Powder
1/2 teaspoon Kosher Salt
Freshly ground Black Pepper
Peel potatoes. Cut them in half. Slice a little bit off the ends so the potato sits flat.
Season with salt and pepper.
Dissolve gelatin in chicken broth.
Cut garlic into slivers.
Chop thyme leaves roughly.
Heat oven to 400F.
Heat a cast iron pan over medium high heat.
Add canola oil to pan.
Nestle potatoes in oil.
Cook undisturbed for 4-5 minutes.
Check to see if undersides are browning.
Cook for another 3-4 minutes.
Flip the potatoes over gently.
Drop butter into the pan. Allow butter to foam and bubble.
Scatter garlic and thyme leaves over potatoes.
Pour chicken broth into the saucepan. It will come to a quick boil.
Place pan in the oven and cook for 20 minutes.
Take them out of the oven.
Lift them gently into serving dish. Make sure to add the crispy garlic slivers as well.
Enjoy with steak or just eat them as they are.
It is a case of delicious disappearing potatoes...
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