Potatoes seasoned in butter, garlic and chicken stock. Crispy outside and “meltingly” soft, creamy inside.
Author:Tim
Prep Time:20
Cook Time:40
Total Time:1 hour
Yield:4-12 servings 1x
Ingredients
Scale
12 medium/small gold potatoes
2 TBL avocado oil
2 tsp clarified butter
1 cup chicken broth
3/4 stick salted butter – diced
3 sprigs of thyme
2 large cloves garlic
Salt to taste
Freshly ground black pepper – to taste
1 TBL fresh thyme leaves – garnish
Fleur de sel – garnish
Instructions
Pre-heat the oven to 400 degrees
Cut a 1” thick coin from the center of each potato. Peel the skins with a Y-peeler. Save the ends for another purpose or discard them
Heat a large 12” ovenproof skillet over medium low heat. Add the oil with the clarified butter and when it’s shimmering, place the potatoes firmly in the pan. Don’t let them touch one another
Cook undisturbed for 4-5 minutes, until the potatoes are golden brown on the bottom and release easily from the pan. You can check by shaking the pan and if they will move, they’re ready. Flip each potato, placing the browned side down, then season them generously with salt and pepper
Add the chicken stock, butter, garlic and thyme sprigs and simmer for 15 minutes until the chicken stock and butter is reduced by half
Baste the potatoes with the butter/chicken stock and transfer to the oven. Bake for 15-18 minutes until the remaining liquid is reduced to a glaze. Remove from oven and rest for 5 minutes