Ingredients:

  • 4.5 large Yukon Gold potatoes
  • 2 tbsp Vegetable oil
  • 4 tbsp Unsalted butter, cold and cubed
  • 1.5 cups Chicken stock
  • 3 cloves Garlic, smashed
  • 4 sprigs Fresh thyme
  • 1 sprig Fresh rosemary
  • 0.5 tsp Fine sea salt
  • 0.25 tsp Freshly cracked black pepper

Instructions:

  1. Prepare the potatoes by cutting off the ends so they stand flat, then peel and cut into 1.5-inch tall uniform cylinders.
  2. Soak the potato cylinders in a bowl of cold water for 5 minutes to remove surface starch, then pat completely dry with paper towels.
  3. Heat vegetable oil in a large, heavy-bottomed oven-safe skillet over medium-high heat. Place potatoes in the pan and sear until the bottom is deep mahogany brown and crispy.
  4. Flip the potatoes using a metal spatula. Add the cold cubed butter, smashed garlic, thyme, and rosemary to the skillet, basting the potatoes as the butter foams.
  5. Carefully pour the chicken stock into the skillet until it reaches halfway up the sides of the potatoes. Season with salt and pepper.
  6. Transfer the skillet to a preheated oven (approx. 400°F/200°C) and braise for 25-30 minutes until the centers are tender and the stock has reduced into a rich glaze.