Elegant Fondant Potatoes With Garlic Thyme Butter

Ingredients

Ingredients

• 2 lb yukon gold potatoes
• 6 tbsp unsalted butter
• 1 tbsp olive oil
• 16 g garlic
• 2 tsp fresh thyme leaves
• 2 cups beef stock
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped parsley

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse potatoes, peel, trim ends, and cut into 2-inch thick rounds.
3. Place potatoes in a large pot, cover with salted cold water, and parboil 10–12 minutes until just tender.
4. Drain potatoes and pat dry; let them steam-dry briefly, then gently press each round to flatten slightly while preserving shape.
5. In a heavy ovenproof skillet, melt butter and olive oil over medium-high heat.
6. Sear potato rounds in batches until deeply golden on both sides, about 3–4 minutes per side.
7. Return all potatoes to the pan; if using fresh thyme, add 2 tsp thyme leaves with the garlic; if using dried thyme, add 1/2 to 2/3 tsp dried thyme with the garlic; Optionally add 1/2 tsp finely chopped fresh rosemary or 1/4 tsp dried oregano for variation; tilt the pan and baste with butter to perfume.
8. Pour in beef stock until it comes halfway up the sides of the potatoes.
9. Transfer skillet to the oven and bake 25–30 minutes, until potatoes are tender and the stock reduces to a glossy glaze.
10. Remove from oven; spoon pan sauce over potatoes and finish with a final pat of butter if desired.
11. Season with salt and pepper to taste; rest 5 minutes.
12. Garnish with chopped parsley and serve warm alongside your steak.