Pommes de Terre Fondantes (Fondant Potatoes)

• 份量: 4 servings
• 准备时间: 5 minutes
• 总时间: 45 minutes

配料

1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed

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)

步骤

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.

备注

If you happen to have any schmaltz, rendered beef, or duck fat available, we recommend using it for browning the potatoes in place of vegetable oil in step 3.

营养

• 卡路里: 421 kcal
• 总脂肪: 18 g
• 饱和脂肪: 8 g
• 不饱和脂肪: 0 g
• 胆固醇: 30 mg
• 钠: 633 mg
• 总碳水化合物: 57 g
• 膳食纤维: 6 g
• 总糖: 3 g
• 蛋白质: 10 g