Potato Dish so Good Chefs Want to Keep it a Secret

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

vegetable stock

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water is a cost-effective option.

Peel the Yukon Gold potatoes.

Cut one side of the potato flat and then cut them into thick cylinders, about just over an inch thick.

Round off the edges of the potatoes to prevent them from becoming mushy during cooking.

Ensure all potato pieces are the same thickness for even cooking.

Heat olive oil in a large skillet over medium heat.

Add the potatoes to the skillet and sear until golden brown, adjusting the heat as necessary to achieve a deep golden color.

Flip the potatoes to sear the other side until golden brown.

Add butter to the skillet to deepen the color of the potatoes.

Add several slices of garlic and a few sprigs of thyme to infuse flavor into the fat and stock.

Pour in beef stock until it reaches about halfway up the potatoes, ensuring the right ratio for a glaze.

Turn the heat down and emulsify the stock with the potatoes before covering and transferring the skillet to the oven.

Set the oven to 180°C (356°F) and cook for 10 minutes, then check the potatoes.

Baste the potatoes and check for doneness; they should be soft enough for a knife or spoon to go through completely.

Cover and return the potatoes to the oven for another 15 minutes.

After a total of about 27 minutes, check the potatoes again; if they are still raw, flip them and continue cooking for another 5 to 10 minutes until fully soft.

Once cooked, let the potatoes rest and check the glaze; remove the thyme and garlic.

Season the glaze with salt and black pepper, and reduce slightly if necessary.

Serve the potatoes in the pan or on a serving dish, garnished with chives for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens