If you have a batch of gelatin-rich homemade stock stored in your freezer, use that. Otherwise, go with our standard method for lending richness to thin, store-bought broth by enriching it with unflavored gelatin. Bring everything to a boil, then transfer the skillet to the oven to finish cooking. The potatoes soak up a good amount of the stock, which also reduces into a spoon-coating sauce. Once the potatoes are fully tender, remove them to a serving platter and finish the sauce on the stovetop, adding a little more stock if needed to achieve a smooth emulsion. This is a simple showstopper of a side that proves that French doesn\u2019t have to mean fussy.<\/p>\n
Adjust oven rack to middle position and preheat oven to 450\u00b0F. Place stock<\/strong> in a liquid measuring cup or small bowl and sprinkle gelatin<\/strong> over top. Set it aside.<\/p>\n Using a sharp knife, cut off the ends of potatoes<\/strong> to give them flat sides, then halve potatoes<\/strong> crosswise. Pat them dry with paper towels.<\/p>\n In a 12-inch stainless-steel straight-sided saut\u00e9 pan or skillet, or cast-iron skillet, heat oil<\/strong> or fat<\/strong> over medium-high heat until just beginning to smoke. Season potatoes<\/strong> with salt<\/strong> and pepper<\/strong> and add to skillet, broad side down, in a single layer with space between each piece. Cook, without moving, until potatoes<\/strong> begin to brown around edges, 4 to 5 minutes. Continue to cook, rotate and swirl pan gently to promote even browning and prevent sticking, until potatoes<\/strong> are deeply browned on bottom side, 3 to 4 minutes longer, adjusting heat as needed if some of the piece\u2019s brown too quickly.<\/p>\n Using a thin metal spatula, flip potatoes<\/strong> onto the second flat side. Add butter<\/strong> and cook, swirling constantly, until butter<\/strong> is melted and begins to foam, about 1 minute. Add garlic<\/strong> and thyme,<\/strong> and cook until fragrant, 30 seconds to 1 minute. Add stock<\/strong> and bring it to a boil.<\/p>\n Transfer skillet to oven and roast until potatoes<\/strong> are completely tender, offering little to no resistance when poked with a paring knife, and liquid is reduced to a saucy<\/strong> consistency, for 25 to 30 minutes.<\/p>\n Return skillet to stovetop. Using a thin metal spatula or tongs, transfer potatoes<\/strong> to a serving platter, broad side up, leaving sauce<\/strong> in the skillet, discard garlic.<\/strong> Bring sauce<\/strong> to a simmer over medium heat and cook, swirling and stirring constantly, until sauce<\/strong> is emulsified, 30 seconds to 1 minute. If the emulsion appears broken or sauce is too thick, add more stock<\/strong> or water,<\/strong> 1 TBS at a time, until you reach the desired consistency. Season to taste with salt<\/strong> and pepper<\/strong> and pour sauce<\/strong> over and around potatoes. Sprinkle with flaky sea salt<\/strong> (if using, otherwise season with a little more kosher salt)<\/strong> and serve.<\/p>\n Notes:<\/p>\n If you happen to have any schmaltz,<\/strong> rendered beef,<\/strong> or duck fat<\/strong> available, we recommend using it for browning the potatoes in place of vegetable oil.<\/strong><\/p>\n Make-ahead and storage:<\/strong><\/p>\n This dish is best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat with additional stock,<\/strong> up to \u00bc cup to loosen and then re-emulsify the sauce.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Pommes De Terre Fondantes Yield: 4 Serious Eats If you have a batch of gelatin-rich homemade stock stored in your freezer, use that. Otherwise, go with our standard method for lending richness to thin, store-bought broth by enriching it with unflavored gelatin. Bring everything to a boil, then transfer the skillet to the oven to finish cooking. The potatoes soak up a good amount of the stock, which also reduces into a spoon-coating sauce. Once the potatoes are fully tender,…<\/p>\n