Equipment
Ingredients
Main Ingredients
- 700 g small white potatoes, halved
- 45 ml extra virgin olive oil
- 2 shallots, quartered
- 4 garlic, smashed
Braising Liquid
- 500 ml chicken broth, warm
- 5 fresh thyme
- 1 bay leaf
- 3 g sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat the oven to 200°C or 400°F.
Halve the potatoes, quarter the shallots, and smash the garlic cloves on a cutting board using a chef's knife.
Heat the extra virgin olive oil in an oven-safe skillet over medium-high heat. Place the potatoes cut-side down in the skillet and sear undisturbed until a deep golden brown crust forms, about 5 to 7 minutes.
Add the quartered shallots and smashed garlic to the skillet, cooking for 2 minutes until they become fragrant and begin to soften.
Pour the warm chicken broth into the skillet. Add the fresh thyme sprigs, bay leaf, sea salt, and black pepper. Bring the liquid to a rapid simmer.
Transfer the skillet to the preheated oven. Bake uncovered for 35 to 40 minutes, or until the potatoes are completely tender when pierced with a knife and the broth has reduced to a thick, savory glaze that coats the bottom of the pan.
Remove the skillet from the oven and let the dish rest for 5 minutes. Discard the spent thyme stems and bay leaf before serving.
Chef's Notes
- Searing the potatoes cut-side down creates a fond on the bottom of the pan that adds incredible depth and umami to the braising liquid.
- White potatoes are ideal for this technique. They are waxy enough to hold their shape during the long braise, but have enough starch to turn wonderfully creamy inside.
- If you want an even richer finish, stir in 15g of cold unsalted butter right as the pan comes out of the oven. Swirl it to emulsify into the remaining glaze.
- Do not discard the roasted shallots and garlic. They become incredibly sweet and buttery, serving as a delicious accompaniment to the potatoes.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Texture may become slightly grainy upon thawing.
Reheating: Reheat in an oven or skillet with a splash of water until warmed through.
