Directions
- 1Cut potatoes into even cylinders using a cutter or knife.
- 2Boil until tender.
- 3Clarify butter by melting it in the microwave, letting it cool, then scooping out the milky residue.
- 4In a pan, melt half of the clarified butter over medium heat.
- 5Place potato cylinders in the pan, flat-side down, and brown for about 5 minutes.
- 6Add crushed garlic, thyme, rosemary, and the rest of the clarified butter.
- 7Add a small amount of warmed chicken stock to almost cover the potatoes.
- 8Season with salt and pepper.
- 9Cover with parchment paper and simmer over medium-high heat for about 40–50 minutes, or until the liquid has reduced and the potatoes are cooked.
- 10Remove the parchment paper and cook for another 15–20 minutes, allowing the potatoes to caramelize and stick to the bottom of the pan.
- 11Remove the potatoes carefully, allowing any extra liquid to evaporate.
Ingredients
- 6 red skin potatoes
- 300 grams butter
- 1 pod chicken stock
- 200 ml water
- 3 garlic cloves
- 1 sprig thyme
- 1 sprig rosemary
- 1 pinch salt
- 1 pinch pepper
Equipment
knifecuttersaucepantongs
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