INFO
Goes great with some meat.
Details
Ingredients
- 2-3 large potatoes
- Chicken Stock or Demi-glace
- 2-3 Tbso of Butter
- Thym
- 2 garlic cloves
- Salt & Pepper
- Olive oil
- Parchment paper
Method
- Peel the potatoes and trim the sides
- Original recipes calls for making round pieces, using square leaves less trimming
- Cut the potatoes into 2-3 in squares about 0.5 in thick
- Rinse the potatoes in cold water, then dry out the pieces
- Place a pan on medium heat
- Add some oil
- Lightly fry the potatoes on both sides, takes a few minutes
- Add some butter, and fry some more until they turn golden, turning the potatoes as needed
- Now add the stock or demi-glass, so that the potatoes are half immerged, add Thym and two cloves of garlic.
- Lay the parchment paper over the potatoes (cut a circle that matches the pan inside
- Cook on medium low for 10-15 mn, turn around t least once after 10 mn.
- Turn off the heat, let it cool
- At this point, you can set aside, transfer the potatoes to a tray and set the remaining liquid aise until ready to serve
- When ready to serve, re-heat in the 150 C oven for 5 mn or in a pan with a tiny bit of oil, reheat the remaining stock/dem-glace
- Cover the potatoes with the remaining liquid and serve
Quick View
| Traditional | |
|---|---|
| Serve | 2 |
| Preparation Time | 10 mn |
| Cooking Time | ~30 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |