Pommes Fondant

Ingredients

• 2 large yukon gold or other waxy potatoes
• 2 tbsp beef tallow (or just use more butter)
• 3-4 tbsp butter
• 3-4 cloves garlic, smashed, skins on
• A few sprigs of thyme or rosemary (or both)
• ~1 cup chicken or beef stock (water works in a pinch)
• Salt, pepper
• Optional: a light grating of parmesan to finish

Method

1. Peel the potatoes. Square off the rounded sides, then cut into rectangular blocks about 1.5 inches thick and 2-3 inches long. Aim for uniform thickness so they cook evenly. Pat very dry — moisture is the enemy of a good sear.
2. Heat the tallow in an oven-safe skillet (cast iron ideal) over medium-high until shimmering. Lay potatoes on one flat side, season with salt, and don’t move them for 4-5 minutes until deeply golden brown. Flip to the other flat side, another 4-5 minutes.
3. Heat oven to 400°F. Drop the heat under the pan to medium, add the butter, smashed garlic, and herbs. Let everything sizzle and get fragrant for a minute.
4. Pour in stock until it comes about halfway up the potatoes — it should sizzle aggressively. Transfer the pan to the oven for 25-30 minutes. The liquid reduces to a glossy glaze and the potatoes go silky inside.
5. Baste with the buttery pan juices a few times near the end. Finish with flaky salt and an optional shower of parmesan.

Tip: Start these before the steak. They hold well in a warm oven, and the leftover tallow + fond in the pan is gold for searing the steak right after.