Diary of a Chef · Just Chefn Around

Fondant Potatoes

50 minutes · 3 servings

By Diary of a Chef

Ingredients

• 5 Yukon Gold potatoes (russet for more melt)
• Neutral oil for searing
• 125 g butter
• 2 garlic, sliced
• Thyme sprigs
• Beef stock — enough to cover about 3/4 of the potatoes
• Kosher salt

Instructions

1. 1Sear face one

   Oil over medium-high; flat faces down, undisturbed, until deep golden brown — like a scallop's crust. They release cleanly when ready.

2. 2Sear face two

   Same target on the flip side.

3. 3Butter

   Add the butter to flavor the potatoes; it should foam and smell nutty, never burnt.

4. 4Aromatics

   Sliced garlic and thyme; cook until fragrant.

5. 5Stock + oven

   Pour stock to about ¾ up the sides; cover; into a 355°F oven for about 25 minutes. This first oven stretch is the night's buffer while sauce base builds and peas get staged — they hold without penalty once they're in.

6. 6Baste + finish

   Baste the tops with the stock; cover; back into the 355°F oven until a knife slides through with zero resistance — like soft butter — and the stock has reduced glossy. Then drop the oven to its lowest setting and leave them covered in the stock — they'll hold without penalty while you sear the filet, finish the sauce, and fire the peas. Early finish? Same move — lowest setting, covered; waiting won't hurt them.

7. 7Serve

   When the plate is ready: spoon the pan glaze over; salt to finish; they should shine. Don't rush them out early for the filet — they hold at the lowest oven setting until you need them.