Fondant Potatoes

Buttery, golden potatoes with a creamy interior - a classic French side dish cooked in chicken stock.

Ingredients

• 2 pounds medium Yukon gold potatoes, peeled
• Kosher salt
• 2 tablespoons duck fat (or your favorite fat)
• 4 tablespoons unsalted butter
• 5 sprigs fresh thyme
• 2 cloves garlic, skin on and smashed
• 1 cup chicken stock
• Flaky sea salt

Directions

1. Preheat a grill to 350 to 400 degrees F.

2. Cut off the tops and bottoms of the potatoes to make an even, flat surface, then cut the potatoes in half crosswise. The next step is not a necessity but creates a nice presentation: Using a 2-inch ring cutter, cut all of the potatoes evenly so they look like large scallops. Season well with kosher salt.

3. Place a large cast-iron pan over the coals and add the duck fat and 2 tablespoons of the butter. Add the potatoes in a single layer and cook until golden brown, 2 to 3 minutes per side. Add the thyme and garlic and baste the potatoes. Add the chicken stock and remaining 2 tablespoons butter and bring to a simmer. Move the pan off the direct heat and close the lid with the vents one-quarter of the way open. Cook, basting about halfway through, until the potatoes are creamy and tender, 30 to 45 minutes.

4. Give the potatoes one last baste, remove from the pan and discard the thyme and garlic. Garnish with a little of the leftover broth and flaky sea salt.