2 tbsp. vegetable oil, or other fat that can handle high temperatures
2 1/2 lbs. potatoes (preferably yukon gold or russet)
salt and pepper, to taste
4 tbsp. butter
3 cloves garlic, smashed or sliced
1 tbsp. thyme
1 1/2 cups chicken stock

  • peel potatoes and cut into thick (1 1/2”) discs and pat dry
  • in oven-proof skillet, heat oil/fat over high heat
  • season potatoes with salt and pepper and sear in a single layer without disturbing for 4-5 minutes, until browned
  • continue cooking for 3-4 minutes, rotating as needed for even browning
  • flip potatoes to other side, add butter, and cook for 1 minute
  • add garlic and thyme and cook for 1 minute
  • add stock to pan (should provide a deep bath for the potatoes) and bring to a boil
  • transfer skillet to 400°F oven and roast until potatoes are tender, 25-30 minutes
  • remove potatoes to serving dish, simmer sauce for 1 minute while stirring to reduce sauce to desired consistency, then pour over potatoes

source: https://www.seriouseats.com/fondant-potatoes-recipe-5217320

06/03/2024: this was a recommendation from TomV, and just like he said, they were fantastic. next time, i will make a couple of small changes, though:

  • i cut the potatoes a little too thinly (1” instead of 1 1/2”) and so couldn’t fit all of the pieces in a 12” frying pan
  • the sauce did not thicken into a gravy, so next time i will probably try making a flour or cornstarch mix and thickening it (rather than using gelatin like the original recipe asks for)
  • i grabbed the pan handle with my bare hand without thinking about it being hot from the oven, so i will put a potholder on it or something to remind me