Chef Thomas Keller's Pommes Écrasée
Chef Thomas Keller, The French Laundry
12 small new potatoes, such as Yukon Gold, about 1 ounce each
1 head of garlic, split in half
6 sprigs thyme
1 bay leaf
About 1⁄₃ cup (90g) clarified butter, melted
3 Tablespoons (45g) unsalted butter cut into small cubes
2 cloves of garlic, crushed
6 sprigs thyme
Coarse finishing salt such as Maldon salt
1 bunch chives, minced
Insignia 3qt Sauce Pot
Insignia 11" Sauté Pan
Products to Use
Place the potatoes, garlic, thyme and bay leaf in the Insignia 3.5qt Sauce Pot.
Add enough cold water to cover the potatoes by about 2 inches.
Season the water liberally with kosher salt.
Slowly bring the water to a gentle simmer, but do not allow it to boil.
Cook the potatoes gently until they are very soft, but the skin has not ruptured. Use a paring knife to probe the potato to determine when it is cooked.
Remove the potatoes from the water and drain them on paper towels.
Use the back of a spoon or a spatula to gently crush and flatten the potatoes into disks. It is OK if the potatoes crack around the edges.
Heat the Insignia 11" Sauté Pan over medium-high heat.
Add enough clarified butter to cover the bottom of the pan by about 1⁄₈ inch.
When the clarified butter shimmers and you can see faint whisps of smoke, carefully lay the potatoes into the hot fat.
Season with kosher salt.
Cook the potatoes until golden and crisp, then turn them over and repeat on the other side.
Once both sides are crisped, add the unsalted butter.
When the butter is melted and begins to foam, add the crushed garlic cloves and thyme sprigs.
Baste the potatoes with the butter until it begins to brown.
Remove the potatoes from the pan and drain on paper towels.
Finish the potatoes with a sprinkling of coarse finishing salt and minced chives.