Potatoes seared and then simmered with stock, aromatics, and plenty of butter until they’re creamy and spoon-tender.
1/4 ounce unflavored gelatin, such as KnoxKosher salt and freshly ground black pepper3 medium garlic cloves , peeled and smashedAdjust oven rack to middle position and preheat oven to 450°F . Place stock in a liquid measuring cup or small bowl and sprinkle gelatin over top. Set aside.Using a sharp knife, cut off ends of potatoes to give them flat sides, then halve potatoes crosswise. Pat dry with paper towels.
Add garlic and thyme, and cook until fragrant, 30 seconds to 1 minute. Add stock and bring to a boil.Transfer skillet to oven and roast until potatoes are completely tender, offering little to no resistance when poked with a paring knife, and liquid is reduced to a saucy consistency, 25 to 30 minutes.Return skillet to stovetop. Using a thin metal spatula or tongs, transfer potatoes to a serving platter, broad side up, leaving sauce in the skillet; discard garlic.
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