This cookbook is really big. Not just big as in famous, but in actual size. It’s a BIG book. It looks marvelous and handsome on a coffee table. In fact, I’ve pined after this book for quite a while. I’ve found myself, on more than one occasion, in someone’s living room, surrounded by politely mingling well-dressed party guests, siting on a sofa hunched over the coffee table, happily flipping through the pages of this giant book. Only to realize, abruptly, thirty minutes later that I have rudely ignored everyone in the room and failed miserably at any potential networking opportunity that may have presented itself to me. I then rationalize this loss with the fact that I now have Thomas Keller’s recipe for roasted marbled potatoes with garlic confit memorized. And quite frankly, I can’t wait to go home and make it.
I recently got my hands on my very own copy of this enormous book. My boyfriend is either really sweet, or really hungry for French food. But in any case, I was charmed when I took a closer look and found that this compilation of family-style recipes from his restaurant Ad Hoc was inspired by the kind of meals he makes for his staff to eat at the restaurant. Hearty, classic, delicious feasts for a family, or a family of friends to share together.
Roasted Marbled Potatoes
From Ad Hoc at Home by Thomas Keller
- 2 1/4 pounds marble potatoes, washed and dried
- 1/4 cup canola oil
- 4 thyme sprigs, plus a few more for garnish
- Kosher salt
- 4 tablespoons unsalted butter
- 8 cloves garlic confit
- 2 tablespoons minced chives
- Fleur de Sel
For Garlic Confit:
- 1 cup peeled garlic cloves
- 2 cups canola oil
First, make the garlic confit: cut of and discard the root ends of the garlic cloves. Put the cloves in a small saucepan and add enough oil to cover them by about 1 inch-none of the garlic cloves should be poking through the oil.
Set the saucepan on a diffuser over medium-low heat. The garlic should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface; adjust the heat as necessary and/or move the pan to one side of the diffuser if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife. Remove the saucepan from the heat and allow the garlic to cool in the oil.
Refrigerate the garlic in a covered container, submerged in the oil, for up to 1 week.
Preheat the oven to 375 degrees F.
Toss the potatoes with oil to coat, the thyme, and salt to taste in a large bowl.
Melt 2 tablespoons of the butter in a large ovenproof frying pan. Spread the potatoes in the pan, transfer to the oven, and roast for 15 t0 30 minutes, depending on the size, until the potatoes are completely tender when pierced with the tip of a pairing knife.
Drain the potatoes, discard the thyme sprigs and garlic, and transfer the hot potatoes to a bowl. add the remaining 2 tablespoons butter, the garlic confit, and chives and using the back of a fork, smash the potatoes to combine them with the other ingredients. Serve garnished with thyme sprigs and a sprinkling of fleur de sel.