Butter poached potatoes

B

bam

Veteran XX
About 2.5lbs marble potatoes
Enough emulsified butter to completely cover potatoes
Some garlic (roasted or confit) to your liking
Fresh thyme and rosemary
A bay leaf or two

Preheat the over to 200F.

Slice the potatoes in half throw them in a sauce pan. Cover them completely with the emulsified butter (the closer you do this to cooking the better). Throw all of the herbs into the pan and make sure they get down into the butter.

Put the oven safe sauce pan into the oven and begin to check it around the 1.5 hour mark. You'll want to let them cook all the way through so that a knife or fork will easily pierce them. When I made them last night it was about 2 hours.

Once done place all of the potatoes in a bowl, salt and pepper to taste, and top with fresh herbs.
 
In order to make a beurre monté, boil a very small quantity of water, i.e. 1-4 tablespoons (15-60 mL). Once water has come to a boil, turn the heat down and start whisking the cold butter into the water, one or two chunks at a time. Add more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time. Continue adding butter while whisking until one has the desired quantity of beurre monté. The beurre monté must then be held warm, but under 190 degrees Fahrenheit (88 degrees Celsius) or else it will break.
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