The Best Potato Dish We’ve Ever Done
15 August 2026 · 2:08 watch
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Discover Fallow's signature potato technique: a professional dual-stage method combining a deep chicken stock braise with high-temperature roasting in clarified butter for the ultimate crispy, stock-infused potato.
Key takeaways
- The skewer technique acts as a mechanical guard, enabling fast, precise slicing while preserving structural integrity.
- Par-cooking the potato in reduced chicken stock infuses the starch core with intense umami and gelatinous richness.
- Roasting at 225°C in clarified butter with frequent basting ensures every single micro-layer achieves maximum crispness.
- Mounting the reduced braising stock with cold butter and lemon juice yields a high-gloss, balanced glaze.
In this masterclass from London restaurant Fallow, chefs are treated to an innovative adaptation of the classic Hasselback potato. By combining a deep stock braise with high-temperature roasting in clarified butter, this technique delivers an unparalleled contrast of textures: a glass-shatter crisp exterior shielding a rich, velvety, stock-infused interior.
The Dual-Stage Cooking Technique
The genius of this dish lies in its two distinct cooking phases. Rather than roasting the raw potato directly, it is first simmered in a heavily reduced chicken stock. This initial step acts as a deep-flavour braise, permeating the potato's starch network with savoury depth and gelatinous body. Yukon Gold potatoes are selected for their medium-starch profile, which strikes the perfect balance between holding their shape during the simmer and achieving a creamy texture inside. Once the potato is tender and the stock has concentrated, the potato is transferred to a roasting dish submerged in clarified butter, garlic, and herbs. Roasting at 225°C for 25 to 35 minutes cooks the potato to a deep golden hue. Crucially, frequent basting every five to ten minutes ensures the fat penetrates the sliced layers, crisping them evenly without drying out the core.
Precision Prep and Glazing
A simple yet highly effective kitchen hack anchors the preparation: inserting a metal or wooden skewer through the base of each potato. This acts as a physical depth-stop, allowing rapid, uniform slicing down to the skewer without the risk of cutting completely through. This maintains structural integrity throughout the long boiling and roasting processes.
The dish is finished with a luxurious glaze created by reducing the leftover chicken stock down to a coating consistency, then mounting it off the heat with cold, cubed unsalted butter and a splash of lemon juice for balance. The starch released into the braising stock during the first phase aids in this final reduction, helping to form a highly cohesive glaze. This rich, glossy emulsion is draped over the un-skewered potatoes just before serving, crowned with fresh chives. It is a highly prep-ahead-friendly technique that easily scales for high-volume banquet service or a refined à la carte menu.
Questions from the pass
Frequently asked questions
Why are Yukon Gold potatoes preferred for this technique?
Yukon Gold potatoes provide the ideal balance of medium starch and waxy properties. This allows them to retain their structural shape during the simmer phase while still developing a wonderfully creamy, velvety interior after roasting.
What is the purpose of keeping the skewer in during cooking?
Leaving the skewer in place throughout the simmering and roasting process holds the fragile, thinly sliced potato layers together. It prevents the potato from breaking apart during handling before it is glazed and plated.
Can you substitute clarified butter with whole butter for roasting?
It is not recommended to use whole butter because the milk solids will burn at the high 225°C roasting temperature. Clarified butter has a much higher smoke point, allowing the potato to crisp beautifully without bitter, scorched flavours.
How do you prevent the glaze from splitting when finishing?
Ensure the reduced chicken stock is removed from the direct heat source before swirling in the cold, cubed unsalted butter. Gradually emulsifying the cold fat into the warm liquid creates a stable, glossy coating that will not break.
Is this potato dish suitable for high-volume service?
Yes, this technique is highly adaptable for banquets and busy services. The potatoes can be skewered, sliced, and par-cooked in the chicken stock ahead of time, then roasted in the clarified butter fresh to order.
Main ingredients
Original video by Fallow Restaurant. This overview is written independently by The Chef's Circle editorial desk — watch the original on YouTube.
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