There is a category of potato that exists between roasted and braised, and it is better than either. You get there by cooking them low and slow in chicken fat with enough liquid to steam them from the inside while the bottom develops a crust against the pan. The result is creamy in the middle, deeply savory throughout, and golden where it touches the heat.

This is the technique that happens underneath a spatchcocked chicken when you roast it in the same pan. But it is worth understanding on its own terms, because once you do, you will find reasons to make it without the chicken.

What You Need

• 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
• 2 tablespoons chicken fat (or olive oil if you must)
• 1 fennel bulb or 2 leeks, thinly sliced
• 3 garlic cloves, smashed
• 1/2 cup dry white wine or chicken stock
• Kosher salt, black pepper
• Fresh thyme

How to Make It

Render the fat. In a wide, heavy-bottomed pan over medium heat, warm the chicken fat. Add the fennel and a pinch of salt. Cook slowly, stirring occasionally, until the fennel softens and starts to turn translucent — about 10 minutes. It should smell sweet.

Add the potatoes. Toss to coat in the fat. Season generously with salt and pepper. Add the garlic and thyme.

Deglaze. Pour in the wine or stock. It should sizzle and lift any fond from the bottom. Let it reduce by half, then add a splash of water — just enough to have liquid pooling at the base of the potatoes without covering them.

Cook covered for 20 minutes over medium-low heat. Check periodically; you want a gentle simmer, not a boil. The potatoes should be tender when you pierce them with a knife.

Uncover and cook another 5–10 minutes to let the liquid reduce to a glossy, concentrated sauce that coats the potatoes.

Taste. Adjust salt. Serve in the pan or turn out onto a plate.

When to Use This

Alongside roast chicken (obviously). Under braised short ribs. Next to a simple green salad with a sharp vinaigrette. At 11pm when there is leftover chicken fat in the fridge and nothing else happening.

The fennel is the right call here. Do not skip it.