Ingredients:
3 large potatoes, Idaho or Russet
1 tablespoon vegetable oil
6 ounces unsalted butter, cut into cubes
1 cup chicken stock
2 garlic cloves, smashed and peeled
2 sprigs of fresh thyme
Method:
Gather the ingredients
Peel the potatoes and then rinse them under cold water. Slice off the narrow ends of each potato, discard, and cut each remaining potato in half, crosswise, to create a total of 6 potato cylinders of nearly equal size. Heat the oil in a dutch oven or a cast iron pan over high heat. When the oil is hot, sear both sides of each potato cylinder until golden brown, about 5 to 6 minutes.
Lower heat to medium-high and add the butter pieces to the pan to melt around the potatoes. Cook for 5 minutes.
Add the stock and simmer for 5 minutes.
Finally, add the garlic and thyme sprigs. Cover with a tight-fitting lid, lower heat to medium-low, and simmer for 20 minutes. Insert a sharp knife into one potato to see if it's tender all the way to the center. If tender, the potatoes are ready; if not, cook a little longer.
Serve the potatoes with your favorite roast, chops, or grilled steak. You can also strain the stock and butter from the cooked potatoes into a small saucepan and reduce the stock slightly to serve alongside the potatoes; it really makes a delicious sauce.
3 large potatoes, Idaho or Russet
1 tablespoon vegetable oil
6 ounces unsalted butter, cut into cubes
1 cup chicken stock
2 garlic cloves, smashed and peeled
2 sprigs of fresh thyme
Method:
Gather the ingredients
Peel the potatoes and then rinse them under cold water. Slice off the narrow ends of each potato, discard, and cut each remaining potato in half, crosswise, to create a total of 6 potato cylinders of nearly equal size. Heat the oil in a dutch oven or a cast iron pan over high heat. When the oil is hot, sear both sides of each potato cylinder until golden brown, about 5 to 6 minutes.
Lower heat to medium-high and add the butter pieces to the pan to melt around the potatoes. Cook for 5 minutes.
Add the stock and simmer for 5 minutes.
Finally, add the garlic and thyme sprigs. Cover with a tight-fitting lid, lower heat to medium-low, and simmer for 20 minutes. Insert a sharp knife into one potato to see if it's tender all the way to the center. If tender, the potatoes are ready; if not, cook a little longer.
Serve the potatoes with your favorite roast, chops, or grilled steak. You can also strain the stock and butter from the cooked potatoes into a small saucepan and reduce the stock slightly to serve alongside the potatoes; it really makes a delicious sauce.
