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Sides | |
| 1.2 tbsp vegetable oil 2.3 large russet potatoes (other varieties will not work as well) 3.salt and pepper to taste 4.a knob of butter (a 2 or 3 tablespoon size chunk) 5.4 thyme sprigs 6.1/2 cup chicken broth or stock, more if needed | |
| Take the Russets, trim the ends straight, stand on end and cut into a cylinder shape removing any skin. Turn on side and cut in half. You want the cylinders to be about equal size and 1 1/2-2 inches high. Heat a pan on high with oil and preheat oven to 425. Stand the potatoes in the pan (don't crowd) and lower to medium high. Cook until the end in the pan is golden brown. Turn the potatoes over and add the butter. Continue to cook until the butter foam starts to turn brown. Add the chicken broth and thyme. Use the thyme as a brush over the potatoes. Place the pan in the oven and cook 30 minutes or so. If the liquid evaporates add a bit more stock. The potatoes should be very tender, if they aren't, cook a few more minutes. Remove and place on a serving plate. Allow potato to cool for 5 minutes. Top with thyme butter or a dollop of cr�me fraiche/sour cream and serve. | |
Unrated | |
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