Melting Potatoes
Thick russet potato rounds seared in butter until golden, then baked in chicken stock with garlic and thyme until fork-tender.
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Ingredients
- 3 russet potatoes large; or use 4 medium potatoes. Peel, trim the rounded ends and cut into 1-inch-thick slices.
- 10 tablespoons unsalted butter divided: 4 tablespoons for searing and 6 tablespoons cubed for baking
- 2 tablespoons vegetable oil
- 1 cup chicken stock
- 2 cloves garlic crushed
- 4 sprigs fresh thyme
- kosher salt a pinch for the potatoes
- coarsely ground black pepper to season the potatoes
Instructions
- Preheat the oven to 400°F. Heat a large ovenproof skillet over medium-high heat.
- Peel the potatoes, cut off the rounded ends and slice into 1-inch-thick rounds. Pat dry with a paper towel.
- Add the vegetable oil and 4 tablespoons of butter to the hot skillet. Sprinkle the potatoes with a pinch of kosher salt and some black pepper. Sear for about 4 minutes, until golden brown.
- Turn the potatoes and remove the skillet from the heat. Pour in the chicken stock, add the thyme and crushed garlic, and top the potatoes with the remaining 6 tablespoons of butter, cut into cubes.
- Bake for about 30 minutes, until the potatoes are fork-tender. Spoon the pan sauce over them.
Notes
Salt and pepper have no set amounts and are not counted in the nutrition. Not all of the butter sauce is eaten, so the nutrition is an estimate on the high side.
Nutrition
Serving: 1servingCalories: 373kcalCarbohydrates: 26.9gProtein: 4.1gFat: 28.6gSodium: 123mgFiber: 3.2gSugar: 1.4g
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