| Ingredient | Quantity | Units |
|---|---|---|
| Large, Long Russet Potato | 2 | Each |
| Vegetable Oil | 2 | Tablespoon |
| Butter | 3 | Tablespoon |
| Garlic | 2 | Clove |
| Fresh Thyme | 2 | Sprig |
| Chicken Stock | 1+1/2 | Cup |
| Salt | 1/2 | Teaspoon |
| Black Pepper | 1/4 | Teaspoon |
Cooking Time:
Total Time: 60 Minutes
Prep Time: 10 Minutes
Cook time: 45-60 Minutes
Servings:
2
Notes:
Long potatoes work better wtih cutting the nice shapes.
Instructions
Step 1: Prep
Preheat oven to 400 degreees.
Peel skin off of potatoes.
Thinly slice garlic.
Heat chicken stock in a small pot of stove top.
Step 2: Shape Potatoes
Slice end off of potatoes so they are flat.
Slice the potatoes into 2" thick sections, creating 2-3 large cylinders per whole potato.
Optional: Cut sides of cylinders to create even, consistent cyinders. This step creates a lot of waste.
Optional: Use a circle cutout to create perfectly rougn cylinders. This step creates a lot of waste.
Step 3: Brown Flat Ends
Heat a large drizzle of oil on stove top in an oven-proof frying pan on a high heat until hot.
Place the potatoes in the pan, flat side down and cook for 5-6 minutes, until golden brown.
You may need to move them slightly a couple of times to prevent them from sticking to the bottom of the pan.
Turn the potatoes over, reduce the heat to medium-high and cook for a further 5-6 minutes, until golden brown.
Step 4: Brown Flat Ends
Into the pan, add:
- Butter
- Garlic
- Thyme
Let the butter melt in the pan.
Pour 1 cup of chicken stock around the potatoes. Pour it in slowly and carefully as it will bubble and may splash. Save some stock for later.
Step 5: Roast in Oven
Sprinkle the potatoes with the salt and pepper.
Place pan in the oven to cook for 35 minutes.
Step 6: Check Doneness
Check the potatoes are tender by inserting a sharp knife into one of the potatoes – it should slide in easily.
Optional: Use an instant read thermometer to check temperature. The temp should reach 205 degree.
If they’re not yet tender, place them back in the oven for a further 5-10 minutes.
Top up with a splash of hot stock if the pan starts to look too dry.
There should only be a tiny amount of stock left at the end of cooking – giving the base of the potatoes a slight stickiness.
Step 7: Serve
Once tender, serve topped with sprigs of fresh thyme.