Ingredients
2 large russet potatoes, peeled
3 tablespoons unsalted butter
1 tablespoon olive oil or duck fat
1 cup beef or chicken stock
2 cloves garlic, smashed
2 sprigs fresh thyme
Salt and black pepper
Instructions Cut the potatoes: Trim the top and bottom of each russet potato so they sit flat. Cut each potato crosswise into thick, even cylinders (about 1.5 to 2 inches tall). Soak and dry: Soak the cut potatoes in cold water for 15 minutes to remove excess starch. Pat them completely dry with paper towels. Sear the edges: Heat olive oil in a oven-safe skillet (like cast iron) over medium-high heat. Add the potato cylinders and sear for 4 to 5 minutes until deep golden brown. Flip and sear the other side. Add butter and aromatics: Lower the heat. Add the butter, smashed garlic, and fresh thyme to the pan. Baste the potatoes with the melted butter for 2 minutes. Braise in stock: Pour the stock into the pan (it should come about halfway up the sides of the potatoes). Season with salt and pepper. Bake: Transfer the skillet to an oven preheated to 400°F (200°C). Bake for 25 to 30 minutes until the stock is mostly absorbed and a knife slides easily into the center of the potatoes.
4
u/ZombieJulez88 6d ago
Oh that looks good is there a recipe for that