These potatoes are trimmed, peeled and cut in a cylinder or egg shape then fried in our olive oil, and finally baked in a chicken stock. The results are creamy, buttery delicious potatoes with a crunch that compliments any entrée.
- 3-4 large, whole russet potatoes
- 5 tablespoons Fresh Harvest Butter Olive Oil
- 4 sprigs fresh thyme, plus more for garnish
- ½ cup chicken broth, or more as needed
- Salt and pepper to taste
1) Preheat oven to 425 degrees F.
2) Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6-8 potato cylinders about 2 inches long.
3) Place the potatoes in a bowl of cold water for 5 minutes, which removes starch from the outside. Pat them dry with a paper towel prior to frying.
4) Using a non-stick skillet, add the butter olive oil and heat until oil shimmers slightly. We use a medium heat. Place the potatoes flat side down in the skillet and pan-fry until well browned, 5-6 minutes. Season with salt and pepper.
5) Flip the potatoes and cook the other flat side 5-6 minutes, or until well browned. Transfer the potatoes to a small baking dish and add the chicken stock and thyme sprigs.
6) Bake until potatoes are fork tender and creamy on the inside. This can take up to 30 minutes or longer depending on the size of the potatoes. Add more chicken stock if needed to keep liquid in the dish. (We like to either gently flip the potatoes half-way through the baking time, or stir around the thyme sprigs to get maximum flavor.)
7) Let cool 5 minutes before serving. You can drizzle lightly with any remaining liquid in the baking dish or a bit more butter olive oil prior to serving.