Recipe Details
Ingredients
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3largewhole russet potatoes
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2tablespoonshigh-heat-resistant vegetable oil, such as grapeseed oil
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salt and ground black pepper to taste
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3tablespoonsbutter
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4sprigsthyme, plus more for garnish
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½cupchicken broth, or more as needed
Cooking Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Cut off ends of russet potatoes. Stand potatoes on end, and peel them 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 potato cylinders about 2 inches long.
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Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides.
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Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.
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Pat dry potatoes with paper towels. Place potato cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
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Flip potatoes and repeat on the other ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet.
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Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
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Transfer the skillet to the preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren’t tender, add 1/4 cup more stock and cook for 10 more minutes.
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Place potatoes on a serving platter. Spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories239 | |
% Daily Value * | |
Total Fat 11g |
13% |
Saturated Fat 4g |
21% |
Cholesterol 16mg |
5% |
Sodium 173mg |
8% |
Total Carbohydrate 34g |
12% |
Dietary Fiber 2g |
9% |
Total Sugars 1g |
|
Protein 4g |
8% |
Vitamin C 11mg |
12% |
Calcium 27mg |
2% |
Iron 2mg |
9% |
Potassium 773mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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