Melting Potatoes

Melting Potatoes

  • Prep Time:
    15 minutes
  • Cook Time:
    50 minutes
  • Serves:
    6 to 8

Ingredients

  • 4 (5-inch) large russet potatoes (about 12 oz. each)
  • Kosher salt and freshly ground black pepper
  • 3 Tbsp. vegetable or canola oil
  • 6 Tbsp. unsalted butter, cut into 6 pieces
  • 4 large cloves garlic, peeled and smashed
  • 4 fresh thyme sprigs, plus more for garnish
  • 1 1/2 to 2 1/2 cups Kitchen Basics® Original Chicken Stock

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  • Prep Time:
    15 minutes

  • Cook Time:
    50 minutes

  • Serves:
    6 to 8
Print Recipe

These deeply browned, creamy potatoes get cooked in a rich sauce fragrant with garlic and thyme until meltingly tender. Be patient heating up the cast iron skillet, you want the pan to be hot when the oil and potatoes go in to get the best browning on the potatoes and to keep them from sticking.

Prep & Cook Instructions

  1. Preheat oven to 425°F. Peel potatoes, then trim the ends. Cut each potato crosswise into 3 thick slices (about 1 1/2 inches wide). Season all over with salt and pepper. 
  2. Heat a 12-inch cast-iron or straight-sided, oven-safe, stainless steel skillet over medium-high heat until very hot. Add oil and heat for 15 seconds. Add potatoes in a single layer wider-side down, spaced evenly apart. Sear 4 to 5 minutes until bottoms are deep golden brown and they release easily from the pan. Flip potatoes with tongs and brown the second side 2 to 3 minutes.  
  3. Scatter butter, garlic and thyme sprigs around potatoes. Cook about 1 minute until the butter melts and foams. Carefully pour in 1 1/2 cups chicken stock and bring to a boil. 
  4. Transfer skillet to the oven and bake 30 to 35 minutes until potatoes are knife tender. Check potatoes halfway through bake time; add additional stock if needed to create more sauce and avoid a dry pan. Transfer potatoes to a serving platter. Discard garlic and thyme stems. Season pan juices to taste with salt and pepper, then pour over potatoes. Garnish with fresh thyme leaves and cracked black pepper. 

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