Recipe by Chef John
"The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing."
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whole russet potatoes
high-heat-resistant vegetable oil, such as grapeseed oil
salt and ground black pepper to taste
thyme, plus more for garnish
chicken broth, or more as needed
The first time i made i did exactly what the recipe said. The next time i used Rosemary (which i prefer) instead of thyme. Tonight I toned down the salt and used some garlic salt instead, Ohh it was soooo good. I defiantly recommend these
I fear it may have been user-error, but when I made these they turned out good, but certainly not great considering the amount of work and clean-up. I went back over the instructions and believe that I did all that was required, so I'm not sure where I went wrong.
Had to substitute basil for thyme in this outstanding recipe. The contrasting textures had my friends "Mmmmmmm"-ing throughout dinner. This is a new staple in my dinner party recipe box.
Great potato, I do them sliced half inch thick, no oil.
they cook quicker, and no oven needed.
I start them off in butter medium heat careful
not to burn the butter, once browned on the bottom
I flip them over and ad chicken stock, very slowly,
or it can flare up, finish cooking till the other side is browned.
quick, easy , yum
I been cooking these for 3 years now.
Ha Cha Cha! These are great! The best potatoes I have made. Creamy with the flavor of the stock, amazing. I did not have russet potatoes so I used red potatoes making sure of the size for correct baking. I used olive oil and 1Tsp. dried thyme. Great flavor, I would love to try them with rosemary too. Can't wait to make them again!
Oh my I tried these potatoes last week for a dinner with family and they were fabulous!I did not have either fresh rosemary or thyme so I used chives from the garden and used some thyme in the jar for seasoning. They were so good and the presentation was wonderful. Future staple at dinner parties for me--thank you!
These are so fancy and so good I like garlic and bacon bits in the butter for cooking them in then pouring over them when done baking. Awesome.
I must say, try to watch the video before making these. It makes the instructions so much easier. I read some reviews before attempting to make these. I combined spice suggestions and used thyme, rosemary & tarragon (I only had dried spices available, but am sure that using fresh would throw this over the top). The texture of the potatoes was crispy, creamy & yummy. I didn't think these were too time consuming, considering the professional result. Served as a side dish to BBQ NY Strip (also on this site). Can't wait to make these again with fresh herbs!! Thanks Chef, for an awesome recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 94
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