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
Am I the only 3 star rating? I thought they were very good, but not so wonderful to be worth the trouble. Im wondering if you could get the same flavor with cutting thick scollops and using a 13x9 dish in the oven?
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.
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!
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.
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.
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!
Wow!! I made these tonight and the family went crazy over them.. even my son who hates potatoes loved them... used rosemary instead of thyme since we were having steak and the butter sauce over the steak was even great!! Thanks for a new family favorite!!
* 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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