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."
Watch video tips and tricks
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!
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 saw the video and was intrigued - mine were not as pretty as Chef John's, but they were crispy on the outside and crumbly/creamy on the inside. Yummy! I used chives (no thyme) and since it is more delicate, it almost burned in the oven, so I took it out about halfway thru. I will probably not make these often, as they are a little time consuming and there is more butter/oil than I like for an everyday recipe, but may attempt again for company.
Fabulous addition to our brunch! Did not change a thing.
* 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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