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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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
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
We have over 100 cucumber salads to help you keep your cool.
Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Impressive, perfect potatoes with tender, creamy insides and crispy edges.
See how to make amazing oven-roasted red potatoes.
See a boil-and-roast method for making beautiful, crispy roasted potatoes.