Ingredients
- 4 large baking potatoes
- 3 tbsp vegetable oil (like sunflower oil)
- 1/2 stick of butter + a little extra
- 2 cloves of garlic
- 1 small bunch of fresh thyme
- salt and pepper
Instructions
- Pre-heat the oven to 400F.
- Peel the potatoes.
- Cut the ends off the potatoes, about 1/2 inch off each end, so they have flat ends. Cut the potatoes in half across the short circumference, not the long way. The potatoes should be short and stubby with 2 flat sides.
- Peel the garlic clove and crush it with the side of a chef's knife.
- In an oven proof pan, heat the oil over medium heat until it is hot. Add the potatoes flat side down. Cook the potatoes until they are golden brown. Flip the potatoes. Let the second side brown.
- Remove the potatoes from the pan. Spill out any remaining oil. Put the potatoes back in the pan. Add the butter. When the butter melts add the garlic cloves and about a tsp of thyme leaves. Whole sprigs can be added. Let the butter get golden. Spoon the butter over the potatoes.
- Add the stock. Bring to a simmer. Simmer 5 minutes.
- Place the pan in the pre-heated oven. Roast until the the potatoes are tender and the stock is reduced.
- Remove the potatoes from the oven. While the pan is still hot add a dash of fresh butter and some fresh thyme. Season with salt and pepper.
- Spoon the pan sauce over the potatoes. Serve hot.
Note: Recipe from The Culinary Exchange
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