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Melting potatoes melt in your mouth. This delicious potato side dish is excellent with roast beef.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 3 large russet potatoes or 4 medium (see NOTES)
- 10 tbs unsalted butter divided
- 2 tbs vegetable oil
- 1 cup chicken stock
- 2 cloves garlic crushed
- 4 sprigs fresh thyme see NOTES
- Kosher salt
- Coarsely ground black pepper
Preheat oven to 400 degrees F.
Heat a large ovenproof skillet over medium-high heat (I used a 12-inch cast iron skillet).
Peel the potatoes; cut off the round ends. Slice potatoes into 1-inch thick slices. Pat potatoes dry with a paper towel.
Add the oil and 4 tbs of the butter to the hot skillet. Sprinkle potatoes with a pinch of kosher salt and some coarse pepper.
Place the potatoes in the skillet and sear for about 4 minutes, or until they are a nice golden brown. Turn the potatoes and remove from the heat.
cut the remaining butter into cubes; set aside.
Pour in the chicken stock in the pan. Add the thyme and the garlic. Top the potatoes with the cubed butter.
Place the skillet in the oven and bake for about 30 minutes, or until the potatoes are fork tender. Spoon sauce over potatoes.
I used very large potatoes—approximately 5-6-inches long. The bigger ones are generally sold by the pound in the produce department.
You can substitute rosemary or oregano for the thyme. For rosemary, use 1 sprig, about 4-inches long for a mild flavor. Use about the same amount of oregano as the thyme in the original recipe.
Serving: 1g | Calories: 444kcal | Carbohydrates: 42g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 62mg | Sodium: 83mg | Potassium: 973mg | Fiber: 2g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 14.3mg | Calcium: 41mg | Iron: 2.1mg