Recipe provided by Chef Crusco Catering in Austin, TX.
- 3 large Russet Potatoes
- 2 tbsps. Olive or Vegetable oil
- Sea Salt and fresh ground Black Pepper – to taste
- 3 tbsps. Unsalted Butter
- 4 sprigs thyme – plus more for garnish
- 3 cloves of garlic – smashed without removing the peel
- 1/4-1/2 cup chicken broth
- Preheat oven to 425 degrees. Cut off ends and stand potatoes up. Peel them from top to bottom to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 cylinders about 2 inches long.
- Place potatoes into a bowl of water for about 5 minutes to remove starch. Pat dry with paper towels.
- Place a heavy saute pan over high heat. Pour in oil and heat until it shimmers slightly. Season one potato end with salt/pepper and place that side into the hot oil. Lower heat to medium-high, and pan-fry potatoes until well-browned. Make sure to season the other end with salt/pepper.
- Flip the potatoes onto the opposite ends. As they cook, remove the oil from the saute pan. Add butter, thyme sprigs and garlic to the saute pan. Once melted, spoon the butter over the potatoes. Cook until butter foams from white to a pale tan color. Season with more salt and pepper.
- Pour chicken stock into the saute pan and transfer to the preheated oven. Cook until potatoes are tender and creamy inside (roughly 30 minutes). If not fully cooked, add 1/4 cup more stock and cook 10 more minutes.
- Serve family style by placing potatoes on a platter. Spoon thyme and garlic scented butter over the potatoes. Garnish with thyme sprigs.
- This dish would be great with Port & Cherry Duck Breasts. Enjoy!