These potato’s make a great side dish to elevate you dinner. Try them tonight!
Ingredients
- 6 medium Russet or Yukon Gold potatoes, (makes 12 to 18 potato rounds)
- Neutral oil for frying, we used Pecan oil
- 4 tablespoons butter, we used salted
- 2/3 cup chicken stock
- 1 head of garlic, with the top cut off
- 3 rosemary sprigs finely chopped.
- Kosher salt
Directions
- Slice the potatoes into 2 or 3 round pieces. Evenly cut the rounds using a 2-inch cookie cutter, making sure they’re the same height. Store potatoes under cold water.
- In an oven proof skillet over medium heat, add a 2 to 3 tablespoons of oil.
- Dry the potatoes using a kitchen or paper towel. Season with salt. Sear the potato rounds 4 to 5 minutes per side, or until they developed a golden brown crust. Continue flipping to get the crust on both sides.
- Carefully add the butter, garlic, cut side down, and rosemary to the pan and baste the potatoes. Remove the pan from the heat and add the stock. Enough stock top cover 50% of the potatoes.
- Heat the oven to 400°F.
- Bring potatoes to a simmer, over medium heat then place the pan in the oven.
- Cook for 10-15 minutes then flip the potatoes over and cook for another 10-15 minutes, or until most of the liquid in the pan has been reduced and the potatoes at fork tender.
- If the potatoes browning too fast, cover with a sheet of aluminum foil.
- Upon completion of cooking, carefully remove the garlic, extract the roasted cloves by gently squeezing, and incorporate them into the sauce by stirring thoroughly.
Notes
- Save potato scraps to reuse in dishes like hash browns or mashed potatoes—great for minimizing waste.
- Tip for garlic: I find it helpful to squeeze the garlic into a separate dish first, mash it thoroughly, then return it to the pan for even flavor distribution.
- Use what you have, tonight my potatoes were small and I had to use a 1.5 inch cookie cutter with a rib at 1 inch. Use what you have as long as they are all the same height.
I find many recipes on line and this one got my attention. it took me a year to get to it but please take a moment to watch the original from Carolina Gelen, https://www.facebook.com/reel/1527844711384081.