Dissolving potatoes are wealth embodied. These are certainly not an eating routine dish! In any case, once in a while you simply need to binge spend so make these for occasions and other uncommon events. Everybody will love these flavors so you can't turn out badly!
They heat uniformly, go from stovetop to broiler effectively and a standout amongst the best parts is they are normally non-stick once they're prepared. In reality, most better solid metal skillets come pre-prepared so's less work for you. Be that as it may, the more you use them, the better and more non-stick they get.
These softening potatoes require a decent, overwhelming skillet so as to accomplish legitimate cooking. The potatoes additionally go directly in the broiler in the wake of searing so once more, cast iron is impeccable in light of the fact that it is absolutely stove evidence.
- 3 large (or 4 medium) russet potatoes (see NOTES)
- 10 tbs unsalted butter, divided
- 2 tbs vegetable oil
- 1 cup chicken stock
- 2 cloves garlic, crushed
- 3-4 large sprigs fresh thyme (see NOTES)
- Kosher salt
- Coarsely ground black pepper
INSTRUCTIONS
- 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 tbd 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.
Read more our recipe Cheesy Garlic Bread #healthyfood #dietketo
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