October 27, 2016
Comfort Food, Side Dishes, Dairy,
Vegetables, Potatoes , North American, Budget-Friendly, One-Bowl Does it!, Small Batch Cooking, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Valentine's Day, Winter, Oven Bake, Stove Top, Gluten-Free, No Eggs, Vegetarian, Herbs, Butter/Margarine more
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"If you have never had these potatoes before; these are a treat. Definitely not a weeknight or weekend dinner - these are reserved for entertaining, special occasions, etc. But, they are so worth it; they are creamy, crisp and buttery. A little work; but, honestly, nothing difficult. They are just so pretty to serve for that special occasion; yet, it is just a 'spud.' This recipe will make 6 potatoes."
Compound Butter ... Now, you can buy compound butter at most main stream grocery stores these days; or, you can make your own. It isn't difficult to make; and, I always keep some in the freezer. This is great to make ahead. I like to finish the potatoes with a thin slice of compound butter. It is optional; but, it think worth it. RecipeZazz Recipe #8352 or #5864; are both really good. Remember, compound butters can be made with anything you have on hand.
Potatoes ... The goal is to create 1 long cylinder or oblong; sort of squared off. Then, it is cut if half; creating 2 potatoes for serving. So; first cut about 3/4"-1" off each end; the ends are usually skinnier. The, stand the potato on end and using a paring knife cut the skin off. Making sure to get all the skin off. This should create your cylinder. Then, cut if in half; creating 2 equal portions approximately 2" tall. Don't worry if it isn't exact; it doesn't have to be perfect. Note: I try to select a - long, round, and straight potato; these are the easiest to work with.
After the potato is prepped; add them to a bowl of cold water for 10 minutes; this will just release some of the starch. Once they have soaked, drain on a paper towel; and pat dry.
Caramelize ... First you want a pan that can go from stove top to oven; I used my cast iron pan. Add the olive oil to a medium high heat pan; and add the potatoes, standing up on end. Season the top with salt and pepper. Then, let them cook a good 5-7 minutes until you get a nice sear - NOT light brown, but a good dark sear. Then, flip your potatoes to the other end; and, season once again, with salt and pepper.
Caramelize Second Side ... Let them cook a couple of minutes; then, tilt the pan slightly; and spoon out any remaining olive oil. You can even use a paper towel to do this; to soak up any grease. At this point you will be adding the butter.
Butter Sauce ... Add the butter, thyme and rosemary sprigs; and, continue to cook on medium high heat. As the butter melts, spoon the butter over the top of the potatoes. You can even use the herbs to brush the butter on the top of the potatoes. Once the butter starts to foam; add the chicken broth - start with 1/2 cup.
Oven ... It's time to transfer the potatoes to the oven - preheated 425 degree oven, on the middle shelf, uncovered. Continue to cook another 30-40 minutes. At any time, if the pan seems dry, and a bit more broth. Mine usually take between 30-35 minutes. Also, half way during cooking; I spoon some of the broth over the top of the potatoes. The potatoes should be tender, but golden brown and crispy on top. You can insert a skewer or knife down the center of the potato to see if it is tender.
Finish and Serve ... Place the potatoes in a shallow serving dish; and, pour any remaining butter/broth over the potatoes. Garnish with 1 teaspoon (a small dollop or slice) of the compound butter on top of each potato; and, garnish with a fresh sprig of rosemary.
ENJOY! ... They are decadent, rich; but, oh so worth it. Serving ideas - a whole beef tenderloin; or prime rib; and roasted vegetables or a salad. Remember, these are really served for special occasions.
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