Introduction
When it comes to cooking, the right ingredients can make all the difference. In this article, we’ll explore a delicious recipe that features large floury potatoes, enhanced by simple seasonings and aromatic herbs. This dish is not only easy to prepare but also guarantees a delightful culinary experience.
Detailed Ingredients with measures
4 x 400g/14 oz large floury potatoes, peeled (Aus: Sebago (dirt brushed), US: Russet, UK: King Edward)
3/4 tsp cooking salt / kosher salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil
3 tbsp / 50g unsalted butter, cut into 1cm / 1/2″ cubes
6 thyme sprigs (sub 1/2 tsp dried thyme)
1 cup chicken stock / broth, low sodium (or vegetable)
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
Serves 4
To create this dish, start by preheating your oven to 200°C / 390°F. Cut the potatoes into cylindrical shapes for optimal cooking, ensuring they have a diameter of about 6cm/2″ and a height of 7 cm. After seasoning and searing them in a skillet, you’ll add thyme and broth before baking them to perfection.
This recipe is versatile, allowing for different methods of cutting the potatoes to suit your skill level. Even if your potato rounds aren’t perfectly shaped, the flavors will shine through. With the right combination of ingredients, you’ll have a comforting dish perfect for any occasion. Enjoy!
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 200°C / 390°F (180°C fan-forced).
Prepare the Potatoes
Peel the potatoes and carve each one into cylinders approximately 6cm/2″ in diameter and 7cm in height. Cut each cylinder in half, resulting in 8 shorter cylinders, each about 3.5cm / 1.4″ tall.
Season the Potatoes
Pat the potato pieces dry with a paper towel. Place them in a large bowl and toss with half of the olive oil, along with all the salt and black pepper.
Sear the Potatoes
In an ovenproof heavy-based skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the potato cylinders to the skillet and cook each side for 6 to 8 minutes, or until they turn golden brown.
Add Butter and Thyme
Once the potatoes are seared, add the cubed unsalted butter and thyme sprigs to the skillet. Allow the butter to melt, and then spoon it over the potatoes to baste them.
Add Chicken Stock
Pour in the chicken stock, bringing it to a boil. Once boiling, transfer the skillet to the preheated oven.
Bake the Potatoes
Bake in the oven for 30 minutes. Halfway through (at the 15-minute mark), baste the potatoes again. After baking, you will find that the stock has been absorbed by the potatoes, leaving just the butter.
Serve the Potatoes
Baste the potatoes one last time before serving. They pair well with steak and béarnaise sauce, along with buttered peas for a complete meal.
Notes
Potato Type
Use floury potatoes, such as Russet or King Edward, as they absorb stock more effectively and become tender inside. Avoid waxy potatoes for this recipe.
Cooking Vessel
A Lodge cast iron skillet (26cm / 10.5″) is suggested for this recipe, but any ovenproof heavy-based skillet will work.
Leftovers and Storage
Leftover baked potatoes can be stored in the refrigerator for up to 4 days, or they can be frozen for 3 months. However, they are best enjoyed freshly made.
Size of Potatoes
Ensure the potatoes are large enough to yield two cylinders of 3.5cm / 1.4″ height each, which is crucial for even cooking and flavor absorption.
Cutting Method Options
Various methods can be used to carve the potatoes:
1. **Professional**: Lie the potato on its side and carve into a cylinder.
2. **Intermediate**: Stand the potato upright and shave thin slivers down, rotating as needed.
3. **Easy**: Use a wide cutter to press rounds out.
4. **Easy Peeler**: Shape with a potato peeler while rotating.
5. **Doesn’t Matter**: Just cut potatoes into 3.5cm / 1.4″ thick slices if preferred.
Make sure to only cut enough potatoes for your skillet to avoid diluting the flavor with excess stock.
Cook techniques
Cutting Method Options
1. Pro Method: Lie potato on its side and carve around to form a cylinder using a knife.
2. Intermediate Method: Stand potato upright and shave thin slivers down, rotating as needed. A potato peeler can also be used.
3. Easy Method: Use a 6cm/2″ wide cutter to press rounds out.
4. Easy Potato Peeler: Utilize a potato peeler to shape the potato, rotating as needed.
5. No Specific Method: Simply cut potatoes into 3.5cm/1.4″ thick slices. Focus on filling the pan without cutting too much.
Preparing the Potatoes
– Trim both ends so the potato stands upright before carving.
– Make sure the cylinders are at least 7cm/3″ in height to cut two 3.5cm/1.4″ tall cylinders from each potato.
Seasoning and Searing
– Pat potatoes dry, toss with half the oil, salt, and pepper before cooking.
– In an ovenproof heavy skillet, sear each potato for 6-8 minutes on each side over medium-high heat until golden brown.
Basting Technique
– Once butter is added, spoon the melted butter over the potatoes to baste.
– Baste again at the 15-minute mark during baking for enhanced flavor.
FAQ
What type of potatoes are best for this recipe?
Floury potatoes are recommended as they absorb stock flavor better and become tender.
How do you ensure the potatoes cook evenly?
Try to cut the potatoes into uniform sizes for consistent cooking.
What can I use instead of chicken stock?
You can substitute with low-sodium vegetable stock if desired.
How long can leftovers be stored?
Leftovers will keep for up to 4 days in the refrigerator or can be frozen for 3 months.
Why are specific potato dimensions important?
Larger potatoes enable you to cut the proper size cylinders for even absorption of flavors and optimal cooking.
Conclusion
The flavorful combination of floury potatoes, rich butter, aromatic thyme, and savory chicken stock results in a delicious, tender side dish that is both comforting and satisfying. With the perfect cooking technique and attention to detail, these roasted potatoes can elevate any meal, creating an impressive yet easy-to-prepare dish for your dining table.
Potato Gratin
Layer thinly sliced potatoes with cream, cheese, and garlic for a rich and creamy side dish.
Herb Roasted Potatoes
Toss potatoes with a mix of rosemary, oregano, and garlic for a fragrant and flavorful variant.
Potato Wedges
Cut potatoes into wedges, season with salt, pepper, and paprika, and roast until crisply golden.
Mashed Potatoes
Mash leftover potatoes with butter, cream, and roasted garlic for a creamy side dish.
Potato Soup
Use stock to create a hearty soup by blending cooked potatoes with onions, leeks, and cream.
Potato Salad
Dice cooked potatoes and mix with sour cream, mustard, chives, and diced vegetables for a traditional salad.
Potato and Greens Bake
Layer potatoes with sautéed spinach or kale, cheese, and breadcrumbs, then bake until golden brown.
