Start by peeling the potatoes. Then, trim both ends to create a stable, flat base, allowing the potato to stand upright. Finally, slice each potato in half crosswise.
Coat in a high smoke point oil and copious amounts of sea salt and black pepper
Put a little more oil on your cooking surface and sear both flat sides of the potato. Sometimes I'll sear the sides too.
Add into your pan (use a pan that can withstand a high heat, like stainless steel or cast iron)
Pour in your chicken broth, and add your aromatics around the pan
Cook for about 45 minutes, or until your potatoes are fork tender
Serve hot! Mash with a fork and pour some of the fond on top for a delicious bite!
Ingredients
Steps
8 russet potatoes or larger yellow potatoes
High smoke point oil (canola, vegetable, peanut)
Sea Salt
Black Pepper
2 cups of chicken or vegetable broth
1 head of garlic, top chopped off
A few sprigs of fresh rosemary
A few sprigs of Fresh thyme
A few sprigs of Fresh Sage
Start by peeling the potatoes. Then, trim both ends to create a stable, flat base, allowing the potato to stand upright. Finally, slice each potato in half crosswise.
Coat in a high smoke point oil and copious amounts of sea salt and black pepper
Put a little more oil on your cooking surface and sear both flat sides of the potato. Sometimes I'll sear the sides too.
Add into your pan (use a pan that can withstand a high heat, like stainless steel or cast iron)
Pour in your chicken broth, and add your aromatics around the pan
Cook for about 45 minutes, or until your potatoes are fork tender
Serve hot! Mash with a fork and pour some of the fond on top for a delicious bite!
