- 4 russet potatoes peeled and cut into cylinders 1 ¼ to 1 ½ inches
- 4 T butter salted or unsalted, personal preference
- 1 T olive oil
- 2 cloves garlic peeled and crushed
- 5 sprigs of fresh thyme
- 1 sprig fresh rosemary
- 1 ½ C chicken stock
- Salt and freshly ground black pepper
Soak the potatoes in cold water for 10 to 15 minutes. This will remove some of the excess starch and help to achieve the crispy crust and creamy consistency inside.
Pre-heat the oven to 425°F.
Heat up a heavy skillet to medium heat (cast iron preferred as it can be transferred to the oven), add the butter and oil and cook for about 5 minutes on the first side, until golden brown. Season with salt and pepper and flip and season the other side.
Add the peeled and crushed garlic and fresh herbs; let them cook for another 4 to 5 minutes.
After braising the second side, pour in the stock and transfer the skillet to the oven. Bake the potatoes for about 30 to 35 minutes or until most of the liquid has evaporated and the potatoes are tender inside. You’ll want to reserve about 2 tablespoons of sauce to spoon over the potatoes.
If you end up with too much liquid in the skillet, remove the potatoes from the skillet, cover with foil, and reduce the sauce on the stove to about 2 tablespoons. Enjoy!