Ingredients:

  • 3 large Russet potatoes, peeled and cut into 2-inch cylinders
  • 3 tbsp ghee or clarified butter
  • 1 cup high-quality beef bone broth
  • 4 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 1 tsp flaky sea salt
  • 10 oz cremini mushrooms, quartered
  • 2 tbsp dry sherry
  • 1 tsp garlic powder
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Peel the 3 large Russet potatoes and trim the ends so they stand flat. Cut them into 2 inch tall cylinders.
  2. Add 3 tbsp ghee to a large skillet over medium high heat. Wait until the fat is shimmering.
  3. Place potatoes in the pan. Cook for 5 minutes until the bottoms are deep golden and crispy.
  4. Carefully flip the potatoes using tongs. Toss in the 4 smashed garlic cloves and 4 sprigs of thyme.
  5. Pour in 1 cup beef bone broth. It will steam and hiss. Reduce heat to medium low.
  6. Cover the pan partially and cook for 15-20 minutes until a knife slides into the potato like butter.
  7. In a separate small pan (or move potatoes to a plate and use the same pan), add the 10 oz quartered cremini mushrooms. Sauté for 6 minutes until they are browned and shrunken.
  8. Pour in 2 tbsp dry sherry. Sprinkle with 1 tsp garlic powder and 1 tsp sea salt. Stir for 2 minutes until the liquid has evaporated into a syrupy glaze.
  9. Place the potatoes back in the pan with the mushrooms. Spoon some of the remaining broth over the potatoes.
  10. Sprinkle the 2 tbsp fresh parsley over everything before serving.