Ingredients:

  • 3 Large Russet Potatoes (peeled and ends trimmed to 2-inch cylinders)
  • 3 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic (smashed)
  • 4 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 1 tsp Kosher Salt
  • 0.5 tsp Cracked Black Pepper
  • 1.5 cups Low-Sodium Chicken or Vegetable Stock
  • 1 tbsp Unsalted Butter

Instructions:

  1. Peel the 3 Large Russet Potatoes and slice off the rounded ends to create 2 inch tall cylinders. Note: Flat ends are the secret to maximum browning.
  2. Use a paper towel to pat the potato surfaces bone dry until no moisture remains on the skin.
  3. Add 3 tbsp Extra Virgin Olive Oil to your skillet over medium high heat until the oil shimmers and barely smokes.
  4. Place potatoes flat side down in the hot oil. Cook for about 5-6 minutes until the bottom is deep golden brown.
  5. Use tongs to turn the potatoes over. Add 4 cloves smashed Garlic, 4 sprigs Thyme, and 1 sprig Rosemary to the oil.
  6. Cook for another 5 minutes until you hear the herbs crackling and the garlic is fragrant.
  7. Carefully pour in 1.5 cups Low Sodium Chicken Stock. The liquid should come about halfway up the sides of the potatoes.
  8. Sprinkle with 1 tsp Kosher Salt and 0.5 tsp Cracked Black Pepper. Reduce heat to medium low.
  9. Simmer for about 25-30 minutes until a knife slides into the center like butter.
  10. Add 1 tbsp Unsalted Butter to the pan. Spoon the reducing liquid over the potatoes for 2 minutes until the sauce is thick and glossy.