Are you a potato lover whose tired of plain mashed potatoes?
Now don’t get me wrong I am a tried and true spud lover, but there’s only so many way to dress up mashed potatoes.
Well it just so happens that I came across a recipe from Cooks County that takes the ordinary potato and elevates it to a not only visually a beautiful platter of potatoes, but this dish literally melts in your mouth at first bite accompanied with a crispy golden sear on the outside and with each bite you’ll get a punch of flavor from using fresh herbs and a rich chicken stock. These potatoes are to die for and very easy to make and can be served with chicken, beef or lamb.
The first time I made this dish I had used only dill, it came out better than I imagined, so why not bump up the flavor next time by using a variety of herbs and for a kick of spice added red pepper flakes.
If your making beef or lamb use same stock or go vegan and use vegetable stock and the result is a creamy center with a rich flavor from using good stock. Also if your main dish has a gravy or sauce these potatoes will soak it up very nicely.
Believe me when I say once you try this recipe you’ll want to make these delicious potatoes again and again, and they do make a beautiful plate of food.
Adapted from Cooks County 2006
3 pounds Russet potatoes, peeled and cut into 1/2 inch thick rounds
6 tablespoons unsalted butter, melted
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh chives
1 1/2 tsp chopped fresh thyme
1 Tbsp parsley
2 tsp kosher salt
1/2 tsp pepper
2 cups low sodium chicken broth or use your own.
5-7 garlic cloves, finely minced (if you are not a garlic fan you can add less)
1 1/2 tsp crushed red pepper flakes or to taste
IMPORTANT NOTE: Make sure you DO NOT use a glass baking dish, use a metal baking pan. A glass baking dish can shatter in a very hot oven.
Place oven rack in upper-middle position of oven and pre heat oven to 500 degrees.
Square off ends of potatoes and cut into ¾ to 1-inch thick disks.
Rinse potatoes and pat dry with paper towels.
Combine melted butter, red pepper flakes, finely chopped herbs, garlic, salt, and pepper in a medium bowl.
Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan.
Roast in oven for 15 minutes.
Remove pan from oven and use a spatula to flip potatoes over.
Place back in oven for another 15 minutes.
Remove pan from oven and flip potatoes over again, both sides should have a blonde color on both sides.
Before putting tray back into the oven add 1 cup of your choice of stock and place back into the oven for another 15 minutes.
Remove tray from oven and flip potatoes over one last time and add the last cup of stock.
Back into the oven for the last 15 minutes.