Ingredients
Scale
- 4 large floury potatoes (such as Russet or King Edward)
- 3/4 tsp cooking salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp unsalted butter (cut into small cubes)
- 6 fresh thyme sprigs (or 1/2 tsp dried thyme)
- 1 cup low-sodium chicken stock
Instructions
- Preheat oven to 200°C (390°F).
- Cut potatoes into cylinders approximately 6 cm in diameter and 7 cm tall; then halve them.
- Pat the potato cylinders dry and season with salt, pepper, and half of the olive oil.
- Sear the seasoned potatoes in an ovenproof skillet over medium-high heat for about 6-8 minutes until golden brown on all sides.
- Add the butter and thyme, allowing the butter to melt while basting the potatoes.
- Pour in chicken stock until boiling, then transfer the skillet to the oven and bake for about 30 minutes, basting halfway through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 potato cylinder (approx. 100g)
- Calories: 182
- Sugar: 1g
- Sodium: 298mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg