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Butter-Braised Potatoes with Whole Garlic and Fresh Herbs

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As you’ve seen from that Pommes Anna post the other day, we do love our taters. There is rarely a form they can take that make us turn away and, frankly, I dread the day when we finally find a little home fryer with which we could spend our days seeing what tastes good fried (SPOILER ALERT: Everything tastes better fried) just because every other dish coming out of it would be a new variation of potato dish. Fries! Tater tots! Sweet potato fries! Fried mashed potato balls! Battered fries! Double fried fries!  … Yeah, we really need a fryer.

And a few thousand dollars for a new wardrobe. Or at least a couple of muʻumuʻus a piece.

I’ll admit, this dish isn’t the flashy-flash of the pommes anna, or the delectableness of fries, but it is quite good. A rich buttery offering that could work just as well for a vegan using olive oil, or go full on porky delight and use lard and then sprinkling some crumbled crispy bacon on top of the finished product. That’d probably be quite tasty too.

Not that this dish wasn’t tasty. This dish was fantastic. If it wasn’t for the fact we have a single oven, we’d make this at least once a week. The crisp potato just absorbs the butter, leaving you with this mouthful of potatoey-buttery awesome.

And it is such a simple dish to make, easy prep, but tastes like so much more.

Butter-Braised Potatoes with Whole Garlic and Fresh Herbs from Tender
Prep Time: 15 minutes, Cook Time: 30 minutes

Serves 4-6

  • Butter, 1/2 stick
  • Potatoes, 1 lb, cut in half
  • Salt
  • Garlic cloves, handful
  • Thyme and rosemary, 1-2 sprigs of each
  1. If your oven has a flat bottom, remove the bottom rack, otherwise put the rack in the lowest position.
  2. Preheat the oven to 375F while preparing the ingredients.
  3. Test a roasting pan or oven-proof skillet to see if it will be big enough. You’re going to want to be able to put all the potatoes cut-side down, without piling them up, and you want to pretty much cover the bottom of the pan.
  4. When you’ve selected a pan, melt the butter in the bottom of the pan over medium heat.
  5. Once the butter is melted, remove the pan from the heat and place the potatoes cut-side down (although you probably figured that out).
  6. Season the potatoes with salt, how much is up to you. You know your love for salt far better than I do.
  7. Scatter the garlic cloves over the top of the pan, unpeeled, along with the sprigs of thyme and rosemary.
  8. Place the pan on the floor of the oven (or that lowest rack, if the heating element is on the bottom of the oven) and cook for 30 minutes or the potatoes are a nice crispy brown.

 

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