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Thursday, July 19, 2018

Farmhouse Crispy-Creamy Potatoes


For crispy potatoes with a creamy, soufflé-like center, parboil the spuds, then oven-poach them in a bath of olive oil and herbed butter.

PREP: 0:20
LEVEL: Moderate

1½ lb. red potatoes
1½ tsp. herbes de Provence
Kosher salt
1½ stick/150g unsalted butter
½ c. canola oil
½ c. extra-virgin olive oil
16 fresh sage leaves
2 sprig fresh rosemary
2 sprig fresh thyme
2 head garlic

In a large pot, bring potatoes, herbes de Provence, 1 tablespoon salt, and enough water to cover by 2 inches to a boil. Reduce heat to medium and boil potatoes until tender when pierced with a sharp knife, about 15 minutes. Drain potatoes and set aside.
Preheat oven to 350 degrees F. In a large, ovenproof pan over medium heat, melt butter. Add canola and olive oils, 12 sage leaves, 1 1/2 sprigs rosemary, and 1 1/2 sprigs thyme. Carefully turn reserved potatoes into the pan and bring the liquid to a simmer, 5 to 10 minutes.
Transfer pot to oven and roast potatoes for about 40 minutes. Remove pot from oven and add garlic and remaining sage, rosemary, thyme, and 1 teaspoon salt. Continue to roast until potatoes are deeply browned and crisp and garlic are tender, 45 to 60 minutes more. Using a slotted spoon, transfer potatoes to a paper-towel-lined pan to drain and cool for 10 minutes. Season with salt, if desired. With each serving, offer a few roasted garlic cloves.

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