Oven Roasted Potatoes

Rich and hearty roasted potato medallions with herb butter

Serves: 4

Ingredients:

3 large russet potatoes

2 tbps. high-heat vegetable oil (grapeseed, sunflower or avocado oil)

3 tablespoons butter

4 sprigs rosemary, tarragon or thyme

1/2 cup chicken bone broth (or broth), or more as needed. See notes below.

Salt & Pepper to taste

Preheat oven to 425 degrees

Preparation:

Cut off the ends of each potato, stand potatoes on their ends. Using a small paring knife, peel the potatoes from top to bottom to make each potato a uniform cylinder. Cut each potato into medallions or thick slices (see picture). You should be able to get 5-6 slices from each potato. Do you best to have uniform slices so they cook evenly.

Place the potato medallions into a bowl of cold water and soak for about 5 minutes. This helps to remove the starch from the outsides. Drain and pat dry with a paper towel (you do not want wet potatoes).

I highly recommend using a large cast iron skillet if possible. Place skillet over high-heat. Pour in vegetable oil, heat until it begins to shimmer slightly.

Place potato medallions into the hot oil, lower heat to medium and pan fry until potatoes are well browned, about 5-6 minutes. Season with salt and pepper.

Flip the potatoes and cook for another 4 minutes. Add butter and herb sprigs. I like to dip the herbs in the melted butter and "paint" the potato medallions. Swirl the pan to evenly distribute the melted butter. Simmer for about 2 minutes. Season with salt and pepper. Pour chicken stock into skillet.

Put the skillet into the pre-heated oven and cook until potatoes are tender, about 30 minutes. Test potatoes for doneness. If they are not tender, add 1/4 cup of chicken stock and cook for another 10 minutes. Try to avoid a dry pan. The potatoes soak up the buttery broth and are heavenly!

I love to serve these potatoes with grilled steaks or chicken. Be sure to spoon any remaining pan butter onto your steaks and add the extra to the potatoes when serving.

Enjoy!!

Do What You Want:

I've made these potatoes using both tarragon and rosemary. Both are excellent. You could use vegetable stock instead of chicken stock. Sprinkle with fresh grated parmesan cheese.