If you’ve been reading Simply Sunday’s blog, you must already know that we love potatoes
Could it be the Irish part of us influencing what sides we choose to serve?
Maybe
Or could it be that potatoes are inexpensive, versatile, delicious and loved by most?
Probably
I’m using about 3 pounds of Russett potatoes that I washed and scrubbed clean and 4 tablespoons of salted butter, sliced
Place the butter on a sheet pan to melt while you preheat the oven to 400 degrees
I want to cook these at a high heat so they cook through and stay crispy
Cut your spuds into rounds about a half an inch thick
Reserve the rounded ends for another purpose. I threw them into a small oven proof bowl tossed with olive oil, kosher salt and black pepper and plan to use these for breakfast with eggs
Once the butter in the pan has melted, add in 8-10 sprigs of fresh thyme
Place your potato rounds in a layer over the butter and thyme
Get them all nestled in there then season generously with kosher salt and black pepper
Put your pan back into the oven and set the timer for 10 min
After 10 minutes, take out and flip each potato in the pan. Re-season and put back in oven for another 10 – 12 minutes or until you see browned edges
While the potatoes are in the oven, rough chop 3 garlic cloves and warm one cup of stock or broth. I like to warm the stock so it doesn’t lower the temperature of the potatoes too much
Add in the cup of warmed stock or broth to the pan. I used my Homemade Beef Stock, but you could also use chicken stock or veggie broth
Sprinkle with the garlic cloves and place back in the oven for an additional 25 minutes or until liquid is absorbed and the potatoes are crispy
The potatoes are crisp, they’ve absorbed delicious flavor from the broth and thyme and are topped with nutty garlic… oh Mama!
Serve up with your favorite meal and watch them disappear!
Enjoy!
Simply Sundays! ~ Crispy Potato Rounds
Ingredients
3 pounds of Russett potatoes
4 tablespoons of salted butter, sliced
8-10 sprigs of fresh thyme
kosher salt
black pepper
3 garlic cloves
one cup of stock or broth
Directions
Pre heat oven to 400 degrees F
Scrub 3 pounds of Russett potatoes and cut into rounds about a half an inch thick; slice 4 tablespoons of salted butter and place on a sheet pan in the heated oven; once the butter in the pan has melted, add in 8-10 sprigs of fresh thyme
Place your potato rounds in a layer over the butter and thyme; get them all nestled in then season generously with kosher salt and black pepper
Put your pan back into the oven and set the timer for 10 min; after 10 minutes, take out and flip each potato in the pan. Re-season and put back in oven for another 10 – 12 minutes or until you see browned edges
While the potatoes are in the oven, rough chop 3 garlic cloves and warm one cup of stock or broth;
Add in the cup of warmed stock or broth to the pan. I used my Homemade Beef Stock, but you could also use chicken stock or veggie broth
Sprinkle with the garlic cloves and place back in the oven for an additional 25 minutes or until liquid is absorbed and the potatoes are crispy
Tools used to make this recipe
Simply Bamboo 8″ Valencia Bamboo Cutting Board
Farberware Nonstick Bakeware 11-Inch x 17-Inch Cookie Pan, Gray
OXO Good Grips 12-Inch Stainless-Steel Locking Tongs
Pyrex Prepware 1-Cup Measuring Cup
© Simply Sundays 2016
All rights reserved
This is by FAR the best potato recipe I’ve ever tried! I used baby red potatoes and cut them into quarters and followed the rest of the directions. These came out crispy on the outside and soft on the inside. The seasoning was perfect and I loved the addition of the chicken stock. I did use minced garlic instead of the large 3 rough chopped garlic cloves, which I wouldn’t recommend. The garlic did burn. These guys really know their stuff! These are a must try!
Thank you Shauna! So glad you liked them!!
Ooh, looks delish! 🌿