Melting Potatoes

First made this on Mother’s Day, May 8, 2016 based on the recipe in the Adam Perry Lang book. It was great and a good accompaniment to the Rib Roast cooked like a steak.

  • 1T Butter
  • 1T Olive oil
  • 1T fresh rosemary
  • ~6 garlic cloves, peeled and chopped fine
  • 1T fresh cilantro parsley
  • 1T fresh thyme
  • 1C chicken stock
  • juice of 1/2 lemon
  • water as needed
  • salt and fresh black pepper to taste
  • 3 potatoes sliced into 1/2″ thick rounds. First time we made it was with thin skinned white potatoes and left the skin on.

Put the olive oil and butter into a cast iron skillet large enough to hold the potatoes as one layer. Add the potatoes and cook until brown on one side and flip, salt and pepper the browned side and brown on the other side.

Push potatoes to the edge. If too dry add olive oil then the fresh herbs in the center well. Cook until fragrant. Add the chicken stock–and water if needed. Cover and cook until potatoes are just tender.

Remove lid and reduce liquid to almost none. But, do not overcook the potatoes.

The original recipe said to add “butter at the end”. Mary did not but it was great anyway. She agreed she is “kinda anal that way”.

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