Side Dishescountryliving5.0
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.
👥 8 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 20 min👤 Suvir Saran📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●knife
- ●pan
- ●oven
📝 Preparation Steps
1
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.
2
Preheat oven to 350°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 pan and bring liquid to a simmer, 5 to ⏱️ 10 minutes.
fresh sage leaves16
3
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 is 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.
Nutrition Facts
calories
267 calories
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