BFD Poached Potatoes

30 mins
Serves 1
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Directions

  1. 1Wash the potatoes thoroughly.
  2. 2Wash the potatoes thoroughly.
  3. 3Wash the potatoes thoroughly.
  4. 4Cut the potatoes into wedges, leaving the skin on.
  5. 5Cut the potatoes into wedges, leaving the skin on.
  6. 6Cut the potatoes into wedges, leaving the skin on.
  7. 7Zest a little bit of a lemon over the potatoes in a baking pan.
  8. 8Zest a little bit of a lemon over the potatoes in a baking pan.
  9. 9Zest a little bit of a lemon over the potatoes in a baking pan.
  10. 10Pluck fresh thyme leaves off the stock and sprinkle them over the potatoes.
  11. 11Pluck fresh thyme leaves off the stock and sprinkle them over the potatoes.
  12. 12Pluck fresh thyme leaves off the stock and sprinkle them over the potatoes.
  13. 13Add dried oregano over the potatoes.
  14. 14Add dried oregano over the potatoes.
  15. 15Add dried oregano over the potatoes.
  16. 16Add minced garlic to the potatoes.
  17. 17Add minced garlic to the potatoes.
  18. 18Add minced garlic to the potatoes.
  19. 19Add two bay leaves to the pan.
  20. 20Add two bay leaves to the pan.
  21. 21Add two bay leaves to the pan.
  22. 22Pour chicken stock into the pan, covering the potatoes.
  23. 23Pour chicken stock into the pan, covering the potatoes.
  24. 24Pour chicken stock into the pan, covering the potatoes.
  25. 25Squeeze lemon juice over the potatoes using a lemon press.
  26. 26Squeeze lemon juice over the potatoes using a lemon press.
  27. 27Squeeze lemon juice over the potatoes using a lemon press.
  28. 28Add three pats of butter to the pan.
  29. 29Add three pats of butter to the pan.
  30. 30Add three pats of butter to the pan.
  31. 31Drizzle with olive oil.
  32. 32Drizzle with olive oil.
  33. 33Drizzle with olive oil.
  34. 34Season with pepper.
  35. 35Season with pepper.
  36. 36Season with pepper.
  37. 37Season with salt.
  38. 38Season with salt.
  39. 39Season with salt.
  40. 40Add onion powder to taste.
  41. 41Add onion powder to taste.
  42. 42Add onion powder to taste.
  43. 43Cover the baking pan with aluminum foil.
  44. 44Cover the baking pan with aluminum foil.
  45. 45Cover the baking pan with aluminum foil.
  46. 46Bake in the oven at 400 degrees Fahrenheit for about 20 minutes, until fork-tender.
  47. 47Bake in the oven at 400 degrees Fahrenheit for about 20 minutes, until fork-tender.
  48. 48Bake in the oven at 400 degrees Fahrenheit for about 20 minutes, until fork-tender.
  49. 49Remove the potatoes from the poaching liquid and place them on a baking sheet with a cooling rack.
  50. 50Remove the potatoes from the poaching liquid and place them on a baking sheet with a cooling rack.
  51. 51Remove the potatoes from the poaching liquid and place them on a baking sheet with a cooling rack.
  52. 52Pour the poaching liquid into a saucepan to reduce it.
  53. 53Pour the poaching liquid into a saucepan to reduce it.
  54. 54Pour the poaching liquid into a saucepan to reduce it.
  55. 55Place the potatoes under the broiler for about 5 minutes to make them crispy.
  56. 56Place the potatoes under the broiler for about 5 minutes to make them crispy.
  57. 57Place the potatoes under the broiler for about 5 minutes to make them crispy.
  58. 58Reduce the poaching liquid in the saucepan until it thickens into a sauce.
  59. 59Reduce the poaching liquid in the saucepan until it thickens into a sauce.
  60. 60Reduce the poaching liquid in the saucepan until it thickens into a sauce.
  61. 61Serve the crispy poached potatoes with the reduced sauce on the side.
  62. 62Serve the crispy poached potatoes with the reduced sauce on the side.
  63. 63Serve the crispy poached potatoes with the reduced sauce on the side.
  64. 64Season with extra flaky salt for finishing.
  65. 65Season with extra flaky salt for finishing.
  66. 66Season with extra flaky salt for finishing.

Ingredients

  • 2 lbs baking potatoes
  • 2 lbs baking potatoes
  • 2 lbs baking potatoes
  • 2 sprigs fresh thyme
  • 2 sprigs fresh thyme
  • 2 sprigs fresh thyme
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 3 pats of butter
  • 3 pats of butter
  • 3 pats of butter
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • onion powder
  • onion powder
  • onion powder
  • 2 lemons lemon juice
  • 2 lemons lemon juice
  • 2 lemons lemon juice

Equipment

cutting boardknifegraterbaking dishlemon pressaluminum foilsaucepanbaking sheetcooling rack

Tips

  • Leave the skin on the potatoes for a rustic touch.
  • Use high-quality olive oil for better flavor.
  • Poaching is just cooking in liquid.
  • Reduce the poaching liquid until it’s glossy and slightly thickened to create a dipping sauce.
BFD Poached Potatoes | Clip Recipe