Directions
- 1Wash the potatoes thoroughly.
- 2Cut the potatoes into wedges, leaving the skin on.
- 3Zest a little bit of a lemon over the potatoes in a baking pan.
- 4Pluck fresh thyme leaves off the stock and sprinkle them over the potatoes.
- 5Add dried oregano over the potatoes.
- 6Add minced garlic to the potatoes.
- 7Add two bay leaves to the pan.
- 8Pour chicken stock into the pan, covering the potatoes.
- 9Squeeze lemon juice over the potatoes using a lemon press.
- 10Add three pats of butter to the pan.
- 11Drizzle with olive oil.
- 12Season with pepper.
- 13Season with salt.
- 14Add onion powder to taste.
- 15Cover the baking pan with aluminum foil.
- 16Bake in the oven at 400 degrees Fahrenheit for about 20 minutes, until fork-tender.
- 17Remove the potatoes from the poaching liquid and place them on a baking sheet with a cooling rack.
- 18Pour the poaching liquid into a saucepan to reduce it.
- 19Place the potatoes under the broiler for about 5 minutes to make them crispy.
- 20Reduce the poaching liquid in the saucepan until it thickens into a sauce.
- 21Serve the crispy poached potatoes with the reduced sauce on the side.
- 22Season with extra flaky salt for finishing.
Ingredients
- 2 lbs baking potatoes
- 2 sprigs fresh thyme
- 1 lemon
- 1 tsp dried oregano
- 4 cloves garlic
- 2 bay leaves
- 4 cups chicken stock
- 3 pats of butter
- 0.5 cup olive oil
- 0.5 tsp pepper
- 1 tsp salt
- onion powder
- 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.
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