Directions
- 1Start by shaping the potatoes: cut the ends off and use a knife (or circular cookie cutter) to make them round.
- 2Set aside the potato scraps to make chips later.
- 3Place the shaped potatoes into an ice bath for 15 to 20 minutes.
- 4Pat the potatoes dry.
- 5Cut the end off of a head of garlic.
- 6Preheat your oven to 400° Fahrenheit.
- 7Lay some oil in an oven-safe pan over medium heat.
- 8Once the oil is hot, place the potatoes in the pan and sear them for 3 to 4 minutes on each side.
- 9Add a little bit of salt.
- 10Flip the potatoes once they have a nice sear on the bottom.
- 11Add more salt and a little bit of black pepper.
- 12Add some butter and baste the potatoes.
- 13Add chicken stock until it reaches about halfway up the potato.
- 14Add rosemary, thyme, and the fresh head of garlic to the pan.
- 15Transfer the pan to the preheated oven and cook for 15 to 20 minutes, or until the potatoes are fork tender.
- 16Use a glove when removing the hot pan from the oven.
- 17Squeeze the cooked garlic over the potatoes, add some of the pan drippings, a bit more salt, and black pepper.
Ingredients
- potatoes
- 1 head garlic
- oil
- salt
- black pepper
- butter
- chicken stock
- rosemary
- thyme
Equipment
knifeice bathoven safe panovenglove
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