Sounds awfully posh, doesn't it? But these potatoes are really an easy and luxurious side dish to a roast or steak. The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.



☛3 large potatoes.
☛2 tablespoons vegetable oil.
☛Salt and ground black pepper to taste.
☛3 tsp butter.
☛¹/₂ cup chicken broth, or more as needed.


Preheat oven to 425°F (220°C). Cut off ends of potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.

Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels. Place a heavy frying pan over high heat. Pour in vegetable oil; heat oil until it shimmers slightly. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.

Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the frying pan. Add butter to the pan. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into the buttered pan.

Transfer mixture of butter and stock to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes. Place potatoes on a serving plate, pour the remaining mixture over the potatoes. Let cool about 5 minutes before serving.

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