Golden on the outside and meltingly tender inside (hence the name!), infused with flavour from roasting in a buttery stock. Lovely, elegant way to cook potatoes, very restaurant-y!
If you’re in a hurry, don’t worrying about shaping into cylinders. Just cut thick slabs of potato (whatever shape they happen to be!) and cook per the recipe. Or, just use a potato peeler to shape as best you can. It will still taste just as good!
Ingredients
- 4 x 400g/14 oz large floury potatoes , peeled (Aus: Sebago (dirt brushed), US: Russet, UK: King Edward)
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp / 50g unsalted butter , cut into 1cm / 1/2″ cubes
- 6 thyme sprigs (sub 1/2 tsp dried thyme)
- 1 cup chicken stock / broth , low sodium (or vegetable)
Instructions
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Preheat oven to 200°C / 390°F (180°C fan-forced).
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Carve / cut each potato into cylinders ~ 6cm/ 2″ diameter, 7 cm height. Then cut in half so you have 8 short cylinders 3.5 cm / 1.4″ tall. See cutting method options below.
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Season – Pat potato dry. Place in a large bowl and toss with half the oil plus all the salt and pepper.
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Sear – In an ovenproof heavy based skillet (Note 2), heat the remaining 1 tbsp oil over medium high heat. Put the potato in and cook each side for 6 – 8 minutes or until golden.
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Cook – Add butter and thyme. Once melted, spoon the butter over the potato (“basting”). Add stock, bring to a boil then transfer to the oven and bake for 30 minutes until the potatoes are tender, basting at the 15 minute mark. The stock will be absorbed by the potato, leaving just butter.
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Serve – Baste one more time then serve! For a restaurant-y option, serve alongside steak with béarnaise sauce and buttered peas.
