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Brandt Young @dads.table


  • 7 red potaotes

  • 2 tablespoons high-heat-resistant vegetable oil

  • salt and ground black pepper to taste

  • 3 tablespoons butter

  • 4 sprigs thyme, plus more for garnish

  • ½ cup chicken broth, or more as needed

  • 1 cup crumbled feta


  • Preheat oven to 425 degrees F (220 degrees C)

  • Cut off ends of potatoes, stand potatoes on end

  • 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 oven-proof skillet (such as a cast iron skillet) 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 skillet. Add butter and thyme sprigs to skillet.

  • Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.

  • Transfer skillet 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 platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs and feta. Let cool about 5 minutes before serving.


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