Farmhouse Crispy-Creamy Potatoes

Name: Farmhouse Crispy-Creamy Potatoes
Prep time: 20 min
Total time: 2 h 20 min
Yield: 8 serving(s)
Ingredients: 1 1/2 lb. medium red potatoes, halved; 1 1/2 tsp. herbes de Provence; Kosher salt; 3/4 c. (1 1/2 sticks) unsalted butter; 1/2 c. canola oil; 1/2 c. extra-virgin olive oil; 16 fresh sage leaves; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 heads garlic, top 1/3 cut off to expose cloves

By Suvir SaranPublished: Jun 8, 2012

2 Ratings

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Quentin Bacon

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

2 hrs 20 mins

Cal/Serv:

267

For crispy potatoes with a creamy, soufflé-like center, parboil the spuds, then oven-poach them in a bath of olive oil and herbed butter.

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Ingredients

1 1/2 lb. medium red potatoes, halved
1 1/2 tsp. herbes de Provence
Kosher salt
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup canola oil
1/2 cup extra-virgin olive oil
16 fresh sage leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 heads garlic, top 1/3 cut off to expose cloves

Directions

1. Step 1In a large pot, bring potatoes, herbes de Provence, 1 tablespoon salt, and enough water to cover by 2 inches to a boil. Reduce heat to medium and boil potatoes until tender when pierced with a sharp knife, about 15 minutes. Drain potatoes and set aside.
2. Step 2Preheat oven to 350°F. In a large, ovenproof pan over medium heat, melt butter. Add canola and olive oils, 12 sage leaves, 1 1/2 sprigs rosemary, and 1 1/2 sprigs thyme. Carefully turn reserved potatoes into pan and bring liquid to a simmer, 5 to 10 minutes.
3. Step 3Transfer pot to oven and roast potatoes for about 40 minutes. Remove pot from oven and add garlic and remaining sage, rosemary, thyme, and 1 teaspoon salt. Continue to roast until potatoes are deeply browned and crisp and garlic is tender, 45 to 60 minutes more. Using a slotted spoon, transfer potatoes to a paper-towel-lined pan to drain and cool for 10 minutes. Season with salt, if desired. With each serving, offer a few roasted garlic cloves.