Categories: Sides
Ingredients
- 4 to 5 russet potatoes, peeled and halved lengthwise
- 1 tbsp. vegetable oil
- 4 tbsp. butter
- 4 large sprigs fresh thyme, plus 1 tbsp. finely chopped leaves
- 3 garlic cloves--2 smashed, 1 finely chopped
- 2 cups chicken stock
- 1/4 cup finely chopped flat-leaf parsley
- 2 tsp lemon zest
Directions
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Preheat the oven to 425. Cut a 1/4-inch sliver from the rounded side of each potato half, so the potatoes will sit upright when placed on the serving dish. Transfer the potatoes to a large bowl of ice water and let soak for 5 minutes. Pat the potatoes dry; season with salt and pepper.
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In a large cast-iron skillet, heat the oil over high. Add the potatoes, cut-side down. Reduce heat to medium-high and cook the potatoes until golden brown, about 5 minutes. Add the butter, thyme sprigs and the smashed garlic; turn the potatoes over. Quickly add the stock. When the stock comes to a simmer, transfer the skillet to the oven.
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Roast the potatoes until tender, 40-45 minutes.
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Meanwhile, in a small bowl, mix the chopped thyme and garlic, the parsley, and lemon zest; season the gremolata.
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Carefully transfer the potatoes to a serving dish, cut-side up. Spoon any remaining stock into the dish. Sprinkle the potatoes with the gremolata.