I know that the name of this side dish is on the brink of ridiculousness, but I could not, for the life of me, think of a way to describe them that gave them justice. They’re so flavorful from the chicken stock, herbs, and garlic, and they have that texture combination that makes you swoon– they’re perfectly crisp on the outside and soft on the inside and… well, they’re Crispy-Outside Creamy-Inside Garlic Herb Potatoes. Sometimes I even impress myself with my creativity.
(Don’t worry, that was sarcastic.)
These potatoes were adapted from Jacques Pepin’s “Pommes Fondantes”, which to me sounds very fancy, but it’s actually just French, and Jacques Pepin is French, so it makes sense. I don’t know what it is about French-named recipes that automatically make the “I PROBABLY CAN’T AFFORD THIS” sirens go off in my head, but these potatoes don’t fall into that category at all. Maybe it’s just because the French are great cooks, and great food is often expensive? I don’t know. I don’t think there’s any logic in it, honestly.
I’d eat these Crispy-Outside Creamy-Inside Garlic Herb Potatoes as a side to steak, a bite with barbecue, heck, I’d eat them as a full meal but that has more to do with my lack of self control when you put delicious potatoes in front of me than it does anything else. I’d eat these every day. Every day, I say!
I feel like I’m reciting lines from Green Eggs and Ham.
And I would eat them here and there.
Say! I would eat them ANYWHERE!
But really… I would.
And so would James, I bet, because he would not keep his hands off of these long enough for me to finish taking pictures.
Apparently using a fork would have just been one more step between him and his glorious potatoes, so that wasn’t happening. They’re almost like classier french fries, so I feel it’s totally forgivable, right? Anything can be finger food if you’re determined enough.
Give these a try and let me know if you love them as much as we did.
If you do, then that’s great! If not, oh well… I guess you’ll just have to give me EVERY LAST BIT OF YOUR DELICIOUS LEFTOVERS.Print
- 1 1/2 pounds baby Yukon Gold potatoes (baby red potatoes also work well)
- 1 sprig rosemary
- 3 sprigs thyme
- 2 cups low sodium chicken broth, plus 1/2 cup more if necessary
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 teaspoon kosher salt, plus more for topping
- 2 cloves garlic, minced
- 2 tablespoons parsley, finely chopped
- In a 10″ nonstick skillet, arrange the baby potatoes so that they fit together neatly but with a bit extra room. You’ll have to flatten them out later, so they need a little space.
- Add in the rosemary, thyme, chicken broth, olive oil, 1 tablespoon butter, and kosher salt. Heat the pan to high and bring to a boil. Once the broth boils, reduce the heat to medium, add in the garlic, and (almost) cover the skillet, leaving a very small opening for excess steam to escape. Make sure the broth continues to boil for 20 minutes, or until the potatoes are easily punctured with a fork.
- If the liquid has all absorbed, add the additional 1/2 cup of chicken broth. You could also use water here if you don’t have enough broth, or a combination of the two. You want the liquid to cover about 1/3 way up the potatoes at this point.
- Remove the pan from the heat and use a meat mallet, wooden spoon, or back of a measuring cup to press down on the tops of the potatoes lightly until the skin cracks and they flatten out a bit.
- Return the potatoes to high heat, uncovered, and cook until the liquid evaporates and the potatoes are browned on the bottom, about 12 minutes.
- Remove the potatoes from heat again, turn the potatoes, scrape up any burnt bits, and add the last tablespoon of butter to the pan. Press the other sides of the potatoes to crack and flatten them more if necessary. Sprinkle the potatoes with parsley and cook until the other side is browned, about 5 minutes.
- Serve warm and sprinkled with salt.
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