Rich Roasted Potatoes
Potatoes simmered in chicken stock are cooked in pan drippings until crisp and golden.
- Servings: 12
Source: Martha Stewart Living, December 2006
- 2 pounds fingerling potatoes, halved lengthwise
- 2 cups homemade or low-sodium store-bought chicken stock
- 5 sprigs fresh thyme
- 2 garlic cloves, crushed
- 1/4 cup pan juices from Tuscan-Roast Turkey Breast, or butter or olive oil
- Coarse salt and freshly ground pepper
Bring potatoes, stock, 2 cups water, the thyme, and garlic to a low boil in a large saucepan over medium heat. Cook until potatoes are tender, 10 to 12 minutes.
Preheat oven to 375 degrees. Put pan juices into a roasting pan; heat in oven 10 minutes. Drain potatoes; pat dry. Add potatoes to pan, and cook, turning halfway through, until golden brown, about 30 minutes. Season with salt and pepper.