New This Month

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


  1. 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.

  2. 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.

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