Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Rich Roasted Potatoes 3.4 (24) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Potatoes simmered in chicken stock are cooked in pan drippings until crisp and golden. Ingredients 2 pounds fingerling potatoes, halved lengthwise 2 cups homemade or low-sodium store-bought chicken stock 5 sprigs fresh thyme 2 garlic cloves, crushed ¼ cup pan juices from Tuscan-Roast Turkey Breast, or butter or olive oil Coarse salt and freshly ground pepper Directions 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. Rate it Print