Cook Restaurant quality Potatoes like a PRO Chef

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

vegetable stock

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water is a cost-effective option.

Chop the potatoes into cubes, about 2 inches tall, with flat tops and bottoms.

Preheat the oven to 180°C (356°F).

Place a frying pan with high walls on the heat and turn it to medium.

Add a splash of olive oil to the pan.

Season the potatoes with a pinch of salt and black pepper.

Fry the potatoes for 1 minute on one side until crispy and golden brown.

Turn the potatoes and fry for another minute on the other side until golden brown.

Chop a bulb of garlic in half, leaving it in the skin, and add it to the pan.

Add sage, rosemary, and thyme to the pan with the garlic.

Pour in enough chicken stock to cover the potatoes by about 2/3.

Bring the stock to a boil.

Transfer the potatoes to the oven and bake for about 20 to 25 minutes.

Check if the potatoes are done by inserting a thin sharp knife; they should be soft all the way through and the tops golden brown and crispy.

Serve the potatoes on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens