side essentials: crispy, creamy potato rounds

How To Make side essentials: crispy, creamy potato rounds

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  PREP/PREPARE
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  For this recipe, you will need a metal baking dish… not glass. Since you will be adding liquid to the hot dish, there is a chance that the glass will shatter.
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  If you wish to make the recipe vegan, then substitute grapeseed oil for the butter, and use veggie stock, in place of the chicken stock. If you wish to go crazy, then use half butter, and half duck fat.
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  Gather your Ingredients (mise en place).
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  Place a rack in the upper-middle position, and preheat the oven to 450f (230c).
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  Chef’s Note: The normal cooking temp for a recipe like this is 500f (260c), but I found that it was difficult to control the browning process; plus, it has a tendency to smoke up the oven. I then dropped the temperature to 475f (245c), but it was still too hot. I finally, settled on 450f (230c), and adjusted the cooking times accordingly.
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  Place the melted butter into a mixing bowl, and then add a bit of salt & pepper.
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  Chef’s Note: I do not usually measure the spices; I just add what I think are the right amounts.
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  Chef’s Note: You could try other spices, such as: Thyme, Rosemary, Oregano, etc.
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  Scrub the potatoes, and cut them into rounds, about 1-inch (2.5cm) thick.
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  Add the potatoes to the butter, and toss.
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  Lay the potatoes in the baking dish.
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  Place into the oven, and bake for 20 minutes.
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  Remove from the oven, flip them over, and bake for an additional 20 minutes.
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  Remove from the oven, flip them over, add the chicken stock, and smashed garlic, and then bake until the chicken stock is reduced by 75 percent, about 10 – 12 minutes.
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  PLATE/PRESENT
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  Remove from the oven, baste with the remaining sauce, and serve with the sour cream. Enjoy.
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  Keep the faith, and keep cooking.
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